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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.

Ingredients

  • 20–25 jumbo pasta shells
  • 1 1/2 cups pumpkin puree (or roasted pumpkin flesh, mashed)
  • 1 1/2 cups ricotta cheese (full-fat preferred)
  • 1/2 cup grated Parmesan cheese (plus more for topping)
  • 1 egg (optional, for binding)
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 2–3 cups marinara sauce or cream-based garlic-Parmesan sauce
  • 2 tablespoons butter or olive oil (for sauce or sautéing garlic)
  • 1 1/2 cups milk or cream (if making a cream sauce)
  • Optional: shredded mozzarella or fontina for topping

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until bubbly and lightly golden on top.
  6. 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

Find it online: https://thefamilycooking.com/pumpkin-and-ricotta-stuffed-pasta-shells/