Pumpkin Ricotta Stuffed Shells Recipe

If you’re looking for a comforting, hearty dish that’s bursting with cozy autumn flavors, you’re in for a treat with these Pumpkin Ricotta Stuffed Shells. This recipe masterfully blends creamy ricotta and velvety pumpkin puree into perfectly cooked jumbo pasta shells, all smothered in a luscious tomato-vodka sauce with a hint of sage and warm spices. Each bite delivers a rich, satisfying experience that’s both elegant and soul-soothing — a perfect meal to share with loved ones when the weather turns crisp or anytime you want a little culinary hug.

Ingredients You’ll Need

This Pumpkin Ricotta Stuffed Shells recipe calls for straightforward ingredients that play essential roles in building layers of flavor, texture, and color. Each component is simple but crucial for crafting that perfect balance between creamy, savory, and just a touch of sweetness.

• Jumbo Pasta Shells: These act as the edible vessels that hold your luscious filling, so be sure to cook them al dente so they don’t fall apart.
• Ricotta Cheese: The creamy base of the filling, providing a mild and rich texture that complements the pumpkin’s earthiness.
• Pumpkin Puree: Adding natural sweetness and a smooth, velvety consistency that elevates the filling to something truly special.
• Fresh Parmesan Cheese: Grated for a sharp, nutty flavor that enhances the filling and sauce complexity.
• Egg: Acts as a binder to hold the filling together perfectly when baked.
• Nutmeg, Kosher Salt, and Pepper: The warm spices and seasoning that give subtle depth without overpowering.
• Garlic Powder: Adds a gentle savory punch that wakes up the flavor profile.
• Fresh Sage: Minced to introduce a fragrant herbal touch that pairs beautifully with pumpkin.
• Rao’s Vodka Sauce: A silky tomato-based sauce that brings acidity and richness to complement the creamy filling.
• Heavy Cream: Mixed into the sauce for extra silkiness and indulgence.
• Shredded Mozzarella Cheese: The melty, golden topper that gives the dish a delightful finish.

How to Make Pumpkin Ricotta Stuffed Shells

Step 1: Cook the Shells

Start by bringing a large pot of salted water to a rolling boil. Cook the jumbo pasta shells according to package directions, ensuring they’re al dente so they can hold the filling without breaking. Once cooked, drain and transfer the shells to a large baking sheet, drizzling with a little olive oil to prevent sticking. Gently separate any shells that cling together and let them cool down before filling.

Step 2: Prepare the Pumpkin Ricotta Filling

In a mixing bowl, combine ricotta cheese, half of the pumpkin puree, freshly grated parmesan, egg, nutmeg, kosher salt, pepper, garlic powder, and minced fresh sage. Blend everything together until smooth and creamy. This filling is the star of our Pumpkin Ricotta Stuffed Shells, bringing warmth, richness, and a subtle hint of fall spices in every bite.

Step 3: Make the Sauce

In another bowl, whisk together the jarred vodka sauce, the remaining pumpkin puree, and heavy cream until fully combined and silky. This sauce will coat the shells and provide a delightful acidity and creaminess that balances perfectly with the filling.

Step 4: Assemble the Shells

In a large 9×13-inch baking dish, spread about three-quarters of your sauce mixture evenly across the bottom. Take each cooled shell and spoon roughly 2 tablespoons of the pumpkin-ricotta filling inside. Arrange the filled shells, open side up, on top of the sauce in the baking dish, creating a beautiful and appetizing layout.

Step 5: Bake the Shells

Cover the assembled dish tightly with foil and bake in the preheated oven at 350 degrees Fahrenheit for 30 minutes. This allows the flavors to meld and ensures the filling sets beautifully. After 30 minutes, 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 until the cheese melts and turns a gorgeous golden brown. For an extra touch, you can pop it under the broiler for a couple of minutes to caramelize the cheese even more if you like.

Step 6: Serve and Enjoy

Once out of the oven, let the Pumpkin Ricotta Stuffed Shells cool slightly before serving. This dish is best enjoyed warm, allowing all the flavors to shine in harmony.

How to Serve Pumpkin Ricotta Stuffed Shells

Garnishes

To elevate your Pumpkin Ricotta Stuffed Shells even further, sprinkle with freshly chopped parsley or a few sage leaves for vibrant color and herbal freshness. A drizzle of high-quality extra virgin olive oil or a light dusting of freshly grated parmesan adds a fabulous finishing touch that will impress any guest.

Side Dishes

These stuffed shells pair wonderfully with crisp green salads featuring tangy vinaigrettes to cut through the richness. Roasted autumn vegetables like Brussels sprouts, butternut squash, or caramelized carrots offer complementary flavors and textures. For something simpler, a warm loaf of crusty bread or garlic knots is seriously hard to beat alongside this comforting casserole.

Creative Ways to Present

For a dinner party, try serving the Pumpkin Ricotta Stuffed Shells in individual small ramekins or mini casserole dishes to create a personalized touch. You could also layer the shells in a glass baking dish and serve family style, letting the beautiful colors show through. Garnish with edible flowers or microgreens to impress guests with an elegant, seasonal presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of this irresistible Pumpkin Ricotta Stuffed Shells recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for easy and delicious next-day meals that require minimal effort.

Freezing

This dish freezes beautifully before baking. Assemble the filled shells in the baking dish, cover tightly with foil and plastic wrap, then freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and proceed with baking instructions as usual. Freezing never compromises the delightful flavors or textures.

Reheating

To reheat, cover the dish with foil and bake in a 350-degree oven until warmed through, about 20-25 minutes. If you want to revive that melty golden cheese top, remove the foil in the last 5 minutes. Alternatively, individual portions can be reheated in the microwave for a quick lunch or dinner.

FAQs

Can I use canned pumpkin or fresh pumpkin for the filling?

Using canned pumpkin puree is recommended for the smoothest texture and consistent flavor. Fresh pumpkin can be roasted and pureed, but it may be less smooth and sometimes watery, so adjust the moisture accordingly.

Is this recipe vegetarian?

Yes! The Pumpkin Ricotta Stuffed Shells recipe is vegetarian-friendly as it contains no meat or meat-based ingredients. Just double-check your jarred sauce to ensure it fits your dietary preferences.

What type of ricotta cheese should I use?

Whole milk ricotta offers the creamiest texture and richest flavor, but part-skim ricotta works too if you want a lighter option. Avoid watery ricotta for best results.

Can I make this recipe dairy-free?

You can try substituting the dairy ingredients with plant-based alternatives such as cashew ricotta and vegan cheese, but note the flavor and texture will differ from the traditional version.

How can I make the shells less heavy?

To lighten the dish, reduce the amount of cheese slightly and incorporate fresh herbs or leafy greens into the filling. Serving smaller portions with a crunchy salad also balances the richness nicely.

Final Thoughts

These Pumpkin Ricotta Stuffed Shells are a comforting embrace in pasta form, combining creamy textures and warm spices with a luscious sauce that makes every bite feel like a celebration of fall. Whether for a cozy family dinner or a festive gathering, this dish is sure to become a beloved favorite. I hope you give this recipe a try and discover how delightfully delicious and soul-warming Pumpkin Ricotta Stuffed Shells can be!

Print