Name: Irresistibly Creamy Pumpkin Ricotta Stuffed Shells Delight
Prep time: 30 min
Cook time: 45 min
Total time: 85 min
Ingredients: 12 ounces Jumbo Pasta Shells (or any large pasta); 15 ounces Ricotta Cheese (or cottage cheese for lighter option); 1 cup Pumpkin Puree (canned or homemade); 1/2 cup Grated Parmesan Cheese (or Pecorino Romano); 1 large Egg (omit for vegan version); 1/4 teaspoon Nutmeg (or cinnamon); to taste Salt & Pepper (adjust to personal taste); 1 teaspoon Garlic Powder (or minced fresh garlic); 2 tablespoons Fresh Sage (minced; can substitute with thyme or parsley); 24 ounces Rao's Vodka Sauce (or any marinara/tomato-based sauce); 1/2 cup Heavy Cream (or half-and-half for lighter version); 1 cup Shredded Mozzarella Cheese (or cheddar/dairy-free options)

Jump to Recipe Print Recipe

As I was stirring my favorite pumpkin soup the other day, a thought hit me—nothing feels more like fall than embracing that warm, cozy sensation with every bite of food. That’s exactly what you’ll get with my Creamy Pumpkin Ricotta Stuffed Shells. This vegetarian pasta dish captures the luscious essence of autumn, featuring a delightful ricotta and pumpkin filling complemented by a velvety pumpkin marinara sauce. Not only is this meal a fulfilling comfort food for chilly evenings, but it’s also incredibly easy to prepare, making it perfect for busy weeknights or delightful special occasions. Are you ready to cozy up and dive into a dish that’s as satisfying as a warm hug? Let’s get cooking!

Why Are These Stuffed Shells Irresistible?

Comforting, Nothing beats the warmth of creamy pumpkin-filled shells nestled in a cozy marinara—perfect for chilly evenings.
Flavor Explosion, The combination of ricotta and pumpkin defines fall, while hints of sage enhance the dish’s rustic charm.
Easy Preparation, With simple steps and minimal ingredients, you’ll have a delicious dinner ready in no time!
Crowd-Pleaser, Ideal for gatherings, your family and friends will be clamoring for seconds.
Versatile Variations, Swap pumpkin for butternut squash or customize the herbs; the possibilities are endless!
Make Ahead, Prep these shells in advance and pop them in the oven when you’re ready to feast—perfect for busy weeknights or last-minute guests.

Creamy Pumpkin Ricotta Stuffed Shells Ingredients

• Dive into these comforting stuffed shells!

For the Filling

Jumbo Pasta Shells – Essential for holding the delicious filling; you can use any large pasta if needed.
Ricotta Cheese – Provides a creamy texture; cottage cheese can be used for a lighter alternative.
Pumpkin Puree – Adds the quintessential fall flavor; choose canned for convenience or make your own.
Grated Parmesan Cheese – Enhances the savory notes; substitute with Pecorino Romano for a sharper flavor.
Egg – Binds the filling; omit for a vegan version or opt for a flax egg instead.
Nutmeg – Boosts the autumn vibes; cinnamon works well for a spicier option.
Salt & Pepper – Basic seasonings to elevate flavors; adjust to personal taste.
Garlic Powder – Adds depth; feel free to substitute with fresh minced garlic for even more flavor.
Fresh Sage (minced) – Imparts a delightful aroma; thyme or parsley can also work as suitable replacements.

For the Sauce

Rao’s Vodka Sauce – A convenient sauce to complement the flavors; any marinara or tomato-based sauce is great too.
Heavy Cream – Introduces richness to the sauce; half-and-half can be used for a lighter touch.

For the Topping

Shredded Mozzarella Cheese – Melts beautifully on top; cheddar or dairy-free options can be substituted easily.

Embrace the warmth of these Creamy Pumpkin Ricotta Stuffed Shells in every bite!

Step‑by‑Step Instructions for Creamy Pumpkin Ricotta Stuffed Shells

Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Carefully add your jumbo pasta shells and cook until al dente, which will take about 9-11 minutes. Once they are cooked, drain the shells and rinse them under cold water to stop the cooking process. Set the shells aside to cool while you prepare the filling.

Step 2: Preheat the Oven
While the pasta shells are cooling, preheat your oven to 350°F (175°C). This temperature will ensure your Creamy Pumpkin Ricotta Stuffed Shells bake evenly. Make sure your oven is fully heated before placing the stuffed shells in, as this will help achieve a golden, bubbly cheese topping later.

Step 3: Prepare the Filling
In a mixing bowl, combine ricotta cheese, pumpkin puree, grated Parmesan cheese, egg, nutmeg, salt, pepper, garlic powder, and minced fresh sage. Stir the mixture until silky smooth and thoroughly blended, ensuring all ingredients are well integrated. This rich filling is the heart of your stuffed shells, so make sure it’s even and creamy.

Step 4: Make the Sauce
In a separate bowl, combine Rao’s Vodka Sauce, the remaining pumpkin puree, and heavy cream. Stir until you have a smooth, velvety sauce that brings a touch of sweetness and spice to the dish. This sauce will not only coat your stuffed shells but also add depth to the overall flavor profile.

Step 5: Assemble the Baking Dish
Spread about 3/4 of the prepared sauce mixture on the bottom of a large baking dish. This will create a lovely base for the stuffed shells, ensuring they stay moist during baking. Using a spatula, evenly distribute the sauce to cover the base before proceeding with stuffing the shells.

Step 6: Stuff the Pasta Shells
Take each cooled pasta shell and carefully spoon in approximately 2 tablespoons of the creamy filling. Don’t overstuff, as this can lead to spills during baking. Place each filled shell open-side up in the prepared baking dish, ensuring they are snug but not cramped, which allows for even cooking.

Step 7: Bake Covered
Once all the shells are placed in the dish, cover it tightly with aluminum foil. Bake in the preheated oven for 30 minutes, allowing the flavors to meld beautifully while keeping the stuffed shells moist. The steam will ensure the filling warms through without drying out.

Step 8: Add Cheese and Bake Uncovered
After 30 minutes, carefully remove the foil and sprinkle shredded mozzarella cheese over the top of the stuffed shells. Return the dish to the oven, uncovered, and bake for an additional 15 minutes until the cheese is melted and golden, bubbling enticingly at the edges.

Step 9: Broil for Extra Browning (Optional)
If you desire an extra layer of crispy goodness, set your oven to broil and let the stuffed shells broil for a few seconds, closely monitoring to prevent burning. This step enhances the cheese’s texture, creating a deliciously golden crust over your Creamy Pumpkin Ricotta Stuffed Shells.

Step 10: Serve Warm
Once fully baked and golden, remove the dish from the oven and let it cool for a few minutes. Serve your creamy pumpkin ricotta stuffed shells hot, optionally garnished with fresh herbs. Enjoy this comforting dish that’s sure to warm your heart and satisfy your taste buds!

How to Store and Freeze Creamy Pumpkin Ricotta Stuffed Shells

Fridge: Store any leftovers in an airtight container for up to 3 days, ensuring they remain fresh and tasty for your next meal.

Freezer: You can freeze assembled stuffed shells (either baked or unbaked) for up to 3 months. Wrap tightly in plastic wrap and then in aluminum foil for best results.

Reheating: When ready to enjoy, thaw in the fridge overnight if frozen, then reheat in a 350°F (175°C) oven until warmed through, about 25-30 minutes for unbaked shells and 15-20 minutes for baked shells.

Make-Ahead: Feel free to prepare your creamy pumpkin ricotta stuffed shells ahead of time and pop them into the freezer; perfect for those busy weeknights!

Expert Tips for Creamy Pumpkin Ricotta Stuffed Shells

Cool Pasta First: Allow the shells to cool completely before stuffing. This prevents burns to your fingers and helps maintain the pasta’s structure.
Avoid Soggy Shells: Store uncooked stuffed shells separately from the marinara sauce to ensure they stay firm and don’t become soggy.
Prep Ahead: For a quick dinner, assemble the creamy pumpkin ricotta stuffed shells the night before and refrigerate. Bake them when you’re ready to eat!
Fine-Tune the Filling: Don’t hesitate to taste the filling mixture and adjust the seasoning! Balance is key, so feel free to add more spices or herbs to suit your palate.
Watch Cooking Time: Keep an eye on the shells during the last few minutes of baking to achieve that perfect golden top without burning the cheese.

What to Serve with Creamy Pumpkin Ricotta Stuffed Shells

To create a full meal that warms the soul, consider these delicious pairings that enhance your dining experience.

Garlic Bread: Offers crunchy delight that complements the creamy filling; perfect for scooping up excess sauce.
Arugula Peach Salad: This fresh salad adds a crisp contrast to the rich stuffed shells; the sweetness of peaches beautifully balances the savory dish.
Roasted Brussels Sprouts: These bring a nutty flavor and caramelized texture, adding depth to the meal while still being seasonally appropriate.
Buttery Corn on the Cob: Sweet, tender corn brings a satisfying crunch; its sweetness pairs wonderfully with the pumpkin flavor.
Red Wine: A glass of Chianti or Pinot Noir enhances the dish’s richness; their berry notes echo the sweet undertones of the pumpkin.
Pumpkin Spice Muffins: Keep the autumn vibes alive with a sweet touch; these muffins provide a perfect ending to your comforting meal by offering a hint of familiarity.

Make Ahead Options

These Creamy Pumpkin Ricotta Stuffed Shells are perfect for meal prep enthusiasts! You can prepare the shells and stuffing up to 24 hours in advance, storing them in the refrigerator to maintain their freshness. To do this, simply stuff the cooled shells with the filling and arrange them in your baking dish without adding the sauce just yet; this helps prevent sogginess. When you’re ready to enjoy, pour the sauce over the stuffed shells, cover, and bake as directed, adding an extra 5 minutes to the cooking time if it’s straight from the fridge. This way, you’ll have a cozy, homemade meal ready with minimal effort, just as delicious as if you had made them fresh!

Creamy Pumpkin Ricotta Stuffed Shells Variations

Feel like getting creative? Let your culinary imagination run wild with these delicious twists that will elevate your dish to new heights!

Butternut Squash: Swap pumpkin with butternut squash puree for a sweeter, nutty flavor. The subtle change is a delightful surprise!
Herb Medley: Experiment with fresh herbs like basil or thyme instead of sage. Each herb brings its unique flair, making each bite a new adventure.
Spicy Kick: Add red pepper flakes to the filling or sauce for a gentle heat that will elevate your dish. This unexpected warmth will enchant spice lovers.
Vegan Version: Use tofu or a flax egg in place of ricotta and egg for a completely plant-based filling. Let’s make it vegan-friendly while still packing in flavor!
Cheese Swap: Go for a blend of mozzarella and feta cheese for a tangy twist. The saltiness of feta perfectly complements the creamy filling.
Creamy Alternatives: Replace heavy cream with coconut cream for added richness and a hint of coconut flavor. This twist takes the dish into a tropical realm!
Nutty Crunch: Incorporate pine nuts or walnuts into the filling for a satisfying crunch. The added texture gives an exciting contrast to the creamy filling!
Gourmet Touch: Drizzle balsamic glaze over the stuffed shells before serving for an upscale, tangy finish that will impress anyone at the dinner table.

Feel free to pair these variations with a refreshing Arugula Peach Salad or a hearty Garlic Bread to round out your meal. Embrace the autumn spirit with each delightful bite!

Creamy Pumpkin Ricotta Stuffed Shells Recipe FAQs

How do I choose the right pumpkin puree?
Absolutely! When selecting pumpkin puree, look for a bright orange color and a smooth texture. Canned options are incredibly convenient and often have more consistent flavor, but if you want to make your own, choose a sugar pumpkin for the best results. Simply roast it until soft, scoop out the flesh, and blend until smooth!

How should I store the leftovers?
Very easy! Simply transfer any leftovers into an airtight container and refrigerate them for up to 3 days. Make sure to let the dish cool completely before sealing it to prevent any moisture buildup.

Can I freeze my stuffed shells?
Yes, you can! I often freeze both baked and unbaked stuffed shells for convenience. For unbaked shells, wrap them tightly in plastic wrap and then aluminum foil, storing them in the freezer for up to 3 months. When ready to bake, thaw in the fridge overnight, then bake as usual. Baked shells can be reheated straight in the oven at 350°F (175°C) for about 15-20 minutes.

What should I do if my filling is too runny?
If your filling ends up being too runny, don’t fret! You can add a bit more ricotta cheese or a tablespoon of breadcrumbs to help bind the mixture. Mix well until your filling reaches the right consistency. Taste-test as you adjust to ensure the flavors stay balanced!

Is this recipe suitable for vegetarians?
Absolutely! The creamy pumpkin ricotta stuffed shells are a vegetarian delight, packed with flavor and comfort. Just double-check your cheese to ensure it fits within your dietary preferences. For egg-free options, you can also substitute the egg with a flax egg—a mix of 1 tablespoon flaxseed meal with 2.5 tablespoons water, stirred and allowed to sit for a few minutes until thickened.

How can I reheat frozen stuffed shells?
For reheating frozen stuffed shells, I recommend thawing them overnight in the fridge first. Once thawed, preheat your oven to 350°F (175°C) and cover the dish with foil. Bake for 25-30 minutes, or until heated through. This ensures they stay moist and delicious!