If you are craving a cozy, comforting meal filled with the rich flavors of autumn, this Pumpkin Ricotta Stuffed Shells Recipe is about to become your new favorite dinner. The creamy combination of pumpkin puree and ricotta cheese nestled inside tender jumbo pasta shells creates a delightful texture, while the warm spices and fresh sage add a wonderful depth to every bite. This dish is a true celebration of the season that’s simple enough for weeknights but special enough for sharing with friends and family.
Ingredients You’ll Need
This Pumpkin Ricotta Stuffed Shells Recipe is surprisingly simple to make, thanks to a few key ingredients that come together beautifully to create layers of flavor and texture. Each component plays an important role, whether it’s the silky pumpkin puree adding moisture and earthiness or the fresh sage bringing a fragrant, herbal note. Here’s what you’ll need to gather before you begin:
- Jumbo pasta shells: The perfect size for stuffing and holding onto all that cheesy goodness.
- Pumpkin puree: Adds natural sweetness and moisture, making the filling creamy and vibrant.
- Whole milk ricotta cheese: Provides a smooth, mild base that complements the pumpkin beautifully.
- Parmesan cheese: Sharp, salty, and nutty, it enhances the flavor and melts perfectly on top.
- Egg: Binds the filling ingredients together for a perfect consistency.
- Garlic: Minced fresh cloves impart a savory punch that balances the sweetness.
- Fresh sage: Adds an earthy, aromatic layer that elevates the whole dish.
- Ground nutmeg and cinnamon: Warm spices that bring out the autumnal essence of the pumpkin.
- Salt and pepper: Essential for seasoning and bringing all the flavors into harmony.
- Marinara sauce: A tangy, herbaceous base that perfectly complements the creamy filling.
- Optional mozzarella cheese: For an extra cheesy, melty topping.
How to Make Pumpkin Ricotta Stuffed Shells Recipe
Step 1: Prep the Oven and Pasta Shells
Begin by preheating your oven to 350°F (175°C) to ensure it’s hot and ready once your shells are stuffed and assembled. Next, bring a large pot of salted water to a boil and cook the jumbo pasta shells until they are al dente. This means they should be tender but still have a slight bite so they hold their shape when filled. Drain and rinse them under cold water to stop the cooking process and prevent sticking.
Step 2: Prepare the Creamy Pumpkin Ricotta Filling
In a spacious mixing bowl, combine the pumpkin puree, whole milk ricotta cheese, and ¾ cup of freshly grated parmesan cheese. Add the beaten egg, minced garlic, chopped fresh sage, ground nutmeg, cinnamon, salt, and pepper. Stir everything gently but thoroughly until it’s well combined into a creamy, flavorful filling that tastes like fall in every spoonful.
Step 3: Assemble the Dish
Spread 1½ cups of marinara sauce evenly on the bottom of a 9×13-inch baking dish to create a deliciously tangy base. Then, using a spoon or piping bag, carefully fill each cooked shell with about 2 tablespoons of the pumpkin ricotta mixture. Arrange the stuffed shells neatly in the prepared dish.
Step 4: Add Sauce and Cheese Toppings
Pour the remaining marinara sauce over the arranged shells, making sure they are generously coated. Sprinkle the reserved ¼ cup of parmesan cheese on top, and if you’re feeling indulgent, add a layer of shredded mozzarella cheese for that irresistible melty texture and extra flavor.
Step 5: Bake to Perfection
Cover the baking dish tightly with foil to keep the moisture in and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes to allow the cheese to brown and bubble beautifully. Once done, let the dish rest for 5 to 10 minutes before serving to let the flavors settle and the filling thicken slightly.
How to Serve Pumpkin Ricotta Stuffed Shells Recipe
Garnishes
To make your Pumpkin Ricotta Stuffed Shells Recipe even more inviting, consider topping each serving with a sprinkle of freshly chopped sage or a handful of toasted pine nuts for an added crunch. A drizzle of extra virgin olive oil or a dusting of cracked black pepper can also enhance the layers of flavor without overpowering the dish.
Side Dishes
This dish pairs wonderfully with a simple green salad tossed in a light lemon vinaigrette to cut through the richness. Roasted vegetables like Brussels sprouts or autumn carrots can complement the warm flavors and round out the meal perfectly. Garlic bread or crusty Italian bread also make great companions for soaking up the delicious sauce.
Creative Ways to Present
If you’re hosting or want to impress, present the stuffed shells individually on small plates, garnished with microgreens for a restaurant-quality look. Alternatively, lay them out in a large serving dish with colorful roasted peppers or herbs scattered on top. Making mini versions of this dish in muffin tins can be a fun way to serve individual portions without the need for cutting or extra plating.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Ricotta Stuffed Shells Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the dish has cooled down completely before sealing it to maintain freshness. The flavors even deepen overnight, making leftovers just as delicious if not better.
Freezing
This recipe freezes beautifully. To freeze, assemble the dish but do not bake it. Wrap it tightly with plastic wrap and aluminum foil to avoid freezer burn. It will keep for up to 2 months. When ready, thaw in the refrigerator overnight before baking as directed, adding a little extra time if baking from frozen.
Reheating
Reheat individual portions in the microwave for 2-3 minutes or until warmed through. If reheating the entire dish, cover it with foil and bake at 350°F (175°C) for 20-25 minutes until heated evenly. Adding a splash of marinara sauce before reheating will keep the shells moist and tasty.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly in the Pumpkin Ricotta Stuffed Shells Recipe, providing consistent texture and flavor. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which can be sweetened and spiced.
Can I substitute ricotta cheese?
If you’re not a fan of ricotta or don’t have it on hand, cottage cheese is a good substitute but may alter the texture slightly. For a smoother filling, you can blend the cottage cheese before mixing it in. Another option is to use mascarpone for a richer taste.
Is this recipe vegetarian?
Yes! The Pumpkin Ricotta Stuffed Shells Recipe is completely vegetarian, making it a wonderful meatless option that still feels hearty and satisfying. Just be sure your marinara sauce doesn’t contain any meat products.
How can I make this recipe vegan?
To make this recipe vegan, substitute the ricotta with a plant-based alternative like cashew ricotta, use a vegan parmesan substitute, and replace the egg with a flax egg or other binder. Also, select a marinara sauce that is free of animal products.
Can these shells be made gluten-free?
Definitely! Look for gluten-free jumbo pasta shells at your grocery store or specialty market. Just be mindful to adjust cooking time according to package instructions, as gluten-free pasta can vary in texture and cooking needs.
Final Thoughts
This Pumpkin Ricotta Stuffed Shells Recipe is one of those dishes you’ll want to keep in your culinary rotation as soon as you try it. The comforting blend of creamy pumpkin and fresh herbs wrapped in tender pasta shells is a surefire way to brighten any fall evening. So go ahead, gather those ingredients, invite your friends or family, and enjoy the cozy deliciousness of this wonderful recipe together!
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Pumpkin Ricotta Stuffed Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings (about 20–24 shells)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This comforting and flavorful Pumpkin Ricotta Stuffed Shells recipe combines tender jumbo pasta shells filled with a creamy mixture of pumpkin puree, ricotta cheese, and aromatic spices. Baked in a rich marinara sauce and topped with Parmesan and optional mozzarella, this dish makes a perfect seasonal dinner that’s hearty, slightly sweet, and full of autumnal warmth.
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 Toppings
- 1 jar (24–26 oz) marinara sauce
- ¼ cup freshly grated Parmesan cheese (for topping)
- Optional: mozzarella cheese for topping
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C), ensuring it’s ready for baking the stuffed shells to perfection.
- Cook the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until they are al dente, about 8-10 minutes. Drain and rinse them under cold water to stop the cooking process and prevent sticking.
- Prepare the filling: In a large bowl, combine the pumpkin puree, ricotta cheese, ¾ cup of freshly grated Parmesan, beaten egg, minced garlic, chopped fresh sage, ground nutmeg, cinnamon, salt, and pepper. Mix until smooth and well blended.
- Prepare the 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 the shells: Using a spoon or piping bag, fill each cooked pasta shell with about 2 tablespoons of the pumpkin ricotta mixture, making sure each shell is generously stuffed.
- Arrange shells in dish: Place the stuffed shells seam side up in the prepared baking dish in a single layer.
- Add sauce and cheese topping: Pour the remaining marinara sauce over the shells, then sprinkle with the remaining ¼ cup Parmesan cheese. If desired, add shredded mozzarella cheese on top for extra melty goodness.
- Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. This ensures the filling cooks through and the flavors meld.
- Bake uncovered: Remove the foil and continue baking for an additional 10 minutes, allowing the top to brown slightly and the cheese to melt perfectly.
- Rest before serving: Let the dish rest for 5 to 10 minutes once out of the oven to set and cool slightly for easier serving.
Notes
- Use fresh sage for the best flavor balance with the pumpkin.
- You can substitute whole milk ricotta with part-skim ricotta to reduce fat content.
- For a dairy-free version, use plant-based ricotta and cheese alternatives.
- Leftover stuffed shells can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust seasoning to taste, especially the nutmeg and cinnamon, to suit your preference.
- Pre-cook the shells carefully to avoid tearing while filling.
