Pumpkin Stuffed Shells are the kind of cozy dinner that makes a regular evening feel a little more special. Tender pasta shells are filled with creamy cheese and pumpkin, then baked until warm and bubbly, with a gentle blend of savory and slightly sweet flavors.
This recipe is comforting without being complicated, making it a great choice for a chilly night or an easy family dinner. I love how the pumpkin adds a cozy seasonal touch while the cheesy filling keeps every bite rich, creamy, and satisfying.
Table of Contents
Pumpkin Stuffed Shells Ingredients
- 20 jumbo pasta shells
- 1 cup pumpkin purée
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups marinara sauce
- 1 tablespoon olive oil
How to Make Pumpkin Stuffed Shells
Step 1: Cook the Pasta Shells
Cook the jumbo pasta shells in a large pot of salted boiling water until they are tender but still firm enough to hold the filling. Drain carefully and set aside to cool slightly.
Step 2: Prepare the Pumpkin Filling
In a large bowl, combine the pumpkin purée, ricotta cheese, Parmesan, egg, garlic, sage, Italian seasoning, salt, and black pepper. Stir until everything is creamy and evenly combined.
Step 3: Fill the Shells
Spread a layer of marinara sauce in the bottom of a baking dish. Spoon the pumpkin and cheese mixture into each cooked shell, then arrange the filled shells neatly in the dish.
Step 4: Top and Bake
Spoon the remaining marinara sauce around the shells and sprinkle mozzarella and Parmesan over the top. Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake for another 10–15 minutes, until the cheese is melted and bubbly.
Step 5: Serve Warm
Let the stuffed shells rest for a few minutes before serving. Finish with a little extra Parmesan or fresh sage, then serve warm while the filling is creamy and the cheese is perfectly melted.
Why You’ll Love This Recipe
- Cozy and Comforting – Warm pumpkin, creamy cheese, and tender pasta make this a wonderfully comforting meal.
- Perfect for Fall – Pumpkin and sage bring delicious seasonal flavors to a classic stuffed-shell dinner.
- Creamy Filling – Ricotta, Parmesan, and pumpkin create a smooth, rich filling that tastes delicious in every bite.
- Family-Friendly – The cheesy pasta shells are easy to enjoy and make a comforting dinner for the whole family.
Tips and Shortcuts
- Don’t Overcook the Shells – Cook them just until tender so they hold their shape and are easier to fill.
- Cool the Shells Slightly – Let the cooked shells cool for a few minutes before stuffing to make them easier to handle.
- Use Good-Quality Pumpkin – Choose plain pumpkin purée rather than pumpkin pie filling for the best savory flavor.
What to Serve with Pumpkin Stuffed Shells
Pumpkin stuffed shells make a cozy dinner, especially when the leaves start changing and the weather gets cooler. I like serving them with roasted Brussels sprouts and warm garlic bread to soak up the creamy sauce. My family enjoys this comforting meal with a glass of apple cider, making it perfect for a relaxed fall evening.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin ?
Yes. You can use homemade pumpkin purée as long as it is smooth and not too watery.
How do I keep the pasta shells from sticking together ?
Toss the drained shells gently with a little olive oil and keep them separated while preparing the filling.
Can I use cottage cheese instead of ricotta ?
Yes. Cottage cheese can work as a substitute, although the filling may have a slightly different texture.
What sauce goes best with Pumpkin Stuffed Shells ?
Marinara sauce works well because its bright tomato flavor balances the creamy pumpkin and cheese filling.
How to Store Leftovers
Refrigerator Storage
Let the Pumpkin Stuffed Shells cool before transferring them to an airtight container. Refrigerate for up to 3–4 days. Reheat individual portions in the microwave or warm them in the oven until heated through.
Freezer Storage
Place cooled stuffed shells in a freezer-safe container and cover tightly. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Pumpkin Stuffed Shells
Course: DinnerCuisine: Italian, AmericanDifficulty: Easy6
servings25
minutes40
minutes475
kcal1
hour5
minutesJumbo pasta shells filled with creamy pumpkin, ricotta, Parmesan, and herbs, covered with marinara sauce and melted mozzarella. This cozy baked pasta is a comforting family dinner with a lovely seasonal flavor.
Ingredients
20 jumbo pasta shells
1 cup pumpkin purée
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried sage
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 cups marinara sauce
1 tablespoon olive oil
Directions
- Cook the jumbo pasta shells in a large pot of salted boiling water until tender but still firm enough to hold their shape. Drain and let them cool slightly.
- In a large bowl, mix the pumpkin purée, ricotta, Parmesan, egg, garlic, sage, Italian seasoning, salt, and black pepper until smooth and well combined.
- Spread some marinara sauce over the bottom of a baking dish. Fill each cooked shell with the pumpkin and cheese mixture and arrange them in the dish.
- Spoon the remaining marinara sauce around the shells and sprinkle the mozzarella and remaining Parmesan over the top.
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and continue baking for 10–15 minutes, until the cheese is melted and bubbly.
- Let the shells rest for a few minutes before serving. Garnish with additional Parmesan or fresh sage if desired.
Notes
- Use plain pumpkin purée, not pumpkin pie filling.
- Jumbo shells are best because they are large enough to hold the filling.
- Let the cooked shells cool slightly before filling to make them easier to handle.
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