Fall is the perfect season to indulge in warm, comforting dishes that fill your home with inviting aromas. Creamy Pumpkin Ricotta Stuffed Shells are a decadent pasta dish that combines the velvety richness of ricotta cheese with the earthy sweetness of pumpkin. This baked pasta recipe delivers a perfect balance of creamy, cheesy, and savory flavors, making it an ideal centerpiece for family dinners or holiday gatherings. Imagine serving golden, cheesy shells filled with pumpkin and ricotta, topped with a luscious vodka sauce, straight from the oven—a dish that’s as impressive as it is comforting.
Whether you’re a seasoned home cook or experimenting with pumpkin pasta for the first time, this recipe will make your weeknight meals feel gourmet and memorable.
Why You’ll Love Creamy Pumpkin Ricotta Stuffed Shells
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Rich and Creamy Flavor: The combination of ricotta, pumpkin puree, and parmesan creates an indulgent, creamy texture.
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Perfect for Fall: Harness the seasonal sweetness of pumpkin for a cozy, autumn-inspired meal.
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Family-Friendly: Even picky eaters love these stuffed pasta shells.
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Make-Ahead Friendly: Prep the shells in advance, refrigerate, and bake when ready.
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Versatile Meal: Serve as a comforting dinner, holiday side dish, or potluck favorite.
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Quick Yet Gourmet: With jarred sauce and simple ingredients, it feels like a restaurant dish in minutes.
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Nutrient Boost: Pumpkin adds fiber, vitamins, and antioxidants to a traditional pasta dish.
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Customizable: Add spinach, sausage, or different cheeses for a twist on the classic.
Ingredients for Creamy Pumpkin Ricotta Stuffed Shells
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1 box Jumbo Pasta Shells (about 24 shells)
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2 cups ricotta cheese
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1 15-oz can pumpkin puree
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1 cup grated fresh parmesan cheese
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1 egg
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¼ teaspoon nutmeg
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1 teaspoon kosher salt
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½ teaspoon pepper
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½ Tablespoon garlic powder
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1 Tablespoon minced fresh sage
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1 Jar Rao’s Vodka Sauce
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¼ cup heavy cream
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1 cup shredded mozzarella cheese
Ingredient Tips & Substitutions:
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Pumpkin Puree: Use fresh roasted pumpkin for a more vibrant flavor.
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Ricotta: Full-fat ricotta ensures creaminess; part-skim works but will be slightly less rich.
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Cheese: Swap parmesan for pecorino romano for a sharper bite.
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Herbs: Fresh sage enhances the autumnal flavor, but thyme or rosemary are excellent alternatives.
How to Make Creamy Pumpkin Ricotta Stuffed Shells
Step 1: Cook Pasta Shells
Bring a large pot of water to a boil and cook the jumbo shells according to package instructions. Ensure they are al dente so they hold up when filled. Drain, transfer to a baking sheet, drizzle lightly with olive oil, and separate any stuck shells. Allow to cool.
Step 2: Preheat Oven
Preheat your oven to 350°F (175°C).
Step 3: Prepare the Filling
In a large mixing bowl, combine ricotta cheese, 1 cup pumpkin puree, parmesan, egg, nutmeg, salt, pepper, garlic powder, and minced sage. Stir until smooth and well combined.
Step 4: Prepare the Sauce
In a separate bowl, mix the jarred vodka sauce, remaining pumpkin puree, and heavy cream until fully blended.
Step 5: Fill the Shells
Spread ¾ of the sauce mixture in a 9×13-inch baking dish. Using a spoon, fill each cooled shell with about 2 tablespoons of pumpkin-ricotta filling. Place filled shells, seam side up, on top of the sauce.
Step 6: Bake
Cover the dish with foil and bake at 350°F for 30 minutes. Remove the foil, sprinkle mozzarella on top, and bake uncovered for another 15 minutes until the cheese is melted and golden. Optional: broil for a few seconds to achieve a golden-brown top.
Pro Tips for Perfect Pumpkin Ricotta Stuffed Shells
How Do You Make the Shells Creamy Without Being Runny?
Use full-fat ricotta and drain excess liquid from pumpkin puree if needed. This prevents the filling from becoming watery while baking.
Can I Make These Ahead of Time?
Yes! Assemble the shells in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 10 extra minutes to cooking time.
Can I Freeze Pumpkin Ricotta Pasta Shells?
Absolutely. Place filled shells in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
Best Ways to Serve
Pair Creamy Pumpkin Ricotta Stuffed Shells with:
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Garlic bread or herbed focaccia
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A crisp Caesar or arugula salad
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Roasted vegetables like Brussels sprouts or carrots
Nutrition Per Serving (Approximate)
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Calories: 420
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Protein: 18g
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Carbohydrates: 42g
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Fat: 20g
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Fiber: 4g
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Vitamin A: 120% DV
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Calcium: 35% DV
Storage & Leftovers
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Refrigerator: Store in an airtight container for 3–4 days.
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Freezer: Wrap tightly and freeze for up to 3 months.
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Reheating: Bake at 350°F (175°C) until heated through, or microwave individual servings until warm.
FAQ
What Can I Substitute for Ricotta?
Cream cheese, mascarpone, or goat cheese offer creamy alternatives with different flavor profiles.
Is This Recipe Gluten-Free?
Use gluten-free jumbo pasta shells to make this dish gluten-free. Ensure all sauces and cheeses are certified gluten-free.
Can I Add Protein to the Shells?
Yes! Sauteed Italian sausage, ground turkey, or shredded chicken can be folded into the pumpkin-ricotta mixture.
How Do I Make the Dish Vegan?
Use dairy-free ricotta, plant-based cream, and vegan mozzarella. Nutritional yeast can replace parmesan for umami flavor.
Variations for Pumpkin Ricotta Pasta Shells
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Spinach & Pumpkin Ricotta Shells: Fold cooked spinach into the filling for added greens.
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Gourmet Style: Add caramelized onions, sage butter, and truffle oil for a luxurious twist.
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Holiday-Friendly: Sprinkle toasted pumpkin seeds on top for texture and crunch.
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Regional Twist: Add Mexican spices like cumin and chili powder for a spicy fall version.
Conclusion
Creamy Pumpkin Ricotta Stuffed Shells are a fall-inspired pasta dish that combines comforting textures, bold flavors, and elegant presentation. Perfect for cozy weeknights or special holiday dinners, this recipe showcases the best of seasonal pumpkin and creamy ricotta. Unlock the full flavor of autumn and bring warmth to your table with every bite.