Introduction

This creamy pumpkin ricotta stuffed shells recipe is a cozy and flavorful dish perfect for fall or any time you crave something comforting. Jumbo pasta shells are filled with a luscious pumpkin and cheese mixture, baked in savory marinara sauce, and finished with melted mozzarella. It’s an inviting meal that’s as beautiful as it is delicious.

The image shows a white dish filled with large pasta shells arranged closely together in two layers. The bottom layer of the dish is covered with a smooth, thick orange sauce that fills the base. On top of the sauce, there are creamy pasta shells stuffed with a mixture that is mostly light yellow-orange in color with visible white chunks of cheese and small green herb flecks. The shells' ribs are clear, giving them a textured look. The light in the image highlights the soft and creamy texture of the filling and the slightly glossy sauce beneath. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 jumbo pasta shells
1 cup pumpkin puree (canned or fresh)
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
½ teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
1 large egg
2 cups marinara or tomato sauce
2 tablespoons olive oil
Fresh parsley or sage leaves, for garnish (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C) so it’s ready for baking the stuffed shells.
Step 2: Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop cooking, then set aside to dry slightly.
Step 3: In a large bowl, combine pumpkin puree, ricotta cheese, ½ cup shredded mozzarella, Parmesan, garlic powder, dried sage, ground nutmeg, salt, pepper, and the egg. Mix well until creamy and smooth.
Step 4: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to keep the shells moist while baking.
Step 5: Fill each cooked shell generously with the pumpkin ricotta mixture and place them in the baking dish, opening side up.
Step 6: Pour the remaining marinara sauce over the stuffed shells, coating them well, then sprinkle the remaining ½ cup shredded mozzarella on top.
Step 7: Drizzle 2 tablespoons of olive oil over everything for added richness and to help with browning.
Step 8: Cover the dish with foil and bake for 25 minutes. Remove the foil carefully and bake for an additional 10 minutes until the cheese is bubbly and golden.
Step 9: Let the dish rest for about 5 minutes after baking to help the filling set.
Step 10: Garnish with fresh parsley or sage leaves if desired, and serve warm for a comforting meal.

Tips & Variations

Use fresh sage if available for a brighter herbal flavor; finely chop it before mixing.
For a vegan option, substitute ricotta with a plant-based cheese and use flax egg instead of a regular egg.
Try adding cooked spinach or kale to the filling for extra greens and nutrition.
If you prefer a bit of spice, add a pinch of red pepper flakes to the filling or marinara sauce.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual servings, but baking helps maintain texture and flavor best.

How to Serve

A white oval dish holds a single layer of large pasta shells arranged closely together, each shell filled with a creamy white ricotta cheese mixture. Underneath the shells is a thick, smooth pumpkin-colored sauce that spreads evenly across the base of the dish. Scattered on top and between the shells are a few textured, dark green sage leaves, creating contrast with the pale pasta and sauce. The setup rests on a white marbled surface with a small section of light fabric nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, fresh pumpkin can be used. Roast or steam peeled pumpkin until soft, then puree it until smooth. Use the same quantity as canned puree for best results.

Do I need to pre-cook the pasta shells before stuffing?

Yes, cooking the shells until al dente is important so they are tender but still hold their shape when stuffed and baked.