These creamy pumpkin ricotta stuffed shells are a delightful twist on a classic. With a smooth pumpkin and ricotta filling, each bite is cozy and comforting!
When I make these, my kitchen smells like fall! 🎃 Plus, they’re super easy to whip up. You can have a yummy dinner on the table in no time. What’s not to love?
Key Ingredients & Substitutions
Pasta Shells: Jumbo pasta shells are fantastic for stuffing, but if you can’t find them, feel free to use manicotti or even large conchiglie pasta. Just make sure the shape can hold the filling well!
Ricotta Cheese: This cheese gives a creamy texture, but you can substitute cottage cheese for a lighter option. Just blend it a bit to make it smooth. For a dairy-free option, try cashew ricotta or tofu blended with a little lemon juice.
Pumpkin Puree: Canned pumpkin puree is the star here. If you’re adventurous, you can use fresh pumpkin. Just roast and puree it first. Sweet potato puree is a great alternative if you’re looking for something different!
Cream: Heavy cream creates that rich texture. You can swap it with milk for a lighter version, or even a nut milk if you’re looking for a dairy-free substitute. Just remember, it may be less creamy!
Herbs: Sage gives a lovely flavor. If you don’t have dried or fresh sage, thyme or rosemary can work too! Mix and match according to what you like.
How Do I Properly Stuff the Pasta Shells?
Stuffing pasta shells might seem tricky, but it’s pretty straightforward! Here’s how to make it easier:
- Use a spoon or a small ice cream scoop to fill each shell. This keeps it neat and avoids messy hands!
- Fill the shells generously but don’t overstuff, as they will expand while baking.
- Place the stuffed shells seam-side up in the baking dish. This helps them hold together and lets the cheese melt beautifully on top!
Don’t worry if they look a bit messy—baked cheesy goodness is all that matters. Enjoy your cooking adventure!
Creamy Pumpkin Ricotta Stuffed Shells
Ingredients You’ll Need:
For the Stuffed Shells:
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup canned pumpkin puree
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1 cup shredded mozzarella cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 1 cup heavy cream
- 1/2 cup vegetable broth or water
- Olive oil or cooking spray for greasing the baking dish
For Garnish:
- Fresh thyme or sage leaves (optional)
How Much Time Will You Need?
This delicious recipe requires about 15 minutes of prep time and 40 minutes of cooking time, making it a total of approximately 55 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
Start by preheating your oven to 375°F (190°C). While the oven heats up, take a 9×13 inch baking dish and lightly grease it with olive oil or cooking spray to prevent the shells from sticking.
2. Cook the Pasta Shells:
In a large pot, bring salted water to a boil. Once it’s boiling, cook the jumbo pasta shells according to the package instructions until they are al dente (firm to the bite). Drain the shells and rinse them with cold water to stop the cooking process and prevent them from sticking together. Set them aside for now.
3. Make the Stuffing:
In a medium bowl, mix together the ricotta cheese, pumpkin puree, grated Parmesan, shredded mozzarella, egg, minced garlic, sage, thyme (if using), salt, and black pepper. Stir until everything is well combined and creamy.
4. Prepare the Cream Mixture:
In a small saucepan, gently warm the heavy cream and vegetable broth over low heat. Stir occasionally until it’s just heated through—do not let it boil!
5. Assemble the Dish:
Pour a thin layer of the warm cream mixture onto the bottom of your prepared baking dish. Then, take each cooked pasta shell and stuff it with the pumpkin ricotta mixture. Place the filled shells in the baking dish on top of that cream layer.
6. Add More Cream:
Once you have all your shells stuffed and in the dish, pour the remaining cream mixture evenly over the top of them. Sprinkle some extra Parmesan cheese over the entire dish for a nice cheesy crust.
7. Bake:
Cover the baking dish with foil and bake in your preheated oven for 25 minutes. After that time, remove the foil and bake for an additional 10-15 minutes until the tops are golden and bubbly.
8. Serve and Enjoy:
When it’s done baking, let it cool for a few minutes. Garnish with fresh thyme or sage leaves if you like. Serve warm and enjoy this creamy, savory, and slightly sweet dish that’s perfect for any occasion!
Happy Cooking!
img src=”https://cookingwitholivia.com/wp-content/uploads/2025/09/creamy-pumpkin-ricotta-stuffed-shells-recipe.webp” alt=””>
Can I Use Different Pasta for This Recipe?
Absolutely! If you can’t find jumbo shells, feel free to use manicotti or large conchiglie pasta. Just make sure they can hold the filling well, and adjust cooking time accordingly if needed.
How Can I Make This Dish Vegetarian?
This recipe is already vegetarian! If you want to make it even heartier, consider adding sautéed spinach, mushrooms, or chopped kale to the filling for extra flavor and nutrition.
Can I Prepare This Ahead of Time?
Yes! You can stuff the shells and assemble the dish a day in advance. Cover it tightly and refrigerate. Just add an extra 10 minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently in the oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally.
