Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells is the ultimate cozy comfort food perfect for autumn gatherings, weeknight dinners, or impressing guests with a dish that looks and tastes gourmet. Combining the velvety smoothness of ricotta cheese and the rich, earthy flavor of pumpkin puree, this recipe transforms classic stuffed pasta shells into a seasonal sensation. Baked over a creamy pumpkin-infused vodka sauce and topped with gooey mozzarella cheese, each bite is savory, creamy, and packed with flavor. Whether you are a seasoned cook or a beginner, you will find joy in creating this mouthwatering fall-inspired favorite.

Why You’ll Love This Pumpkin Ricotta Stuffed Shells Recipe

This dish brings together the best of fall flavors in a truly satisfying way. The creamy ricotta pairs beautifully with sweet pumpkin and fresh sage, while the warm spice of nutmeg adds a hint of depth. Topped with melty mozzarella and baked to perfection, this dish is hearty, family-friendly, and surprisingly simple to make. It is perfect for holidays or as a comforting vegetarian main any night of the week.

Ingredients

• 1 box Jumbo Pasta Shells (about 24 shells)
• 2 cups ricotta cheese
• 1 15 oz can pumpkin puree
• 1 cup grated fresh parmesan cheese
• 1 egg
• 1/4 teaspoon nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 tablespoon garlic powder
• 1 tablespoon minced fresh sage
• 1 jar Rao’s Vodka Sauce
• 1/4 cup heavy cream
• 1 cup shredded mozzarella cheese

Step-by-Step: How to Make Pumpkin Ricotta Stuffed Shells

1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Follow the package instructions and cook the shells just until al dente. Drain and transfer them to a baking sheet. Drizzle with olive oil and gently separate any that are sticking together. Let them cool.
2. Prepare the Filling: In a mixing bowl, combine the ricotta cheese, 1 cup of pumpkin puree, parmesan cheese, egg, nutmeg, salt, pepper, garlic powder, and fresh sage. Stir until the mixture is smooth and fully combined.
3. Make the Sauce: In a separate bowl, mix together the Rao’s Vodka Sauce, remaining pumpkin puree, and heavy cream. Stir until smooth.
4. Assemble the Dish: Spread about three-quarters of the sauce on the bottom of a 9×13 baking dish. Fill each shell with about 2 tablespoons of the ricotta-pumpkin mixture. Arrange the stuffed shells, open side up, on top of the sauce.
5. Bake: Cover the dish with foil and bake at 350 degrees Fahrenheit for 30 minutes. Remove the foil, sprinkle mozzarella over the top of the shells, and return to the oven for another 15 minutes until the cheese is melted and lightly golden. For an extra bubbly top, broil for 1 to 2 minutes.
6. Serve: Allow the dish to cool slightly before serving warm.

Helpful Tips

• Make sure the pasta shells are al dente so they hold their shape during stuffing and baking.
• Use fresh sage for a burst of flavor that complements the pumpkin perfectly.
• Don’t overfill the shells; 2 tablespoons is just right.
• For best results, grate your own parmesan cheese for better melt and flavor.

Substitutions And Variations

• Cheese Swap: Replace ricotta with cottage cheese or mascarpone for a different texture.
• Sauce Variation: Use marinara or a creamy Alfredo in place of vodka sauce if preferred.
• Add Protein: Mix in cooked crumbled sausage or pancetta for a heartier version.
• Make It Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.

Storage Instructions

Place any leftovers in a sealed, airtight container and refrigerate for up to 4 days. To reheat, microwave individual servings or warm the dish covered in a 350-degree oven for 15–20 minutes. This recipe also freezes well. You can freeze the assembled but unbaked shells for up to 2 months. When you’re ready to cook, let them defrost in the fridge overnight and then bake according to the recipe instructions.

Nutritional Information

• Serving Size: 1 stuffed shell (approx.)
• Calories: 345
• Total Fat: 20g
• Saturated Fat: 11g
• Cholesterol: 92mg
• Sodium: 872mg
• Carbohydrates: 21g
• Fiber: 3g
• Sugar: 4g
• Protein: 21g

Serving Suggestions

Serve these pumpkin ricotta stuffed shells with a crisp green salad, garlic bread, or roasted vegetables. They also pair well with a glass of white wine like Chardonnay or a light red like Pinot Noir. For a cozy fall meal, consider finishing with an apple crisp or pumpkin cheesecake.

Frequently Asked Questions About Pumpkin Ricotta Stuffed Shells

Can I make stuffed shells ahead of time? Yes, you can cook and stuff the shells a day in advance and store them in an airtight container in the fridge. Just be sure not to layer them on sauce until baking time to prevent sogginess.

Can I freeze stuffed shells? Absolutely. Prepare them in a baking dish and freeze before baking. When you plan to serve, allow them to thaw in the fridge overnight and bake as instructed.

Can I use fresh pumpkin instead of canned? Yes, roasted and pureed fresh pumpkin works well. Ensure it is blended smooth and has the same consistency as canned pumpkin.

Is this recipe vegetarian? Definitely. As long as your parmesan is labeled vegetarian, this dish contains no meat and is entirely vegetarian-friendly.

What if I don’t have vodka sauce? You can substitute with marinara or another tomato-based sauce. Add a splash of cream for richness.

Conclusion

Thank you so much for trying this cozy and flavorful Pumpkin Ricotta Stuffed Shells recipe. I absolutely love how simple yet delicious this dish is, and I hope it brings as much warmth and satisfaction to your table as it has to mine. The combination of creamy filling, savory sauce, and cheesy topping is truly irresistible. Whether you’re making it for a weeknight dinner or a special gathering, it is sure to be a hit. Happy cooking, and thank you for being a part of this food-loving community!

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