I love this recipe because it’s both hearty and elegant, making it perfect for a family dinner or a holiday gathering. The pumpkin adds a subtle sweetness that pairs beautifully with the ricotta and cheese, while the sage and nutmeg bring out those cozy autumn notes. The dish also looks beautiful once baked — golden, bubbly, and inviting. It’s simple to prepare yet feels special every time I make it.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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)
Directions
I start by preheating my oven to 375°F (190°C) so it’s ready when the shells are filled and assembled.
Next, I cook the jumbo pasta shells in a large pot of salted boiling water until they’re just al dente — about a minute or two less than the package suggests. I drain them and rinse them under cold water to stop the cooking, then lay them out to dry a little.
For the filling, I mix together pumpkin puree, ricotta cheese, half of the shredded mozzarella, Parmesan, garlic powder, dried sage, nutmeg, salt, pepper, and the egg in a bowl. I stir until the mixture is smooth, creamy, and evenly combined.
To prepare the baking dish, I spread about one cup of marinara sauce evenly across the bottom of a 9×13-inch dish. This helps keep the shells moist and flavorful while baking.
Then I take each pasta shell and spoon in the pumpkin ricotta filling. I fill them generously — I want every bite to be creamy and satisfying. I arrange the filled shells in the baking dish with the open sides facing up.
Once all the shells are arranged, I pour the remaining marinara sauce over the top, making sure everything is coated. Then I sprinkle the remaining mozzarella cheese evenly over the surface and drizzle with olive oil for extra richness.
I cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is melted, bubbly, and golden brown.
After baking, I let the dish rest for about 5 minutes before serving so everything sets nicely. I like to garnish it with fresh parsley or sage leaves for a lovely finishing touch.
Sometimes I add a bit of cooked spinach or kale to the filling for extra greens. When I want a richer dish, I stir a few spoonfuls of cream cheese or mascarpone into the pumpkin mixture. For a different twist, I swap marinara sauce for a creamy Alfredo or a brown butter sage sauce. I’ve also used butternut squash puree instead of pumpkin for a slightly sweeter flavor.
Storage/Reheating
I store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, I cover them with foil and warm them in a 350°F oven for about 15–20 minutes until heated through. They can also be reheated in the microwave, though I prefer the oven for the best texture. If I want to freeze them, I assemble everything without baking, cover tightly, and freeze for up to a month. Then I bake straight from frozen, adding about 15 extra minutes of cooking time.
FAQs
Can I use homemade pumpkin puree instead of canned?
Yes, I often use homemade pumpkin puree — I just roast a small pumpkin, scoop out the flesh, and blend it until smooth.
What can I substitute for ricotta cheese?
I sometimes use cottage cheese blended until smooth or even mascarpone for a richer filling.
Can I make this dish ahead of time?
Definitely. I often assemble the stuffed shells a day ahead, cover them, and refrigerate until I’m ready to bake.
How do I prevent the shells from breaking while cooking?
I cook them just until al dente and rinse them under cold water to stop the cooking — this keeps them sturdy enough for stuffing.
Can I use a different type of pasta?
Yes, manicotti or cannelloni tubes work perfectly as alternatives if I can’t find jumbo shells.
How do I make this recipe gluten-free?
I use gluten-free pasta shells and make sure the marinara sauce doesn’t contain any gluten additives.
What other cheeses work well?
Provolone, fontina, or white cheddar add a nice depth of flavor. I sometimes mix different cheeses for a more complex taste.
Can I freeze the leftovers?
Yes, this dish freezes beautifully. I wrap the baked or unbaked shells tightly in foil and freeze for up to a month.
What can I serve with stuffed shells?
I like pairing them with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.
Can I make it spicier?
Absolutely — I sometimes add a pinch of red pepper flakes to the filling or the sauce for a subtle kick.
Conclusion
These creamy pumpkin ricotta stuffed shells are the perfect dish for cozy evenings or festive dinners. The pumpkin and ricotta blend beautifully into a smooth, savory filling, while the bubbling cheese and marinara sauce make it irresistibly comforting. I love how this recipe celebrates the best of fall flavors while still being easy enough for a weeknight meal. Every bite feels warm, cheesy, and full of seasonal goodness.
Creamy Pumpkin Ricotta Stuffed Shells are a cozy, comforting baked pasta dish filled with a creamy pumpkin and ricotta mixture, aromatic herbs, and melty cheese. Perfect for fall, this golden, bubbly meal brings together sweet pumpkin and savory Italian flavors for a hearty and elegant dinner.
Fresh parsley or sage leaves, for garnish (optional)
Instructions
Preheat oven to 375°F (190°C).
Cook jumbo pasta shells in salted boiling water until al dente, about 1–2 minutes less than package directions. Drain and rinse under cold water; set aside.
In a large bowl, combine pumpkin puree, ricotta, half of the mozzarella, Parmesan, garlic powder, sage, nutmeg, salt, pepper, and egg. Mix until smooth and creamy.
Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
Stuff each cooked pasta shell with the pumpkin ricotta mixture and arrange in the dish with open sides facing up.
Pour remaining marinara sauce over the shells, sprinkle the rest of the mozzarella on top, and drizzle with olive oil.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is melted, bubbly, and golden.
Let rest for 5 minutes before serving. Garnish with parsley or sage if desired.
Notes
Add spinach or kale to the filling for extra greens.
Swap marinara with Alfredo or brown butter sage sauce for variation.
Use butternut squash puree instead of pumpkin for a sweeter flavor.
Assemble ahead and refrigerate or freeze before baking.
Reheat leftovers covered in a 350°F oven until warmed through.
