Name: Pumpkin Ricotta Stuffed Shells Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
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 and pepper, to taste; Pinch cinnamon; Pinch nutmeg; 4 cups marinara sauce, divided

If you’re craving a cozy, comforting meal that feels like a warm hug in pasta form, you’re in for a treat with this Pumpkin Ricotta Stuffed Shells Recipe. I absolutely love how the creamy ricotta blends perfectly with the subtle sweetness of pumpkin and those lovely autumn spices—it’s such a wonderful twist on classic stuffed shells. Trust me, once you try this, you’ll want to make it all season long!

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Why You’ll Love This Recipe

Seasonal Flavors: The combination of pumpkin, sage, and warm spices makes it the ultimate fall comfort food.
Creamy & Easy: Ricotta and pumpkin puree mix effortlessly into a silky filling that’s super simple to prepare.
Impress Without Stress: This recipe looks fancy but comes together quickly – perfect for family dinners or guests.
Make-Ahead Friendly: You can prep everything in advance and bake when you’re ready, saving time on busy days.

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 shells, fall pasta recipes, autumn stuffed shells, creamy pumpkin pasta

Ingredients You’ll Need

Each ingredient in this Pumpkin Ricotta Stuffed Shells Recipe brings its own magic, creating a balance of creamy, savory, and subtly sweet. When shopping, look for quality ricotta and true pumpkin puree (not pumpkin pie filling!) for the best results.

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 shells, fall pasta recipes, autumn stuffed shells, creamy pumpkin pasta

Jumbo pasta shells: These are perfect for stuffing and holding all that delicious filling without falling apart.
Whole milk ricotta: I prefer whole milk for its creaminess; it really makes the filling silky smooth.
Pumpkin puree: Use 100% pumpkin puree, not the spiced filling, to control the flavors perfectly.
Grated parmesan (or pecorino romano): Adds a sharp, salty bite that complements the pumpkin beautifully.
Garlic (minced): Just enough to give depth without overpowering the delicate pumpkin flavor.
Minced sage: Fresh sage is a game-changer here, infusing a warm herbal note that lifts the whole dish.
Salt & pepper: Essential for seasoning and balancing everything.
Cinnamon & nutmeg (pinches): These spices add that comforting fall aroma and a touch of sweetness without tasting like dessert.
Marinara sauce: I like to use a simple, good-quality marinade; it adds acidity that brightens the richness of the filling.

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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 best parts about this Pumpkin Ricotta Stuffed Shells Recipe is how easy it is to customize. Whether you want it vegetarian, more herby, or a little cheesy, you can tweak it to your taste. Here’s what I’ve done over the years that my family loves:

Add spinach: Stir in some sautéed fresh spinach for extra greens and color—I do this when I want to sneak veggies into dinner.
Swap the herbs: Try replacing sage with thyme or rosemary for a different but equally delicious herbal twist.
Make it vegan: Substitute ricotta with a cashew-based cheese and use a vegan marinara to suit a plant-based diet.
Spice it up: A pinch of cayenne or some red pepper flakes adds a nice kick if you like a bit of heat.

How to Make Pumpkin Ricotta Stuffed Shells Recipe

Step 1: Cook your pasta shells perfectly

Start by bringing a big pot of salted water to a boil. When the water’s roaring, add the jumbo shells, and cook them until just barely al dente—usually about 2 to 3 minutes less than the package suggests. This is super important because you don’t want mushy shells that will break when stuffed. Once done, drain and rinse under cold water to stop the cooking and cool them enough to handle.

Step 2: Mix your luscious pumpkin ricotta filling

While the pasta cooks, grab a large bowl and blend the ricotta, pumpkin puree, parmesan, minced garlic, fresh sage, salt, pepper, and just a pinch each of cinnamon and nutmeg. I love doing this step first because the aromas fill the kitchen, and it’s such a satisfying mix of savory and sweet. Be sure to taste the filling and adjust the seasoning—this layer of flavor will shine once baked.

Step 3: Assemble your shells

Spread about 3 cups of marinara on the bottom of a large baking dish—this keeps your pasta from sticking and adds a tangy base. Then, carefully stuff each shell with the pumpkin ricotta mixture, using a spoon or small scoop, and place them seam side up over the sauce. It’s a little fiddly at first, but once you get into the rhythm, it’s kinda fun. Finish by spooning the remaining marinara over the shells and sprinkle extra parmesan if you want that cheesy crust on top.

Step 4: Bake to bubbly perfection

Cover your baking dish tightly with foil and pop it into a 375°F oven for 30 minutes. The foil helps the shells steam gently and keeps everything moist. Then, pull off the foil and bake uncovered for an additional 10 minutes so the tops get lightly golden and the sauce thickens up a bit. Remove from the oven and let it cool just a touch before serving—it’s worth the wait!

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Pro Tips for Making Pumpkin Ricotta Stuffed Shells Recipe

Stop Overcooking Pasta: Undercook your shells slightly so they hold their shape during baking – I learned this the hard way!
Measure Your Spices: Just a pinch of cinnamon and nutmeg makes all the difference without overpowering the dish.
Use Fresh Herbs: Fresh sage truly elevates the flavor compared to dried – it’s worth that quick trip to the farmer’s market.
Don’t Skip the Marinara Layer: Spreading sauce on the bottom keeps the shells moist and infuses flavor from below.

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 shells, fall pasta recipes, autumn stuffed shells, creamy pumpkin pasta

Garnishes

I love scattering a handful of chopped fresh sage or parsley on top when serving—it adds that pop of green and freshness. A sprinkle of extra parmesan or a drizzle of good olive oil also makes it look beautiful and boosts flavor.

Side Dishes

This stuffed shells dish pairs wonderfully with a crisp green salad, roasted Brussels sprouts, or even some garlic bread for sopping up the marinara sauce. On chillier nights, I sometimes serve it alongside roasted butternut squash for an extra dose of fall vibes.

Creative Ways to Present

For a special occasion, I’ve arranged the stuffed shells in a circular pattern in the baking dish, finishing with a sprig of sage in the center. It looks stunning on the table and makes the meal feel really celebratory. You could even swap the marinara for a brown butter sauce to switch things up!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully, and I find the flavors actually deepen overnight. Just cover tightly so it doesn’t dry out.

Freezing

This Pumpkin Ricotta Stuffed Shells Recipe freezes well too! I assemble the shells in a freezer-safe dish, cover tightly, and freeze before baking. When I want to eat, I thaw overnight in the fridge and then bake as usual. Just add a little extra baking time if reheating from frozen.

Reheating

To reheat, I cover the dish with foil and bake in a 350°F oven until warmed through (about 20 minutes). This helps maintain the creamy texture without drying the shells out. Microwave works in a pinch but can make the shells a bit rubbery.

FAQs

Can I use canned pumpkin pie filling instead of plain pumpkin puree?

It’s best to use plain 100% pumpkin puree for this recipe. Pumpkin pie filling is already sweetened and spiced, which could throw off the savory balance and make the dish taste too sweet or artificial.
Do I have to use jumbo pasta shells?

While jumbo shells are ideal because they hold the filling nicely, you could use large manicotti tubes or even small lasagna sheets folded over, but the traditional jumbo shells give the best presentation and texture.
Can I prepare Pumpkin Ricotta Stuffed Shells Recipe in advance?

Absolutely! You can assemble the shells a few hours or even a day before baking. Just cover the dish tightly and refrigerate until you’re ready to bake.
What can I use instead of ricotta?

If you don’t have ricotta, cottage cheese blended until smooth can be a decent substitute, though it will be less creamy. For a richer option, mascarpone adds decadence but will change the flavor slightly.
How do I keep the shells from sticking?

Rinsing the cooked shells under cold water prevents them from sticking. Also, layering marinara sauce under and over the shells helps keep them moist and separate during baking.

Final Thoughts

This Pumpkin Ricotta Stuffed Shells Recipe holds a special spot in my heart for those crisp autumn nights when you want something both comforting and a little different. It’s a crowd-pleaser that feels homemade and festive without hours in the kitchen. Give it a try—you might just find yourself adding it to your go-to fall dinner rotation. I can’t wait for you to experience how wonderfully these shells balance creamy, savory, and seasonal flavors. Enjoy every bite!