Pumpkin and Spinach Stuffed Shells

Why You’ll Love This Recipe

These stuffed shells are a beautiful blend of seasonal flavor and classic comfort. The pumpkin adds natural sweetness and creaminess, pairing perfectly with spinach and ricotta in a filling that’s rich but not heavy. Whether you’re serving vegetarians, prepping for a fall gathering, or simply looking to change up your pasta game, this dish delivers warmth, color, and incredible taste — all baked into one satisfying meal.

Ingredients

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

• Jumbo pasta shells
• Ricotta cheese
• Canned pumpkin purée (not pumpkin pie filling)
• Frozen spinach (thawed and drained) or fresh spinach (sautéed and chopped)
• Grated Parmesan cheese
• Shredded mozzarella cheese
• Egg
• Garlic (minced)
• Nutmeg
• Salt and pepper
• Olive oil

For the sauce (choose one):

• Marinara sauce (for a classic Italian-style base)
  or
• Béchamel sauce with a touch of sage or garlic (for a creamy, white sauce option)

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine ricotta, pumpkin purée, spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper. Mix well until smooth and creamy.
4. Spread a thin layer of your chosen sauce on the bottom of the baking dish.
5. Fill each cooked shell with the pumpkin-spinach mixture using a spoon or piping bag.
6. Arrange the stuffed shells in the baking dish in a single layer.
7. Spoon additional sauce over the top, then sprinkle with shredded mozzarella and more Parmesan.
8. Cover with foil and bake for 25–30 minutes. Uncover and bake for an additional 10 minutes, or until cheese is melted and golden.
9. Let cool for 5–10 minutes before serving. Garnish with fresh sage or parsley if desired.

Servings and timing

This recipe serves 4 to 6 people.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

Variations

• Add protein: Mix in cooked sausage or ground turkey for a meatier filling.
• Vegan version: Use dairy-free ricotta, vegan cheese, and egg substitute.
• Gluten-free: Use gluten-free pasta shells and ensure the sauce is gluten-free.
• Spicy version: Add red pepper flakes or a pinch of cayenne to the filling.
• Different cheeses: Swap ricotta with cottage cheese or add goat cheese for tang.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in an oven-safe dish and warm at 350°F until heated through, or microwave individual portions for 1–2 minutes.
You can also freeze the assembled, unbaked shells for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

FAQs

Can I make this dish ahead of time?

Yes! Assemble the stuffed shells up to 24 hours in advance, refrigerate, and bake when ready.

Do I need to cook the spinach first?

If using frozen spinach, thaw and squeeze out excess water. If using fresh, sauté until wilted and chop before mixing into the filling.

Is canned pumpkin okay?

Yes, just make sure it’s 100% pure pumpkin, not pumpkin pie filling.

What kind of sauce works best?

Both marinara and béchamel are great — marinara gives a classic feel, while béchamel adds creaminess and elegance.

Can I freeze the stuffed shells?

Yes, freeze before or after baking. If freezing unbaked, add 10–15 extra minutes to the baking time.

How do I prevent the shells from sticking together?

After cooking, rinse the shells under cool water and toss them lightly with olive oil to keep them separate.

Can I add herbs to the filling?

Absolutely! Try chopped fresh sage, thyme, or basil for added flavor.

What’s the best way to stuff the shells?

Use a spoon or a piping bag with a wide tip for neater, quicker filling.

Can I use another type of pasta?

Stuffed manicotti or cannelloni tubes can work if shells aren’t available.

What sides go well with this dish?

A green salad, garlic bread, or roasted vegetables make perfect sides.

Conclusion

Pumpkin and Spinach Stuffed Shells are the ultimate seasonal comfort food — hearty, cheesy, and bursting with fall flavor. Whether you’re cooking for a weeknight dinner, a vegetarian holiday entrée, or just treating yourself to something special, this dish delivers warmth, nutrition, and elegance in every bite. It’s a recipe you’ll want to make again and again as soon as the leaves start to turn.

Pumpkin and Spinach Stuffed Shells

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Pumpkin and Spinach Stuffed Shells are a comforting baked pasta dish filled with creamy ricotta, sweet pumpkin, and earthy spinach, baked in marinara or béchamel sauce with golden melted cheese on top. A perfect fall-inspired vegetarian main.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4–6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

1. 20–24 jumbo pasta shells
2. 1 1/2 cups ricotta cheese
3. 1 cup canned pumpkin purée (not pumpkin pie filling)
4. 1 cup frozen spinach, thawed and drained (or 2 cups fresh spinach, sautéed and chopped)
5. 1/2 cup grated Parmesan cheese
6. 1 cup shredded mozzarella cheese
7. 1 large egg
8. 2 cloves garlic, minced
9. 1/4 teaspoon ground nutmeg
10. 1 teaspoon salt
11. 1/2 teaspoon black pepper
12. 2 tablespoons olive oil
13. 3 cups marinara sauce or béchamel sauce

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook pasta shells according to package directions until al dente. Drain, rinse under cool water, and toss with olive oil to prevent sticking.
3. In a large bowl, combine ricotta, pumpkin purée, spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper. Mix until smooth and creamy.
4. Spread a thin layer of your chosen sauce on the bottom of the baking dish.
5. Stuff each shell with the pumpkin-spinach mixture using a spoon or piping bag and place in the dish.
6. Spoon additional sauce over the shells, then top with mozzarella and extra Parmesan.
7. Cover with foil and bake for 25–30 minutes. Remove foil and bake an additional 10 minutes, until cheese is golden and bubbly.
8. Let cool for 5–10 minutes before serving. Garnish with fresh sage or parsley if desired.

Notes

• Use 100% pure pumpkin, not pumpkin pie filling.
• Prevent shells from sticking by rinsing and tossing with olive oil after cooking.
• Make ahead up to 24 hours and refrigerate before baking.
• Freeze unbaked shells for up to 2 months — thaw overnight and bake as directed.
• Try marinara for classic flavor or béchamel for creamy elegance.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 410
• Sugar: 6g
• Sodium: 740mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 19g
• Cholesterol: 90mg