Pumpkin Ricotta Stuffed Shells Recipe

 

If you are looking for a comfort dish that combines creamy, rich textures with the warm flavors of autumn, these Pumpkin Ricotta Stuffed Shells are an absolute dream come true. The luscious blend of pumpkin puree and ricotta cheese stuffed inside tender jumbo pasta shells, all smothered in a luscious tomato-vodka sauce, creates a dish that feels indulgent yet hearty. Each bite delivers a perfect balance of savory herbs, subtle sweetness, and that cheesy goodness you crave, making Pumpkin Ricotta Stuffed Shells a crowd-pleaser for cozy dinners or special occasions.

Ingredients You’ll Need

The magic of Pumpkin Ricotta Stuffed Shells lies in how simple, wholesome ingredients come together to create layers of flavor and perfect textures. From the creamy ricotta and naturally sweet pumpkin to the fragrant fresh sage and savory parmesan, each component plays an essential role in crafting this irresistible dish.

• Jumbo Pasta Shells: These oversized shells are perfect for holding the filling without falling apart during baking.
• Ricotta Cheese: Adds creamy richness and a mild tang that balances the pumpkin’s sweetness.
• Pumpkin Puree: Brings velvety texture and a subtle earthy sweetness that gives this dish its signature twist.
• Grated Fresh Parmesan Cheese: Provides a nutty, salty kick that enhances the filling’s flavor complexity.
• Egg: Acts as a binder to keep the filling smooth and firm once baked.
• Nutmeg: A warm spice that complements pumpkin beautifully without overpowering the dish.
• Kosher Salt and Pepper: Essential seasonings that bring out the natural flavors.
• Garlic Powder: Adds a gentle savory depth that melds perfectly with the pumpkin and cheese.
• Minced Fresh Sage: This herb lends an aromatic, slightly peppery note that brightens the filling.
• Jarred Vodka Sauce (like Rao’s): A rich tomato base with subtle creaminess that pairs exceptionally well with the pumpkin filling.
• Heavy Cream: Mixed into the sauce for extra silkiness and luscious mouthfeel.
• Shredded Mozzarella Cheese: Sprinkled on top for that bubbly, golden cheese finish that everyone loves.

How to Make Pumpkin Ricotta Stuffed Shells

Step 1: Cook the Pasta Shells

Start by bringing a large pot of water to a boil and cook the jumbo pasta shells according to the package instructions. It’s important to get them al dente so they’re tender but still firm enough to hold the filling without tearing. Once cooked, drain the shells and transfer them to a large baking sheet. Drizzle with olive oil and gently separate any shells that are stuck together. Let them cool thoroughly before filling.

Step 2: Prepare the Pumpkin Ricotta Filling

In a mixing bowl, combine ricotta cheese, one cup of pumpkin puree, grated parmesan, egg, nutmeg, kosher salt, pepper, garlic powder, and fresh minced sage. Stir everything together until the mixture is smooth and well incorporated. This filling is the heart of your Pumpkin Ricotta Stuffed Shells and will bring creamy, savory, and subtly spiced notes to every bite.

Step 3: Mix the Sauce

In another bowl, take the jarred vodka sauce and stir in the remaining pumpkin puree along with the heavy cream. This blend creates a luscious, slightly sweet sauce that complements the filling perfectly and keeps everything moist during baking.

Step 4: Assemble the Shells

Preheat your oven to 350 degrees Fahrenheit. Spread approximately three-quarters of the pumpkin-vodka sauce evenly on the bottom of a large 9×13 baking dish. Using a spoon, carefully fill each cooled pasta shell with about two tablespoons of the pumpkin ricotta filling. Place the filled shells open side up on top of the sauce, arranging them snugly but without squishing. Cover the dish tightly with foil to keep in moisture during baking.

Step 5: Bake and Add Cheese

Bake the covered dish at 350 degrees for 30 minutes. After this initial bake, remove the foil and sprinkle shredded mozzarella cheese over each shell. Return the dish to the oven uncovered and bake for an additional 15 minutes, allowing the cheese to melt and turn golden and bubbly. If you want an extra touch of browning, pop the baking dish briefly under the broiler for a few seconds, watching carefully to avoid burning.

Step 6: Serve Warm

Your Pumpkin Ricotta Stuffed Shells are now ready to be enjoyed! Serve immediately while warm and gooey for the ultimate comfort food experience.

How to Serve Pumpkin Ricotta Stuffed Shells

Garnishes

Adding a few fresh touches really elevates the presentation and flavor. Sprinkle some extra grated parmesan or fresh chopped sage leaves on top before serving for a pop of color and herby brightness. A drizzle of good quality olive oil or a sprinkle of crushed red pepper flakes can add that little extra flair too. These simple garnishes turn your Pumpkin Ricotta Stuffed Shells into a feast for both the eyes and palate.

Side Dishes

Since these stuffed shells are rich and hearty, pairing them with lighter, fresh sides balances the meal beautifully. Try a crisp mixed green salad with a tangy vinaigrette, roasted Brussels sprouts, or even a side of sautéed garlic spinach. These sides add freshness and texture without overpowering the delicate flavors of the shells.

Creative Ways to Present

For a fun twist, serve the Pumpkin Ricotta Stuffed Shells individually reheated in small ramekins or fancied up on a platter with scattered toasted pumpkin seeds and a sprinkle of fresh herbs. For a party, arrange the shells in a circular fashion with colorful accompaniments like pomegranate seeds or microgreens for visual interest. These little presentation ideas turn a humble pasta dinner into a memorable occasion.

Make Ahead and Storage

Storing Leftovers

You can easily refrigerate leftover Pumpkin Ricotta Stuffed Shells in an airtight container for up to 3-4 days. Before storing, let the shells cool completely to room temperature, then cover tightly. Chilling not only keeps them safe but also allows the flavors to meld even more.

Freezing

For longer storage, this recipe freezes beautifully. Assemble the stuffed shells but don’t bake them yet; freeze them on a baking sheet until solid, then transfer to a freezer-safe container or bag. When you’re ready to cook, bake the frozen shells covered with foil, adding extra time to ensure they heat through evenly. This makes Pumpkin Ricotta Stuffed Shells perfect for prepping ahead for busy nights or special gatherings.

Reheating

To reheat, cover the shells loosely with foil and warm them in a 350 degree oven until heated through, about 20-25 minutes. This method keeps the shells moist and prevents them from drying out. Alternatively, microwave leftovers covered in short bursts, stirring or fluffing as needed to warm evenly. The melty mozzarella on top tastes just as delightful the next day!

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, fresh pumpkin can be used, but you’ll need to roast and puree it first. Fresh pumpkin tends to have more water content, so make sure the puree is thick and cooked down to avoid a watery filling for your Pumpkin Ricotta Stuffed Shells.

Is there a vegetarian or vegan alternative for this recipe?

The recipe is already vegetarian if you use vegetarian cheese, but for vegan versions, substitute ricotta and parmesan with plant-based cheeses, and replace the egg with a flax or chia seed “egg” for binding. Use a vegan vodka sauce as well to keep the flavors vibrant.

Can I prepare the filling a day in advance?

Absolutely! Making the pumpkin ricotta filling a day ahead allows the flavors to meld beautifully. Store it in an airtight container in the fridge, and fill the shells just before baking to keep them fresh and easy to handle.

What if I don’t have vodka sauce on hand?

You can use any good quality marinara or tomato sauce as a substitute. Mixing in a splash of cream or a little butter can help mimic the richness of vodka sauce, keeping the sauce creamy and complementary to the pumpkin filling.

How can I make the dish less spicy?

This recipe is naturally mild, but if you find the pepper or any seasonings too strong, simply reduce them to your taste. The pumpkin and ricotta create a mellow base that easily balances strong spices, so feel free to adjust seasoning for your family’s preference.

Final Thoughts

There’s something simply irresistible about a dish that feels both cozy and elegant at the same time, and these Pumpkin Ricotta Stuffed Shells hit that sweet spot perfectly. Whether you’re serving them for a festive fall dinner or a comforting weeknight meal, they bring warmth, flavor, and joy to the table. I can’t wait for you to try making this recipe and enjoy all the creamy, savory goodness that Pumpkin Ricotta Stuffed Shells have to offer!

 

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