Creamy Pumpkin Ricotta Stuffed Shells: 10-Min Joy

If fall had a flavor, it would taste just like these Creamy Pumpkin Ricotta Stuffed Shells. Rich, cheesy, and infused with warm autumn spices, this dish wraps you up like your favorite blanket after a long day. Whether you’re feeding your family or just treating yourself to something special, this recipe hits that sweet spot between comforting and surprisingly simple.

I first made these one chilly October evening when I had leftover pumpkin puree from a pie—and oh my, did my family swoon! Let’s just say it’s been on repeat ever since. So grab your apron (and maybe a glass of wine), because we’re about to turn your kitchen into a cozy Italian café with a pumpkin twist.

Why You’ll Love These Creamy Pumpkin Ricotta Stuffed Shells

  • It’s comfort food with a seasonal spin. Creamy ricotta meets earthy pumpkin and melty mozzarella—it’s pure magic.
  • Perfect for busy weeknights. Only 15 minutes of prep and about half an hour in the oven.
  • Kid-friendly and picky-eater approved. The mild pumpkin flavor blends seamlessly into the cheese, so even the skeptics will go back for seconds.
  • Beautifully bake-ahead friendly. Make it in the morning, pop it in the oven before dinner, and you’ve got an easy win.

Ingredients You’ll Need

Here’s everything you need to make these irresistible Creamy Pumpkin Ricotta Stuffed Shells:

  • 20 jumbo pasta shells
  • 1 cup pumpkin puree (canned or fresh)
  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
  • ½ teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 large egg
  • 2 cups marinara or tomato sauce
  • 2 tablespoons olive oil
  • Fresh parsley or sage leaves, for garnish (optional)

🕒 Total time: 50 minutes (15 minutes prep + 35 minutes bake)

How to Make Creamy Pumpkin Ricotta Stuffed Shells

1. Preheat the Oven

Start by heating your oven to 375°F (190°C) so it’s ready when your shells are stuffed and gorgeous.

2. Cook the Pasta Shells

Boil the shells in salted water until al dente—just tender but still firm enough to hold the filling. Drain, rinse with cold water, and set aside.

💡 Aneta’s Tip: Don’t overcook your shells! Slightly firm pasta is much easier to stuff (and won’t fall apart in your hands).

3. Mix Up the Filling

In a large bowl, combine pumpkin puree, ricotta, ½ cup mozzarella, Parmesan, garlic powder, sage, nutmeg, salt, pepper, and the egg. Stir until creamy and smooth—it should look like a cozy pumpkin dip you’d want to eat by the spoonful (no judgment if you do).

4. Prep the Baking Dish

Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. This little sauce bed keeps your shells from sticking and adds flavor in every bite.

5. Stuff the Shells

Spoon the pumpkin ricotta mixture into each shell and arrange them, open side up, in your baking dish. Don’t stress about perfection—once they’re smothered in sauce and cheese, they’ll look like they came straight from a restaurant.

6. Add Sauce & Cheese

Pour the remaining marinara sauce over the stuffed shells. Sprinkle the rest of your mozzarella on top.

7. Drizzle & Bake

Drizzle with olive oil, cover the dish with foil, and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and golden.

Pro Tip: If you love a bubbly, slightly crisp top, broil for 1–2 minutes at the end. Just keep a close eye—it goes from golden to “oops” fast!

8. Rest & Serve

Let the dish rest for about 5 minutes before serving. This helps everything set and makes it easier to plate those beautiful shells.

9. Garnish & Enjoy

Top with fresh parsley or sage for a little pop of color and flavor. Serve warm and get ready for compliments.

Cooking Tips from My Kitchen

  • Use fresh sage if you can. It adds a cozy, aromatic touch that pairs beautifully with pumpkin.
  • Can’t find jumbo shells? Try layering the filling between lasagna noodles for a similar effect.
  • Want it extra creamy? Stir in a couple tablespoons of cream cheese to the filling—chef’s kiss!
  • Make it ahead. Assemble the dish up to a day in advance, refrigerate, then bake just before dinner.

A Little Story from My Table

The first time I made Creamy Pumpkin Ricotta Stuffed Shells, it was one of those chilly evenings when the house smelled like cinnamon candles and the kids were doing homework at the table. I remember watching their faces as they took the first bite—silence, then big smiles. That’s when I knew this was a keeper.

Cooking isn’t just about the food; it’s about those little moments around the table that warm your heart. And trust me, this dish brings that kind of magic.

Close-up of Creamy Pumpkin Ricotta Stuffed Shells topped with ricotta cheese and sage leaves, baked in a creamy pumpkin sauce for a cozy fall meal.
Golden, cheesy, and full of flavor — these Creamy Pumpkin Ricotta Stuffed Shells bring all the cozy fall comfort you crave to your dinner table.

FAQs About Creamy Pumpkin Ricotta Stuffed Shells

Can I use cottage cheese instead of ricotta?

Yes! Blend it first for a smoother texture, and it’ll work beautifully.

Can I make this vegetarian?

It already is! Just check that your Parmesan is vegetarian-friendly.

How do I store leftovers?

Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.

Can I freeze it?

Absolutely! Freeze before baking for up to 2 months. When ready, thaw overnight in the fridge and bake as directed.

Bring the Magic to Your Table

These Creamy Pumpkin Ricotta Stuffed Shells are everything cozy dinners should be—creamy, comforting, and oh-so-satisfying. Whether it’s a busy weeknight or a laid-back weekend, this recipe makes it easy to serve something that tastes like love in a casserole dish.

So go ahead—set the table, light a candle, and dig into a plate of autumn-inspired comfort.

Tasty Fall Favorites You’ll Love Next!

If these Creamy Pumpkin Ricotta Stuffed Shells made your heart (and your kitchen) feel a little warmer, I’ve got a few more dishes you’ll absolutely adore! Keep the cozy autumn vibes going with these handpicked recipes that pair perfectly with your new favorite pasta bake:

  • Marry Me Pumpkin Chicken Pasta – Imagine everything you love about creamy pumpkin and ricotta but with juicy chicken and a luscious sauce that’ll make you want seconds (and thirds).
  • Pumpkin Sage and Mushroom Tart – A savory showstopper that blends earthy mushrooms, fresh sage, and flaky pastry—perfect as a starter or side to your stuffed shells.
  • Roasted Autumn Vegetable Pot Pies – These golden pot pies are loaded with roasted seasonal veggies and creamy filling, making them a comforting companion to any pumpkin-inspired meal.
  • Milk Bar Hilly’s Pumpkin Caramel Pie – Cap off your cozy dinner with this caramel-drizzled pumpkin pie that’s sweet, silky, and downright irresistible.

Each of these fall-inspired recipes celebrates the season’s best flavors—pumpkin, sage, caramel, and cozy comfort. Mix and match them for the ultimate autumn dinner spread that feels straight out of a restaurant, minus the stress!

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Close-up of Creamy Pumpkin Ricotta Stuffed Shells topped with ricotta cheese and sage leaves, baked in a creamy pumpkin sauce for a cozy fall meal.

Creamy Pumpkin Ricotta Stuffed Shells


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  • Author: Aneta
  • Total Time: 50 minutes
  • Yield: 46 servings 1x

Description

Creamy Pumpkin Ricotta Stuffed Shells are the ultimate cozy fall dinner — a rich blend of creamy ricotta, savory pumpkin puree, melted cheese, and warm autumn spices. This comforting baked pasta dish is easy enough for a weeknight yet elegant enough for entertaining.


Ingredients

Scale
  • 20 jumbo pasta shells

  • 1 cup pumpkin puree (canned or fresh)

  • 1 ½ cups ricotta cheese

  • 1 cup shredded mozzarella cheese, divided

  • ¼ cup grated Parmesan cheese

  • 1 teaspoon garlic powder

  • 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)

  • ½ teaspoon ground nutmeg

  • Salt and freshly ground black pepper, to taste

  • 1 large egg

  • 2 cups marinara or tomato sauce

  • 2 tablespoons olive oil

  • Fresh parsley or sage leaves, for garnish (optional)


Instructions

  1. Preheat Oven: Preheat oven to 375°F (190°C).

  2. Cook Pasta Shells: Boil shells in salted water until al dente. Drain and rinse with cold water.

  3. Prepare Filling: In a large bowl, combine pumpkin puree, ricotta, ½ cup mozzarella, Parmesan, garlic powder, sage, nutmeg, salt, pepper, and egg. Mix until creamy.

  4. Assemble: Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish. Stuff each pasta shell with the pumpkin ricotta mixture and place them in the dish, open side up.

  5. Top & Bake: Cover the shells with remaining sauce, sprinkle with remaining mozzarella, drizzle with olive oil, and cover with foil.

  6. Bake: Bake for 25 minutes covered, then uncover and bake an additional 10 minutes until cheese is bubbly and golden.

  7. Serve: Let cool for 5 minutes. Garnish with fresh parsley or sage before serving.

Notes

  • For extra creaminess, stir 2 tablespoons of cream cheese into the filling.
    You can make this dish ahead — refrigerate overnight and bake before serving.
    Substitute lasagna noodles if jumbo shells are unavailable.
    Pairs beautifully with a simple green salad and garlic bread

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner, Pasta, Comfort Food
  • Method: Baked
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 420 kcal
  • Sugar: 6 g
  • Sodium: 650 mg
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 4 g
  • Protein: 21 g
  • Cholesterol: 90 mg

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