Description

This Pumpkin Ricotta Stuffed Shells recipe offers a delightful twist on classic stuffed pasta shells with a creamy pumpkin and ricotta filling, enhanced by Parmesan, fresh sage, and a touch of nutmeg. Baked in a luscious pumpkin vodka sauce and topped with melted mozzarella, it’s a perfect comforting autumn meal that balances savory and slightly sweet flavors.

Ingredients

Scale

Pasta

1 box Jumbo Pasta Shells (about 24 shells)

Filling

2 cups ricotta cheese
1 cup pumpkin puree (from 1 15 oz can, divided)
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

Sauce & Topping

1 Jar Rao’s Vodka Sauce
1/4 cup heavy cream
1 cup shredded mozzarella cheese
Olive oil (for drizzling)

Instructions

Cook the Shells: Bring a large pot of water to a boil and cook jumbo pasta shells according to the package instructions until al dente, which means they should be firm enough to hold when filled. Drain and transfer them to a large baking sheet.
Prepare the Shells: Drizzle the cooked shells with olive oil and gently separate any that are stuck together to prevent tearing. Allow them to cool before filling.
Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the stuffed shells.
Make the Filling: In a large bowl, combine 2 cups ricotta cheese, 1 cup of the pumpkin puree, grated Parmesan cheese, egg, nutmeg, kosher salt, black pepper, garlic powder, and minced fresh sage. Mix thoroughly until the filling is smooth and well combined.
Prepare the Sauce: In a separate bowl, mix the jarred Rao’s Vodka Sauce with the remaining 1 cup of pumpkin puree and 1/4 cup heavy cream until smooth to create a creamy pumpkin vodka sauce.
Assemble in Baking Dish: Spread three-quarters of the prepared sauce evenly in the bottom of a 9×13-inch baking dish.
Stuff the Shells: Using a spoon, fill each cooled pasta shell with about 2 tablespoons of the pumpkin-ricotta filling. Place each filled shell filled side up on top of the sauce in the baking dish.
Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to heat through and meld the flavors.
Add Cheese: Remove the foil and sprinkle shredded mozzarella cheese over each stuffed shell for a melty, golden topping.
Bake Uncovered: Return the dish to the oven uncovered and bake for an additional 15 minutes until the mozzarella is melted and lightly golden.
Optional Broil: For an extra golden and bubbly cheese topping, you can place the dish under the broiler for a few seconds, watching carefully to avoid burning.
Serve: Serve the pumpkin ricotta stuffed shells hot for a comforting and delicious meal.

Notes

The pumpkin puree adds a subtle sweetness and creamy texture that pairs beautifully with the savory cheese and herbs.
Be sure not to overcook the jumbo shells to keep them firm enough for stuffing.
Fresh sage is preferred for its vibrant flavor, but dried sage can be used in a pinch (use about 1 teaspoon if dried).
Rao’s Vodka Sauce offers a rich and authentic flavor, but any good-quality vodka or marinara sauce will work.
To save time, you can prepare the filling and sauce ahead and refrigerate before assembling.
Leftovers keep well stored in the fridge for up to 3 days and reheat nicely in the oven.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-American

Keywords: pumpkin stuffed shells, ricotta stuffed pasta, autumn pasta recipe, baked stuffed shells, pumpkin pasta, vegetarian stuffed shells