Why You’ll Love This Recipe

Combines sweet pumpkin and creamy ricotta for a unique flavor contrast.
It’s hearty yet elegant—perfect for cozy dinners, vegetarian meals or when you want something special.
Make‑ahead friendly: you can prep everything, assemble, then bake when you’re ready.
Great leftovers & freezes well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

jumbo pasta shells
pumpkin puree (or roasted pumpkin flesh)
ricotta cheese (full‑fat for best creaminess)
Parmesan cheese (or similar hard cheese)
egg (for binding, optional in some versions)
garlic (minced or pressed)
fresh sage (or dried sage)
nutmeg (freshly grated gives best aroma)
salt & freshly ground black pepper
sauce for baking (such as marinara, or a cream / garlic‑Parmesan sauce)
butter / olive oil (for sauce / sautéing garlic)
milk or cream (if using a creamy sauce)

Directions

Preheat and cook pasta shells
Bring a large pot of salted water to boil. Cook the jumbo shells until they are very al dente — slightly under the package time so they hold their shape when baked. Drain, rinse (if needed), lay out to cool so they don’t stick together.
Prepare the pumpkin filling
If using roasted pumpkin: roast cubed pumpkin until tender; mash or purée it. Otherwise use a good quality pumpkin puree. Let it cool slightly. Then in a bowl, combine the pumpkin with ricotta, some Parmesan, egg (if using), chopped sage, garlic, nutmeg, salt & pepper. Mix until smooth but not overly loose.
Prepare the sauce
Depending on what style you prefer: marinara/tomato sauce or a richer cream/white sauce with garlic & Parmesan. Heat butter or olive oil, sauté garlic, add flour for thickening if doing cream sauce, then milk / cream, Parmesan, season with salt & pepper.
Assemble the dish
Spread some sauce on the bottom of a baking dish. Fill each shell with pumpkin‑ricotta filling. Arrange filled shells in the baking dish. Pour remaining sauce over them, so shells are nicely coated. Optionally sprinkle more Parmesan or mozzarella on top.
Bake
Cover the dish with foil and bake in a preheated oven (about 175‑180 °C / 350‑375 °F) for about 30 minutes. Remove foil, then bake another 10‑15 minutes until the top is golden and sauce is bubbling.
Rest & serve
Let sit a few minutes for easier serving. Garnish with fresh sage if available. Serve warm.

Servings and timing

Servings: About 6‑8 people, depending on side dishes and portion size.
Prep time: ~20‑30 minutes (cooking pasta, making filling & sauce)
Bake time: ~40‑45 minutes total (with foil + uncovered)
Total time: ~1 hour to 1 hour 15 minutes

Variations

Use roasted butternut squash or sweet potato instead of pumpkin.
Swap sage for thyme, rosemary, or even a touch of thyme + nutmeg combo.
For a lighter version, use part‑skim ricotta, omit the egg, or use a lighter sauce.
Add spinach or kale to the filling for extra greens.
Top with mozzarella or fontina for more cheesy pull, or use smoked cheese for sharper flavour.
Make it vegan by using tofu ricotta / plant‑based cheeses and a dairy‑free cream.

Storage/Reheating

Storage: Once cooled, cover and refrigerate. Good for 3‑4 days.
Freezing: You can freeze the filled shells before baking, or the baked dish. Wrap well; freeze up to 2‑3 months.
Reheating: Thaw if frozen. Bake in oven at about 175‑180 °C until heated through; cover with foil at first to avoid drying. If needed, broil briefly to re‑brown top.

FAQs

What pumpkin should I use?

You can use canned pumpkin puree or roast fresh pumpkin. Roasted pumpkin adds more depth and caramelization. Choose a sweet variety (like sugar pumpkin) if using fresh for best flavor.

Do I need the egg in the filling?

The egg helps bind the filling, especially if it’s loose. You can omit it but expect a softer filling; using more cheese or less liquid helps if you skip the egg.

Can I use a different pasta shape?

Yes—jumbo shells are ideal because their size allows stuffing. But you could try large manicotti or even lasagna sheets rolled. Texture will vary.

Should the shells be fully cooked before stuffing?

No—they should be undercooked (very al dente). They’ll finish cooking in the oven during baking. Fully cooking risks them becoming too soft or mushy.

What’s the difference between a tomato sauce vs cream sauce with this dish?

Tomato sauce gives a tangy, lighter contrast to the pumpkin’s sweetness. Cream sauce makes for a richer, more decadent dish. Choose based on your preference or dietary constraints.

Can I assemble this ahead of time?

Yes. You can stuff the shells, assemble in baking dish, cover and refrigerate up to a day before baking. When ready, take from fridge and bake (may need a few extra minutes).

How do I prevent the shells from drying out?

Ensure there’s enough sauce covering or between shells. Cover with foil during first part of baking. Serve soon after baking. If reheating, use a splash of sauce or milk/cream to moisten.

What cheeses work best?

Ricotta + Parmesan is classic. You can mix in mozzarella for stretchiness or Pecorino for sharper flavor. Soft cheeses like goat cheese can add tang if you like.

Can this be made vegan?

Yes—substitute tofu‑based ricotta or plant‑based ricotta, use dairy‑free cheeses, choose a non‑dairy milk or cream for the sauce. Many recipes do exactly that.

Conclusion

Pumpkin And Ricotta Stuffed Pasta Shells are a wonderful dish when you’re craving comfort, warmth, and a touch of elegance. The combination of sweet pumpkin, creamy ricotta, savory cheese and herbs baked to golden perfection makes it ideal for seasonal meals, family dinners, or special occasions. With its flexibility and make‑ahead options, it delivers flavor and satisfaction without too much fuss.

Pumpkin And Ricotta Stuffed Pasta Shells

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A cozy baked pasta dish featuring jumbo shells stuffed with a creamy, savory-sweet pumpkin and ricotta mixture, nestled in sauce, then baked until bubbly and golden—perfect for fall dinners or special occasions.

Author: Laura
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 6–8 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Instructions

Preheat the oven to 350–375 °F (175–180 °C). Bring a large pot of salted water to boil. Cook the jumbo shells until very al dente, slightly under the package time. Drain and lay out on a tray to cool.
In a mixing bowl, combine pumpkin puree, ricotta, Parmesan, egg (if using), garlic, sage, nutmeg, salt, and pepper. Mix until smooth but not too loose.
Prepare the sauce: For marinara, warm it gently. For cream sauce, sauté garlic in butter or oil, whisk in flour if thickening, then add milk/cream and Parmesan. Season with salt and pepper.
Spread some sauce on the bottom of a greased baking dish. Fill each shell with pumpkin-ricotta filling and place them in the dish. Pour remaining sauce over the top, covering well. Sprinkle with extra Parmesan or mozzarella if desired.
Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until bubbly and lightly golden on top.
Let rest for 5–10 minutes before serving. Garnish with fresh sage if available. Serve warm.

Notes

Use roasted butternut squash or sweet potato for a twist on the pumpkin filling.
Part-skim ricotta or dairy-free options can lighten the dish or make it vegan.
Don’t overcook pasta—undercooked shells hold up better during baking.
Make ahead: assemble the dish and refrigerate for up to a day before baking.
To freeze, wrap tightly before or after baking. Thaw fully before reheating.

Nutrition

Serving Size: 1 portion (3–4 stuffed shells)
Calories: 390
Sugar: 6g
Sodium: 620mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 17g
Cholesterol: 55mg