Pumpkin Ricotta Stuffed Shells

Name: Pumpkin Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 jumbo pasta shells; 1 cup ricotta cheese; 1 cup pumpkin puree (100% pure); ½ cup grated Parmesan cheese; 2 cups marinara sauce; 1 tsp Italian seasoning; Salt and pepper to taste

Posted on August 3, 2025

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There’s something magical about the aroma of Pumpkin Ricotta Stuffed Shells wafting through your kitchen. Imagine plump pasta shells filled with a luscious mixture of creamy ricotta, sweet pumpkin, and a dash of savory spices, all bubbling away in a rich marinara sauce. savory creamy pumpkin ravioli creamy pumpkin pudding dessert It’s like giving your taste buds an embrace from the inside out, with flavors that are both comforting and sophisticated.

Every fall, my family gathers around the dinner table to indulge in this delightful dish, sharing laughter and stories as we savor each bite. It’s our tradition to make these stuffed shells during harvest time, celebrating the bounty of pumpkins from local farms. The excitement builds as we anticipate that first forkful—an explosion of flavors that dance on our palates and warm our hearts.

Why You'll Love This Recipe

These Pumpkin Ricotta Stuffed Shells are not only simple to prepare but also deliver an explosion of flavor in every bite
The vibrant colors make them a feast for the eyes as well as the stomach
Versatile enough for any occasion, they can serve as a cozy family dinner or an impressive dish for guests
Plus, they provide an excellent way to sneak some veggies into your meal

One memorable evening, I whipped up this recipe for a gathering with friends, and their delighted reactions were priceless. We laughed over seconds while trying to outdo each other in creating the perfect shell-to-sauce ratio!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Pasta Shells: Look for jumbo shells; they hold more filling and are easier to stuff.
Ricotta Cheese: Use fresh ricotta for creaminess; it makes all the difference in texture.
Pumpkin Puree: Canned pumpkin works great; just ensure it’s 100% pure pumpkin, not pie filling.
Parmesan Cheese: Grate it fresh for better flavor; it adds nuttiness to the filling.
Marinara Sauce: Choose your favorite brand or homemade sauce; it ties everything together beautifully.
Italian Seasoning: A blend of herbs enhances the flavor profile; don’t skimp on this one!
Salt & Pepper: Essential for seasoning; taste as you go to find your balance.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Boil the Pasta Shells: Begin by bringing a large pot of salted water to a boil. Cook jumbo pasta shells according to package instructions until al dente. Drain them gently and set aside on a towel to cool.

Prepare the Filling: In a mixing bowl, combine ricotta cheese, pumpkin puree, grated Parmesan cheese, Italian seasoning, salt, and pepper until smooth and creamy. Make sure there are no lumps for easy stuffing.

Stuff Those Shells: Take each cooled shell and fill it generously with the pumpkin-ricotta mixture using a spoon or piping bag. Don’t be shy—the fuller they are, the better!

Create Your Sauce Layer: Spread half of the marinara sauce evenly across the bottom of a baking dish. This layer keeps those stuffed shells moist while baking and adds rich flavor.

Arrange & Bake: Place stuffed shells seam side up in the baking dish over the sauce. Pour remaining marinara sauce on top and sprinkle with extra Parmesan cheese if desired. Cover with foil and bake at 375°F (190°C) for about 25 minutes.

Uncover & Serve!: Remove foil and bake for another 10 minutes until bubbly and golden brown on top. Let them cool slightly before serving—trust me, you’ll want those flavors to settle!

Now you have a hearty dish ready to impress! Enjoy these Pumpkin Ricotta Stuffed Shells with family or friends during any gathering or simply relish them on a cozy night in! flavorful pumpkin scones.

You Must Know

Pumpkin Ricotta Stuffed Shells are a delightful blend of creamy and savory flavors
The warmth of spices combined with the rich texture makes them a perfect cozy dish for any occasion
Your kitchen will be filled with mouthwatering aromas that even your neighbors might start to envy

Perfecting the Cooking Process

Begin by boiling the pasta shells until al dente while simultaneously sautéing garlic and spinach. This method ensures everything is perfectly timed and ready to combine for ultimate flavor.

Add Your Touch

Feel free to mix in other cheeses, like mozzarella or feta, or add herbs such as thyme or sage to elevate the dish’s flavor profile. Personalize it based on your taste preferences.

Storing & Reheating

Store leftover stuffed shells in an airtight container in the fridge for up to four days. Reheat them in the oven at 350°F until heated through, about 20 minutes.

Chef's Helpful Tips

For perfectly cooked shells, avoid overcooking them during boiling; they should still have some firmness
Adding a pinch of nutmeg to the filling enhances its flavor beautifully
Lastly, don’t skimp on cheese—it’s what makes these shells irresistible!

Memories flood back when I think about my first attempt at these stuffed shells; my friends devoured them and asked for seconds, leaving me with an empty dish and a heart full of joy.

FAQ

Can I use other types of cheese in Pumpkin Ricotta Stuffed Shells?

delicious homemade pumpkin bread.

Yes, feel free to experiment with different cheeses like mozzarella or goat cheese for added flavor.

How do I prevent stuffed shells from sticking together?

Lightly coat cooked shells with olive oil before stuffing to keep them from sticking together.

Can I freeze Pumpkin Ricotta Stuffed Shells?

For more inspiration, check out this Easy Ricotta Tomato Toast recipe.

Absolutely! Assemble and freeze unbaked shells, then bake directly from frozen when ready to enjoy.