There is something truly special about the comforting embrace of pasta filled with rich, creamy goodness, and this Pumpkin Ricotta Stuffed Shells Recipe brings that warmth straight to your table. Combining the velvety texture of ricotta cheese with the subtle sweetness and earthiness of pumpkin, accented by fragrant sage and a hint of cinnamon and nutmeg, these stuffed shells feel like fall on a plate. The layers of flavors melt together beautifully, nestled inside tender jumbo pasta shells, then baked in a rich marinara sauce to perfection. If you’re craving a dish that’s both indulgent and festive, this Pumpkin Ricotta Stuffed Shells Recipe will quickly become your go-to comfort food.
Ingredients You’ll Need
This Pumpkin Ricotta Stuffed Shells Recipe is deceptively simple in flavor, yet sophisticated in how each ingredient plays its part. Every item adds a unique component to the dish’s taste, texture, or color, making the final creation spectacular without any fuss.
- Jumbo pasta shells (12 oz): These large shells are perfect for holding the luscious filling, making each bite satisfying.
- Pumpkin puree (15 oz can): Adds natural sweetness and a creamy texture, giving the dish a fall-inspired twist.
- Whole milk ricotta cheese (2 cups): Provides that smooth, mild creaminess that balances the pumpkin’s flavor.
- Freshly grated parmesan cheese (¾ cup plus ¼ cup for topping): Brings a sharp, savory edge and beautiful golden topping when baked.
- Egg (1 large, beaten): Acts as a binder to help hold the filling together perfectly.
- Garlic (3 cloves, minced): Infuses the mixture with a robust, aromatic punch.
- Fresh sage (2 tbsp, chopped): Adds an earthy, herbaceous note that complements pumpkin wonderfully.
- Ground nutmeg (¼ tsp): Gives a warm spice touch, enhancing the pumpkin flavor.
- Ground cinnamon (pinch): A subtle sweetness that rounds out the spices beautifully.
- Salt and pepper (to taste): Essential for seasoning and balancing all the flavors perfectly.
- Marinara sauce (24–26 oz jar): Provides a tangy, savory base that keeps the shells moist and full of flavor.
- Optional mozzarella cheese: For those who love an extra cheesy, melty finish on top.
How to Make Pumpkin Ricotta Stuffed Shells Recipe
Step 1: Prepare the Oven and Pasta
Start by preheating your oven to 350°F (175°C) so it’s ready to go when your shells are stuffed. Cook the jumbo pasta shells in salted boiling water just until al dente; this means they should be tender but with a slight bite so they don’t get mushy when baked. Once cooked, drain them well and rinse under cold water to stop the cooking process and make them easier to handle.
Step 2: Make the Flavorful Filling
In a large mixing bowl, whisk together the pumpkin puree and whole milk ricotta for that perfect creamy base. Stir in the freshly grated parmesan cheese, beaten egg, minced garlic, chopped sage, nutmeg, cinnamon, salt, and pepper. This delightful combination of spices and cheese creates a filling bursting with autumnal warmth and savory depth that’s impossible to resist.
Step 3: Assemble the Shells
Spread about 1½ cups of marinara sauce evenly over the bottom of a 9×13 inch baking dish to prevent sticking and add a tangy layer. Using a spoon or a piping bag for a fun and tidy approach, fill each cooked shell with approximately two tablespoons of the pumpkin ricotta mixture. Arrange all the filled shells snugly in the baking dish, nestling them side by side like little boats waiting to sail.
Step 4: Add Sauce and Cheese Toppings
Pour the remaining marinara sauce generously over the arranged shells. Sprinkle the reserved parmesan cheese over the top, and if you’re feeling indulgent, add a layer of shredded mozzarella cheese for that irresistible golden meltiness once baked.
Step 5: Bake to Perfection
Cover the dish tightly with foil and bake for 30 minutes. This allows the flavors to meld and the filling to set without drying out. After the initial bake, remove the foil and bake for an additional 10 minutes to brown the cheese and sauce to a bubbly, delicious finish.
Step 6: Rest and Serve
Once out of the oven, let the stuffed shells rest for 5 to 10 minutes to let everything settle and cool slightly—this also helps the filling firm up, making them easier to serve without losing any of that luscious goodness.
How to Serve Pumpkin Ricotta Stuffed Shells Recipe
Garnishes
A sprinkle of fresh chopped sage or parsley adds a pop of color and freshness that brightens up the rich flavors. A light drizzle of extra virgin olive oil or even a pinch of crushed red pepper flakes can elevate the dish and create a beautiful presentation that draws everyone to the table.
Side Dishes
This hearty main deserves some balance—consider serving with a crisp green salad tossed with a tangy vinaigrette or simple roasted vegetables like Brussels sprouts or asparagus. Garlic bread or a crusty baguette is perfect for mopping up any extra sauce and adding a satisfying crunch.
Creative Ways to Present
For a dinner party, serve the stuffed shells individually in pretty ramekins or on a platter garnished with fresh herbs. Adding a sprinkle of toasted pine nuts or a dusting of smoked paprika can surprise and delight guests with extra flavor and texture.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Ricotta Stuffed Shells Recipe keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors often deepen overnight, making it even more delicious and convenient for quick meals.
Freezing
For longer storage, you can freeze the assembled shells before baking. Arrange them in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. When ready to enjoy, bake from frozen, adding extra baking time as needed until heated through.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to prevent drying, for about 20 minutes or until warmed through. You can also microwave individual portions on medium power, adding a splash of water or sauce to keep things moist.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices that could alter the flavor balance of the stuffed shells.
Is it possible to make this recipe dairy-free?
Absolutely! Swap out the ricotta and parmesan for plant-based cheese alternatives, and use a dairy-free marinara sauce to keep it creamy and delicious without dairy.
Can I prepare the filling in advance?
Yes, the filling can be mixed up to a day ahead and refrigerated. This can actually allow the flavors to meld even better, making the Pumpkin Ricotta Stuffed Shells Recipe taste more cohesive.
What can I substitute for fresh sage?
If you don’t have fresh sage on hand, dried sage works in a pinch—use about a third of the fresh amount. Alternatively, fresh thyme or rosemary offer lovely herbaceous notes as well.
Can I use a homemade marinara sauce?
Definitely! Homemade marinara sauce adds an extra touch of love and freshness, and it makes this Pumpkin Ricotta Stuffed Shells Recipe even more special and customizable to your taste.
Final Thoughts
This Pumpkin Ricotta Stuffed Shells Recipe is a fall-inspired, comforting dish that feels as good to make as it does to eat. It’s perfect for family dinners, entertaining friends, or simply indulging in a cozy night at home. Once you try it, you’ll understand why it quickly earns a beloved spot in your recipe collection. So go ahead, gather those simple ingredients, and treat yourself to a meal filled with creamy, savory, and subtly spiced goodness!
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Pumpkin Ricotta Stuffed Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4–6 servings (about 20–24 stuffed shells)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
These Pumpkin Ricotta Stuffed Shells offer a deliciously creamy and flavorful twist on classic stuffed pasta. Jumbo pasta shells are filled with a rich mixture of pumpkin puree, ricotta cheese, parmesan, and aromatic spices, then baked in marinara sauce to create a comforting, autumn-inspired dish perfect for family dinners or special occasions.
Ingredients
Pasta
- 1 box (12 oz) jumbo pasta shells
Filling
- 1 can (15 oz) pumpkin puree
- 2 cups whole milk ricotta cheese
- ¾ cup freshly grated parmesan cheese
- 1 large egg, beaten
- 3 cloves garlic, minced
- 2 tbsp chopped fresh sage
- ¼ tsp ground nutmeg
- Pinch of ground cinnamon
- Salt and pepper to taste
Sauce and Topping
- 1 jar (24–26 oz) marinara sauce
- ¼ cup freshly grated parmesan cheese for topping
- Optional: mozzarella cheese for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the shells.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water until al dente. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent sticking.
- Prepare Filling: In a large bowl, combine the pumpkin puree, ricotta cheese, ¾ cup parmesan, beaten egg, minced garlic, chopped fresh sage, ground nutmeg, cinnamon, salt, and pepper. Mix thoroughly until well combined.
- Prepare Baking Dish: Spread 1½ cups of marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Fill Shells: Using a spoon or piping bag, fill each cooked pasta shell with approximately 2 tablespoons of the pumpkin ricotta mixture.
- Arrange and Top: Place the stuffed shells in the baking dish neatly. Pour the remaining marinara sauce over the top and sprinkle with the remaining parmesan cheese. If desired, add mozzarella cheese on top for extra cheesiness.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to heat through and meld flavors.
- Finish Baking: Remove the foil and continue baking for an additional 10 minutes to brown the cheese and slightly crisp the top.
- Rest and Serve: Allow the dish to rest for 5 to 10 minutes after baking to set before serving warm.
Notes
- You can prepare the stuffed shells a day ahead and refrigerate them, then bake just before serving.
- Fresh sage adds great flavor but can be substituted with dried sage if fresh is unavailable; use less of dried.
- Use whole milk ricotta for a creamier texture; part-skim ricotta works but may be less rich.
- If desired, sprinkle mozzarella cheese on top for a golden bubbly crust.
- For a gluten-free version, substitute jumbo pasta shells with gluten-free pasta shells.
