Name: Pumpkin Stuffed Shells with Ricotta Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 8 ounces jumbo pasta shells; 15 ounces whole milk ricotta; 1 cup pumpkin puree; 1/2 cup grated parmesan (or pecorino romano); 2 cloves garlic, minced; 1 tablespoon minced sage; Salt & pepper, to taste; Pinch cinnamon; Pinch nutmeg; 4 cups marinara sauce, divided

If you’re craving something cozy, creamy, and just a little bit special, you’re going to absolutely adore this Pumpkin Stuffed Shells with Ricotta Recipe. It’s one of those dishes that feels fancy but is actually super easy to pull off, and the mix of pumpkin with ricotta and aromatic sage makes it uniquely comforting—a total fall dinner winner that’s perfect for sharing or indulging all by yourself. Trust me, once you try this, it’ll be a go-to all season long!

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Why You’ll Love This Recipe

Seasonal Twist: Pumpkin adds a subtle sweetness and warmth that’s perfect for autumn meals.
Creamy and Comforting: The ricotta filling is silky smooth and pairs beautifully with the tender pasta shells.
Easy to Make Ahead: You can stuff them ahead of time and bake when ready, which is great for busy weeknights or entertaining.
Family Favorite: Even picky eaters often love these — my family can’t get enough!

The image shows a white rectangular baking dish filled with bright yellow pasta shells arranged in two neat rows, each stuffed and topped with orange tomato slices and sprinkled with grated white cheese and small green herb pieces. The dish sits on a green cloth over a white marbled surface, with a wooden bowl of grated cheese to the right and a spoon with a wooden handle to the left. Fresh green herb leaves are also scattered around the setup. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Stuffed Shells with Ricotta, Pumpkin stuffed shells, Fall pasta recipes with pumpkin, Easy pumpkin pasta bake, Creamy pumpkin ricotta shells

Ingredients You’ll Need

Every ingredient in this Pumpkin Stuffed Shells with Ricotta Recipe plays a key role. The pumpkin puree brings fall flavor and moisture, while the ricotta provides a creamy base that balances spices perfectly. Here are a few tips to choose the freshest and best components for this dish.

Flat lay of jumbo pasta shells, a small white bowl of whole milk ricotta cheese, a small white bowl of pumpkin puree, a small white bowl of grated parmesan cheese, two cloves of garlic, a few fresh sage leaves finely minced, a small white bowl of vibrant red marinara sauce, a pinch each of ground cinnamon and ground nutmeg, coarse salt and cracked black pepper arranged neatly in small white bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Pumpkin Stuffed Shells with Ricotta, Pumpkin stuffed shells, Fall pasta recipes with pumpkin, Easy pumpkin pasta bake, Creamy pumpkin ricotta shells

Jumbo pasta shells: Look for good-quality shells that hold their shape well — they’re the perfect vessel for stuffing.
Whole milk ricotta: This is the star of the filling; whole milk ricotta gives you the creamiest, richest texture.
Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, to keep flavors savory and balanced.
Grated parmesan or pecorino romano: Adds a wonderful salty tang that complements the pumpkin and ricotta duo.
Garlic: Fresh minced garlic amps up the savory notes in the filling.
Minced sage: Fresh sage brings that iconic earthy warmth that pairs beautifully with pumpkin.
Salt and pepper: Essential for seasoning — don’t skimp, as they bring out all the flavors.
Cinnamon and nutmeg: Just a pinch gives the dish subtle warmth without being sweet.
Marinara sauce: Use your favorite marinara; homemade or store-bought works — I prefer a chunky, herbaceous sauce to complement the filling.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Pumpkin Stuffed Shells with Ricotta Recipe is—you can easily tailor it to your taste and dietary preferences. Here are some variations I’ve tried or thought about that work really well.

Make it vegan: Swap ricotta for cashew-based vegan cheese and use a marinara free from dairy; it’s still delicious and creamy.
Added greens: Sometimes I mix chopped spinach or kale into the filling for extra nutrients and a pop of color.
Spicy kick: A pinch of red pepper flakes in the filling or sauce adds warmth if you like a little heat.
Cheesy topping: Try topping with shredded mozzarella or fontina before baking for an irresistible melty crust.

How to Make Pumpkin Stuffed Shells with Ricotta Recipe

Step 1: Prepping the Pasta Perfectly

Start by preheating your oven to 375°F. Bring a large pot of salted water to a boil and add the jumbo pasta shells. Here’s a little trick I learned—cook the shells just until they’re very al dente, about 2-3 minutes less than the package directions. This keeps them firm enough to stuff without breaking apart later. Once they’re cooked, drain and let them cool enough to handle or rinse with cold water to stop cooking.

Step 2: Mixing the Dreamy Filling

While your pasta is cooking, grab a large bowl and combine the whole milk ricotta, pumpkin puree, grated parmesan, minced garlic, and minced fresh sage. Then season it with salt, pepper, plus a pinch of cinnamon and nutmeg for that cozy, autumnal depth. Mix it until everything is smooth and well blended. I like to taste the filling here to make sure it’s perfectly seasoned—don’t be shy with the salt and pepper!

Step 3: Assembling Your Shells

Spread about 3 cups of marinara sauce evenly over the bottom of a large baking dish (9×13 inches works great or bigger if you like more sauce). Then, when your shells are cool enough to handle, carefully stuff each one with a generous amount of the pumpkin ricotta mixture—I usually use a spoon, but you can even use a piping bag for a cleaner look. Place each stuffed shell in the baking dish over the sauce in a single layer.

Step 4: Baking to Perfection

Spoon the remaining cup of marinara sauce evenly over the shells, and if you’re feeling extra cheesy, sprinkle some more parmesan on top. Cover the whole dish tightly with foil and bake for 30 minutes. Then remove the foil and bake uncovered for another 10 minutes to get that beautiful bubbly top. I love how the edges get lightly golden — it’s such a comforting aroma in the kitchen!

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Pro Tips for Making Pumpkin Stuffed Shells with Ricotta Recipe

Don’t Overcook Your Shells: Cooking pasta shells just until al dente avoids mushiness when baked.
Use Fresh Herbs: Fresh sage makes a world of difference versus dried—it brings brightness and complexity.
Balance the Spices: The pinch of cinnamon and nutmeg is subtle but key—don’t leave it out!
Cover While Baking: Keeping the dish covered while baking traps moisture and keeps the shells tender without drying out.

How to Serve Pumpkin Stuffed Shells with Ricotta Recipe

Three stuffed pasta shells sit on a round wooden plate, which is placed on a white plate. Each shell is filled with a yellow, creamy mixture and topped with a small spoonful of red tomato sauce, light sprinklings of grated cheese, and tiny green herb leaves. Fresh green sage leaves lie underneath the shells on the wooden plate. To the top left, a white baking dish contains the same shells covered in red tomato sauce with melted cheese on top. A small wooden bowl filled with white grated cheese is placed above the plates. The background features a light green cloth on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Stuffed Shells with Ricotta, Pumpkin stuffed shells, Fall pasta recipes with pumpkin, Easy pumpkin pasta bake, Creamy pumpkin ricotta shells

Garnishes

I like finishing these shells with a sprinkle of freshly grated parmesan and a few torn sage leaves on top—it adds a fresh herbal note and looks so pretty. A drizzle of good quality olive oil before serving also brings a luscious shine and richness.

Side Dishes

To round out the meal, I often serve these stuffed shells with a crisp green salad with lemon vinaigrette to cut through the richness, plus some garlic bread or a simple roasted vegetable like Brussels sprouts or sautéed kale.

Creative Ways to Present

For special occasions, I’ve arranged these shells in individual ramekins or mini baking dishes for cute, personalized servings. You can also sprinkle toasted pumpkin seeds on top for added texture and an extra nod to pumpkin season.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin stuffed shells in an airtight container in the fridge for up to 3 days. When you reheat them, you’ll want to add a splash of water or extra marinara sauce to keep them from drying out.

Freezing

I’ve found freezing works great for this recipe! After assembling the stuffed shells (but before baking), cover the dish tightly with foil and freeze. When you’re ready to enjoy, bake straight from frozen—just add extra baking time, about 15-20 minutes covered, then uncover for the last 10 minutes to brown the top.

Reheating

For leftovers, reheating in the oven works best to keep the texture just right. Cover with foil and warm at 350°F until heated through, about 15-20 minutes depending on quantity. Microwaving works in a pinch—just heat gently and add a bit of sauce or water to keep moist.

FAQs

Can I use canned pumpkin for the pumpkin puree?

Absolutely! Just make sure to use pure pumpkin puree, not pumpkin pie filling, since pie filling is sweetened and spiced. Pure pumpkin has a neutral flavor that’s perfect for savory dishes like this.
Can I substitute the ricotta with another cheese?

If you don’t have ricotta, a soft goat cheese or cream cheese mixture can work, but ricotta’s light and creamy texture is ideal for this recipe. Whole milk ricotta gives the best balance of creaminess without overpowering the pumpkin flavor.
Do I need to cook the filled shells before baking?

Yes! The shells need to be boiled al dente before stuffing because they won’t soften enough during baking alone. Under-cooking the pasta slightly ensures they don’t get mushy after baking.
Can I make this recipe gluten-free?

You can swap jumbo pasta shells for gluten-free pasta shells if available, or use gluten-free pasta tubes. Just be sure to check cooking times since gluten-free pasta behaves differently.

Final Thoughts

I absolutely love how this Pumpkin Stuffed Shells with Ricotta Recipe brings comfort and warmth to the table with ease. It’s one of those dishes that ends up feeling like a big, cozy hug on a chilly night, and I always get so much joy watching my family dig in and ask for seconds. If you’re looking for a way to celebrate fall with something hearty but that doesn’t require hours in the kitchen, this is it. I truly encourage you to give it a try—you might just find your new favorite weeknight dinner or holiday side dish!