Jump to Recipe Print RecipeAs autumn leaves begin to swirl and the air turns crisp, there’s nothing quite like the rich comfort of Creamy Pumpkin Ricotta Stuffed Shells to warm your soul. When I first perfected this recipe, I wanted to create a dish that not only highlighted the season’s bounty but also blended the creamy goodness of ricotta with the earthy sweetness of pumpkin puree. The result? A showstopper that transforms any family dinner into a festive celebration. These stuffed shells are not only easy to prepare, making them a fantastic weeknight option, but they also bring a hearty vegetarian twist to your table. Ready to impress your loved ones with these comforting flavors of fall? Let’s dive into the recipe and get cooking! Why Make Creamy Pumpkin Ricotta Shells? Comforting flavors of fall come alive in every bite of these shells, making them the perfect dish for cozy evenings. Easy to prepare, this recipe requires minimal cooking experience, so anyone can impress their family and friends. Rich and creamy filling, combined with a savory pumpkin marinara, elevates this dish to a crowd-pleaser. Versatile options allow you to swap ingredients like butternut squash or add greens for a personal touch. Pair it with a refreshing side, like Arugula Peach Salad, to balance the richness! These Creamy Pumpkin Ricotta Stuffed Shells are truly a delightful addition to your autumn dinner rotation. Creamy Pumpkin Ricotta Stuffed Shells Ingredients • Get ready for an autumn delight! For the Shells Jumbo Pasta Shells – Ensure they are perfectly al dente to hold your delectable filling. Rao’s Vodka Sauce – Acts as a moisture-rich base; you can use homemade if you prefer. For the Filling Ricotta Cheese – Adds a luscious creaminess; feel free to substitute with cottage cheese. Pumpkin Puree – Provides a sweet, comforting flavor; canned pumpkin is a great convenience. Parmesan Cheese – Freshly grated offers the best flavor in the filling. Egg – Binds the filling together for a perfect consistency. Fresh Sage – Brings a lovely autumn aroma; dried sage works in a pinch, just use half. Nutmeg – Adds a warm, sweet spice; allspice can be used as an alternate. Garlic Powder – Elevates the flavor; substitute with fresh minced garlic if desired. Kosher Salt & Pepper – Essential for seasoning to taste. For the Topping Mozzarella Cheese – Melts beautifully on top for that gooey finish; try gouda for a different flavor twist. Heavy Cream – Adds richness to the sauce; you can swap in milk for a lighter version. These Creamy Pumpkin Ricotta Stuffed Shells are not just a meal; they’re a celebration of the fall harvest and a way to warm the hearts of those you love! Step‑by‑Step Instructions for Creamy Pumpkin Ricotta Stuffed Shells Step 1: Cook the Shells Bring a large pot of salted water to a boil over high heat. Add the jumbo pasta shells, cooking until al dente, about 9-11 minutes; they should be firm yet tender. Drain the shells and toss them with a drizzle of olive oil to prevent sticking. Set aside to cool while you prepare the filling. Step 2: Prepare the Filling In a mixing bowl, combine ricotta cheese, pumpkin puree, freshly grated parmesan, egg, nutmeg, kosher salt, pepper, garlic powder, and chopped fresh sage. Use a spatula or hand mixer to blend the mixture until smooth and creamy, ensuring all ingredients are well incorporated. This delicious filling will become the heart of your Creamy Pumpkin Ricotta Stuffed Shells. Step 3: Make the Sauce In a separate bowl, mix together the jarred Rao’s vodka sauce with the remaining pumpkin puree and heavy cream. Stir until the sauce forms a smooth, creamy blend. This decadent sauce will not only flavor the shells but also create a rich base to enhance your dish. Step 4: Assemble the Shells Preheat your oven to 350°F (175°C). In a baking dish, spread 3/4 of the prepared sauce evenly across the bottom. Carefully fill each cooked shell with about 2 tablespoons of the ricotta pumpkin mixture and place them seam-side up in the dish, snugly against each other. This creates a cozy nest of flavors in your Creamy Pumpkin Ricotta Stuffed Shells. Step 5: Bake Cover the assembled dish with aluminum foil and bake in the preheated oven for 30 minutes. This initial baking phase allows the shells to warm through while absorbing the sauce’s flavors. The cheese filling will become even more delightful as it heats. Step 6: Top & Brown After 30 minutes, carefully remove the foil and sprinkle shredded mozzarella cheese generously over the shells. Bake uncovered for an additional 15 minutes, or until the cheese is melted, bubbly, and golden. The sight of the gooey mozzarella atop your Creamy Pumpkin Ricotta Stuffed Shells will make your mouth water! Step 7: Finish For an optional finishing touch, you can briefly broil the dish for about 2 minutes to achieve a deeper golden color on the cheese. Keep a close watch to avoid burning. Once done, allow the dish to cool for a few minutes before serving, as the flavors meld beautifully in this warm, comforting dish. What to Serve with Creamy Pumpkin Ricotta Stuffed Shells Looking to create a full meal that complements the comforting flavors of the season? Arugula Peach Salad: This fresh, vibrant salad offers a crisp contrast to the creamy shells, balancing richness with a burst of sweetness. Garlic Bread Sticks: Crunchy and buttery, these make the perfect side to scoop up any extra sauce from your plates. Roasted Brussels Sprouts: The earthy flavor and crispy texture of these sprouts beautifully enhance the dish’s comforting notes while adding a nutritious element. Butternut Squash Soup: A warm bowl of this silky soup brings a seasonal flair and pairs wonderfully with the comforting flavors of the stuffed shells. Sangria: A fruity, refreshing drink, sangria lightens the entire meal, making it an enjoyable addition to your dinner table. Apple Crisp: End your meal on a sweet note with warm apple crisp topped with vanilla ice cream; it ties in the autumn theme beautifully. Cheesy Garlic Mashed Potatoes: Creamy potatoes topped with melted cheese become a wonderful companion to the warm pasta, adding a comforting element to the table. Caesar Salad: Crisp romaine and tangy dressing bring a refreshing crunch that contrasts perfectly with the rich stuffed shells, enhancing each bite. Chardonnay: This wine’s fruity notes and crisp acidity complement the creamy filling while enhancing the overall dining experience. Make Ahead Options These Creamy Pumpkin Ricotta Stuffed Shells are a fantastic option for meal prep enthusiasts! You can assemble the entire dish up to 24 hours in advance by filling the cooked shells and placing them in the baking dish. To maintain quality, cover the dish tightly with plastic wrap or aluminum foil to prevent drying out. When you’re ready to serve, simply bake straight from the refrigerator, adding an extra 10 minutes to the cooking time to ensure they’re heated through. For optimal flavor, let the filled shells come to room temperature prior to baking. Embrace the convenience of this make-ahead recipe, allowing you more time to savor those cozy family gatherings! Creamy Pumpkin Ricotta Stuffed Shells Variations Feel free to explore these delicious variations and substitutions to make this recipe your very own! Butternut Squash: Swap pumpkin puree for butternut squash puree for a sweeter, nuttier flavor. The squash provides a lovely fall twist! Spinach Boost: Add fresh spinach or kale to the filling for a nutrient-packed version. Not only does this enhance the dish’s color, but it also offers extra health benefits. Herb Substitutes: Use thyme or rosemary instead of sage for a different aromatic quality. Both herbs bring their own unique flavors, creating a delightful new twist. Vegan Option: For a plant-based take, use tofu ricotta mixed with nutritional yeast and your favorite dairy-free cheese. This makes the dish both creamy and entirely vegan! Nutty Crunch: Sprinkle chopped walnuts or pine nuts over the top before baking for delightful texture and a nutty crunch. This adds an exciting depth to every bite! Spicy Kick: Add a pinch of red pepper flakes to the sauce for a touch of heat. The spice will beautifully contrast the creamy, sweet filling. Creamy Alternative: Swap heavy cream for coconut milk in the sauce for a tropical twist that pairs beautifully with pumpkin. You’ll get a deliciously rich flavor with a hint of sweetness. Cheese Variations: Try using gouda or fontina for the topping instead of mozzarella for different cheesy notes. This small tweak can change the entire flavor profile of your dish. Feel free to also try serving these stuffed shells alongside a refreshing Arugula Peach Salad to add a bright, juicy contrast to your meal! Expert Tips for Creamy Pumpkin Ricotta Stuffed Shells Pasta Perfection: Ensure your jumbo shells are cooked al dente to avoid breakage when stuffing. This firm texture is crucial for a great bite! Cooling Time: Allow filled shells to cool slightly before baking to prevent the creamy filling from oozing out during cooking. Sauce Storage: Avoid placing unused shells directly onto marinara sauce to prevent sogginess. Instead, store them separately until you’re ready to bake. Filling Flexibility: Get creative with your filling! You can easily swap pumpkin puree for butternut squash or add spinach for extra nutrition. Layering Love: Spread sauce evenly at the bottom of the dish to infuse flavors into the shells while baking; this underlayer is key for moist and flavorful shells. Cheese Choice: Finish with freshly shredded mozzarella for a melty layer, or try gouda for a unique flavor twist in your Creamy Pumpkin Ricotta Stuffed Shells. How to Store and Freeze Creamy Pumpkin Ricotta Stuffed Shells Fridge: Store any leftovers in an airtight container for up to 3 days. To reheat, simply cover with foil and warm in the oven at 350°F until heated through. Freezer: For longer storage, these stuffed shells can be frozen for up to 2 months. Layer the shells in an airtight container, separating each layer with parchment paper. Make-Ahead: Prepare the creamy filling and stuff the shells ahead of time; refrigerate for up to 1 day before baking. This can save time on busy nights! Reheating: To reheat frozen shells, thaw in the refrigerator overnight and bake covered for about 30 minutes until warm. Enjoy the flavors of your Creamy Pumpkin Ricotta Stuffed Shells any time! Creamy Pumpkin Ricotta Stuffed Shells Recipe FAQs How do I select ripe pumpkin for this recipe? Absolutely! For the best flavor, choose a sugar pumpkin if using fresh. Look for one that feels heavy for its size, has a smooth skin, and shows no dark spots all over. If opting for canned pumpkin, make sure it’s pure pumpkin puree rather than pumpkin pie filling to ensure the proper taste. What is the best way to store leftovers? Very! Store any leftover Creamy Pumpkin Ricotta Stuffed Shells in an airtight container in the refrigerator for up to 3 days. If you’re reheating, cover them with foil and warm in the oven at 350°F until heated through, which should take about 20-25 minutes. Can I freeze the stuffed shells before baking? Absolutely! To freeze, assemble the stuffed shells in a baking dish, but do not bake. Cover with plastic wrap first and then foil to prevent freezer burn. They can be frozen for up to 2 months. When you’re ready to enjoy them, thaw them in the refrigerator overnight and then bake covered for about 30 minutes at 350°F. What should I do if my filling is too runny? Oh no! If your filling appears too runny, you can fix it by adding an extra tablespoon of ricotta or parmesan to help thicken it. Alternatively, try draining off some moisture from the pumpkin puree if you’ve made it from fresh. Mixing in a small amount of breadcrumbs can also help absorb excess liquid, creating the perfect consistency for filling your shells. Are these shells suitable for those with dietary restrictions? The more the merrier! This recipe is vegetarian-friendly. However, if you’re accommodating allergies, check your ingredient labels. For dairy-free alternatives, use cashew cheese instead of ricotta and choose a vegan heavy cream or milk. Always ensure the pasta shells are egg-free if you’re catering to someone with egg allergies. How long can I keep uncooked stuffed shells in the fridge? Of course! You can prepare the Creamy Pumpkin Ricotta Stuffed Shells and store them in the refrigerator for up to 1 day before baking. Just be sure to cover them well with plastic wrap to keep them fresh. This makes it super convenient for busy weeknights! Creamy Pumpkin Ricotta Stuffed Shells for Cozy Fall Nights Creamy Pumpkin Ricotta Stuffed Shells are a comforting, easy-to-prepare dish perfect for cozy fall nights. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 45 minutes minsCooling Time 5 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ItalianCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shells12 pieces Jumbo Pasta Shells Ensure they are perfectly al dente.1 jar Rao's Vodka Sauce You can use homemade if you prefer.For the Filling15 oz Ricotta Cheese Feel free to substitute with cottage cheese.1 cup Pumpkin Puree Canned pumpkin is a great convenience.1/2 cup Parmesan Cheese Freshly grated for best flavor.1 piece Egg Binds the filling together.1 tablespoon Fresh Sage Chopped; dried sage can be used in a pinch.1/2 teaspoon Nutmeg Allspice can be used as an alternative.1 teaspoon Garlic Powder Substitute with fresh minced garlic if desired.to taste Kosher Salt Essential for seasoning.to taste Pepper Essential for seasoning.For the Topping1 cup Mozzarella Cheese Melts beautifully on top.1/2 cup Heavy Cream You can swap in milk for a lighter version. Equipment Large Potmixing bowlbaking dishspatulaAluminum foil Method Step-by-Step InstructionsBring a large pot of salted water to a boil over high heat. Add the jumbo pasta shells, cooking until al dente, about 9-11 minutes. Drain the shells and toss them with olive oil to prevent sticking. Set aside to cool.In a mixing bowl, combine ricotta cheese, pumpkin puree, parmesan, egg, nutmeg, salt, pepper, garlic powder, and chopped sage. Blend until smooth and creamy.In a separate bowl, mix together Rao's vodka sauce with the remaining pumpkin puree and heavy cream until smooth.Preheat your oven to 350°F (175°C). In a baking dish, spread 3/4 of the sauce evenly across the bottom. Fill each shell with about 2 tablespoons of the filling and place them seam-side up in the dish.Cover with aluminum foil and bake for 30 minutes.Remove the foil and sprinkle mozzarella cheese on top. Bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.Optionally, broil for an additional 2 minutes for a golden color. Let cool slightly before serving. Nutrition Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 3mgCalcium: 300mgIron: 2mg NotesThese Creamy Pumpkin Ricotta Stuffed Shells are a celebration of the fall harvest. Allow filled shells to cool slightly before baking to prevent the filling from oozing out. Tried this recipe?Let us know how it was!
