Creamy Pumpkin Ricotta Stuffed Shells Recipe

If you’re craving a dish that wraps you in cozy autumn vibes while delivering creamy, cheesy indulgence, this Creamy Pumpkin Ricotta Stuffed Shells Recipe is your new best friend. The delicate jumbo pasta shells act like little edible boats, perfectly cradling a luscious pumpkin and ricotta filling that’s lovingly spiced and blended with savory cheeses. It’s a one-dish meal that offers a harmonious balance of sweet pumpkin richness and gooey, melty cheese, finished with a fragrant touch of sage and garlic. Whether you’re looking for a comforting weeknight dinner or a festive fall feast, this recipe is a total winner that brightens the table and warms the heart.

Ingredients You’ll Need

The magic of this Creamy Pumpkin Ricotta Stuffed Shells Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in building texture, flavor, and color that make this dish unforgettable.

• 20 jumbo pasta shells: These are the perfect size for stuffing and hold the filling beautifully without falling apart.
• 1 cup ricotta cheese: Adds a rich and creamy base that blends seamlessly with pumpkin.
• 1 cup canned pumpkin puree: Brings seasonal sweetness and moisture, making the stuffing wonderfully tender.
• 1 cup grated Parmesan cheese, divided: Offers sharp, salty notes that deepen the flavor both inside and on top of the shells.
• 1/2 cup shredded mozzarella cheese: Melts smoothly to create that irresistible gooey texture we all love.
• 1/4 teaspoon nutmeg: Just a hint, to enhance the pumpkin’s natural warmth and spice.
• 1/2 teaspoon salt: Crucial for balancing and highlighting all the flavors without overpowering.
• 1/4 teaspoon black pepper: Adds a subtle kick that wakes up the creamy filling.
• 1 tablespoon olive oil: For sautéing garlic and sage, infusing the dish with Middle Eastern comfort and aroma.
• 2 cloves, minced: Garlic brings a fragrant, savory depth that complements the pumpkin beautifully.
• 1/2 teaspoon dried sage: A key herb that pairs perfectly with pumpkin for an earthy, herbal note.
• 2 cups marinara sauce: Creates a tangy, vibrant sauce base that keeps the shells moist and full of flavor.
• 2 tablespoons fresh parsley, chopped (optional for garnish): Adds a fresh, herbal brightness and pretty color on top.

How to Make Creamy Pumpkin Ricotta Stuffed Shells Recipe

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). This ensures the dish will bake perfectly when everything is ready to go in, giving you that golden, bubbly top we all crave.

Step 2: Cook Pasta Shells

Next, cook the jumbo pasta shells according to the package instructions until they’re al dente. This is important—the shells should be tender but still have a slight bite so they hold up well when stuffed. Drain and let them cool before filling to avoid tearing.

Step 3: Make the Pumpkin Ricotta Filling

In a large mixing bowl, combine ricotta cheese, pumpkin puree, half of your Parmesan, mozzarella, nutmeg, salt, and pepper. Stir everything together until creamy and smooth. This mixture is the heart of your Creamy Pumpkin Ricotta Stuffed Shells Recipe, so take a moment to savor the colors and aromas coming together.

Step 4: Sauté the Garlic and Sage

Heat olive oil in a small skillet over medium heat. Add the minced garlic and dried sage, cooking just about 1 minute until fragrant. This quick step unlocks the herbs and garlic’s full flavors, making the filling deeply aromatic. Mix this fragrant oil into your pumpkin ricotta blend and stir thoroughly.

Step 5: Prepare the Baking Dish

Spread one cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish. The tomato sauce creates a delicious, tangy base and keeps the shells moist as they bake.

Step 6: Stuff the Shells

Fill each cooked shell with about 2 tablespoons of the pumpkin ricotta mixture. Nestle the stuffed shells open side up in your prepared baking dish. This step is so satisfying and sets the stage for the flavor symphony that’s about to come together.

Step 7: Add Sauce and Cheese

Pour the remaining marinara sauce over the stuffed shells, coating them gently. Sprinkle the rest of the Parmesan cheese evenly on top, which will melt and form a beautiful golden crust in the oven.

Step 8: Bake Covered

Cover the dish tightly with aluminum foil and bake for 25 minutes. This keeps the steam inside, warming the dish evenly and allowing the flavors to meld beautifully.

Step 9: Uncover and Finish Baking

Remove the foil and bake for an additional 10 minutes. This final step gives the cheese that irresistible bubbly and golden finish we all love in baked pasta dishes.

Step 10: Cool and Garnish

Once out of the oven, let the shells cool for a few minutes to thicken slightly. Sprinkle fresh parsley on top if you like a pop of green and a hint of fresh flavor. Now your Creamy Pumpkin Ricotta Stuffed Shells Recipe is ready to enjoy!

How to Serve Creamy Pumpkin Ricotta Stuffed Shells Recipe

Garnishes

Fresh parsley is a fantastic garnish, adding a fresh herbaceous note and bright green contrast. You might also try a light drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes for some heat and depth.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed in tangy vinaigrette or some garlicky roasted Brussels sprouts. The lightness of these sides balances the richness of the stuffed shells perfectly.

Creative Ways to Present

Serve the stuffed shells individually on small plates with a spoonful of sauce artistically drizzled around for restaurant-style plating. Or bake in individual ramekins for charming single servings if you’re entertaining guests. It’s a perfect centerpiece for a cozy dinner party.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells keep well in an airtight container in the refrigerator for up to 3 days. They actually taste even better the next day as the flavors continue to meld.

Freezing

You can freeze unbaked stuffed shells arranged in the baking dish, tightly covered with foil and plastic wrap. Freeze for up to 3 months, then bake from frozen just add about 15 extra minutes to the cooking time with the foil on.

Reheating

Reheat leftovers in the oven at 350°F (175°C) covered with foil for 15-20 minutes until warmed through, or microwave individual portions until hot. Adding a splash of extra marinara sauce helps keep them moist.

FAQs

Can I use fresh pumpkin instead of canned for this recipe?

Absolutely! Just roast and puree fresh pumpkin until smooth before mixing it with the other filling ingredients. Keep in mind fresh pumpkin may have a slightly different moisture content, so adjust the filling texture accordingly.

Is it possible to make this recipe vegan?

Yes! Substitute the ricotta and mozzarella with your favorite plant-based cheese alternatives, and use a marinara sauce free from animal products. Nutritional yeast can be added for a cheesy flavor boost.

Can I prepare the filling ahead of time?

Definitely. You can make the pumpkin ricotta filling a day in advance and keep it refrigerated. Just give it a good stir before stuffing the shells to refresh the mixture.

What can I substitute for sage if I don’t have any?

Thyme or rosemary make great substitutes. They have a similar earthy, savory profile that complements pumpkin nicely.

Can this dish be made gluten-free?

Yes, just look for gluten-free jumbo pasta shells to use in place of traditional ones. Most other ingredients are naturally gluten-free, making this an easy swap.

Final Thoughts

There’s nothing quite as comforting or crowd-pleasing as this Creamy Pumpkin Ricotta Stuffed Shells Recipe. It’s a wonderful way to enjoy pumpkin beyond the typical pie, showcasing it in a creamy, cheesy filling that melds into pasta perfection. Whether you’re looking to impress guests or treat yourself to a cozy dinner, this dish feels like a warm hug from the inside out. Give it a try and watch it become an instant favorite in your recipe rotation!

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