Description
These Creamy Pumpkin Ricotta Stuffed Shells bring together the comfort of baked pasta with the cozy sweetness of pumpkin. Filled with a luscious blend of ricotta, Parmesan, and herbs, then baked in a creamy pumpkin sauce, this dish is a warm, comforting meal that feels gourmet but is easy to make.
Ingredients
For the filling:
1 box jumbo pasta shells
1 ½ cups ricotta cheese
½ cup shredded mozzarella
½ cup grated Parmesan
1 cup pumpkin purée
1 egg
1 tsp garlic powder
½ tsp nutmeg
Salt & pepper, to taste
1 tbsp chopped fresh sage or 1 tsp dried
For the sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (or half-and-half for extra creaminess)
½ cup pumpkin purée
½ cup grated Parmesan
Salt & pepper, to taste
For topping:
½ cup mozzarella
¼ cup grated Parmesan
Fresh sage or parsley, for garnish
Instructions
1. Boil pasta shells until just al dente. Drain and set aside.
2. In a bowl, combine ricotta, mozzarella, Parmesan, pumpkin purée, egg, garlic powder, nutmeg, sage, salt, and pepper. Mix well.
3. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened. Stir in pumpkin purée and Parmesan; season to taste.
4. Spread a thin layer of sauce in a baking dish. Stuff each shell with the pumpkin-ricotta filling and place in the dish. Pour remaining sauce over top and sprinkle with mozzarella and Parmesan.
5. Bake at 375°F (190°C) for 25–30 minutes, until bubbly and golden. Garnish with fresh herbs before serving.
Notes
You can prepare the shells a day in advance and bake when ready.
Substitute cottage cheese for ricotta if you prefer a lighter filling.
Add sautéed spinach or kale for a nutritious boost.
Leftovers keep well for up to 3 days — reheat covered to retain creaminess.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dinner, Pasta, Comfort Food
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 420
- Sugar: 6g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 110mg
Keywords: Pumpkin Ricotta Stuffed Shells, Creamy Pumpkin Pasta, Vegetarian Baked Pasta, Fall Comfort Food, Pumpkin Recipes