Introduction

Pumpkin Ricotta Stuffed Shells are a comforting, seasonally inspired twist on a classic Italian favorite. Creamy ricotta blended with pumpkin and warm spices creates a rich filling nestled inside tender pasta shells. Topped with a luscious sauce and melted cheese, this dish is perfect for cozy dinners or special occasions.

The image shows a white oval baking dish filled with baked stuffed pasta shells arranged in two to three uneven layers. Each large shell is covered in melted, slightly browned cheese, with some bright orange tomato sauce dollops on top. Small green herb leaves, likely sage, are scattered over the shells, adding a fresh contrast. The dish sits on a white marbled surface, surrounded by a wooden spoon on a white cloth, a salt container on a wooden board with green herbs, and a glass of white wine. The lighting is soft and natural, highlighting the textures and warm colors. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Bring a large pot of water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain and transfer them to a large baking sheet. Drizzle with olive oil and carefully separate any shells that are stuck together. Allow them to cool.

Step 2: Preheat your oven to 350 degrees Fahrenheit.

Step 3: In a large bowl, combine the ricotta cheese, 1 cup of pumpkin puree, parmesan cheese, egg, nutmeg, kosher salt, pepper, garlic powder, and fresh sage. Mix until smooth and well combined.

Step 4: In a separate bowl, mix the jarred vodka sauce, the remaining pumpkin puree, and heavy cream until smooth.

Step 5: Spread three-quarters of the sauce mixture evenly in the bottom of a 9×13 inch baking dish.

Step 6: Using a spoon, fill each cooled shell with about 2 tablespoons of the pumpkin-ricotta mixture. Arrange the filled shells, filling side up, on top of the sauce in the baking dish.

Step 7: Cover the baking dish tightly with foil and bake for 30 minutes at 350 degrees.

Step 8: Remove the foil and sprinkle the mozzarella cheese evenly over the shells.

Step 9: Return the dish to the oven uncovered and bake for an additional 15 minutes, until the cheese is melted and bubbly.

Step 10: For extra golden cheese, you can briefly broil the dish for a few seconds, watching carefully to avoid burning.

Step 11: Serve the stuffed shells hot and enjoy!

Tips & Variations

Use fresh sage for the best flavor, or substitute with 1 teaspoon dried sage if unavailable.

If you prefer a spicier sauce, add a pinch of red pepper flakes to the vodka sauce mixture.

For a dairy-free option, use plant-based ricotta and cheese substitutes and omit the heavy cream or use coconut cream.

Leftover stuffed shells can be assembled and frozen before baking for a convenient make-ahead meal.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin, but canned pumpkin puree is more convenient and has a consistent texture ideal for the filling.

Do I need to pre-cook the pasta shells before stuffing?

Yes, cooking the shells until al dente helps them hold their shape when filled and baked. Avoid overcooking to prevent mushy shells.

Dinner

Pumpkin Ricotta Stuffed Shells with Sage and Vodka Sauce Recipe