Name: Creamy Pumpkin Ricotta Stuffed Shells for a Cozy Fall Feast
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 12 pieces Jumbo Pasta Shells (Manicotti or cannelloni can be used as substitutes.); 1 cup Pumpkin Puree (Canned or homemade.); 15 oz Ricotta Cheese (Blended cottage cheese for lighter option.); 1 cup Shredded Mozzarella Cheese (Provolone or sharp white cheddar can be used.); 1/2 cup Parmesan Cheese (Grated.); 1 teaspoon Garlic Powder (Fresh garlic can be used.); 1 teaspoon Dried Sage (Opt for fresh sage if preferred.); 1/4 teaspoon Ground Nutmeg (Essential for fall flavor.); 1 teaspoon Salt; 1 teaspoon Pepper; 1 large Egg (Binding agent.); 2 cups Marinara Sauce (Homemade or store-bought.)

As I rummaged through my autumn-inspired pantry, the allure of pumpkin began to envelop me like a warm blanket. The thought of creamy pumpkin ricotta stuffed shells came rushing in, where each bite becomes a celebration of cozy fall flavors. This recipe is not just about comfort food; it’s an inviting embrace on a chilly evening, ready in around 50 minutes. With the sweetness of pumpkin paired with rich ricotta, these shells are not only a delightful vegetarian dish but also an impressive crowd-pleaser for any dinner gathering. So, are you ready to transform a simple night into a heartwarming feast? Let’s dive into making these delicious, creamy pumpkin ricotta stuffed shells!

Why are these stuffed shells irresistible?

Comforting, Every bite of these creamy pumpkin ricotta stuffed shells offers a warm embrace, perfect for those chilly fall evenings. Versatile, Feel free to swap cheeses or even add your favorite herbs, making it a dish you can personalize. Quick Prep, In just around 50 minutes, you can serve a meal that feels indulgent yet is simple to prepare. Crowd-Pleaser, Delight your family and friends—this dish is sure to impress at any dinner gathering. Pair it with a fresh side salad or some garlic bread to elevate the experience, just like my Asian Chicken Meatballs would! Enjoy a delicious dinner that’s all about cozy fall vibes!

Creamy Pumpkin Ricotta Stuffed Shells Ingredients

• Dive into the autumn flavors with these creamy pumpkin ricotta stuffed shells!

For the Stuffed Shells

Jumbo Pasta Shells – Perfect for holding the creamy filling; manicotti or cannelloni work as substitutes.
Pumpkin Puree – Adds natural sweetness and moisture; canned for convenience or homemade for a fresh flavor.
Ricotta Cheese – Provides rich creaminess; blended cottage cheese offers a lighter option without losing texture.
Shredded Mozzarella Cheese – Melts beautifully, enhancing gooeyness; provolone or sharp white cheddar can be used for added flavor.
Parmesan Cheese – Introduces a salty, nutty depth to the dish, harmonizing perfectly with pumpkin.
Garlic Powder – Infuses the filling with savory goodness; fresh garlic brings a more robust flavor.
Dried Sage – Complements the pumpkin beautifully; opt for fresh sage or Italian seasoning if you prefer.
Ground Nutmeg – Essential for that warm, fall flavor; just a pinch can take the dish to the next level.
Salt and Pepper – Vital for balancing the flavors throughout.
Egg – Acts as a binding agent to keep the filling together while baking.

For the Sauce

Marinara Sauce – Ensures the shells remain moist and delicious during baking; your favorite homemade recipe or a good store-bought option will work perfectly.

Step‑by‑Step Instructions for Creamy Pumpkin Ricotta Stuffed Shells

Step 1: Preheat Your Oven
Begin by preheating your oven to 375°F (190°C), allowing it to reach the perfect temperature for baking. This step ensures your Creamy Pumpkin Ricotta Stuffed Shells will cook evenly and thoroughly. While the oven heats, gather your baking dish and any utensils you’ll need for assembling the dish.

Step 2: Cook the Pasta Shells
In a large pot, bring salted water to a rolling boil and add the jumbo pasta shells. Cook them until al dente, typically about 8-10 minutes, then drain and rinse them under cold water to stop the cooking process. Lay the shells out flat on a clean kitchen towel, making sure they don’t stick together as you prepare the filling.

Step 3: Make the Filling
In a large mixing bowl, combine the pumpkin puree, ricotta cheese, ½ cup of shredded mozzarella, grated Parmesan, garlic powder, dried sage, ground nutmeg, salt, pepper, and the egg. Stir the mixture with a spatula until it becomes creamy and smooth, ensuring all ingredients are well incorporated for your delicious filling.

Step 4: Prepare the Baking Dish
Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish. This layer not only adds a rich flavor but also prevents the bottom of your Creamy Pumpkin Ricotta Stuffed Shells from sticking. Take a moment to appreciate the vibrant color of the sauce as it sets the stage for your wonderful dish.

Step 5: Stuff the Shells
Carefully fill each cooked pasta shell with the pumpkin ricotta filling using a spoon or piping bag, making sure to pack them generously without overstuffing. Arrange the filled shells in the baking dish with the filling side facing up, creating a beautiful display that will make your mouth water in anticipation.

Step 6: Add the Sauce and Cheese
Pour the remaining marinara sauce over the stuffed shells, gently spooning it to cover them without disturbing their shape. Next, sprinkle the remaining mozzarella cheese over the top, allowing it to melt beautifully during baking. Drizzle a little olive oil over the cheese to boost flavor and ensure a golden, crispy topping.

Step 7: Bake the Dish
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, letting the flavors meld together. After 25 minutes, remove the foil and continue baking for an additional 10 minutes. Your Creamy Pumpkin Ricotta Stuffed Shells should be bubbling and the cheese nicely browned when done.

Step 8: Rest and Serve
Once baked, remove the dish from the oven and let it rest for about 5 minutes. This resting time allows the filling to firm up slightly and makes serving easier. For an extra touch, garnish with fresh parsley or a sprinkle of sage before serving, and enjoy the comforting aromas of your delicious meal!

What to Serve with Creamy Pumpkin Ricotta Stuffed Shells

As the comforting aroma of creamy pumpkin ricotta stuffed shells fills your kitchen, it’s time to think about delightful side dishes that can create a complete, heartwarming meal.

Garlic Bread: The buttery, garlic-kissed bread complements the creaminess of the stuffed shells beautifully, making each bite even more indulgent.
Mixed Green Salad: A crisp salad with seasonal greens and a tangy vinaigrette balances the richness of the dish, adding a refreshing crunch to your plate.
Roasted Brussels Sprouts: With their slightly caramelized outer leaves, these add a nutty flavor and earthy undertones, enhancing the overall meal experience.
Pumpkin Soup: Deepen the cozy vibes with a bowl of warm pumpkin soup. Its smooth texture and sweetness pair perfectly with your main dish.
Sautéed Spinach: Lightly sautéed with garlic and olive oil, this side provides a vibrant green element that complements the creamy filling of the shells, enriching both flavor and nutrition.
Apple Crisp: End your meal on a sweet note with a warm apple crisp. Its spiced flavors echo the fall theme and create a comforting dessert that everyone will love.
Chardonnay: A glass of chilled Chardonnay is a fantastic pairing, as its acidity cuts through the richness and enhances the flavors of the pumpkin and cheese.

Make Ahead Options

These Creamy Pumpkin Ricotta Stuffed Shells are a perfect option for busy weeknights! You can prepare and stuff the shells up to 24 hours in advance, ensuring a hassle-free dinner. Simply assemble the filled shells in your baking dish, cover them tightly with plastic wrap or foil, and refrigerate. This not only saves you time but also allows the flavors to meld beautifully overnight. When you’re ready to serve, remove the cover and add an extra 5-10 minutes to the baking time to ensure they’re heated through and bubbly. With these make-ahead tips, you’ll have a comforting fall dish that’s just as delicious as freshly made!

Expert Tips for Creamy Pumpkin Ricotta Stuffed Shells

Cook Al Dente: Ensure the jumbo pasta shells are cooked al dente to prevent breakage while stuffing. This helps maintain their shape.
Chill Ahead: Refrigerate the assembled shells for up to 24 hours before baking—just remember to add extra bake time for best results.
Smooth Filling: Mix the filling thoroughly to achieve a creamy consistency that beautifully coats each shell and enhances the overall experience.
Flavor Boost: Don’t skip the olive oil drizzle on top; it promotes a golden crust and adds rich flavor to your Creamy Pumpkin Ricotta Stuffed Shells.
Sauce Choice: Use homemade marinara sauce for a fresher taste, but if you opt for store-bought, look for one with simple ingredients for an authentic flavor.

How to Store and Freeze Creamy Pumpkin Ricotta Stuffed Shells

Fridge: Store leftovers in an airtight container for up to 3 days. The creamy pumpkin ricotta stuffed shells will retain their flavors, making for delightful reheats.

Freezer: You can freeze unbaked stuffed shells for up to 2 months. Make sure to wrap them well in plastic wrap and foil to prevent freezer burn.

Reheating: When ready to enjoy, thaw the frozen shells in the fridge overnight. Reheat covered in the oven at 350°F (175°C) for about 30 minutes, or until heated through.

Assembled Shells: If you prepare these shells in advance, refrigerate them for up to 24 hours before baking. Just remember to adjust the baking time accordingly for the best results.

Creamy Pumpkin Ricotta Stuffed Shells Variations

Feel free to get creative with these stuffed shells! Each variation invites you to discover new flavors and textures that will delight your palate.

Goat Cheese: Swap ricotta for goat cheese for a tangy, zesty taste that contrasts beautifully with sweet pumpkin.
Cottage Cheese: Use blended cottage cheese instead of ricotta for a lighter filling; it retains that creamy texture while being lower in fat.
Herb Swap: Try fresh thyme or rosemary in place of sage for a fragrant twist that introduces a different earthy flavor profile.
Cheddar Twist: Substitute sharp white cheddar for mozzarella to incorporate a deeper flavor that pairs wonderfully with the pumpkin’s sweetness.
Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeños to your filling for a subtle heat that elevates the dish.
Nutty Addition: Mix in some toasted pine nuts or walnuts for an extra crunchy texture that complements the creaminess of the sauce.
Vegetable Boost: Fold in some chopped spinach or sautéed mushrooms into the filling, adding nutritional value and a pop of color.
Creamy Sauce Upgrade: Instead of marinara, try using a sage cream sauce to bring a rich, buttery layer that elevates the comforting vibes of this dish—a perfect match for the flavors of the season!

Feel free to explore combinations, much like pairing these shells with a delicious side salad or my delightful Stuffed Portobello Mushrooms for a complete autumnal feast!

Creamy Pumpkin Ricotta Stuffed Shells Recipe FAQs

How do I choose the best pumpkin puree?
Absolutely! When selecting pumpkin puree, look for options that are labeled 100% pumpkin without any added sugars or seasonings. Canned pumpkin is convenient and consistent; however, if you prefer a homemade version, roast a small pumpkin until tender, scoop out the flesh, and blend until smooth. This adds a fresh flavor to your dish!

How should I store leftover stuffed shells?
Very simply! Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. This ensures they stay fresh and flavorful. To reheat, just pop them in the oven at a low temperature, perhaps with a touch of marinara to keep them moist.

Can I freeze the stuffed shells?
Definitely! You can freeze unbaked creamy pumpkin ricotta stuffed shells for up to 2 months. Wrap each shell tightly in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy, thaw them overnight in the fridge, then bake as directed, allowing for a few extra minutes if still chilly.

What if my pasta shells break while cooking?
No worries! If some shells break, don’t despair. You can use the broken pieces as a makeshift pasta layer in a baking dish, layering them with marinara and cheese, creating a rustic casserole-style dish. It’s a delicious alternative that won’t go to waste!

Are there any dietary considerations for this recipe?
Of course! This recipe is vegetarian, making it suitable for meat-free diets. However, if you or a guest has specific allergies such as dairy or gluten, consider substituting ricotta with a dairy-free cheese option and using gluten-free pasta shells. Always check labels to ensure your substitutes are safe for your needs.

Can I prepare these stuffed shells ahead of time?
Absolutely! You can assemble the creamy pumpkin ricotta stuffed shells up to 24 hours in advance, cover them well, and store them in the refrigerator. Just remember to extend the baking time by about 5 to 10 minutes to ensure they heat through properly before serving. Enjoy the ease of a ready-made meal!