These Pumpkin Stuffed Shells are a cozy, creamy dinner that brings together tender jumbo pasta shells, pumpkin puree, ricotta, Parmesan, and fresh sage. Baked under a silky garlic Parmesan cream sauce, this comforting fall pasta recipe is easy enough for a weeknight yet special enough for a family gathering.
Why You’ll Love This Recipe
- Rich and comforting: Creamy ricotta and pumpkin create a smooth, flavorful filling.
- Perfect for fall: Pumpkin, sage, nutmeg, and Parmesan make a wonderfully seasonal combination.
- Simple ingredients: Most of the ingredients are easy to find at any grocery store.
- Family-friendly: The mild, creamy flavors make this baked pasta appealing to both kids and adults.
- Great for entertaining: The shells can be assembled ahead of time and baked when you’re ready.
Ingredients
For the stuffed shells
- 24 jumbo pasta shells
- 2 tablespoons olive oil
- 2 cups ricotta cheese
- 1 (15-ounce) can pumpkin puree
- 1/2 cup freshly grated Parmesan
- 1 large egg
- 1 tablespoon chopped fresh sage leaves
- Pinch of nutmeg
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the garlic Parmesan cream sauce
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup half-and-half
- 1/2 cup freshly grated Parmesan
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the oven. Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- Cook the shells. Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package directions until tender. Drain well, then transfer them to a baking sheet. Drizzle with olive oil and gently toss to prevent sticking. Let them cool slightly.
- Make the filling. In a large bowl, combine the ricotta, pumpkin puree, Parmesan, egg, fresh sage, and nutmeg. Season with salt and freshly ground black pepper.
- Stuff the shells. Spoon about 2 tablespoons of the pumpkin-ricotta mixture into each shell. Arrange the filled shells on the prepared baking dish.
- Make the cream sauce. Melt the butter in a skillet over medium heat. Add the minced garlic and cook for 1–2 minutes, stirring frequently, until fragrant.
- Make the roux. Whisk in the flour and cook for about 1 minute, stirring constantly, until lightly browned.
- Add the dairy. Gradually whisk in the milk. Continue whisking until smooth and incorporated, about 1–2 minutes.
- Finish the sauce. Stir in the half-and-half and Parmesan. Cook for another 1–2 minutes, until the sauce is slightly thickened. If it becomes too thick, gradually add a little more milk. Season with salt and pepper.
- Assemble. Spread 1/2 cup of the garlic Parmesan sauce across the bottom of the baking dish. Arrange the stuffed shells in a single layer and spoon the remaining sauce over the tops.
- Bake. Bake for 20–25 minutes, or until the sauce is hot, bubbly, and lightly golden around the edges.
- Serve. Let the baked pasta rest for a few minutes, then serve warm with additional Parmesan or fresh sage if desired.
Tips & Tricks
- Don’t overcook the shells. Cook them just until tender because they will continue cooking in the oven.
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that aren’t suitable for this savory dish.
- Drain the shells well. Excess water can thin the cream sauce and make the finished dish watery.
- Use freshly grated Parmesan. It melts more smoothly into the sauce than pre-shredded Parmesan.
- Adjust the sauce consistency. If the sauce thickens too much, whisk in a splash of milk before assembling.
- Avoid overfilling. About 2 tablespoons of filling per shell gives you a generous portion without making the shells difficult to arrange.
- For extra flavor, add a little more fresh sage or a small pinch of red pepper flakes to the sauce.
- For a vegetarian dinner, this recipe already works well as written.
Details
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Difficulty: Easy
- Dietary Notes: Vegetarian; halal-friendly
Notes
For a richer topping, sprinkle a little extra Parmesan over the shells before baking. You can also garnish each serving with finely chopped fresh sage and freshly cracked black pepper.
For a lighter variation, use whole milk instead of half-and-half. If you prefer a slightly sweeter pumpkin flavor, a very small pinch of cinnamon can complement the sage and nutmeg.
Serve these stuffed shells with a crisp green salad, roasted vegetables, or warm crusty bread for a complete meal.
Nutrition
Approximate nutrition per serving:
- Calories: 540
- Protein: 25g
- Carbohydrates: 53g
- Fat: 27g
Nutrition values are estimates and can vary depending on the specific brands and ingredients used.
FAQ
Can I make pumpkin stuffed shells ahead of time?
Yes. Assemble the stuffed shells and sauce in the baking dish, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if baking directly from the refrigerator.
Can I use homemade pumpkin puree?
Absolutely. Homemade pumpkin puree works well as long as it is thick and not overly watery. If it contains excess moisture, drain it before adding it to the ricotta filling.
Can I freeze pumpkin stuffed shells?
Yes. Assemble the dish in a freezer-safe baking dish, cover it tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before baking for the best texture.
What can I serve with pumpkin ricotta stuffed shells?
A simple green salad, roasted vegetables, garlic bread, or steamed broccoli pairs nicely with the creamy pasta.
Can I substitute the ricotta cheese?
Cottage cheese can work as a substitute, although it will create a slightly different texture. For the smoothest filling, blend the cottage cheese before mixing it with the pumpkin.
How do I keep stuffed shells from sticking together?
After draining, spread the cooked shells on a baking sheet and lightly drizzle them with olive oil. This keeps them separated while they cool and makes stuffing much easier.
Storage
Refrigerator: Store leftovers in an airtight container or cover the baking dish tightly. Refrigerate for up to 3–4 days.
Freezer: Freeze fully assembled, unbaked shells for up to 2–3 months. For best results, thaw overnight in the refrigerator before baking.
Reheating: Reheat individual portions in the microwave until heated through, or cover the baking dish with foil and warm in a 325°F oven until hot. Add a splash of milk or cream if the sauce has thickened during storage.
Similar Recipes
Pumpkin Stuffed Shells with Garlic Parmesan Sauce
Ingredients
For the stuffed shells
- 24 jumbo pasta shells
- 2 tablespoons olive oil
- 2 cups ricotta cheese
- 1 15-ounce can pumpkin puree
- 1/2 cup freshly grated Parmesan
- 1 large egg
- 1 tablespoon chopped fresh sage leaves
- Pinch of nutmeg
- Kosher salt to taste
- Freshly ground black pepper to taste
For the garlic Parmesan cream sauce
- 1/4 cup unsalted butter
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup half-and-half
- 1/2 cup freshly grated Parmesan
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the oven. Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- Cook the shells. Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package directions until tender. Drain well, then transfer them to a baking sheet. Drizzle with olive oil and gently toss to prevent sticking. Let them cool slightly.
- Make the filling. In a large bowl, combine the ricotta, pumpkin puree, Parmesan, egg, fresh sage, and nutmeg. Season with salt and freshly ground black pepper.
- Stuff the shells. Spoon about 2 tablespoons of the pumpkin-ricotta mixture into each shell. Arrange the filled shells on the prepared baking dish.
- Make the cream sauce. Melt the butter in a skillet over medium heat. Add the minced garlic and cook for 1–2 minutes, stirring frequently, until fragrant.
- Make the roux. Whisk in the flour and cook for about 1 minute, stirring constantly, until lightly browned.
- Add the dairy. Gradually whisk in the milk. Continue whisking until smooth and incorporated, about 1–2 minutes.
- Finish the sauce. Stir in the half-and-half and Parmesan. Cook for another 1–2 minutes, until the sauce is slightly thickened. If it becomes too thick, gradually add a little more milk. Season with salt and pepper.
- Assemble. Spread 1/2 cup of the garlic Parmesan sauce across the bottom of the baking dish. Arrange the stuffed shells in a single layer and spoon the remaining sauce over the tops.
- Bake. Bake for 20–25 minutes, or until the sauce is hot, bubbly, and lightly golden around the edges.
- Serve. Let the baked pasta rest for a few minutes, then serve warm with additional Parmesan or fresh sage if desired.
Notes
Conclusion
These Pumpkin Stuffed Shells are an easy way to turn everyday ingredients into a warm and satisfying seasonal dinner. The creamy pumpkin-ricotta filling, fragrant sage, and homemade garlic Parmesan sauce come together beautifully in every bite. Whether you’re making them for a cozy family dinner or a fall gathering, this baked pasta recipe is comforting, flavorful, and wonderfully simple.