Introduction

This creamy pumpkin ricotta stuffed shells recipe combines tender pasta with a rich, flavorful filling perfect for autumn or any cozy meal. Savory pumpkin blends beautifully with ricotta and sage, topped with melted mozzarella for a comforting Italian-inspired dish.

A close-up of a cheesy baked dish in a white bowl with layers of golden, slightly browned melted cheese and red tomato sauce. The top layer is covered with melted cheese that is pulling away in strings, showing a mix of creamy yellow and orange tones. Underneath, pasta shells can be seen filled with sauce and cheese. Small green herb leaves are scattered on top, adding a touch of color. A wooden spoon lifts a piece of the dish, with gooey cheese stretching between the spoon and the bowl. The background shows a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Jumbo Pasta Shells (about 24 shells)
2 cups ricotta cheese
1 15 oz can pumpkin puree
1 cup grated fresh parmesan cheese
1 egg
¼ teaspoon nutmeg
1 teaspoon kosher salt
½ teaspoon pepper
½ Tablespoon garlic powder
1 Tablespoon minced fresh sage
1 Jar Rao’s Vodka Sauce
¼ cup heavy cream
1 cup shredded mozzarella cheese

Instructions

Step 1: Bring a large pot of water to a boil and cook the jumbo shells according to the package instructions. They should be firm (al dente) to hold the filling.
Step 2: Drain the noodles and transfer them to a large baking sheet. Drizzle with olive oil and gently separate any shells stuck together. Let them cool completely.
Step 3: Preheat your oven to 350 degrees Fahrenheit.
Step 4: In a bowl, combine ricotta cheese, 1 cup pumpkin puree, grated parmesan, egg, nutmeg, kosher salt, pepper, garlic powder, and fresh sage. Mix until smooth and well combined.
Step 5: In a separate bowl, mix together the jarred vodka sauce, the remaining pumpkin puree, and heavy cream until smooth.
Step 6: Spread three-quarters of the pumpkin vodka sauce mixture evenly in a 9×13 baking dish.
Step 7: Using a spoon, fill each cooled pasta shell with about 2 tablespoons of the ricotta-pumpkin filling. Place the filled shells, stuffing side up, over the sauce in the baking dish.
Step 8: Cover the dish with foil and bake at 350 degrees for 30 minutes.
Step 9: Remove the foil and sprinkle shredded mozzarella cheese over each shell. Return the dish to the oven, uncovered, and bake for an additional 15 minutes until the cheese is melted and golden.
Step 10: Optional: For a deeper golden top, place the dish under the broiler for a few seconds, watching carefully to avoid burning.
Step 11: Serve the stuffed shells hot and enjoy.

Tips & Variations

Use fresh sage for a more vibrant herbal flavor, or substitute with dried sage if needed (use about one-third of the fresh amount).
If you prefer a spicier sauce, add a pinch of red pepper flakes to the vodka sauce mixture.
For a lighter version, use part-skim ricotta and reduce the mozzarella cheese.
Try adding cooked spinach or mushrooms to the filling for extra texture and nutrients.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through, or microwave individual portions until hot. You can also freeze the unbaked assembled shells; cover the dish tightly with foil and freeze for up to 2 months. Bake from frozen, adding extra baking time as needed.

How to Serve

A white oval dish holds a baked pasta dish with about three layers visible; the bottom layer is red tomato sauce, the middle layer is pasta shells stuffed with a creamy orange filling, and the top layer is melted golden brown cheese with scattered spots of red tomato sauce on it. Fresh green sage leaves are placed on top, adding a touch of color. The edges of the dish have some browned cheese that has melted over. The dish is placed on a white marbled texture surface next to a glass of white wine, a wooden spoon resting on a white cloth, and a small glass jar with cork on a wooden board. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin, but be sure to cook it until very soft and drain any excess liquid to avoid a watery filling. Use the same amount as canned pumpkin puree for best results.

What type of pasta shells is best for this recipe?

Jumbo pasta shells work best because they are large enough to hold the creamy pumpkin ricotta filling without breaking. Regular-sized shells are too small to hold a good amount of filling.