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Pumpkin Stuffed Shells

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A cozy, fall-inspired twist on classic stuffed shells, these Pumpkin Stuffed Shells are filled with a creamy pumpkin-ricotta mixture, baked in a rich sauce, and topped with cheese. Ideal for comforting dinners or holiday gatherings.

Ingredients

20–24 jumbo pasta shells

1 1/2 cups whole-milk ricotta cheese

1 cup pumpkin puree

1/3 cup grated Parmesan cheese

1 large egg, beaten

1 tbsp fresh sage and/or thyme, finely chopped

1/4 tsp ground nutmeg

Salt and pepper to taste

1 clove garlic or 1 small shallot, minced (optional)

2 cups marinara or tomato sauce (or blend with pumpkin puree or cream)

Optional: 1 tbsp butter, garlic, sage, and milk/cream for homemade sauce

Optional topping: 1/2 cup shredded mozzarella or additional Parmesan

Instructions

  1. Preheat oven to 350–375°F (175–190°C).
  2. Cook pasta shells until just al dente; drain, rinse with cold water, and toss with olive oil.
  3. In a bowl, mix ricotta, pumpkin puree, beaten egg, Parmesan, herbs, nutmeg, salt, pepper, and optional garlic or shallot until combined.
  4. Spread a layer of sauce in the bottom of a baking dish.
  5. Fill each shell with 2–3 tablespoons of the pumpkin mixture and arrange in the dish filling-side up.
  6. Pour remaining sauce over the shells and sprinkle with mozzarella or Parmesan if using.
  7. Cover with foil and bake for 25–30 minutes. Remove foil and bake for another 5–15 minutes until cheese is bubbly and golden.

Notes

Make ahead and refrigerate before baking for convenience.

Freeze unbaked assembled shells for up to 2 months; thaw before baking.

Use roasted fresh pumpkin for added depth of flavor.

Mix in sautéed spinach or kale for extra veggies.

Substitute tofu ricotta and béchamel for a vegan version.

Nutrition

Find it online: https://yumntasty.com/pumpkin-stuffed-shells/