Pumpkin Ricotta Stuffed Shells Recipe

Introduction

These Pumpkin Ricotta Stuffed Shells offer a comforting Italian-inspired dish with a seasonal twist. Creamy ricotta blends beautifully with pumpkin and aromatic sage, all baked in a rich vodka sauce for a hearty dinner perfect for fall or any time you crave cozy flavors.

Ingredients

• 1 box Jumbo Pasta Shells (about 24 shells)
• 2 cups ricotta cheese
• 1 15 oz can pumpkin puree
• 1 cup grated fresh parmesan cheese
• 1 egg
• ¼ teaspoon nutmeg
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• ½ tablespoon garlic powder
• 1 tablespoon minced fresh sage
• 1 jar Rao’s Vodka Sauce
• ¼ cup heavy cream
• 1 cup shredded mozzarella cheese

Instructions

1. Step 1: Bring a large pot of water to a boil and cook the jumbo pasta shells according to package instructions. They should be al dente to hold their shape when filled.
2. Step 2: Drain the shells and transfer them to a large baking sheet. Drizzle with olive oil and gently separate any shells stuck together. Let cool completely.
3. Step 3: Preheat your oven to 350 degrees Fahrenheit.
4. Step 4: Prepare the filling by mixing ricotta cheese, 1 cup pumpkin puree, parmesan, egg, nutmeg, salt, pepper, garlic powder, and fresh minced sage until smooth and well combined.
5. Step 5: In a separate bowl, combine the jarred vodka sauce with the remaining pumpkin puree and heavy cream, stirring until smooth.
6. Step 6: Spread three-quarters of the sauce mixture evenly in the bottom of a large 9×13 baking dish.
7. Step 7: Using a spoon, fill each cooled shell with about 2 tablespoons of the pumpkin-ricotta mixture. Arrange the filled shells in the baking dish on top of the sauce, filling side up.
8. Step 8: Cover the dish with foil and bake for 30 minutes at 350 degrees.
9. Step 9: Remove the foil, sprinkle each shell with shredded mozzarella, and return uncovered to the oven. Bake for an additional 15 minutes until the cheese is melted and golden.
10. Step 10: For an extra touch, place the dish under the broiler for a few seconds to brown the cheese further, if desired. Serve hot and enjoy.

Tips & Variations

• For a nutty depth, try swapping fresh sage with fresh thyme or rosemary.
• You can substitute the vodka sauce with your favorite marinara if preferred.
• Make the shells a day ahead by stuffing and storing them in a covered dish in the fridge. When ready to serve, add sauce and bake as directed.
• If you want a richer filling, fold in a little mascarpone or cream cheese with the ricotta.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350-degree oven until heated through. Avoid microwaving to keep the shells from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of plain pumpkin puree?

It’s best to use plain pumpkin puree rather than pie filling, as the latter contains added sugars and spices that can alter the flavor of the dish.

Can I freeze these stuffed shells?

Yes, you can freeze the stuffed shells before baking. Arrange them on a baking sheet to freeze individually, then transfer to a freezer-safe container for up to 2 months. Bake covered from frozen, adding extra baking time as needed.

Pumpkin Ricotta Stuffed Shells Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

A cozy and flavorful Italian dinner recipe featuring jumbo pasta shells stuffed with a creamy pumpkin and ricotta cheese mixture, baked in a rich vodka sauce and topped with melted mozzarella cheese. Perfect for fall and holiday meals, this comforting dish blends the sweetness of pumpkin with savory herbs and cheeses.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 box Jumbo Pasta Shells (about 24 shells)

Filling

• 2 cups ricotta cheese
• 1 15 oz can pumpkin puree (divided)
• 1 cup grated fresh parmesan cheese
• 1 egg
• ¼ teaspoon nutmeg
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• ½ Tablespoon garlic powder
• 1 Tablespoon minced fresh sage

Sauce

• 1 Jar Rao’s Vodka Sauce
• ¼ cup heavy cream

Topping

• 1 cup shredded mozzarella cheese
• Olive oil (for drizzling on noodles)

Instructions

1. Cook Pasta Shells: Bring a large pot of water to a boil and cook the jumbo pasta shells according to the package instructions until al dente, ensuring they hold shape when filled. Drain and transfer to a large baking sheet. Drizzle with olive oil and gently separate any shells stuck together. Let cool.
2. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
3. Prepare Filling: In a mixing bowl, combine 2 cups ricotta cheese, 1 cup of the pumpkin puree, grated parmesan, egg, nutmeg, kosher salt, pepper, garlic powder, and minced fresh sage. Stir well until the mixture is smooth and uniformly combined.
4. Make Sauce Mixture: In a separate bowl, blend the jarred vodka sauce with the remaining pumpkin puree and ¼ cup heavy cream until smooth and creamy.
5. Assemble in Baking Dish: Spread ¾ of the sauce mixture evenly on the bottom of a large 9×13-inch baking dish. Using a spoon, fill each cooled pasta shell with approximately 2 tablespoons of the pumpkin-ricotta filling and place them filling side up on top of the sauce.
6. Bake Covered: Cover the baking dish with foil and bake in the preheated oven at 350°F for 30 minutes.
7. Add Cheese Topping: Remove the foil and sprinkle shredded mozzarella cheese evenly over each stuffed shell.
8. Bake Uncovered: Return the dish to the oven uncovered and bake for an additional 15 minutes until the cheese is melted and golden.
9. Optional Broil: For extra golden and bubbly cheese, place the baked shells under the broiler for a few seconds, watching closely to avoid burning.
10. Serve: Remove from oven and serve the pumpkin ricotta stuffed shells hot for a comforting meal.

Notes

• Can Stuffed Shells Be Made Ahead? Yes! Cook and stuff the shells as directed, then store them in a covered dish in the refrigerator for up to one day before baking. When ready to bake, spread sauce in the baking dish, add the prepped shells on top, cover, and bake as usual. Avoid storing shells directly on top of the marinara to prevent sogginess.
• When cooking pasta shells, be careful not to overcook so they keep their shape when filled.
• Fresh sage adds a distinctive herbal flavor; if unavailable, substitute with dried sage but reduce quantity to 1 teaspoon.
• If pumpkin puree is not available, canned pure pumpkin packed in puree form is recommended, not pumpkin pie filling.
• The vodka sauce can be substituted with any good quality marinara or tomato sauce if preferred.

Keywords: pumpkin stuffed shells, ricotta pasta shells, pumpkin pasta bake, Italian stuffed shells, baked stuffed pasta, fall dinner recipe