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CREAMY PUMPKIN RICOTTA STUFFED SHELLS centered hero view, clean and uncluttered
Yesica Andrews

Creamy Pumpkin Ricotta Stuffed Shells for Cozy Fall Delight

Discover the comforting flavors of creamy pumpkin ricotta stuffed shells, a perfect pumpkin stuffed shells recipe for fall. This ricotta pumpkin pasta combines pumpkin puree, ricotta cheese, and aromatic sage for a cozy and delicious autumn pasta meal that's ideal for stuffed jumbo shells lovers and fans of pumpkin ricotta filling.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 20 jumbo pasta shells
  • 1 cup pumpkin puree (canned or fresh)
  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
  • ½ teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 large egg
  • 2 cups marinara or tomato sauce
  • 2 tablespoons olive oil
  • Fresh parsley or sage leaves, for garnish (optional)

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells in salted boiling water until al dente, then drain and rinse with cold water.
  3. In a bowl, mix pumpkin puree, ricotta, ½ cup mozzarella, Parmesan, garlic powder, sage, nutmeg, salt, pepper, and egg until creamy.
  4. Spread 1 cup marinara sauce evenly in a 9×13-inch baking dish.
  5. Stuff each pasta shell with the pumpkin ricotta mixture and place in the baking dish, open side up.
  6. Pour remaining marinara sauce over the shells and sprinkle with remaining ½ cup shredded mozzarella.
  7. Drizzle olive oil over the top.
  8. Cover with foil and bake for 25 minutes.
  9. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
  10. Let rest for 5 minutes before serving.
  11. Garnish with fresh parsley or sage leaves if desired and serve warm.

Notes

  • For best results, use fresh sage if available for a brighter flavor. Leftovers can be refrigerated and reheated in the oven covered with foil to preserve creaminess.