Creamy Pumpkin Ricotta Stuffed Shells

A Comforting and Flavorful Pasta Dish

Creamy Pumpkin Ricotta Stuffed Shells is the perfect dish for a cozy dinner, combining the rich and creamy textures of ricotta cheese with the subtle sweetness of pumpkin. This dish is ideal for fall and winter but can be enjoyed year-round. Baked in a luscious, seasoned sauce, these stuffed shells are both comforting and elegant, making them a great choice for family meals or special occasions.

Why You’ll Love This Recipe

• Rich and Creamy: The combination of ricotta and pumpkin creates a velvety filling.
• Perfect for Fall: Pumpkin adds a seasonal touch that pairs beautifully with pasta and cheese.
• Make-Ahead Friendly: You can assemble the dish in advance, making it a great option for busy schedules.
• Vegetarian-Friendly: A hearty, meat-free dish that’s satisfying and full of flavor.
• Customizable: Easily adjust the seasonings or add extra ingredients like spinach or nuts for variety.

Ingredients

For the stuffed shells:

• 20-25 jumbo pasta shells
• 1 cup canned pumpkin puree
• 1 ½ cups ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)

For the sauce:

• 2 cups marinara sauce
• ½ cup heavy cream
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon Italian seasoning

For topping:

• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil or parsley for garnish

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the jumbo shells according to the package instructions until al dente. Drain and set aside.
2. Prepare the filling: In a mixing bowl, combine pumpkin puree, ricotta cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, black pepper, nutmeg, and sage. Mix well until smooth and fully incorporated.
3. Make the sauce: In a separate bowl, mix marinara sauce with heavy cream, red pepper flakes (if using), and Italian seasoning.
4. Assemble the dish: Preheat the oven to 375°F (190°C). Spread half of the sauce mixture on the bottom of a baking dish. Fill each cooked pasta shell with a generous spoonful of the pumpkin-ricotta mixture and arrange them in the dish.
5. Add toppings: Pour the remaining sauce over the shells. Sprinkle shredded mozzarella and Parmesan cheese on top.
6. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.
7. Garnish and serve: Let the dish rest for a few minutes before serving. Garnish with fresh basil or parsley.

Variations and Substitutions

• Add spinach: Stir in 1 cup of finely chopped spinach into the ricotta mixture for added nutrition.
• Use butternut squash: Swap pumpkin puree for mashed butternut squash for a slightly different flavor.
• Make it gluten-free: Use gluten-free jumbo pasta shells.
• Add protein: Mix in crumbled cooked sausage or ground turkey for a heartier meal.
• Use a different sauce: Swap marinara sauce for a creamy Alfredo sauce for an extra indulgent dish.

Servings and Timing

• Servings: 4-6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze assembled (unbaked) shells in an airtight container for up to 3 months. Bake from frozen, adding 10-15 extra minutes to the cooking time.
• Reheating: Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! Assemble the dish up to 24 hours in advance, cover, and refrigerate until ready to bake.

What can I serve with these stuffed shells?

This dish pairs well with garlic bread, a fresh green salad, or roasted vegetables.

Can I use fresh pumpkin instead of canned?

Yes! Roast and puree fresh pumpkin for a homemade alternative.

How do I prevent the pasta shells from sticking together?

Toss the cooked shells with a little olive oil to keep them from sticking.

Can I make this without dairy?

Use dairy-free ricotta, vegan Parmesan, and coconut cream instead of heavy cream for a dairy-free version.

What can I substitute for ricotta cheese?

Cottage cheese or mascarpone can be used instead of ricotta.

Can I add more spices?

Absolutely! Add cinnamon or a dash of smoked paprika for extra depth of flavor.

How do I keep the shells from drying out in the oven?

Cover the dish with foil for the first half of baking to retain moisture.

Can I use a different type of pasta?

While jumbo shells work best, you can use manicotti or roll lasagna sheets around the filling.

Is this dish kid-friendly?

Yes! The creamy texture and mild sweetness from the pumpkin make it appealing to kids.

Conclusion

Creamy Pumpkin Ricotta Stuffed Shells is a delicious, comforting, and easy-to-make dish that’s perfect for any occasion. Whether you’re preparing a weeknight dinner or a festive holiday meal, this recipe is sure to impress. Try different variations to make it your own, and enjoy the rich, creamy flavors of this satisfying pasta dish!

Print