If you’re craving a comforting yet elegant pasta dish, this Creamy Pumpkin Ricotta Stuffed Shells Recipe is an absolute winner. Imagine tender jumbo shells filled with a luscious blend of pumpkin, ricotta, and warming spices, all baked in a rich marinara sauce. It’s cozy, seasonal, and a true crowd-pleaser that everyone will ask for again and again.
Why You Should Make This Recipe
Comfort in every bite: The creamy pumpkin and ricotta mixture melts in your mouth, delivering warmth and heartiness that’s perfect for cooler evenings.
Seasonal flair with simplicity: Using pumpkin puree gives this dish an autumnal twist without complicating the process.
Family-friendly and versatile: Whether it’s a weeknight dinner or a holiday gathering, these stuffed shells satisfy all palates.
Make ahead and freeze-friendly: Great for busy schedules, you can prepare in advance and simply bake when ready to enjoy.
Ingredients & Substitutions
The magic of this dish lies in a handful of simple, wholesome ingredients that come together to create layers of flavor and texture. Each component—from the creamy ricotta to the cozy pumpkin and fragrant sage—plays a vital role in making these stuffed shells truly unforgettable.
- Jumbo pasta shells: The perfect vessel to hold all that creamy goodness; make sure they’re cooked al dente to avoid mushiness.
- Pumpkin puree: Adds a smooth, subtle sweetness and beautiful color; canned pumpkin works wonderfully here, but fresh pureed pumpkin is great if you have it.
- Ricotta cheese: The creamy base that balances the pumpkin perfectly—whole-milk ricotta will give the best texture.
- Shredded mozzarella and Parmesan: These cheeses add melty richness and a savory punch on top.
- Dried sage and nutmeg: Classic autumn spices that bring warmth and depth to the filling; fresh sage can be a bright substitute.
- Marinara sauce: Choose a good-quality tomato sauce for a tangy, comforting base. You can also add a little extra seasoning if you like more zip.
- Egg: Helps bind the filling together so the shells hold their shape beautifully.
How to Make Creamy Pumpkin Ricotta Stuffed Shells Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 375°F (190°C). Getting the oven to the perfect temperature ahead of time ensures everything bakes evenly and beautifully, setting the stage for these dreamy stuffed shells.
Step 2: Cook the Pasta Shells
Boil a large pot of salted water and cook the jumbo pasta shells until just al dente, which means they still have a slight bite—that way they won’t turn mushy after baking. Rinse them under cold water to stop the cooking, then set them aside to dry slightly so the filling will stick better.
Step 3: Make the Creamy Filling
In a large bowl, whisk together pumpkin puree, ricotta, half of the mozzarella, Parmesan cheese, garlic powder, sage, nutmeg, salt, pepper, and the egg. The result is a luscious, velvety filling bursting with cozy, fragrant flavors that will make your taste buds sing.
Step 4: Prepare the Baking Dish and Stuff Shells
Pour about one cup of marinara sauce evenly into the bottom of a 9×13-inch baking dish to provide a saucy base. Then, stuff each shell generously with the pumpkin ricotta mixture and arrange them side by side in the dish with the open side facing up for maximum filling goodness.
Step 5: Top with Sauce, Cheese, and Olive Oil
Pour the remaining marinara sauce over the topped shells, making sure every nook and cranny is covered in saucy love. Sprinkle the remaining mozzarella pearls on top and finish with a light drizzle of olive oil to add richness and help the cheese bake up golden and bubbly.
Step 6: Bake to Perfection
Cover the dish with foil and bake for 25 minutes to gently heat through. Then, remove the foil and bake for another 10 minutes or until the cheese is gloriously melted and golden. This combination of covered and uncovered baking locks in moisture while creating that irresistible crust on top.
Step 7: Rest and Garnish
Let the baked stuffed shells rest for about 5 minutes before serving—this helps everything set up and makes serving a breeze. Finish off with a sprinkle of fresh parsley or sage leaves for a bright, herbal note that elevates the whole dish.
How to Serve Creamy Pumpkin Ricotta Stuffed Shells Recipe
Garnishes
Fresh herbs like parsley or sage are perfect for garnishing, adding a burst of color and a subtle earthy freshness. For a little extra creaminess, a drizzle of good-quality olive oil or a sprinkle of crushed red pepper flakes will add warmth and vibrancy.
Side Dishes
A simple green salad with a tangy vinaigrette balances this rich dish beautifully. Roasted Brussels sprouts or garlic sautéed spinach also offer a lovely complementary texture and flavor without overpowering the delicate pumpkin and ricotta notes.
Creative Ways to Present
For an elegant touch, serve individual portions in small ramekins or mini baking dishes. Layering a bit of extra marinara sauce on the plate underneath the shells adds a pop of color and makes plating look intentionally gourmet. You can also sprinkle toasted pumpkin seeds on top for an unexpected crunchy surprise!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making reheated portions taste even better the next day—which is always a bonus!
Freezing
This Creamy Pumpkin Ricotta Stuffed Shells Recipe freezes beautifully. Place the assembled, unbaked shells in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to enjoy, bake straight from frozen with an extra 10–15 minutes of baking time.
Reheating
Reheat leftovers covered with foil in a 350°F oven for about 20 minutes or until warmed through. You can also microwave individual servings—just cover loosely to retain moisture and heat in 1-2 minute increments.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Fresh pumpkin puree works wonderfully if you have the time to roast and puree your own pumpkin. Just make sure it’s smooth and thick to achieve the same creamy texture in the filling.
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What can I substitute for ricotta cheese?
If you don’t have ricotta or want a different twist, cottage cheese (blended for smoothness) or cream cheese mixed with a bit of mozzarella can work, but ricotta gives the best traditional texture and mild flavor.
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Can I make this recipe vegan?
To make it vegan, substitute ricotta with a plant-based alternative like tofu ricotta or cashew cream, use vegan mozzarella, and replace the egg with a flax egg or other binder. Ensure your marinara sauce is vegan as well.
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How do I reheat frozen stuffed shells without drying them out?
Reheat frozen stuffed shells covered with foil in a preheated oven at 350°F, which helps trap moisture. Adding a splash of water or extra marinara sauce before reheating can also keep them nice and moist.
Final Thoughts
I truly hope you give this Creamy Pumpkin Ricotta Stuffed Shells Recipe a try soon—it’s one of those dishes that makes your kitchen smell incredible and your heart feel full. Whether you’re cozying up on a chilly night or looking to impress guests with seasonal charm, this recipe is a delicious way to bring everyone together. Enjoy every bite!
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Creamy Pumpkin Ricotta Stuffed Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Creamy Pumpkin Ricotta Stuffed Shells are a comforting and flavorful baked pasta dish featuring jumbo pasta shells filled with a rich mixture of pumpkin puree, ricotta, and warm spices, all baked in marinara sauce and topped with melted mozzarella cheese. This hearty and seasonal recipe combines the sweetness of pumpkin with savory cheeses and herbs, making it perfect for fall dinners or anytime you crave a cozy, satisfying meal.
Ingredients
Pasta and Sauce
- 20 jumbo pasta shells
- 2 cups marinara or tomato sauce
- 2 tablespoons olive oil
Filling
- 1 cup pumpkin puree (canned or fresh)
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 large egg
Garnish (Optional)
- Fresh parsley or sage leaves
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s hot and ready when the stuffed shells go in.
- Cook the Pasta Shells: Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water to stop cooking, then set aside to dry.
- Make the Filling: In a large bowl, mix pumpkin puree, ricotta cheese, ½ cup shredded mozzarella, Parmesan cheese, garlic powder, dried sage, ground nutmeg, salt, pepper, and the egg until creamy and well combined.
- Prepare the Baking Dish: Spread about 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to keep the shells moist while baking.
- Stuff the Shells: Fill each cooked shell generously with the pumpkin ricotta mixture and place them opening side up in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, ensuring even coverage, then sprinkle the remaining ½ cup shredded mozzarella cheese on top.
- Drizzle with Olive Oil: Drizzle 2 tablespoons olive oil over the top to add richness and promote beautiful baking.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil carefully and bake for an additional 10 minutes or until cheese is melted, bubbly, and golden brown.
- Rest and Serve: Remove the dish from the oven and allow it to rest for about 5 minutes to set before serving.
- Garnish and Enjoy: Optionally, garnish with fresh parsley or sage leaves and serve warm for a comforting, creamy meal.
Notes
- You can use fresh pumpkin puree by roasting and mashing pumpkin if preferred.
- For a vegetarian option, ensure the marinara sauce contains no meat or animal-based ingredients.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, use gluten-free jumbo pasta shells.
- Fresh sage adds a brighter herbal flavor compared to dried sage.
