Pumpkin Ricotta Stuffed Shells

🎃 Introduction to Pumpkin Ricotta Stuffed Shells

When fall rolls around, it’s hard to resist the call of comfort food. While pumpkin usually shows up in sweet treats, it shines just as brightly in savory dishes — especially when paired with creamy ricotta cheese. That’s where these pumpkin ricotta stuffed shells come in: a cozy, vegetarian-friendly pasta bake that combines the warm, earthy flavor of pumpkin puree with rich cheeses and fragrant herbs, all nestled inside jumbo pasta shells and baked to golden perfection.

Whether you’re planning a festive holiday meal, a weeknight dinner, or a make-ahead dish for guests, this recipe checks all the boxes. It’s simple enough for beginners but elegant enough to impress. Plus, it’s a great way to use canned pumpkin in a savory context — a welcome change from pies and lattes.check out this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

In this guide, you’ll find everything you need to know: ingredients, step-by-step instructions, expert tips, and what to serve on the side.

🍴 Why You’ll Love This Recipe

These pumpkin ricotta stuffed shells are the perfect blend of cozy, creamy, and flavorful — making them a go-to dish for fall and beyond. Here’s why you’ll want to make them on repeat:

• Seasonal flavors: The subtle sweetness of pumpkin puree paired with earthy sage, a touch of nutmeg, and creamy ricotta cheese captures the essence of autumn in every bite.
• Vegetarian-friendly: It’s a hearty, meatless main course that doesn’t compromise on taste or texture — even meat-lovers will ask for seconds.
• Perfect for gatherings: This dish feeds a crowd and can be made in advance, making it ideal for holiday dinners, potlucks, or meal prep.
• Freezer-friendly: Assemble and freeze for a future no-fuss dinner.

Whether you’re craving comfort food or planning a festive menu, this recipe delivers rich, satisfying results every time — all with simple, wholesome ingredients.

🧄 Ingredients You’ll Need for Pumpkin Ricotta Stuffed Shells

To make these delicious pumpkin ricotta stuffed shells, you’ll need a few pantry staples and some fresh, flavorful additions. Here’s a detailed breakdown of each key ingredient and how it contributes to the final dish:

🧺 Jumbo Pasta Shells

• Look for large pasta shells (often labeled as “jumbo” or “conchiglioni”) — they’re perfect for stuffing and hold their shape well during baking.
• Cook them just until al dente to prevent tearing when filled.

🎃 Pumpkin Puree

• Use 100% canned pumpkin puree — not pumpkin pie filling, which contains added sugar and spices.
• You can also make your own by roasting and pureeing fresh pumpkin, just make sure to drain excess moisture.

🧀 Ricotta Cheese

• Whole milk ricotta delivers the creamiest texture and richest flavor.
• Part-skim works too but may be slightly less luxurious.
• For a smoother filling, you can whip the ricotta in a food processor before mixing.

🧄 Garlic & Fresh Herbs

• Fresh minced garlic adds depth and savory notes.
• Chopped sage brings a distinctly autumnal flavor that pairs beautifully with pumpkin.
• You can also add a touch of thyme or rosemary for variation.

🧂 Seasonings

• A pinch of nutmeg and cinnamon enhances the sweetness of the pumpkin and adds warmth.
• Don’t forget salt and freshly ground black pepper for balance.

🧈 Parmesan Cheese

• Adds salty, nutty depth to the filling and a golden topping after baking.
• Grate it fresh for best flavor.

🍅 Marinara Sauce

• Provides acidity to balance the richness of the cheese and pumpkin.
• Use a quality jarred sauce or make your own — a good homemade version like this one brings extra depth.

With these ingredients, you’ll have a dish that’s both comforting and elevated, perfect for any fall occasion.

🍽️ How to Make Pumpkin Ricotta Stuffed Shells

Making pumpkin ricotta stuffed shells is easier than it looks — and incredibly rewarding. The process involves a few simple steps: cook, mix, fill, assemble, and bake. Let’s walk through it together.

1. Cook the Pasta Shells

• Bring a large pot of salted water to a boil.
• Add the jumbo pasta shells and cook until al dente — about 1-2 minutes less than package directions.
• Drain and rinse under cold water to stop the cooking process.
• Lay the shells on a baking sheet or parchment to keep them from sticking or tearing.

2. Prepare the Filling

In a large mixing bowl, combine the following:

• 1 (15 oz) can pumpkin puree
• 2 cups whole milk ricotta cheese
• ¾ cup freshly grated parmesan
• 1 large egg, beaten
• 2 tbsp chopped fresh sage
• 3 cloves garlic, minced
• ¼ tsp nutmeg and a pinch of cinnamon
• Salt and black pepper to taste

Mix everything together until smooth and creamy. This filling should be thick enough to spoon or pipe easily into the shells.

3. Fill the Shells

• Use a small spoon or piping bag to gently stuff each shell with about 2 tablespoons of the pumpkin ricotta mixture.
• Take care not to overfill or tear the shells.

4. Assemble the Dish

• Spread 1 to 1½ cups of marinara sauce on the bottom of a 9×13-inch baking dish.
• Arrange the stuffed shells in a single layer over the sauce.
• Spoon more marinara over the top and sprinkle with the remaining ¼ cup of parmesan cheese (or mozzarella, if you like a gooier top).

5. Bake to Perfection

• Cover the dish with foil and bake at 350°F (175°C) for 30 minutes.
• Remove foil and bake for an additional 10 minutes until the top is bubbly and lightly golden.
• Let rest for 5-10 minutes before serving to allow flavors to settle.

With this easy, step-by-step method, you’ll end up with a tray of warm, cheesy stuffed shells that are perfect for fall dinners, meal prep, or holiday gatherings.

🔥 Tips for Perfect Stuffed Shells

Whether you’re making pumpkin ricotta stuffed shells for the first time or you’re a seasoned home cook, these expert tips will help you nail the recipe every time — and give you ideas to make it your own.

🔧 Pro Tips for Perfect Shells

• Don’t overcook the pasta: Jumbo shells should be al dente to prevent tearing when stuffed. Slightly undercooked is better than overdone.
• Use a piping bag: It makes filling the shells faster and cleaner. Don’t have one? Use a Ziploc bag with the corner cut off.
• Layer the sauce generously: A well-sauced bottom prevents sticking, and sauce on top keeps everything moist while baking.
• Let it rest: After baking, let the dish sit for 5–10 minutes. This helps the filling firm up and makes serving easier.
• Double the batch: This dish freezes beautifully — make two trays, bake one now and freeze one for later.

🌿 Easy and Delicious Variations for Pumpkin Ricotta Stuffed Shells

Want to switch things up? Here are a few flavorful ideas:

• Add greens: Mix sautéed spinach, kale, or Swiss chard into the filling for added nutrients and texture.
• Make it spicy: Add a pinch of crushed red pepper flakes or a dash of cayenne to the filling.
• Try different cheeses: Replace some ricotta with goat cheese or add shredded mozzarella for extra stretch.
• White sauce version: Swap marinara with Alfredo or béchamel for a creamy alternative.
• Add protein: Mix in cooked ground turkey, sausage, or lentils for a heartier dish.
• Go vegan: Use almond or tofu-based ricotta, a flax egg, and dairy-free cheese for a plant-based version.

These variations keep the dish fresh and flexible — perfect for suiting different tastes or dietary needs.

🌀 Variations to Try to Pumpkin Ricotta Stuffed Shells

Want to customize your pumpkin ricotta stuffed shells? Here are some tasty options:

• Add greens: Mix in sautéed spinach or kale to the filling for extra nutrients.
• Make it spicy: Add red pepper flakes or cayenne.
• Add meat: Incorporate browned ground turkey or Italian sausage (for non-vegetarian version).
• White version: Use Alfredo or a béchamel sauce instead of marinara for a creamy alternative.
• Vegan version: Use vegan ricotta, omit the egg, and sub with a flax egg or blended tofu.

❄️ Make-Ahead, Storage & Reheating

• Make-Ahead: Assemble the dish up to 3 days in advance. Cover and refrigerate until ready to bake.
• Freezing: Freeze fully assembled (unbaked) for up to 3 months. Thaw in the fridge overnight and bake as directed.
• Leftovers: Store in an airtight container in the fridge for up to 4 days.
• Reheat: Bake covered at 350°F for 15 minutes or microwave individual servings.

Print

🥗 What to Serve With Pumpkin Ricotta Stuffed Shells

Round out your cozy dinner with:

• Garlic bread or crusty sourdough
• A fall salad with apples and walnuts
• Roasted Brussels sprouts or butternut squash
• A glass of Chardonnay or Pinot Noir
• Pumpkin Pie Smoothie

🌿 Dietary Modifications

Gluten-Free

• Use gluten-free jumbo pasta shells

Vegan

• Swap ricotta for almond or tofu-based vegan ricotta
• Omit the egg or use a flax egg
• Use dairy-free parmesan and vegan marinara

🧮 Nutrition Info (per serving of 5 shells)

• Calories: 370
• Protein: 20g
• Carbohydrates: 44g
• Fat: 13g (8g saturated)
• Fiber: 4g
• Sugar: 7g
• Vitamin A: 9068 IU
• Calcium: 315mg
• Iron: 3mg

FAQs About Pumpkin Ricotta Stuffed Shells❓

What kind of pumpkin should I use?

Use 100% pure pumpkin puree — not pumpkin pie filling, which contains added sugars and spices.

Can I use fresh pumpkin instead of canned?

Absolutely! Roast and puree fresh pumpkin until smooth. Strain excess liquid for a similar texture.

Can I freeze this dish?

Yes! Freeze before baking for the best results. Wrap tightly with foil and label. Bake from frozen by adding 10–15 minutes to the cook time.

How do I keep shells from tearing?

Don’t overcook them. Rinse in cold water to stop cooking and handle gently when filling.

Can I substitute ricotta?

Yes — cottage cheese, mashed tofu, or vegan ricotta all work well.

💬 What Readers Say

“This was a hit at Thanksgiving! Even the meat lovers went back for seconds.” — Michelle P.

“So easy and cozy! I doubled the recipe and froze one tray. Perfect meal prep.” — Ethan D.

🧡 Final Thoughts Of Pumpkin Ricotta Stuffed Shells

If you’re looking for a comforting, flavor-packed, and vegetarian-friendly dish to celebrate the fall season, pumpkin ricotta stuffed shells are your answer. Whether you’re hosting a gathering, prepping for a week of meals, or just craving something warm and cheesy, this dish hits all the right notes.

Don’t forget to bookmark this recipe, share it with your friends, and explore more fall-inspired ideas in our recipe library. Happy cooking!