If you’re looking for a cozy, autumn-inspired comfort dish that feels both elegant and irresistibly creamy, these Pumpkin Ricotta Stuffed Shells are a true seasonal masterpiece. Jumbo pasta shells are filled with a luxurious, velvety mixture of ricotta, pumpkin purée, Parmesan, garlic, and warm fall spices — then nestled into a bed of creamy marinara and baked until perfectly golden and bubbling. Every bite feels like the perfect blend of savory, slightly sweet pumpkin and rich cheese, wrapped inside tender pasta. This recipe is comforting, beautiful, and ideal for cozy nights, holiday gatherings, Friendsgiving, or any dinner that deserves a touch of fall magic.
Why You’ll Love Pumpkin Ricotta Stuffed Shells
These stuffed shells are everything you love about fall cooking — warm, creamy, fragrant, and satisfying.
- The pumpkin adds richness without being overwhelming.
- The filling is silky, cheesy, and perfectly seasoned.
- It’s a stunning oven-to-table dish that looks impressive with zero fuss.
- Kids and adults both love the subtle sweetness and creamy texture.
- Perfect for make-ahead dinners, meal prep, or festive menus.
Why You Should Try This Recipe
This dish is a perfect balance of comfort and elegance. Pumpkin enhances the ricotta filling without making it taste like dessert — it adds creaminess, depth, and richness. The entire dish bakes into a warm, bubbly casserole full of flavor, texture, and irresistible aroma. Whether you’re a pumpkin lover or simply want a cozy pasta bake with a gourmet twist, this recipe is a guaranteed favorite.
Ingredients You’ll Need
For the Filling:
- 15 oz ricotta cheese
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 egg
- 2 garlic cloves, minced
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg or pumpkin spice (optional but delicious)
- Optional: chopped fresh sage or thyme
For the Pasta & Sauce:
- 20–24 jumbo pasta shells
- 2 cups marinara sauce
- 1 cup heavy cream or half-and-half
- ½ cup shredded mozzarella (for topping)
- ¼ cup Parmesan (for topping)
How to Make Pumpkin Ricotta Stuffed Shells
- Cook the Shells: Boil jumbo shells in salted water until al dente. Drain and rinse with cool water to prevent sticking.
- Make the Filling: In a bowl, mix ricotta, pumpkin purée, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and nutmeg. Stir until creamy and well combined.
- Prepare the Sauce: In a bowl, mix marinara sauce with heavy cream. Spread half of the sauce in the bottom of a baking dish.
- Stuff the Shells: Use a spoon or piping bag to fill each shell generously with the pumpkin ricotta mixture.
- Assemble: Arrange stuffed shells over the sauce. Pour remaining sauce over the top. Sprinkle with mozzarella and Parmesan.
- Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbling.
- Serve: Garnish with fresh sage, basil, or thyme. Enjoy warm!
Nutritional Information (Estimated per serving)
- Calories: 380
- Protein: 18g
- Carbs: 34g
- Fat: 19g
- Fiber: 3g
- Sodium: 540mg
Tips for the Best Stuffed Shells
- Don’t overcook pasta — slightly firm shells hold shape better when stuffed.
- Use plain pumpkin purée, not sweet pumpkin pie filling.
- Mix the filling well so pumpkin and ricotta become silky smooth.
- For extra creaminess, add 2–3 tablespoons of cream cheese to the filling.
- Bake covered first so shells don’t dry out.
- Add a sprinkle of fresh sage on top for a gourmet finish.
Variations & Substitutions
- Spinach Pumpkin Shells: Add thawed, squeezed spinach to the filling.
- Meat Lover’s: Add cooked Italian sausage to the sauce layer.
- Alfredo Style: Replace marinara with Alfredo for extra richness.
- Vegan Option: Use vegan ricotta, pumpkin, and dairy-free cheese.
- Gluten-Free: Use gluten-free pasta shells.
- Spicy Version: Add red pepper flakes or spicy marinara.
What to Serve with Pumpkin Ricotta Stuffed Shells
- Garlic bread or focaccia
- Caesar salad or mixed greens
- Roasted Brussels sprouts or asparagus
- Butternut squash soup
- A crisp white wine like Pinot Grigio or Chardonnay
Common Mistakes to Avoid
- Overcooking shells: They will tear when stuffed.
- Watery filling: Drain ricotta if it’s too wet.
- Using too little sauce: Shells may dry out — this dish loves moisture.
- Skipping the egg: It binds the filling and improves texture.
- Not covering the dish: The top can brown too quickly.
Storing Tips
- Refrigerate leftover shells for 3–4 days.
- Reheat in microwave or oven until warm.
- Freeze unbaked shells for up to 2 months — bake from frozen with extra sauce.
- Freeze fully baked shells in airtight containers for meal prep.
Conclusion
These Pumpkin Ricotta Stuffed Shells bring together creamy cheese, tender pasta, and cozy pumpkin flavor for a dish that’s comforting, seasonal, and absolutely irresistible. Whether you’re preparing a fall dinner party, holiday meal, or weeknight comfort feast, this recipe delivers rich flavor, beautiful presentation, and the perfect balance of savory pumpkin goodness and creamy Italian comfort.
Recipe FAQ’s
Can I make this ahead of time?
Yes — assemble the dish and refrigerate up to 24 hours before baking.
Can I use cottage cheese instead of ricotta?
Yes — blend it first for a creamy texture.
Do I need nutmeg?
It’s optional, but it pairs beautifully with pumpkin and cheese.
Can I swap marinara for Alfredo?
Absolutely — Alfredo creates a rich, luxurious version.
Can I freeze stuffed shells?
Yes — they freeze extremely well before or after baking.
What other toppings can I add?
More cheese, sage leaves, or toasted breadcrumbs for crunch.