Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells were the result of a last-minute scramble when my mother-in-law showed up early and I had absolutely nothing planned for dinner. I grabbed a can of pumpkin, some leftover ricotta, and hoped for the best. Somehow, it turned into a dish that looked totally intentional—she’s still asking me for the recipe.

Now it’s what I make when I want something that feels a little special without the stress. The kids clean their plates, the adults think it’s fancy, and I get all the credit without spending hours in the kitchen.

❤️ Why You’ll Love This Recipe

My 16-year-old actually looked up from TikTok when I made these last week. That’s how you know they’re good. The pumpkin isn’t too sweet, the ricotta keeps everything creamy, and they look way more complicated than they actually are. Perfect for when you want to trick people into thinking you’re a good cook.

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📝 Ingredient List

Pasta & Filling:

• 1 box jumbo pasta shells (about 24 shells)
• 2 cups ricotta cheese
• 15 oz canned pumpkin purée
• 1 cup freshly grated Parmesan cheese
• 1 large egg (to bind filling)
• ¼ teaspoon ground nutmeg
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ tablespoon garlic powder
• 1 tablespoon fresh sage, minced

Sauce & Topping:

• Jarred marinara sauce (enough to coat bottom of baking dish)
• ¼ cup heavy cream
• 1 cup shredded mozzarella cheese

Substitutions & Friendly Notes:

• No fresh sage? Use dried but less of it
• No ricotta? Cottage cheese works if you drain it
• Going dairy-free? Cashew ricotta is okay I guess
• Gluten-free shells break easily so be careful

🔍 Why These Ingredients Work

Ricotta makes everything creamy without being too heavy. Pumpkin adds sweetness and that fall color everyone loves. Fresh sage tastes way better than dried – it’s got this earthy thing going on that works with pumpkin. Nutmeg sounds weird but it makes pumpkin taste more pumpkin-y. Parmesan adds some saltiness so it’s not all sweet and boring.

Essential Tools and Equipment

• Big pot
• 9×13 dish
• Bowl for mixing
• Pan for shells to cool
• Measuring cups
• Grater
• Foil
• Spoon

👩🍳 How To Make Pumpkin Ricotta Stuffed Shells

1. Cook the Pasta Shells (10 minutes) Boil water with salt. Cook shells until they still have bite. Drain and toss with oil so they don’t stick.

2. Preheat and Prep (5 minutes) Oven to 350°F.

3. Make the Magical Filling (5 minutes) Mix ricotta, half the pumpkin, Parmesan, beaten egg, and seasonings. Should be orange and smooth.

4. Create the Sauce (3 minutes) Mix leftover pumpkin with cream and marinara. This is what makes it special.

5. Assemble with Love (10 minutes) Spread sauce in dish bottom. Fill shells with 2 spoonfuls of ricotta mix. Line them up.

6. First Bake (30 minutes) Cover with foil. Bake 30 minutes until hot through.

7. Add the Cheese Crown (10-15 minutes) Take off foil. Add mozzarella. Bake 10-15 minutes until melted.

8. Optional Broil for Perfection (2-3 minutes) Broil 2-3 minutes for brown spots. Watch it or it burns.

Tips from Well-Known Chefs

Giada saves pasta water. Ina buys good ricotta.

❗ You Must Know

Don’t overcook shells or they rip.

Personal Secret: I freeze extra filling in ice cube trays. Pop out cubes for quick pumpkin sauce later. Kids think I’m magic.

💡 Pro Tips & Cooking Hacks

• Cut corner off zip-lock bag to fill shells easier
• Oil the shells after cooking or they stick
• Filling should be hot, cheese should bubble
• Use 9×13 dish – smaller is too crowded
• Grate your own Parmesan

🎨 Flavor Variations / Suggestions

Spicy: Red pepper flakes Herbs: Thyme or rosemary Meat: Sausage or chicken Veggies: Spinach or squash Cheese: Fontina or whatever

⏲️ Make-Ahead Options

Assemble up to a day ahead and refrigerate. Add 10 minutes to bake time. Can freeze 3 months – thaw overnight first.

Recipe Notes & Baker’s Tips

Fill shells full but don’t overstuff. If one tears, flip it upside down. Let sit 5 minutes before serving or you’ll burn your mouth.

🍽️ Serving Suggestions

Make Caesar salad and garlic bread. The crisp lettuce cuts through the richness. White wine is nice too. Serve from the baking dish because why dirty more plates.

🧊 How to Store Your Pumpkin Ricotta Stuffed Shells

Fridge: 4 days covered. Microwave portions or reheat covered at 350°F for 20 minutes.

Freezer: 3 months. Thaw overnight first.

Reheating: Add cream if it looks dry.

⚠️ Allergy Information

Has: Dairy, eggs, gluten

Dairy-free: Cashew ricotta, fake cheese Gluten-free: Different shells No eggs: Skip it but filling might be loose

❓ Questions I Get Asked A Lot

Can I use fresh pumpkin instead of canned? Yes but roast it first and drain the water. Canned is easier.

How do I prevent the shells from tearing?

Don’t overcook them. If they tear, put them upside down.

Can I make this without ricotta?

Try cottage cheese but drain it. Cream cheese works too.

How many shells per person?

4-5 for main dish, 2-3 for side.

Can I add meat to this recipe?

Yes. Cooked sausage or chicken work.

This became my fall go-to after that first panic dinner. Something about the smell when it’s baking gets everyone to the table without me having to yell.

Hope you like it! 🍂

💬 Tried this recipe? Leave a comment and rating below! Did it work for you? What did you change? I want to hear how it went!