Creamy Pumpkin Stuffed Shells

This creamy pumpkin ricotta stuffed shells recipe combines the comforting flavors of fall with Italian-inspired pasta for a dish that balances richness with seasonal warmth. The pumpkin infuses both the filling and the sauce with a subtle sweetness that transforms ordinary stuffed shells into something truly special.

I first created these stuffed shells when looking for ways to use leftover canned pumpkin after Thanksgiving baking. What started as kitchen experimentation has become our most requested autumn dinner party dish, with friends constantly asking for the recipe.

Ingredients

• Jumbo pasta shells provide the perfect vessel for holding the creamy filling while maintaining their texture after baking
• Ricotta cheese creates a silky smooth base that carries the pumpkin flavor beautifully
• Canned pumpkin puree adds natural sweetness and velvety texture to both filling and sauce
• Fresh parmesan cheese brings nutty depth that complements the pumpkin
• Nutmeg and fresh sage provide warm aromatic notes essential for highlighting the pumpkin
• Raos Vodka Sauce elevates the dish with its rich tomato flavor and creamy finish
• Heavy cream helps marry the pumpkin with the marinara for a silky sauce
• Mozzarella cheese creates that irresistible golden topping that signals pasta perfection

Step-by-Step Instructions

Cook the Pasta Shells

Bring a large pot of generously salted water to a rolling boil before adding the jumbo shells. Cook until just al dente about 8 minutes they should still have some firmness as theyll continue cooking in the oven. After draining immediately coat with olive oil and separate on a baking sheet to prevent sticking as they cool.

Prepare the Pumpkin Ricotta Filling

In a large mixing bowl combine the ricotta cheese with 1 cup of pumpkin puree using a rubber spatula to fold them together until smooth. Add the grated parmesan egg nutmeg salt pepper garlic powder and minced fresh sage. The mixture should be thick creamy and scoop-able with a pronounced but not overwhelming sage aroma.

Create the Pumpkin Marinara

In a separate bowl mix the jarred vodka sauce with the remaining pumpkin puree and heavy cream until fully incorporated. The sauce should take on a lovely orange hue with a silky consistency that coats the back of a spoon. This unique sauce base provides the perfect complement to the filled shells.

Assemble and Bake

Spread three quarters of your pumpkin marinara across the bottom of a 9x13 baking dish creating an even layer. Fill each cooled shell with approximately 2 tablespoons of the pumpkin ricotta mixture using a small spoon to pack it in without tearing the pasta. Arrange the filled shells open side up in the sauce leaving small spaces between each. Cover tightly with foil and bake at 350°F for 30 minutes before removing the foil adding mozzarella and finishing uncovered for that perfect golden top.

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Fresh sage makes all the difference in this recipe. I grow sage in my garden specifically for autumn cooking, and the aroma it releases when minced for these shells instantly signals fall has arrived in our kitchen. My daughter now recognizes the scent as a sign her favorite "orange pasta" is coming for dinner.

Make-Ahead Magic

These stuffed shells are perfect for meal prep. You can prepare everything up to 24 hours in advance, keeping the filled shells and sauce separate in the refrigerator. When ready to serve, simply assemble and bake according to the instructions. This makes them ideal for holiday gatherings when you want to minimize last-minute cooking stress. The flavors actually develop and improve slightly with an overnight rest.

Creative Variations

While this recipe is delicious as written, you can easily customize it to your preferences. Try substituting butternut squash puree for the pumpkin for a slightly different flavor profile. For a protein boost, add cooked and crumbled Italian sausage to the filling. Vegetarian guests will appreciate the hearty nature of the dish even without meat. You can also experiment with different cheeses – smoked mozzarella adds wonderful depth, while goat cheese introduces a pleasant tanginess.

Serving Suggestions

These pumpkin ricotta stuffed shells shine as a main course paired with a simple arugula salad dressed with lemon vinaigrette – the peppery greens and bright acidity balance the richness of the pasta. For a complete autumn meal, serve alongside roasted Brussels sprouts with balsamic glaze and warm crusty bread for soaking up extra sauce. A glass of medium-bodied Sangiovese or Pinot Noir complements the flavors beautifully, as does a crisp Pinot Grigio if you prefer white wine.

Storage and Freezing

Leftovers maintain their quality stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave covered with a damp paper towel to preserve moisture. For freezing, assemble the entire dish but do not bake. Cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the covered baking time.

Recipe Q&A

→ Can I make these stuffed shells ahead of time?

Yes! Cook and stuff the shells, then place them in a covered container in the refrigerator for up to one day. When ready to bake, add sauce to a baking dish, arrange the prepared shells on top, cover and bake according to the recipe. Important: don't store the shells on top of the marinara as they'll become soggy.

→ What can I substitute for the vodka sauce?

If you don't have vodka sauce, regular marinara works well. Simply mix it with the pumpkin puree and cream as directed. For a different flavor profile, you could also use a creamy alfredo sauce blended with the pumpkin puree.

→ How do I prevent the pasta shells from sticking together?

Cook the shells until they're al dente (still firm), then drain them and immediately transfer to a baking sheet. Drizzle with olive oil and carefully separate any shells that are stuck together. Allow them to cool completely before filling.

→ Can I freeze these stuffed shells?

Yes, you can freeze them either before or after baking. To freeze before baking, prepare the shells but don't add the final mozzarella topping. Freeze in an airtight container. When ready to cook, thaw in the refrigerator overnight, then bake as directed, adding an extra 10-15 minutes of cooking time. Add the mozzarella during the final 15 minutes of baking.

→ What herbs complement the pumpkin flavor in this dish?

Fresh sage is included in this recipe and pairs beautifully with pumpkin. Other complementary herbs include thyme, rosemary, or a small amount of nutmeg. For a different flavor profile, you could substitute dried herbs, though fresh will provide the most vibrant flavor.

→ What side dishes pair well with pumpkin stuffed shells?

These stuffed shells pair wonderfully with a simple green salad dressed with vinaigrette, roasted vegetables like brussels sprouts or broccoli, or garlic bread. For a complete autumn-themed meal, serve with roasted butternut squash or a side of sautéed kale with garlic.