Name: Pumpkin Ricotta Stuffed Shells Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 8 ounces jumbo pasta shells; 15 ounces whole milk ricotta; 1 cup pumpkin puree; 1/2 cup grated parmesan (or pecorino romano); 2 cloves garlic, minced; 1 tablespoon minced sage; Salt & pepper, to taste; Pinch cinnamon; Pinch nutmeg; 4 cups marinara sauce, divided

If you’re craving a cozy, comforting dinner that feels both special and homey, this Pumpkin Ricotta Stuffed Shells Recipe is going to be your new favorite. I absolutely love how the creamy ricotta blends so beautifully with the pumpkin puree and warm spices, all baked inside tender jumbo pasta shells smothered in marinara. Trust me, once you try this, it’s an easy go-to that’ll have your family asking for seconds, especially during those chilly fall evenings.

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Why You’ll Love This Recipe

Comfort Food with a Twist: The pumpkin adds a subtle sweetness and depth you won’t find in classic stuffed shells.
Simple Ingredients: You probably already have everything in your pantry and fridge.
Make-Ahead Friendly: Prepping in advance means you can enjoy stress-free dinners any night of the week.
Crowd-Pleaser: I’ve served this at family dinners and everyone goes crazy for it every time.

The image shows a white rectangular baking dish filled with bright yellow pasta shells arranged in two neat rows, each stuffed and topped with orange tomato slices and sprinkled with grated white cheese and small green herb pieces. The dish sits on a green cloth over a white marbled surface, with a wooden bowl of grated cheese to the right and a spoon with a wooden handle to the left. Fresh green herb leaves are also scattered around the setup. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Ricotta Stuffed Shells, stuffed shell recipes, pumpkin pasta bake, comforting fall pasta dish, cheesy pumpkin stuffed shells

Ingredients You’ll Need

Each ingredient plays a key role in balancing creamy, savory, and earthy flavors that turn this dish into pure magic. Plus, using fresh sage and warm spices like cinnamon and nutmeg bring out the best in the pumpkin and ricotta partnership.

Flat lay of jumbo pasta shells, a small white bowl of whole milk ricotta cheese, a small white bowl of pumpkin puree, a small white bowl of grated parmesan cheese, two cloves of garlic, a few fresh sage leaves finely minced, a small white bowl of vibrant red marinara sauce, a pinch each of ground cinnamon and ground nutmeg, coarse salt and cracked black pepper arranged neatly in small white bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Pumpkin Ricotta Stuffed Shells, stuffed shell recipes, pumpkin pasta bake, comforting fall pasta dish, cheesy pumpkin stuffed shells

Jumbo pasta shells: Look for sturdy shells that won’t fall apart when you stuff them. Buy good-quality dried pasta for best texture.
Whole milk ricotta: This gives you that rich, creamy texture. Low-fat versions tend to be watery, so stick with whole milk.
Pumpkin puree: Use pure pumpkin (not pie filling) for the best flavor and consistency.
Grated parmesan or pecorino romano: Adds a salty, nutty punch—pecorino is a tastier, sharper option if you can find it.
Garlic (minced): Fresh garlic is a must here for that fragrant spice that blends so well with sage.
Minced sage: This herb really brings out the pumpkin’s cozy fall vibe. Fresh sage is best to keep the flavors bright.
Salt & pepper: Essential to balance the sweetness of the pumpkin and cheese.
Pinch of cinnamon & nutmeg: Just a little bit adds warmth without tasting like dessert.
Marinara sauce: Use a good-quality jarred sauce or homemade for that fresh tomato flavor to complement the filling.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to encourage mixing things up a bit depending on mood or dietary needs—this Pumpkin Ricotta Stuffed Shells Recipe is fantastic as-is but also a great base to get creative with.

Vegetarian option: Keep it simple by making sure your marinara is free of meat, then this dish is fully vegetarian and crowd-pleasing.
Spicy kick: Add a pinch of red pepper flakes into the pumpkin ricotta mixture if you love a little heat (I do, especially in autumn!).
Herb swaps: If you don’t have fresh sage, try fresh thyme or rosemary for a different but equally delicious herbal note.
Dairy-free tweak: Try swapping ricotta for a creamy cashew cheese and parmesan for nutritional yeast to make it dairy-free and just as tasty.

How to Make Pumpkin Ricotta Stuffed Shells Recipe

Step 1: Cook the Pasta Just Right

I always start by bringing a big pot of well-salted water to a boil. When you cook the jumbo pasta shells, be sure to pull them out just before the package’s recommended time—about 2 to 3 minutes under. This keeps them very al dente, so they hold up beautifully when you stuff them without falling apart. Pro tip: Stir gently as they cook so the shells don’t stick together!

Step 2: Prepare the Pumpkin Ricotta Filling

While the pasta’s cooking, mix the whole milk ricotta, pumpkin puree, grated parmesan, minced garlic, fresh sage, salt, pepper, and just a pinch each of cinnamon and nutmeg together in a large bowl. I like to take a wooden spoon and stir gently so the ingredients combine evenly but don’t overwork the mixture—it should stay creamy, not watery.

Step 3: Get Your Baking Dish Ready

Spread about 3 cups of marinara sauce evenly on the bottom of your baking dish. This not only keeps the shells from sticking but also infuses every bite with tangy tomato goodness. I use a 9×13-inch casserole dish, which fits all the stuffed shells perfectly without crowding.

Step 4: Stuff and Arrange the Shells

Once the pasta shells are cool enough to handle, spoon a generous amount of your ricotta pumpkin mix into each shell using a small spoon or your fingers if you’re feeling hands-on. Place each stuffed shell neatly on the marinara in the dish. It’s a relaxing step, and I usually play some music while I do it! Fill the dish all the way with stuffed shells for a hearty meal.

Step 5: Top, Cover, and Bake

Pour the remaining marinara sauce over the top of the stuffed shells, and sprinkle a little more parmesan if you’d like some extra cheesy goodness baked on top. Cover tightly with foil and bake at 375°F for 30 minutes. Then, take the foil off and bake for another 10 minutes to get a bubbly, slightly golden sauce. That’s when your kitchen starts smelling heavenly!

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Pro Tips for Making Pumpkin Ricotta Stuffed Shells Recipe

Don’t Overcook Pasta: Cooking shells al dente ensures they’re sturdy enough to handle stuffing without tearing—a small step that makes a huge difference.
Use Fresh Herbs: Fresh sage brings a vibrant flavor that dried herbs can’t match, so I never skip it when I make this recipe.
Let It Rest: After baking, let the dish sit for 5-10 minutes before serving so the filling sets and doesn’t spill out when plated.
Foil Coverage: Tight foil coverage traps steam, helping the filling stay creamy and the pasta tender; remove foil later for that perfect bubbling top.

How to Serve Pumpkin Ricotta Stuffed Shells Recipe

Three stuffed pasta shells sit on a round wooden plate, which is placed on a white plate. Each shell is filled with a yellow, creamy mixture and topped with a small spoonful of red tomato sauce, light sprinklings of grated cheese, and tiny green herb leaves. Fresh green sage leaves lie underneath the shells on the wooden plate. To the top left, a white baking dish contains the same shells covered in red tomato sauce with melted cheese on top. A small wooden bowl filled with white grated cheese is placed above the plates. The background features a light green cloth on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Ricotta Stuffed Shells, stuffed shell recipes, pumpkin pasta bake, comforting fall pasta dish, cheesy pumpkin stuffed shells

Garnishes

I love adding a sprinkle of freshly chopped parsley or basil to bring a pop of color and freshness. A little extra grated parmesan on top never hurts either, especially if you’re serving guests—you want it looking and tasting gorgeous. Sometimes, a drizzle of good quality olive oil right before serving gives it a lovely mouthfeel.

Side Dishes

Simple greens like a crisp arugula salad or steamed broccoli work beautifully alongside these stuffed shells to balance the rich filling. Roasted Brussels sprouts with a squeeze of lemon also add that perfect tangy crunch. And if you want to keep it totally comforting, garlic bread is always a winner in my book.

Creative Ways to Present

For holiday dinners or special occasions, I like to place the stuffed shells in individual shallow ramekins, topped with a little extra cheese and herbs, then baked until bubbly. It makes each plate feel fancy without extra fuss! You can also layer shells in a clear glass casserole to show off the beautiful pumpkin ricotta filling through the sauce for a stunning visual.

Make Ahead and Storage

Storing Leftovers

I usually pop leftover stuffed shells into an airtight container and keep them in the fridge for up to 3 days — they actually taste even better the next day once the flavors meld. To reheat, I gently warm them in the oven or microwave until heated through, adding a splash of water or extra sauce to keep them moist.

Freezing

This Pumpkin Ricotta Stuffed Shells Recipe freezes beautifully. I recommend you prepare and stuff the shells, arrange them in a freezer-safe dish, cover tightly with foil and plastic wrap, then freeze for up to 3 months. When ready, bake from frozen—just add extra baking time and watch for bubbling edges for perfect results.

Reheating

Reheat leftovers covered with foil in a 350°F oven for 15-20 minutes or until hot all the way through, to maintain creaminess and keep the shells from drying out. A quick microwave zap works in a pinch, just cover with a damp paper towel to keep moisture in.

FAQs

Can I use canned pumpkin for the pumpkin puree?

Yes! Just make sure to use plain 100% pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that can throw off the flavor balance.
Can I prepare the dish ahead of time?

Absolutely! You can stuff the shells and arrange them in the baking dish, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What if I don’t have sage?

If fresh sage isn’t available, dried sage can work in a pinch (use about a third of the amount), but fresh herbs always give a brighter, fresher flavor. Thyme or rosemary can be good substitutes too.
Can I make this recipe vegan?

With some ingredient swaps like cashew ricotta and vegan parmesan alternatives, you can definitely make a delicious vegan version of this stuffed shells recipe. Just be sure to check your marinara sauce for any hidden animal ingredients.
How many servings does this recipe make?

This recipe yields about 4 servings, but it really depends on how many shells you stuff and the appetite of your diners—so keep extra sauce handy, just in case!

Final Thoughts

This Pumpkin Ricotta Stuffed Shells Recipe holds a special place in my kitchen because it combines the best of autumn’s flavors with comforting Italian tradition. It’s surprisingly simple to pull off but feels like a showstopper on the table. If you want to impress your family or just treat yourself to some serious yum, give this recipe a go! I promise the cozy cheesy pumpkin filling will become an instant classic in your recipe rotation.