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This pumpkin ricotta stuffed shells recipe brings fall flavors into a comforting pasta dish that works wonderfully for weeknight dinners or cozy gatherings. The combination of creamy ricotta and naturally sweet pumpkin makes for a unique twist on traditional stuffed shells, offering a rich and satisfying meal everyone will enjoy.
I first made this during a quiet weekend in autumn, and my family kept asking for seconds. The subtle nutmeg and fresh sage elevate the pumpkin perfectly without overpowering the dish.
Ingredients
- Jumbo pasta shells about 24 shells for the perfect vessel to hold the filling
- Ricotta cheese two cups for a creamy and mild base in the stuffing
- Pumpkin puree one 15-ounce can adds natural sweetness and moisture
- Fresh parmesan cheese one cup grated to bring a nutty depth
- One egg to help bind the filling together
- Nutmeg quarter teaspoon enhances the pumpkin with warm spice notes
- Kosher salt one teaspoon to season and brighten flavors
- Pepper half teaspoon for balanced mild heat
- Garlic powder half tablespoon for subtle savory undertones
- Fresh sage one tablespoon minced gives an earthy herbal aroma
- Rao’s Vodka Sauce one jar for a rich tomato base that pairs beautifully
- Heavy cream quarter cup to make the sauce luscious and smooth
- Mozzarella cheese one cup shredded for a melty golden topping
Step-by-Step Instructions
- Sauté the Aromatics and Prepare Pasta:
- Bring a large pot of water to boil, then cook the jumbo shells according to package instructions until al dente so they hold their shape when filled. Drain and transfer to a baking sheet, drizzle with olive oil, and separate shells gently to avoid sticking. Let cool.
- Prepare the Oven and Mixing Bowls:
- Set your oven to 350 degrees Fahrenheit to preheat. In a large bowl mix ricotta, pumpkin puree, parmesan, egg, nutmeg, salt, pepper, garlic powder, and fresh sage. Stir until smooth and well incorporated.
- Make the Sauce:
- In another bowl combine the vodka sauce jar with the remaining pumpkin puree and heavy cream. Blend these until smooth for a rich and creamy marinara.
- Assemble the Dish:
- Spread three quarters of the sauce mixture evenly on the bottom of a 9 by 13-inch baking dish. Using a spoon, fill each cooled pasta shell with about two tablespoons of pumpkin ricotta filling and place seam side up on the sauce.
- Bake with Cheese Topping:
- Cover the dish tightly with foil and bake at 350 degrees for 30 minutes until warmed through. Remove foil, sprinkle the shells with shredded mozzarella cheese, and return to the oven uncovered for 15 minutes or until the cheese is melted and slightly golden. Optional finishing step is a quick broil for a couple minutes to brown the cheese further.
- Serve:
- Serve hot and enjoy a creamy comforting meal with a seasonal twist.
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My favorite ingredient is the fresh sage because it ties all the flavors together beautifully and reminds me of cozy family dinners during fall when the air is crisp outside. The pumpkin puree gives the stuffing such a unique character I haven’t found in other pasta recipes.
Storage tips
Store leftover shells tightly covered in the refrigerator for up to three days. To reheat, place them in a baking dish covered with foil and warm in a 350-degree oven until heated through. For longer storage, freeze assembled shells (before baking) in a freezer-safe container for up to three months. Thaw overnight in the fridge before baking as directed.
Ingredient substitutions
If you do not have fresh sage, dried sage may be used but reduce the amount to about half to avoid bitterness. You can substitute pumpkin puree with butternut squash puree for a slightly different but equally delicious flavor. For the vodka sauce, any good-quality marinara or tomato cream sauce will work just fine, and you can swap the heavy cream with half and half for a lighter option.
Serving suggestions
Serve these stuffed shells with a crisp green salad dressed in lemon vinaigrette or roasted autumn vegetables like Brussels sprouts and carrots for a full meal. A slice of crusty bread on the side is perfect to soak up the savory sauce. Pair with a chilled glass of white wine such as Pinot Grigio for a lovely dinner experience.
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Frequently Asked Questions
- → How do I cook the pasta shells properly?
Boil the jumbo shells according to package instructions until just firm (al dente) so they hold their shape when stuffed. Drizzle lightly with olive oil to prevent sticking.
- → Can I prepare the filling in advance?
Yes, the pumpkin and ricotta filling can be mixed ahead and refrigerated. Combine all ingredients until smooth for best texture before stuffing.
- → What sauce complements the pumpkin filling?
A tomato-based vodka sauce combined with pumpkin puree and a splash of cream adds richness and balances the sweetness of the pumpkin.
- → How do I prevent the shells from becoming soggy?
Stuff and refrigerate shells separately from the sauce. Add sauce just before baking to keep pasta tender and avoid sogginess.
- → Can I use fresh sage instead of dried?
Yes, minced fresh sage adds a fragrant, earthy note that complements pumpkin and cheese beautifully. Use about one tablespoon.
- → What is the best way to achieve a golden cheese topping?
After baking covered, remove foil and sprinkle with shredded mozzarella. Bake uncovered until melted and golden, then optionally broil briefly for extra color.