Pumpkin Stuffed Shells

I developed this Pumpkin Stuffed Shells recipe as a comforting, autumnal twist on classic stuffed shells. Jumbo shells are filled with a creamy pumpkin‑ricotta mixture and baked in a flavorful sauce until bubbly and golden—perfect for cozy dinners or holiday meals.

Why You’ll Love This Recipe

I love how the sweet squash marries savory cheese, herbs, and warm spices inside tender shells. The creamy texture of the filling against the firm pasta and rich sauce makes every bite satisfying. It’s elegant yet approachable, ideal for feeding a family or impressing friends at a seasonal gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Filling

• Jumbo pasta shells

• Ricotta cheese (whole‑milk preferred)

• Pumpkin puree

• Grated Parmesan

• Egg

• Fresh sage and/or thyme

• Nutmeg, salt and pepper

• Garlic or shallot (optional)

Sauce

• Marinara or tomato sauce, possibly blended with pumpkin puree or heavy cream

• Optional butter, garlic, sage, and milk/cream if making a cream sauce

Topping (optional)

• Shredded mozzarella or additional Parmesan

Directions

1. I preheat the oven to about 350–375 °F (175–190 °C).

2. I cook jumbo shells until just al dente (usually a minute or two under package time), drain, rinse with cold water, and toss with a little olive oil.

3. I whisk together ricotta, pumpkin puree, beaten egg, Parmesan, herbs (sage or thyme), nutmeg, salt and pepper—and garlic or shallot if using—until combined.

4. I spread sauce (tomato or cream‑pumpkin) across the bottom of a baking dish.

5. I spoon 2–3 tablespoons of filling into each shell and arrange them filling‑side up in the dish. I pour the remaining sauce over top. If desired, I sprinkle mozzarella or extra Parmesan.

6. I cover the dish with foil and bake for about 25–30 minutes. I remove the foil and bake another 5–15 minutes to melt and brown the cheese.

Servings And Timing

This recipe typically serves 4 to 8 people, depending on portion size and number of shells used.

• Prep time: about 20–30 minutes

• Bake time: 30–40 minutes

• Total time: 1 to 1¼ hours

Variations

• I make a garlic‑Parmesan cream sauce blended with pumpkin for a richer finish.

• I add sautéed spinach with the filling for color and nutrients.

• I stir in crumbled feta or goat cheese for tang.

• I substitute tofu ricotta to make a vegan version, using a garlic béchamel sauce for the topping.

• I roast fresh pumpkin or sugar pumpkin, mash it, and use it instead of canned puree for more depth.

Storage/Reheating

I store leftover shells in an airtight container in the fridge for up to 4–5 days. To reheat, I bake them covered at 350 °F for about 15–20 minutes, then uncover to brown the top. They can also be frozen assembled (without baking) for up to 2 months—just thaw overnight before baking.

FAQs

What Type Of Pasta Shells Should I Use?

I always use jumbo pasta shells—they’re the perfect vessel for generous fillings and hold their shape well when baked.

Can I Prepare This In Advance?

Yes—I often cook and stuff the shells ahead of time, keep them covered in the fridge, and bake them just before serving.

Can I Freeze These Shelled Pasta Before Baking?

Absolutely. I freeze the assembled dish (tightly covered) for up to two months. When ready, I thaw in the fridge overnight and bake as directed.

What Sauce Pairs Best With Pumpkin Filling?

I like both tomato‑based sauces blended with pumpkin or a pumpkin‑cream sauce enriched with butter, milk, sage, and Parmesan.

How Do I Add More Vegetables?

I sauté spinach, kale, or shallots and garlic, then fold them into the ricotta‑pumpkin filling for added flavor and color.

Conclusion

I make these Pumpkin Stuffed Shells whenever I crave cozy, flavorful pasta that’s a bit unexpected. The filling is creamy and aromatic; the sauce is rich and comforting. I appreciate how most steps can be done ahead, so dinner comes together almost effortlessly when time and company arrive.

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