These creamy pumpkin ricotta stuffed shells are like little flavor pillows on your plate! The rich pumpkin and cheese filling is the perfect cozy dinner for fall.
If you think pasta can’t be a hug in a dish, you’ve never tried these shells! I love baking them with a sprinkle of cheese on top—pure comfort food. 🍂
Key Ingredients & Substitutions
Pasta Shells: Jumbo shells are the star for stuffing. If you can’t find them, consider using manicotti or even cannelloni for a twist. Just ensure they’re big enough to hold the filling!
Pumpkin Puree: Canned pumpkin is super convenient, but you can also use homemade roasted pumpkin. Just scoop out the flesh and blend until smooth. If pumpkin isn’t available, try butternut squash puree for a similar flavor.
Ricotta Cheese: This gives a creamy texture. In a pinch, you can substitute cottage cheese, but blend it first for smoothness. You might also try mascarpone for an even richer filling!
Herbs & Seasonings: Fresh parsley and sage bring vibrant flavor. If you’re out of sage, thyme or even Italian seasoning can be a great stand-in! Adjust according to what you have on hand.
How Do I Stuff the Pasta Shells Without Making a Mess?
Stuffing jumbo shells might seem tricky, but a little technique goes a long way. Use a small spoon or a piping bag for less mess. Here’s a quick method:
- Make sure your filling is cool enough to handle.
- Hold a pasta shell in one hand and with the other, scoop a generous amount of filling inside.
- Gently pinch the shell to seal, then place it open-side up in your baking dish.
Don’t worry if some filling spills out! It will still add delicious flavor to the marinara sauce. Just enjoy the process, and you’ll get the hang of it in no time!
Creamy Pumpkin Ricotta Stuffed Shells
Ingredients You’ll Need:
- 20 jumbo pasta shells
- 1 cup canned pumpkin puree
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
- 1 tsp dried sage
- ½ tsp ground nutmeg
- Salt and pepper to taste
- 1 ½ cups marinara sauce
- Olive oil (optional, for drizzling)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and 30-35 minutes to bake. After that, you just need a few minutes to let it cool slightly before serving. In under an hour, you’ll have a warm, comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be the perfect temperature when your stuffed shells are ready to bake!
2. Cook the Pasta Shells:
Boil the jumbo pasta shells according to the package instructions until they are al dente (firm to the bite). Drain the shells and set them aside to cool slightly so you can handle them without burning your fingers.
3. Make the Filling:
In a large mixing bowl, combine the pumpkin puree, ricotta cheese, half of the shredded mozzarella cheese, grated Parmesan cheese, egg, minced garlic, chopped parsley, dried sage, nutmeg, and a pinch of salt and pepper. Mix everything together until it’s smooth and well blended.
4. Prepare the Baking Dish:
Spread about 1 cup of marinara sauce evenly on the bottom of a baking dish. This will prevent the stuffed shells from sticking as they bake.
5. Stuff the Shells:
Take each cooked pasta shell and fill it generously with the pumpkin-ricotta mixture. Place each filled shell, open side up, in the prepared baking dish. Repeat until all the shells are filled and placed snugly in the dish.
6. Add the Sauce:
Pour the remaining marinara sauce gently over and around the stuffed shells, ensuring all the noodles are covered.
7. Top with Cheese:
Sprinkle the remaining mozzarella cheese evenly over the top of the stuffed shells. This creates a cheesy, gooey topping that’s so delicious!
8. Bake the Dish:
Cover the baking dish with foil and bake for 25-30 minutes, or until everything is heated through and the cheese is melted.
9. Add a Golden Finish:
Remove the foil and bake for an additional 5 minutes to let the cheese brown nicely. This will give your stuffed shells a lovely golden color and a bit of a crust on top.
10. Serve and Enjoy:
Let the stuffed shells rest for a few minutes before serving. This helps them hold their shape when you serve them. Garnish with extra parsley, if desired. Dig in and enjoy the creamy, cozy richness of pumpkin and cheese in every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender, then scoop out the flesh and blend until smooth. Just make sure to use the same amount as the canned puree – about 1 cup.
How Can I Make This Recipe Vegetarian-Friendly?
This recipe is already vegetarian-friendly since it doesn’t contain meat. Just ensure your marinara sauce is meat-free, and you’re good to go!
Can I Prepare These Shells Ahead of Time?
Yes! You can assemble the stuffed shells a day in advance. Just cover them with foil and store them in the fridge. When you’re ready to bake, remove them from the fridge, let them sit at room temperature for about 15 minutes, and then bake as directed.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or use the microwave for convenience.
