Name: Pumpkin Ricotta Stuffed Shells Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 8 ounces jumbo pasta shells; 15 ounces whole milk ricotta; 1 cup pumpkin puree; 1/2 cup grated parmesan (or pecorino romano); 2 cloves garlic, minced; 1 tablespoon minced sage; Salt, to taste; Black pepper, to taste; Pinch of cinnamon; Pinch of nutmeg; 4 cups marinara sauce (divided)

If you’re searching for a cozy, comforting meal with a touch of autumn magic, you’re in the right place. This Pumpkin Ricotta Stuffed Shells Recipe is one of those dishes that feels like a warm hug on a chilly day—it’s creamy, flavorful, and surprisingly simple to make. I absolutely love how the pumpkin puree adds a subtle sweetness that balances beautifully with the savory garlic and fresh sage. Stick around, because I’ve got tips and tricks to make sure your stuffed shells turn out perfectly every time!

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Why You’ll Love This Recipe

Seasonal Flavors: The pumpkin and warm spices bring fall vibes to your dinner table, making it perfect for cozy nights.
Creamy & Comforting: Ricotta cheese and pumpkin puree create a luscious filling that’s both rich and light at once.
Make-Ahead Friendly: You can assemble it in advance and pop it in the oven when you’re ready to eat.
Family Approved: My family goes crazy for this dish—leftovers don’t stand a chance!

The image shows a white rectangular baking dish filled with bright yellow pasta shells arranged in two neat rows, each stuffed and topped with orange tomato slices and sprinkled with grated white cheese and small green herb pieces. The dish sits on a green cloth over a white marbled surface, with a wooden bowl of grated cheese to the right and a spoon with a wooden handle to the left. Fresh green herb leaves are also scattered around the setup. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Ricotta Stuffed Shells, Pumpkin stuffed pasta recipes, Autumn comfort food, Fall pumpkin dinner ideas, Easy stuffed shells with pumpkin

Ingredients You’ll Need

To get this Pumpkin Ricotta Stuffed Shells Recipe just right, I like to use simple, fresh ingredients that complement the pumpkin perfectly. Choosing high-quality ricotta and ripe pumpkin puree makes a huge difference in flavor and texture, so don’t skimp on those!

Flat lay of jumbo pasta shells, a small white bowl of whole milk ricotta cheese, a small white bowl of pumpkin puree, a small white bowl of grated parmesan cheese, two cloves of garlic, a few fresh sage leaves finely minced, a small white bowl of vibrant red marinara sauce, a pinch each of ground cinnamon and ground nutmeg, coarse salt and cracked black pepper arranged neatly in small white bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Pumpkin Ricotta Stuffed Shells, Pumpkin stuffed pasta recipes, Autumn comfort food, Fall pumpkin dinner ideas, Easy stuffed shells with pumpkin

Jumbo pasta shells: Jumbo shells are perfect because they hold plenty of filling, so make sure to buy the large size, not regular.
Whole milk ricotta: This gives the filling a creamy texture—avoid low-fat versions as they tend to be grainy.
Pumpkin puree: Use canned pumpkin puree (not pumpkin pie filling) for that authentic pumpkin flavor without added spices or sugar.
Grated parmesan (or pecorino romano): Adds savory, nutty depth—pecorino romano gives a sharper bite if you want a twist.
Garlic (minced): Fresh garlic boosts the savory notes; I recommend mincing it finely so it blends seamlessly with the ricotta.
Minced sage: Fresh sage brings an earthy aroma that pairs beautifully with pumpkin—dried works in a pinch, but fresh really shines here.
Salt & pepper: Essential for seasoning; trust me, don’t skimp or the flavors will feel flat.
Pinch of cinnamon & nutmeg: These warm spices are what make the dish cozy and just a little unexpected—in small amounts, they balance savory with sweet perfectly.
Marinara sauce: I like using a good quality store-bought sauce or homemade if you have it—the tomato acidity cuts through the richness wonderfully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Pumpkin Ricotta Stuffed Shells Recipe is how easy it is to make your own tweaks. Whether you’re catering to dietary needs or just mixing up the flavors, you can personalize this dish to suit your taste buds and pantry staples.

Vegetarian Variation: This recipe is naturally vegetarian, but you can amp it up with sautéed mushrooms or spinach folded into the filling for extra veggies.
Vegan Adaptation: Swap the ricotta for a cashew-based cheese or a tofu ricotta alternative, and use vegan parmesan to keep it plant-based.
Spicy Kick: Add a pinch of red pepper flakes to the filling or sauce if you like a little heat—my husband actually loves this twist!
Herb Swap: If you don’t have fresh sage, try thyme or rosemary; they both pair nicely with pumpkin and can change the flavor profile subtly.

How to Make Pumpkin Ricotta Stuffed Shells Recipe

Step 1: Cook Pasta Shells Just Right

Start by bringing a large pot of salted water to a boil. When it’s roaring, add your jumbo pasta shells and cook them until they’re very al dente—this means they’ll still have a bit of firmness because they’ll soak up moisture during baking. I usually take them out about 2-3 minutes earlier than the package says. Drain and run under cold water to stop cooking and make them easier to handle.

Step 2: Mix the Pumpkin Ricotta Filling

In a large bowl, combine whole milk ricotta, pumpkin puree, grated parmesan, minced garlic, fresh minced sage, plus salt, pepper, cinnamon, and nutmeg. Stir everything gently but thoroughly so the flavors meld together without making the ricotta watery. I like to taste the filling at this point and tweak the seasoning—sometimes a little extra salt or sage makes all the difference!

Step 3: Assemble the Shells

Spread about 3 cups of marinara sauce across the bottom of a 9×13-inch baking dish. Once your pasta shells are cool enough to handle, stuff each shell generously with the pumpkin ricotta mixture. Lay each stuffed shell in the sauce, arranging them snugly but not crowded. Don’t be shy with the filling—that’s the best part!

Step 4: Bake to Perfection

Spoon the remaining cup of marinara sauce over the top of the stuffed shells and sprinkle with extra parmesan if you like. Cover the dish tightly with foil (this keeps the moisture in) and bake at 375°F for 30 minutes. Then remove the foil and bake for another 10 minutes to let the tops lightly brown and the sauce bubble up. Your kitchen will smell amazing by this point!

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Pro Tips for Making Pumpkin Ricotta Stuffed Shells Recipe

Undercook the Pasta: Taking the shells out early prevents them from overcooking and turning mushy after baking—this little trick really pays off in texture.
Use Fresh Herbs: I learned fresh sage makes a huge flavor difference compared to dried; it brightens up the filling and adds that authentic fall aroma.
Don’t Overfill the Shells: Stuff them nicely but avoid overstuffing to prevent tearing the pasta and spilling filling all over the dish.
Cover While Baking: Keeping the dish covered during most of baking locks in moisture, and uncovering at the end allows for a perfect bubbly cheese finish.

How to Serve Pumpkin Ricotta Stuffed Shells Recipe

Three stuffed pasta shells sit on a round wooden plate, which is placed on a white plate. Each shell is filled with a yellow, creamy mixture and topped with a small spoonful of red tomato sauce, light sprinklings of grated cheese, and tiny green herb leaves. Fresh green sage leaves lie underneath the shells on the wooden plate. To the top left, a white baking dish contains the same shells covered in red tomato sauce with melted cheese on top. A small wooden bowl filled with white grated cheese is placed above the plates. The background features a light green cloth on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Ricotta Stuffed Shells, Pumpkin stuffed pasta recipes, Autumn comfort food, Fall pumpkin dinner ideas, Easy stuffed shells with pumpkin

Garnishes

I like to keep garnishes simple but flavorful: a few fresh sage leaves scattered on top adds a lovely pop of color and herbaceous brightness. Sometimes I sprinkle a little extra grated parmesan or cracked black pepper right before serving to build a fresh, vibrant finish.

Side Dishes

To round out the meal, a crisp green salad with a tangy vinaigrette is my go-to to cut through the richness. Roasted Brussels sprouts or garlic sautéed greens work beautifully, too, bringing a nice contrast in texture and flavor.

Creative Ways to Present

For special occasions, I like to prepare individual portions in small ramekins or mini baking dishes—it makes serving a breeze and feels extra special. Another fun idea is to sprinkle toasted pumpkin seeds on top for added crunch and a nod to the main pumpkin ingredient.

Make Ahead and Storage

Storing Leftovers

Leftovers? Lucky you! Store any cooled stuffed shells in an airtight container in the fridge for up to 3 days. I find they reheat beautifully without losing their moisture or texture.

Freezing

This Pumpkin Ricotta Stuffed Shells Recipe freezes well, which is great for busy weeks. I assemble the whole dish, cover tightly with foil, and freeze before baking. When I’m ready, I bake from frozen—just add about 15-20 extra minutes to the baking time and keep covered until heated through.

Reheating

To reheat, I pop leftover shells in the oven at 350°F covered with foil to keep them moist, heating for about 20 minutes or until warmed through. If you’re in a hurry, the microwave works, but the oven really preserves that baked texture.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

You sure can! To substitute fresh pumpkin, roast or steam peeled pumpkin pieces until tender, then puree until smooth. Keep in mind fresh pumpkin might be a bit more watery, so you may want to drain excess liquid or cook it down slightly before mixing with the ricotta to avoid a watery filling.
Can I prepare this recipe gluten-free?

Absolutely! Just swap regular jumbo pasta shells for gluten-free jumbo shells, which are becoming easier to find. Be sure to adjust cooking times as gluten-free pasta can cook differently, and watch the texture carefully to avoid breaking.
Is there a way to make this recipe vegan?

Yes! Replace the ricotta with a homemade or store-bought vegan ricotta made from cashews or tofu, and use a vegan-friendly marinara sauce. Nutritional yeast adds that cheesy flavor without dairy. The spices and pumpkin still shine and make the dish delicious.
How do I prevent the shells from falling apart during stuffing?

Great question! Cooking pasta shells just under al dente and letting them cool completely before stuffing helps a lot. Handle them gently and don’t overfill. If a shell tears, you can patch it by pressing gently and placing it seam side down in the dish.

Final Thoughts

This Pumpkin Ricotta Stuffed Shells Recipe is one of my absolute favorites to bring fall flavors into a family-friendly meal. It’s cozy, satisfying, and just a little bit special without being complicated. When I first made it, I never expected how much everyone would love the subtle spice and creamy texture. I hope you’ll give it a try—you might just find it becomes your new go-to comfort food for chilly evenings!