Creamy Pumpkin Ricotta Stuffed Shells

Creamy Pumpkin Ricotta Stuffed Shells are the perfect comfort food for fall! This dish features jumbo pasta shells stuffed with a rich and creamy pumpkin-ricotta filling, then baked in a savory, spiced tomato sauce with a touch of sage. Topped with melted cheese and a hint of nutmeg, these stuffed shells offer a cozy, autumn-inspired twist on a classic Italian favorite.

Why You’ll Love This Recipe

• Perfect for fall – Pumpkin and warm spices bring an autumn-inspired twist to traditional stuffed shells.
• Rich and creamy – The combination of ricotta, pumpkin, and Parmesan makes for a luscious filling.
• Easy to make ahead – Assemble the dish in advance for a stress-free meal.
• Great for vegetarians – A hearty, meatless dish packed with flavor and protein.
• Comfort food at its best – A creamy, cheesy, and satisfying meal the whole family will love.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Filling:

• Ricotta cheese
• Pumpkin purée (not pumpkin pie filling)
• Parmesan cheese, grated
• Egg
• Garlic, minced
• Fresh sage, chopped (or dried sage)
• Nutmeg
• Salt and black pepper

For the Sauce:

• Olive oil
• Onion, finely chopped
• Garlic, minced
• Crushed tomatoes
• Tomato sauce
• Italian seasoning
• Red pepper flakes (optional for spice)
• Salt and black pepper

Other:

• Jumbo pasta shells
• Mozzarella cheese, shredded
• Fresh basil or parsley (for garnish)

Directions

1. Cook the Pasta:

1. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until just al dente (they will continue cooking in the oven). Drain and set aside.

2. Make the Pumpkin Ricotta Filling:

1. In a bowl, mix ricotta, pumpkin purée, Parmesan cheese, egg, minced garlic, sage, nutmeg, salt, and black pepper until well combined.

3. Prepare the Sauce:

1. Heat olive oil in a saucepan over medium heat. Add chopped onion and cook until soft, about 3 minutes.
2. Stir in garlic and cook for another 30 seconds.
3. Add crushed tomatoes, tomato sauce, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.

4. Assemble the Stuffed Shells:

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of sauce in the bottom of a baking dish.
3. Stuff each cooked pasta shell with a generous spoonful of the pumpkin ricotta filling and arrange them in the dish.
4. Pour the remaining sauce over the stuffed shells.
5. Sprinkle shredded mozzarella cheese on top.

5. Bake:

1. Cover with foil and bake for 20 minutes.
2. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
3. Let cool for a few minutes before serving. Garnish with fresh basil or parsley.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• Add Spinach – Stir chopped cooked spinach into the ricotta mixture for extra greens.
• Make it Meaty – Add cooked ground sausage or turkey to the sauce for a heartier dish.
• Dairy-Free Option – Use dairy-free ricotta and cheese substitutes.
• Alfredo Version – Swap the tomato sauce for a creamy garlic Alfredo sauce.
• Gluten-Free – Use gluten-free pasta shells.

Storage/Reheating

• Refrigeration – Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing – Assemble the dish (without baking), cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
• Reheating – Bake at 350°F for 15-20 minutes or microwave individual portions for 1-2 minutes.

FAQs

Can I make this dish ahead of time?

Yes! Assemble the stuffed shells a day in advance, cover, and refrigerate until ready to bake.

Can I use fresh pumpkin instead of canned?

Yes! Roast and purée fresh pumpkin for a homemade touch.

What can I substitute for ricotta cheese?

Cottage cheese or a mix of mascarpone and Greek yogurt works well.

How do I keep the shells from breaking?

Cook them al dente and handle them gently when filling.

Can I use a store-bought sauce?

Yes! A good-quality marinara sauce will save time without sacrificing flavor.

What’s the best cheese for topping?

Mozzarella melts beautifully, but fontina or provolone also work well.

Can I make this dish spicy?

Yes! Add extra red pepper flakes or diced jalapeños to the sauce.

Do I have to use sage?

No, but sage pairs well with pumpkin. Thyme or rosemary are good alternatives.

How do I keep the filling from being too watery?

Drain excess liquid from the ricotta and don’t overfill the shells.

What pairs well with this dish?

A simple green salad, garlic bread, or roasted Brussels sprouts complement it perfectly.

Conclusion

Creamy Pumpkin Ricotta Stuffed Shells are a comforting, flavor-packed dish perfect for fall and winter. With their creamy filling, rich sauce, and melted cheese, these stuffed shells are a guaranteed hit for family dinners or holiday gatherings. Try them today and enjoy the warm, cozy flavors of the season!

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