Jump to Recipe Print RecipeAs the crisp autumn air wafts through my kitchen, I can almost taste the comforting embrace of my Creamy Pumpkin Ricotta Stuffed Shells. This recipe captures the essence of fall perfectly, with tender pasta shells enveloping a deliciously creamy filling made from ricotta and pumpkin, nestled in a delightful pumpkin marinara sauce. Not only is this dish an easy, crowd-pleasing option for busy weeknight dinners, but it also offers a unique twist on traditional stuffed pasta that’s sure to impress your loved ones. Whether savored on a cozy family night or served at a festive gathering, these stuffed shells bring both warmth and flavor to the table. Are you ready to dive into this comforting culinary adventure? Why Are These Stuffed Shells A Must-Try? Decadent flavors combine pumpkin and ricotta for a rich, comforting filling that captures the essence of fall. Simple preparation means you can whip up this dish on a busy weeknight without breaking a sweat. Crowd-pleasing appeal is ensured, making it perfect for family dinners or festive gatherings. Versatile options allow for ingredient swaps, such as using goat cheese for a tangy twist or adding spices for an extra kick. Take a step beyond traditional Italian fare with this delightful comfort food that will have everyone coming back for seconds! If you’re in need of some more creamy recipes, try my Creamy Mushroom Fettuccine Pasta for another satisfying experience. Creamy Pumpkin Ricotta Stuffed Shells Ingredients • Ready to create comforting magic in your kitchen? For the Pasta Shells Jumbo Pasta Shells – These provide the perfect vessel for a generous filling; cook until al dente for the best texture. For the Filling Ricotta Cheese – Adds a creamy richness to the filling; for a lighter alternative, use cottage cheese. Pumpkin Puree – Brings moisture and seasonal flavor; both canned and homemade options work beautifully. Grated Fresh Parmesan Cheese – Enhances the filling’s flavor with a salty note; feel free to replace it with Pecorino Romano. Egg – Acts as the binder for your filling; no substitutes are recommended for this key ingredient. Nutmeg – Infuses warm spice notes; cinnamon can serve as a delightful alternative. Kosher Salt & Pepper – Essential for seasoning; adjust according to your preferred taste. Garlic Powder – Elevates the savory flavor; fresh minced garlic can also be swapped in for a fresh touch. Fresh Sage – Offers a fragrant note; if fresh isn’t available, use dried sage, adjusting the quantity to taste. For the Sauce Rao’s Vodka Sauce – Serves as a sumptuous base; any choice marinara will also work perfectly! Heavy Cream – Adds a luxurious texture to the sauce; substitute whole milk for a lighter sauce. For the Topping Shredded Mozzarella Cheese – Provides a gooey, melty finish; try using provolone cheese as a substitute for a different flavor. Combine these ingredients to make your Creamy Pumpkin Ricotta Stuffed Shells, and enjoy each comforting bite that nurtures the soul! Step‑by‑Step Instructions for Creamy Pumpkin Ricotta Stuffed Shells Step 1: Cook the Pasta Shells Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente, usually about 9-11 minutes. Once cooked, drain the shells and toss them lightly with olive oil to prevent sticking. Set them aside on a baking sheet to cool while you prepare the filling. Step 2: Preheat the Oven While the shells cool, preheat your oven to 350°F (175°C). This temperature is perfect for baking your creamy Pumpkin Ricotta Stuffed Shells to golden perfection. Make sure your oven rack is in the center position, as it provides the most even heat distribution during baking. Step 3: Prepare the Filling In a mixing bowl, combine the ricotta cheese, pumpkin puree, grated fresh Parmesan, egg, nutmeg, salt, pepper, garlic powder, and fresh sage. Use a spatula to mix everything together until smooth and well-combined. This delicious filling will be the heart of your creamy Pumpkin Ricotta Stuffed Shells, blending savory and sweet flavors. Step 4: Make the Sauce Mixture In a separate bowl, whisk together the Rao’s Vodka Sauce, remaining pumpkin puree, and heavy cream until fully blended. This rich sauce will provide a flavorful base for your stuffed shells, ensuring every bite is drenched in creamy, comforting goodness. Step 5: Assemble the Dish Spread 3/4 of the sauce mixture evenly on the bottom of a 9×13 baking dish. Carefully begin filling each cooled pasta shell with about 2 tablespoons of the pumpkin-ricotta mixture, ensuring they are generously stuffed but not overflowing. Arrange the filled shells in a single layer in the sauce-covered dish. Step 6: Finalize the Layers Once all shells are arranged in the dish, pour the remaining sauce mixture evenly over the top, covering every shell. This will keep the shells moist while baking. Cover the dish tightly with foil to retain heat and moisture as it bakes, ensuring a tender and creamy texture. Step 7: Bake the Stuffed Shells Place the covered dish in the preheated oven and bake for 30 minutes. The sauce should be bubbling, and the aroma of pumpkin and savory spices will fill your kitchen. After 30 minutes, carefully remove the foil to allow the tops of the shells to brown slightly. Step 8: Add the Cheesy Topping Sprinkle the shredded mozzarella cheese generously over the exposed shells. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and golden brown. This step creates a glorious, cheesy crust atop your Creamy Pumpkin Ricotta Stuffed Shells. Step 9: Broil for Extra Browning For an extra touch of texture, switch the oven to broil and broil for a few seconds—just until the cheese is lightly browned and bubbly. Keep a close eye on this step, as broiling can quickly turn from golden to burnt! Step 10: Serve and Enjoy Once done, remove the dish from the oven and let it sit for about 5 minutes before serving. This allows the flavors to settle. Serve your warm Creamy Pumpkin Ricotta Stuffed Shells alongside a fresh salad or garlic bread for a delightful and hearty meal perfect for any cozy gathering. How to Store and Freeze Creamy Pumpkin Ricotta Stuffed Shells Fridge: Store any leftover stuffed shells in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through for best results. Freezer: Freeze unbaked, assembled shells in an airtight container for up to 2 months. When ready to enjoy, bake from frozen, adding an extra 10-15 minutes to the cooking time. Make-Ahead: Prepare the Creamy Pumpkin Ricotta Stuffed Shells a day in advance and refrigerate without the sauce to prevent sogginess. Just add sauce before baking! Reheating: For best results, reheat leftovers in the oven, covered with foil to retain moisture, for about 20-25 minutes at 350°F. Avoid the microwave, as it can alter the texture. Creamy Pumpkin Ricotta Stuffed Shells Variations Feel free to experiment and make this dish uniquely yours with these delightful variations! Cheese Swap: Use goat cheese for a tangy twist that complements the pumpkin delightfully, adding an extra depth of flavor. Spice it Up: Sprinkle in some Italian seasoning or red pepper flakes for a little heat. This simple change transforms the flavor profile, turning up the warmth in every delectable bite. Different Squash: Try using butternut squash or zucchini for a different seasonal twist. Each squash brings its own unique sweet touch, providing a fun alternative while keeping it comfort-focused. Lasagna Style: Layer the filling between lasagna noodles instead of stuffed shells for a scrumptious pumpkin lasagna. It changes the presentation but maintains the delicious combination of flavors you love. Vegetarian Delight: Add spinach to the filling for a nutritious and colorful boost. It not only increases the flavor complexity but also adds a creamy green hue to your comfort food experience. Nutty Flavor: Incorporate some toasted pine nuts or walnuts into the filling or as a topping. Their crunchiness offers a lovely texture contrast alongside the creaminess of the ricotta and pumpkin. Garlic Boost: For garlic lovers, swap in fresh minced garlic for garlic powder for an intensified flavor that brightens up the dish beautifully. As you explore these variations, don’t forget to check out my Garlic Parmesan Pasta and Creamy Shrimp Corn Bisque for more creamy inspirations that can warm our hearts this season! What to Serve with Creamy Pumpkin Ricotta Stuffed Shells As the aroma of these delightful stuffed shells fills the air, it’s time to think about complementary dishes that will round out your cozy fall meal. Garlic Bread: A crispy, buttery delight that pairs perfectly with the creamy sauce, perfect for soaking up every last bite. Arugula Peach Salad: The peppery notes of arugula combined with sweet peach slices create a refreshing contrast to the rich shells. Crispy Roasted Brussels Sprouts: Adding a touch of caramelized sweetness and crunch, these veggies enhance the fall flavors on your plate. Sautéed Green Beans with Almonds: With their vibrant color and satisfying crunch, these green beans add a fresh, nutty flavor to balance the richness of the dish. Herbed Quinoa: This light, fluffy grain dish, seasoned with fresh herbs, provides a nutty texture and complements the creamy pumpkins beautifully. Chardonnay or Pinot Grigio: A chilled glass of crisp white wine enhances the meal, adding a refreshing note to the comforting flavors. Pumpkin Spice Cheesecake: End your meal on a sweet note with this decadent dessert; its spices echo the flavors of the main dish while delighting your taste buds. Homemade Applesauce: Serve warm for a touch of sweetness, showcasing the harvest flavors that harmonize with the pumpkin. Butternut Squash Soup: Start your meal with this velvety soup to maintain the autumn theme while warming up your guests’ hearts. Make Ahead Options These Creamy Pumpkin Ricotta Stuffed Shells are perfect for meal prep and can be made ahead to save you time on busy weeknights! You can prepare the stuffed shells up to 24 hours in advance, filling the pasta and assembling them in the baking dish without the sauce. Just cover the dish tightly with plastic wrap or aluminum foil to keep the shells fresh in the refrigerator. When you’re ready to bake, pour the sauce over the shells and follow the original baking instructions. By preparing ahead, you ensure a comforting family meal with minimal effort on the day you serve it, all while keeping the flavors just as delicious! Expert Tips for Creamy Pumpkin Ricotta Stuffed Shells Prevent Sticking: Use olive oil on cooked pasta shells to keep them from sticking together. This simple step ensures easy filling and delicious presentation. Cool First: Allow the stuffed shells to cool slightly before filling to avoid burnt fingers. This makes the process safer and more enjoyable. Make Ahead: Prepare the Creamy Pumpkin Ricotta Stuffed Shells a day in advance; just store them in the fridge without sauce. This prevents sogginess and enhances flavor. Perfect Cheese Layer: Reserve a bit of mozzarella for an extra sprinkle on top before broiling. It creates a beautifully golden crust that elevates the dish. Don’t Skip Saging: Fresh sage pairs beautifully with pumpkin. If it’s unavailable, adjust the dried sage accordingly for maximum flavor without overpowering the shells. Creamy Pumpkin Ricotta Stuffed Shells Recipe FAQs How do I choose the right pumpkin puree? Absolutely! You can use either canned pumpkin or homemade puree. If you opt for canned, look for 100% pure pumpkin without added sugar or spices, as this will give you the best flavor. Homemade pumpkin puree is also a lovely option; just roast fresh pumpkins, scoop out the flesh, and blend until smooth. How should I store leftover stuffed shells? Very easily! Place leftover Creamy Pumpkin Ricotta Stuffed Shells in an airtight container and refrigerate for up to 3 days. Reheating in the oven at 350°F for about 20-25 minutes is my favorite method to keep them tender and flavorful. Can I freeze the stuffed shells? Absolutely! You can freeze the unbaked, assembled Creamy Pumpkin Ricotta Stuffed Shells in an airtight container for up to 2 months. When you’re ready to bake them, no need to thaw—just pop them in the oven straight from the freezer! Be sure to add an extra 10-15 minutes to the cooking time to ensure they heat through completely. What if my pasta shells break while cooking? Don’t worry if that happens; it’s a common issue! Make sure you’re cooking the jumbo pasta shells just until al dente and handle them gently when draining. If you do have a few broken ones, you can still use them in the dish or even layer them like a lasagna with extra sauce. They’ll still be delicious! Any dietary considerations for pets or allergies? The Creamy Pumpkin Ricotta Stuffed Shells do contain dairy, so if you have lactose intolerance or allergies, it’s best to substitute with lactose-free cheese or use alternative ingredients. Always consult your vet before sharing human food with your pets, as ingredients like garlic and onions are toxic to some animals. What is the best technique for reheating the stuffed shells? For optimal results, reheat your leftover stuffed shells in the oven. Preheat to 350°F, cover the dish with foil to retain moisture, and heat for about 20-25 minutes, checking for warmth throughout. This method keeps the creamy filling soft and the pasta tender, offering that fresh-baked goodness once again! Creamy Pumpkin Ricotta Stuffed Shells for Cozy Fall Nights Creamy Pumpkin Ricotta Stuffed Shells are the perfect comfort food for cozy fall nights, blending rich pumpkin and creamy ricotta for a delightful twist. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 45 minutes minsTotal Time 1 hour hr 15 minutes mins Servings: 6 stuffed shellsCourse: DinnerCuisine: ItalianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta Shells12 pieces Jumbo Pasta Shells Cook until al dente.For the Filling15 oz Ricotta Cheese Or cottage cheese for a lighter option.1 cup Pumpkin Puree Canned or homemade.1/2 cup Grated Fresh Parmesan Cheese Can substitute with Pecorino Romano.1 large Egg Acts as a binder.1/2 teaspoon Nutmeg Cinnamon can be used as an alternative.1 teaspoon Kosher Salt Adjust to taste.1/2 teaspoon Pepper Adjust to taste.1 teaspoon Garlic Powder Fresh minced garlic can be used.1 tablespoon Fresh Sage Dried sage can be substituted.For the Sauce24 oz Rao's Vodka Sauce Any marinara sauce will also work.1/2 cup Heavy Cream Substitute whole milk for a lighter sauce.For the Topping1 cup Shredded Mozzarella Cheese Provolone cheese can be used as a substitute. Equipment Large potMixing bowl9x13 baking dish Method Preparation StepsBoil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente, about 9-11 minutes. Drain the shells and toss with olive oil to prevent sticking. Set aside to cool.Preheat your oven to 350°F (175°C).In a mixing bowl, combine ricotta cheese, pumpkin puree, grated Parmesan, egg, nutmeg, salt, pepper, garlic powder, and fresh sage. Mix until smooth.In a separate bowl, whisk together Rao's Vodka Sauce, remaining pumpkin puree, and heavy cream until blended.Spread 3/4 of the sauce mixture in a 9x13 baking dish. Fill each pasta shell with about 2 tablespoons of the pumpkin-ricotta mixture. Arrange filled shells in a single layer.Pour remaining sauce over the top of the shells and cover tightly with foil.Bake covered for 30 minutes. Afterward, remove foil and bake uncovered for an additional 15 minutes until cheese is melted and golden.For extra browning, switch the oven to broil for a few seconds until the cheese is lightly browned and bubbly.Let sit for 5 minutes before serving. Enjoy with a fresh salad or garlic bread. Nutrition Serving: 1stuffed shellCalories: 350kcalCarbohydrates: 34gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 700mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 3mgCalcium: 250mgIron: 3mg NotesUse olive oil on cooked pasta shells to keep them from sticking together. Allow shells to cool before filling. Prepare a day ahead and store without sauce. Reserve mozzarella for an extra sprinkle on top before broiling. Tried this recipe?Let us know how it was!
