Indulge in these Creamy Pumpkin Ricotta Stuffed Shells , a comforting and flavorful baked pasta dish perfect for fall. Jumbo shells are filled with a rich blend of ricotta cheese, pumpkin purée, and warm spices, then topped with a velvety sage-infused cream sauce. This cozy and cheesy dish is ideal for weeknight dinners, holiday gatherings, or when you want a unique twist on classic stuffed shells.
Why I Love This Recipe
This recipe is a beautiful fusion of creamy, cheesy, and savory flavors with a hint of sweetness from the pumpkin. The nutmeg and sage complement the filling perfectly, making each bite taste like autumn. It’s also easy to prepare ahead of time, making it ideal for weeknight dinners or entertaining guests. Plus, the golden-baked mozzarella topping adds an irresistible finishing touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
20 jumbo pasta shells
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
1 cup canned pumpkin purée
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten
1 cup shredded mozzarella cheese
For the Sauce:
2 tablespoons butter
1 teaspoon fresh sage, chopped
2 cloves garlic, minced
1 cup heavy cream
1/2 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
In a mixing bowl, combine the ricotta, pumpkin purée, Parmesan cheese, nutmeg, garlic powder, salt, black pepper, and beaten egg. Stir until smooth and well incorporated.
Fill each cooked pasta shell with the ricotta-pumpkin mixture and arrange them in the prepared baking dish.
In a saucepan, melt the butter over medium heat. Add the chopped sage and minced garlic, sautéing for about 1 minute until fragrant.
Pour in the heavy cream and vegetable broth, stirring to combine. Season with salt and black pepper. Let the sauce simmer for 2-3 minutes before removing it from the heat.
Evenly pour the sauce over the stuffed shells, then sprinkle mozzarella cheese on top.
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and slightly golden.
Let the dish cool for a few minutes before serving.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 320 kcal per serving
Variations
Add some greens: Mixing in sautéed spinach or kale with the filling adds extra nutrients and flavor.
Make it meaty: For a heartier dish, I like to add cooked crumbled sausage or shredded chicken to the filling.
Use a different sauce: A light marinara or a browned butter sauce with crispy sage can switch things up beautifully.
Go dairy-free: Swap ricotta for dairy-free alternatives, use coconut cream instead of heavy cream, and choose a vegan mozzarella substitute.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake the shells in a covered dish at 350°F (175°C) for about 15 minutes or until heated through. For a quicker option, I microwave individual portions for 1-2 minutes. If freezing, I assemble the dish without baking and freeze it for up to 2 months. When ready to eat, I thaw it overnight in the fridge and bake as directed.
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FAQs
How do I prevent the pasta shells from tearing?
I cook them until just al dente and handle them gently when stuffing. A little olive oil in the boiling water also helps prevent sticking.
Can I use fresh pumpkin instead of canned?
Yes, I can use homemade pumpkin purée by roasting and blending fresh pumpkin until smooth. Just make sure it’s not too watery.
What can I use instead of heavy cream?
I sometimes use half-and-half, whole milk, or even a dairy-free alternative like cashew cream for a lighter sauce.
Can I make this dish ahead of time?
Absolutely! I assemble the stuffed shells and refrigerate them overnight before baking. If frozen, I add 10-15 minutes to the baking time.
What’s the best way to add more protein?
Adding cooked ground turkey, sausage, or even white beans to the filling boosts the protein content without compromising the creamy texture.
Conclusion
Creamy Pumpkin Ricotta Stuffed Shells are the perfect blend of cozy, cheesy, and fall-inspired flavors. The velvety filling, warm spices, and rich sauce make this dish a standout for weeknight meals or special occasions. With easy make-ahead options and simple variations, it’s a recipe worth adding to my comfort food collection.
📖 Recipe:
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Creamy Pumpkin Ricotta Stuffed Shells
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in these Creamy Pumpkin Ricotta Stuffed Shells, a comforting and flavorful baked pasta dish perfect for fall. Jumbo shells are filled with a rich blend of ricotta cheese, pumpkin purée, and warm spices, then topped with a velvety sage-infused cream sauce. This cozy and cheesy dish is ideal for weeknight dinners, holiday gatherings, or when you want a unique twist on classic stuffed shells.
Ingredients
For the Stuffed Shells:
20 jumbo pasta shells
1 cup ricotta cheese
1 cup canned pumpkin purée
½ cup grated Parmesan cheese
½ teaspoon ground nutmeg
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 egg, beaten
1 cup shredded mozzarella cheese
For the Sage Cream Sauce:
2 tablespoons butter
1 teaspoon fresh sage, chopped
2 cloves garlic, minced
1 cup heavy cream
½ cup vegetable broth
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
-
Preheat & Prepare
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
-
Cook Pasta
- Boil the jumbo pasta shells according to package directions until al dente.
- Drain and set aside to cool slightly.
-
Make the Filling
- In a bowl, mix ricotta, pumpkin purée, Parmesan, nutmeg, garlic powder, salt, black pepper, and the beaten egg until smooth.
-
Stuff the Shells
- Fill each shell with the pumpkin-ricotta mixture and arrange in the prepared baking dish.
-
Prepare the Sauce
- In a saucepan, melt butter over medium heat.
- Add sage and garlic, sautéing until fragrant (about 1 minute).
- Stir in heavy cream and vegetable broth, then season with salt and black pepper.
- Simmer for 2-3 minutes, then remove from heat.
-
Assemble & Bake
- Pour the sage cream sauce over the stuffed shells.
- Sprinkle with mozzarella cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes, until golden and bubbly.
-
Serve & Enjoy
- Let the dish cool for a few minutes before serving.
Notes
Make it meatier: Add cooked crumbled sausage or shredded chicken to the filling.
Go dairy-free: Use dairy-free ricotta and coconut cream instead of heavy cream.
Switch up the sauce: Try marinara or a browned butter sauce with crispy sage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta, Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
