Creamy Pumpkin Ricotta Stuffed Shells

I’ve always loved pasta dishes that bring comfort and a touch of surprise, and Creamy Pumpkin Ricotta Stuffed Shells do exactly that. They blend the smooth, mild flavor of ricotta with the subtle sweetness and earthiness of pumpkin, wrapped in tender pasta shells. You’ll find this recipe a perfect pick for cozy dinners or even a small holiday gathering. With simple ingredients and a straightforward process, I’ll walk you through how to make this dish shine right in your kitchen.

The creaminess from the pumpkin and ricotta combined with a sage-infused tomato sauce creates a tasteful balance that’s both satisfying and unique. Plus, stuffed shells are fun to make and always look impressive on the plate. Let me share how to bring these flavors together with ease, so you can enjoy this creamy pumpkin ricotta stuffed shells recipe anytime.

Ingredients You’ll Need for Creamy Pumpkin Ricotta Stuffed Shells

Here’s what you’ll want to gather before starting your creamy pumpkin ricotta stuffed shells. I’ve broken down the details to ensure everything is clear and ready to go.

• 1 box (about 12 oz) jumbo pasta shells
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 1 ½ cups whole milk ricotta cheese – make sure it’s well drained to avoid watery filling
• 1 cup shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided
• 1 large egg, lightly beaten
• 2 cloves garlic, finely minced
• 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
• Salt and freshly ground black pepper, to taste
• 2 cups marinara sauce – use your favorite jarred or homemade
• 2 tablespoons olive oil
• Fresh parsley, chopped, for garnish (optional)

Every ingredient here plays a role. The whole milk ricotta adds mellow flavor, while the pumpkin brings smooth texture and subtle sweetness. Be sure your pumpkin puree isn’t seasoned or sweetened – plain canned pumpkin is what you want. The egg helps bind the filling, keeping it from falling apart. And of course, the blend of cheeses packs that rich, gooey touch we love in stuffed shells.

Creamy Pumpkin Ricotta Stuffed Shells

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Creamy Pumpkin Ricotta Stuffed Shells melt in 5 minutes offering a quick comforting meal that satisfies your hunger and warms your soul

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 box (about 12 oz) jumbo pasta shells
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 1 ½ cups whole milk ricotta cheese – make sure it’s well drained to avoid watery filling
• 1 cup shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided
• 1 large egg, lightly beaten
• 2 cloves garlic, finely minced
• 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
• Salt to taste
• Freshly ground black pepper to taste
• 2 cups marinara sauce – use your favorite jarred or homemade
• 2 tablespoons olive oil
• Fresh parsley, chopped, for garnish (optional)

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Instructions

• Cook the pasta shells: Boil salted water in a large pot. Add the jumbo pasta shells and cook them according to package instructions until al dente (about 9 to 11 minutes). Drain and rinse with cold water to stop cooking. Set aside on a lightly oiled tray to prevent sticking.
• Prepare the filling: In a large bowl, combine pumpkin puree, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, beaten egg, minced garlic, and sage. Stir until smooth. Season with salt and pepper and taste for balance.
• Assemble the shells: Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Spoon pumpkin ricotta mixture into each shell and place them side by side in the dish.
• Add sauce and cheese: Pour remaining marinara sauce evenly over the stuffed shells. Sprinkle with remaining mozzarella and Parmesan cheese.
• Bake: Drizzle olive oil over the top. Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for 10 more minutes until cheese is bubbly and golden.
• Rest before serving: Let the baked shells rest for 5 minutes to set the filling and cool slightly.

Notes

Creamy Pumpkin Ricotta Stuffed Shells blend the smooth, mild flavor of ricotta with the subtle sweetness and earthiness of pumpkin, wrapped in tender pasta shells and topped with a sage-infused tomato sauce. This comforting vegetarian dish is perfect for cozy dinners or holiday gatherings.

How to Prepare Creamy Pumpkin Ricotta Stuffed Shells

Making these creamy pumpkin ricotta stuffed shells is easier than you might think. I break the process down into clear steps to help you breeze through each part without stress.

1. Cook the pasta shells: Boil salted water in a large pot. Add the jumbo pasta shells and cook them according to package instructions until al dente – usually around 9 to 11 minutes. Be careful not to overcook as they need to hold their shape for stuffing. Drain the shells and rinse with cold water to stop cooking. Set aside on a tray or baking sheet lightly oiled to prevent sticking.
2. Prepare the filling: In a large bowl, combine the pumpkin puree, ricotta cheese, half of the mozzarella cheese, half of the Parmesan, beaten egg, minced garlic, and sage. Stir well until smooth and fully combined. Season with salt and pepper. Taste the filling – you want it creamy and balanced, with a hint of herb and garlic.
3. Assemble the shells: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Next, spoon the pumpkin ricotta mixture into each cooked shell, filling them generously but without overstuffing to avoid splitting. Nestle the filled shells side by side in the baking dish.
4. Add sauce and cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle with the remaining mozzarella and Parmesan cheese for a golden, bubbly top.
5. Bake: Drizzle olive oil over the top to add richness and help cheese brown beautifully. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake uncovered for another 10 minutes to let the cheese bubble and turn golden brown.
6. Rest before serving: Let the shells rest for about 5 minutes after baking. This helps the filling set and cool slightly so you can enjoy each creamy bite without losing the pasta’s structure.

This methodical approach guarantees creamy pumpkin ricotta stuffed shells that hold their shape and boast vibrant, blended flavors. I always find the resting step is key – rushing to serve means the filling might spill out when you scoop.

Why You’ll Love Creamy Pumpkin Ricotta Stuffed Shells

• Simple prep with familiar ingredients you can find at grocery stores
• Balanced flavors – earthy pumpkin and mild ricotta paired with savory herbs and cheese
• Impressive presentation perfect for dinner guests or family meals
• Vegetarian-friendly comfort food that still feels hearty
• Flexible recipe – perfect for making ahead and freezing for busy days

There’s something really satisfying about serving a dish that looks intricate but was surprisingly straightforward to make. This recipe quickly became a favorite in my household because it’s easy enough for weeknights yet special enough to share with friends.

Tips for Success with Creamy Pumpkin Ricotta Stuffed Shells

• Don’t overcook your shells: Cook just until al dente so they don’t get mushy after baking.
• Drain ricotta well: Place it in a fine mesh strainer or cheesecloth for 10 minutes if it feels watery to avoid a runny filling.
• Adjust seasoning: Pumpkin puree can be mild, so don’t skip the salt, pepper, and sage. Taste your filling before stuffing the shells.
• Use good marinara: A fresh or high-quality jarred sauce makes a big difference in the final flavor.
• Cover while baking: Keep the dish covered for most of the baking time to prevent drying out, then uncover at the end for a browned, bubbly cheese topping.

Storage & Reheating Instructions

You can refrigerate leftover creamy pumpkin ricotta stuffed shells for up to 3 days. Store them in an airtight container to keep them fresh. To reheat, place the portion in a covered baking dish and warm at 350°F (175°C) for about 20 minutes, or until heated through. Covering while reheating keeps the shells moist. If you want to freeze them, cover the assembled dish tightly with foil and freeze for up to 2 months. Bake frozen shells at 375°F (190°C) for about 45 minutes covered, then uncovered for 15 minutes to bubble the cheese.

Frequently Asked Questions About Creamy Pumpkin Ricotta Stuffed Shells

Can I use fresh pumpkin instead of canned pumpkin puree?

You can use fresh pumpkin, but it requires cooking and pureeing on your own. Be sure to cook it until very soft and puree until smooth. Fresh pumpkin may have more moisture, so drain or strain excess liquid before mixing to keep the filling thick.

Is there a substitute for ricotta cheese?

Yes. You can try cottage cheese blended smooth or even mascarpone for a richer texture. Just note that flavor and texture will change slightly. Using a good-quality ricotta gives the classic creaminess the recipe needs.

Can I make this dish vegan?

You can replace dairy cheeses with plant-based cheeses and use a flax or chia egg in place of the large egg. Pumpkin puree stays the same. The texture may differ, but it’s possible to make a vegan version with some experimentation.

How long does it take to prepare and bake?

Plan about 20 minutes to prep the filling and stuff the shells, plus 35 minutes baking time. Total time is roughly 1 hour including pasta cooking and resting.

What sides go well with these creamy pumpkin ricotta stuffed shells?

A simple green salad or roasted vegetables complement this dish well. Garlic bread or a crusty baguette is also great to scoop up sauce and cheese. Keep sides light to let the stuffed shells remain the meal’s focus.