Introduction

This Creamy Pumpkin Ricotta Stuffed Shells recipe is a comforting, flavorful twist on a classic Italian favorite. Filled with a rich pumpkin and ricotta mixture and baked in a savory marinara sauce, it’s perfect for a cozy dinner that feels both special and satisfying.

A white serving dish holds about twelve stuffed pasta shells arranged in three rows. Each pasta shell is pale yellow with ridges on the exterior, filled generously with a creamy mixture. The filling sits on a base layer of thick orange sauce that spreads evenly across the bottom of the dish. The filling is textured, mostly orange with white cheese crumbles mixed in, and small green herb bits scattered on top for color contrast. The shells are neatly placed side by side, some slightly overlapping, and have a soft, moist appearance. 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) to ensure it’s ready for baking.
Step 2: Cook the jumbo pasta shells in salted boiling water according to package instructions until al dente. Drain and rinse under cold water, then set aside to dry slightly.
Step 3: In a large bowl, mix together pumpkin puree, ricotta cheese, ½ cup shredded mozzarella, Parmesan, garlic powder, sage, nutmeg, salt, pepper, and the egg until creamy and well combined.
Step 4: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to keep the shells moist.
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, then sprinkle the remaining ½ cup shredded mozzarella on top.
Step 7: Drizzle 2 tablespoons of olive oil over the dish to add richness and help with baking.
Step 8: Cover with foil and bake for 25 minutes. Remove the foil carefully and bake an additional 10 minutes until cheese is bubbly and golden.
Step 9: Garnish with fresh parsley or sage leaves if desired before serving.

Tips & Variations

Use fresh sage if available for a brighter, herbaceous flavor.
For a vegan version, substitute ricotta with a plant-based cheese and omit the egg.
Add cooked spinach or kale to the filling for extra greens and nutrition.
If you prefer a sharper cheese, mix in some crumbled feta or goat cheese with the ricotta.

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, or microwave individual portions until hot. For longer storage, freeze the assembled shells (before baking) in a freezer-safe dish for up to 2 months, then bake from frozen, adding extra time.

How to Serve

The dish is served in a large white bowl filled with a thick orange sauce as the base layer, which has a smooth, creamy texture. On top of this are about fifteen large pasta shells, each split open and filled with a creamy white mixture that appears textured and slightly crumbly, likely cheese-based. The shells are evenly spread across the sauce, positioned sideways with the openings facing up, showing the filling inside. Scattered on top of the pasta shells are a few dark green sage leaves, adding a touch of natural color contrast. The whole presentation sits against a white marbled surface background. 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?

Yes, fresh pumpkin puree works well. Just roast or steam diced pumpkin until soft, then puree until smooth before measuring 1 cup for the recipe.

Do I need to boil the shells before stuffing?

Yes, boiling the jumbo shells until al dente ensures they are pliable enough to stuff without breaking and will finish cooking in the oven with the sauce.

Creamy Pumpkin Ricotta Stuffed Shells Recipe

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4.5 from 63 reviews

A comforting and creamy baked pasta dish featuring jumbo shells stuffed with a savory pumpkin and ricotta mixture, topped with marinara sauce and melted mozzarella cheese. This recipe is perfect for a cozy fall dinner, combining seasonal pumpkin flavors with classic Italian ingredients for a rich, satisfying meal.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4–6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

For the Pasta and Filling

20 jumbo pasta shells
1 cup pumpkin puree (canned or fresh)
1 ½ cups ricotta cheese
½ cup shredded mozzarella cheese
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

For Assembling and Baking

2 cups marinara or tomato sauce, divided
½ cup shredded mozzarella cheese (remaining from 1 cup total)
2 tablespoons olive oil
Fresh parsley or sage leaves, for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the stuffed shells.
Cook the Pasta Shells: Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop cooking, then set aside to dry.
Make the Filling: In a large bowl, combine pumpkin puree, ricotta cheese, ½ cup shredded mozzarella, Parmesan cheese, garlic powder, dried sage, nutmeg, salt, pepper, and the egg. Mix thoroughly until the mixture is creamy and well combined.
Prepare the Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to keep the shells moist during baking.
Stuff the Shells: Fill each cooked shell generously with the pumpkin-ricotta mixture and arrange them in the baking dish with the opening side facing up.
Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, ensuring they are well coated, then sprinkle the remaining ½ cup shredded mozzarella cheese evenly on top.
Drizzle with Olive Oil: Drizzle 2 tablespoons of olive oil over the assembled shells to add richness and assist in creating a beautiful baked finish.
Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown on top. Garnish with fresh parsley or sage leaves before serving, if desired.

Notes

For best results, avoid overcooking the pasta shells—they should remain firm to hold the filling without breaking.
You can use either canned or fresh pumpkin puree; make sure it’s plain pumpkin and not pumpkin pie filling.
Fresh sage adds a brighter herbaceous note, but dried sage is a convenient alternative.
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
This dish can be made ahead of time and baked just before serving for convenience.

Keywords: pumpkin stuffed shells, creamy pumpkin pasta, ricotta stuffed shells, baked pasta recipe, fall pasta dish, vegetarian stuffed shells