Fall has a way of wrapping us in a cozy embrace, doesn’t it? And what better way to savor the season than with these Creamy Pumpkin Ricotta Stuffed Shells? This recipe beautifully marries al dente pasta with a luscious filling of ricotta and creamy pumpkin puree, creating a comforting dish that’s perfect for gatherings or quiet nights in. Not only is it a delightful crowd-pleaser that will impress your guests, but it also boasts a straightforward prep—ideal for busy home chefs looking to elevate their meals. What aromas will fill your kitchen as you whip up this seasonal favorite? Let’s dive into this delicious autumn adventure!

Why Are These Shells So Irresistible?

Creamy, rich filling: The combination of ricotta and pumpkin puree creates a luxurious filling that’s simply to die for.

Autumn-inspired flavors: With a hint of nutmeg and fresh sage, each bite radiates the warm essence of fall.

Versatile delight: Whether as a cozy family meal or a dish for entertaining, these stuffed shells are sure to impress.

Quick and easy prep: They come together swiftly, making them perfect for a weeknight dinner or last-minute gatherings.

Crowd-pleaser: Serve them with a side of garlic bread or a fresh salad, and watch your guests rave! You might also enjoy trying these Pumpkin Cheesecake Bars for dessert afterward.

So, are you ready to dive into this seasonal treat?

Pumpkin Ricotta Stuffed Shells Ingredients

For the Pasta
• Jumbo Pasta Shells – About 24 shells are needed to create a delightful vessel for your filling.

For the Filling
• Ricotta Cheese – Adds creaminess and richness; swap with cottage cheese for a lighter touch.
• Pumpkin Puree (15 oz can) – Essential for that cozy fall flavor; fresh pumpkin can work beautifully too!
• Grated Fresh Parmesan Cheese – Enhances the filling with a salty kick; pecorino Romano is a tasty substitute.
• Egg – Acts as a binder for the filling; try a flax egg for a vegan alternative.
• Nutmeg – Infuses warmth into the dish; freshly grated nutmeg offers a superior flavor.
• Kosher Salt and Pepper – Essential seasonings for balance; adjust to suit your taste.
• Garlic Powder – Brings savory depth; fresh minced garlic can intensify the flavor.
• Minced Fresh Sage – Gives a classic autumn aroma; use dried sage in smaller amounts if fresh isn’t available.

For the Sauce
• Rao’s Vodka Sauce (Jar) – A rich base for the marinara; feel free to substitute with your favorite homemade or store-bought sauce.
• Heavy Cream – Elevates the sauce’s creaminess; switch to half-and-half for a lighter option.

For the Topping
• Shredded Mozzarella Cheese – The melty topping for the shells; cheddar or provolone are delicious alternatives.

Step‑by‑Step Instructions for Pumpkin Ricotta Stuffed Shells

Step 1: Cook the Pasta
Start by boiling a large pot of salted water over high heat. Once boiling, add the jumbo pasta shells and cook according to the package directions until al dente, generally about 9-11 minutes. Once cooked, drain the shells and lay them flat on an oiled baking sheet to cool, preventing them from sticking together.

Step 2: Preheat the Oven
While the shells are cooling, preheat your oven to 350°F (175°C). This will ensure that it reaches the perfect temperature for baking your comforting Pumpkin Ricotta Stuffed Shells once they’re assembled, creating a lovely golden top.

Step 3: Make the Filling
In a mixing bowl, combine the ricotta cheese, 1 cup of pumpkin puree, grated Parmesan, egg, freshly grated nutmeg, salt, pepper, garlic powder, and minced sage. Use a fork or a whisk to blend all ingredients together until the mixture is smooth and creamy, reflecting the rich interior that makes these stuffed shells irresistible.

Step 4: Prepare the Sauce
In a separate bowl, combine Rao’s Vodka Sauce with the remaining pumpkin puree and heavy cream. Mix until everything is fully blended and creamy, resulting in a smooth sauce that will beautifully complement the stuffed shells, enhancing their flavor.

Step 5: Assemble the Dish
Spread three-quarters of the sauce mixture evenly across the bottom of a 9×13 inch baking dish. This will serve as a delicious base for your stuffed shells, creating a flavorful layer beneath the pasta.

Step 6: Stuff the Shells
Carefully take each cooled pasta shell and fill it with about 2 tablespoons of the pumpkin-ricotta filling. Make sure to pack the filling inside lightly to avoid spills, and arrange the stuffed shells filling-side up over the sauce in the baking dish, creating a beautiful presentation.

Step 7: Bake the Shells
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 30 minutes, letting the flavors meld and the filling heat through, ensuring each bite is warm and inviting.

Step 8: Add the Cheese Topping
After 30 minutes, carefully remove the foil and sprinkle shredded mozzarella cheese generously over the top of the stuffed shells. Return the dish to the oven uncovered, baking for an additional 15 minutes or until the cheese is melted and golden, creating a bubbly, enticing layer on top.

Step 9: Broil for Extra Color
If desired, switch your oven to broil and cook for an additional 1-2 minutes to achieve a perfectly golden top, watching closely to prevent burning. This step adds a delightful texture and visual appeal to your Pumpkin Ricotta Stuffed Shells.

Step 10: Serve and Relish
Once done, remove the baking dish from the oven and let it cool for a couple of minutes before serving. Enjoy your comforting Pumpkin Ricotta Stuffed Shells hot, perhaps paired with a fresh salad or garlic bread for a complete cozy meal!

Make Ahead Options

These Pumpkin Ricotta Stuffed Shells are an absolute gem for meal prep enthusiasts! You can prepare the pasta shells and filling up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to maintain quality. Just remember not to layer the shells directly on the sauce to prevent sogginess. When you’re ready to cook, simply preheat your oven and assemble the stuffed shells as instructed, placing them in the sauce, and bake. For optimal flavor, finish by adding the mozzarella cheese on top during the last 15 minutes of baking. This way, you can enjoy the same delicious comfort of freshly made shells with minimal effort—perfect for busy weeknights!

Expert Tips for Pumpkin Ricotta Stuffed Shells

Perfectly Cooked Pasta: Ensure your jumbo pasta shells are al dente; overcooking will make them too soft to hold the filling.

Filling Consistency: A smooth ricotta and pumpkin mixture helps prevent lumps. Mix until it’s creamy to create a delightful texture.

Prevent Sogginess: Assemble stuffed shells directly before baking to avoid sogginess; refrigerate any leftovers separately from the sauce.

Adjust Seasoning: Don’t forget to taste your filling! Sometimes a pinch more salt or nutmeg can enhance the flavor profile of your stuffed shells.

Use Fresh Ingredients: Whenever possible, opt for fresh sage and freshly grated nutmeg. They’ll elevate the dish with vibrant flavors that reflect the fall season.

How to Store and Freeze Pumpkin Ricotta Stuffed Shells

Fridge: Store the assembled Pumpkin Ricotta Stuffed Shells in an airtight container for up to 3 days. To minimize sogginess, keep any sauce separate until ready to bake.

Freezer: For longer storage, freeze the uncooked stuffed shells before baking. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.

Reheating: To reheat, bake directly from frozen at 350°F (175°C) for 50–60 minutes, covered with foil until heated through. If refrigerated, bake for 25–30 minutes.

Make-Ahead: Prepare the filling and shells a day in advance, then store them separately in the fridge until you’re ready to assemble and bake, allowing for a quick and easy dinner option.

Pumpkin Ricotta Stuffed Shells Variations

Feel free to personalize your stuffed shells with these exciting twists and substitutions that will make every bite a new adventure!

Butternut Squash: Swap out pumpkin for roasted butternut squash puree for a nutty flavor.
Leafy Greens: Stir in cooked spinach or kale for an extra boost of nutrients and vibrant color.
Spicy Heat: Add a pinch of red pepper flakes to the filling or sauce for a delightful kick.
Herb Infusion: Experiment with fresh thyme or rosemary instead of sage, adding a different aromatic touch.
Cheese Choices: Use goat cheese or feta instead of ricotta for a tangy twist that complements the pumpkin beautifully.
Creamy Alternatives: Replace heavy cream with cashew cream for a dairy-free option without sacrificing richness.
Nutty Crunch: Top with toasted breadcrumbs or pine nuts for an extra layer of crunch and texture.
Flavor Zing: Incorporate a splash of balsamic vinegar into the sauce for an unexpected sweet-and-sour flavor contrast.

As you explore these variations, you might also enjoy the comforting flavors of Pumpkin Oat Cookies or indulge in a slice of Pumpkin Cheesecake Bars for dessert! Your kitchen is a canvas—let the fall-inspired creativity flow!

What to Serve with Creamy Pumpkin Ricotta Stuffed Shells

Elevate your cozy dinner experience with these comforting flavors that perfectly embrace the spirit of the season.

Garlic Bread: This crispy, buttery delight complements the creamy shells, adding a satisfying crunch to each bite. Plus, it’s perfect for scooping up delicious sauce!
Arugula Salad: A fresh, peppery salad dressed in a light vinaigrette balances the rich flavors of the stuffed shells, providing a refreshing contrast that cleanses the palate.
Roasted Brussels Sprouts: Their crispy edges and earthy flavor pair beautifully with the creamy pumpkin ricotta filling, making for a tasty autumn-themed side.
Cranberry Sauce: A spoonful of tangy cranberry sauce can brighten the dish’s richness, offering a burst of flavor that highlights the seasonal ingredients.
Sautéed Spinach: Simple and nutritious, this vibrant green side brings a touch of freshness and complements the flavors beautifully, adding a lovely pop of color to the plate.
Apple Crisp for Dessert: After a rich meal, a warm apple crisp brings hints of cinnamon and sweetness to end on a light note, echoing the comforting fall flavors.
Chardonnay Wine: A glass of chilled Chardonnay enhances the meal, its crispness and fruity notes balancing the creaminess of the stuffed shells.
Pumpkin Spice Latte: For a warm, cozy drink option, this seasonal favorite resonates perfectly with your dinner, making it a delightful pairing to savor alongside the shells.

Pumpkin Ricotta Stuffed Shells Recipe FAQs

How do I choose the best pumpkin for this recipe?
Absolutely! When selecting pumpkin, look for a sugar or pie pumpkin, which is sweeter and has a smoother texture compared to larger carving pumpkins. If using canned pumpkin puree, ensure it’s 100% pumpkin with no additives for the best flavor.

How do I store leftover Pumpkin Ricotta Stuffed Shells?
Very simple! Store your assembled Pumpkin Ricotta Stuffed Shells in an airtight container in the refrigerator for up to 3 days. I recommend keeping any sauce separate until you’re ready to bake to prevent the shells from becoming soggy.

Can I freeze Pumpkin Ricotta Stuffed Shells?
Absolutely! To freeze, first, assemble the uncooked stuffed shells, then place them in a single layer on a baking sheet. Freeze until solid, about 1-2 hours, and then transfer them to a freezer bag. They’ll be good for up to 3 months! Just remember to bake them from frozen at 350°F (175°C) for 50–60 minutes covered to ensure even heating.

What do I do if my filling is too runny?
If your filling ends up too runny, don’t worry! You can thicken it by adding a bit more ricotta cheese or even some breadcrumbs to absorb excess moisture. Mix well until you achieve a creamy, spreadable texture.

Are these stuffed shells safe for pets?
It’s always best to keep this dish away from pets, especially due to the garlic and certain cheeses that can be harmful. If you want to treat your furry friend, consider making a separate dog-friendly meal with plain pumpkin and cooked chicken!

Can I make the stuffing ahead of time?
Absolutely, yes! You can prepare the filling a day in advance. Just store it in an airtight container in the refrigerator. When you’re ready to assemble, the filling will be well-chilled, which some say helps with flavor melding, making it the perfect filling for your Pumpkin Ricotta Stuffed Shells!