Creamy Pumpkin Ricotta Stuffed Shells Recipe
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.
- 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
