Description
A cozy fall-inspired pasta bake made with jumbo shells stuffed with creamy pumpkin and ricotta filling, topped with marinara and cheese, then baked to perfection. Vegetarian, freezer-friendly, and perfect for holiday meals or weeknight comfort.
Ingredients
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1 box (12 oz) jumbo pasta shells
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1 can (15 oz) pumpkin puree
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2 cups whole milk ricotta cheese
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¾ cup freshly grated parmesan cheese (plus ¼ cup for topping)
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1 large egg, beaten
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3 cloves garlic, minced
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2 tbsp chopped fresh sage
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¼ tsp ground nutmeg
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Pinch of ground cinnamon
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Salt and pepper to taste
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1 jar (24–26 oz) marinara sauce
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Optional: mozzarella cheese for topping
Instructions
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Preheat oven to 350°F (175°C).
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Cook pasta shells in salted water until al dente. Drain and rinse under cold water.
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In a large bowl, mix together pumpkin, ricotta, ¾ cup parmesan, egg, garlic, sage, nutmeg, cinnamon, salt, and pepper.
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Spread 1½ cups marinara sauce on the bottom of a 9×13″ baking dish.
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Fill each shell with ~2 tbsp of the pumpkin ricotta mixture using a spoon or piping bag.
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Arrange stuffed shells in the dish and top with remaining sauce and parmesan (and mozzarella if using).
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Cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes.
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Let rest 5–10 minutes before serving.
Notes
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Use pure pumpkin puree, not pumpkin pie filling.
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Don’t overcook the pasta or it will tear while stuffing.
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You can prep this dish up to 3 days in advance.
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Freezer-friendly: Assemble, cover tightly, and freeze unbaked for up to 3 months.
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Add spinach, mushrooms, or ground turkey for variation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Dish
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Calories: 370 kcal
- Sugar: 7 g
- Sodium: 719 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 20 g