Name: Irresistible Creamy Pumpkin Ricotta Shells for Cozy Nights
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 12 pieces Jumbo Pasta Shells (Opt for large shells that hold up well during baking.); 15 oz Ricotta Cheese (Swap for cottage cheese for a lighter version.); 1 cup Pumpkin Puree (Avoid sweetened pumpkin pie filling.); 0.5 cup Grated Fresh Parmesan Cheese (Substitute with Pecorino Romano for a sharper kick.); 1 large Egg (Silken tofu works for a vegan substitute.); 0.25 teaspoon Nutmeg (Allspice can be used for a different flavor profile.); 1 teaspoon Kosher Salt; 0.5 teaspoon Black Pepper; 0.5 teaspoon Garlic Powder (Fresh garlic can be used for stronger flavor.); 1 tablespoon Minced Fresh Sage (Thyme can work as a suitable substitute.); 1 jar Jarred Vodka Sauce (Any marinara sauce can be used as a substitute.); 0.5 cup Heavy Cream (A vegan cream alternative can lighten things up.); 1 cup Shredded Mozzarella Cheese (Opt for vegan cheese to keep it plant-based.)

As autumn gently unfolds its vibrant colors, I find myself yearning for comforting yet exciting dishes that encapsulate the spirit of the season. That’s where these Creamy Pumpkin Ricotta Stuffed Shells come into play—an irresistible Italian vegetarian delight that will warm your soul. Featuring a delightful blend of velvety ricotta and subtly sweet pumpkin puree, the filling creates a comforting taste that’s sure to be a hit with both kids and adults alike. Not only are these stuffed shells easy to prepare, but they’ll also transport your taste buds straight to a cozy fall evening, making them the perfect addition to your dinner table. Have you ever thought about how a single dish could bring everyone together around a table, sharing laughter and deliciousness?

Why are these shells a fall favorite?

Comforting warmth: These Creamy Pumpkin Ricotta Stuffed Shells offer a heartwarming taste that perfectly captures the essence of autumn.

Easy to make: With straightforward instructions, you can whip up this delicious dish, even on a busy weeknight.

Crowd-pleasing: They’re loved by both kids and adults, making them ideal for family dinners or gatherings. Pair them with a fresh green salad for a complete meal!

Versatile options: Try swapping in spinach for a twist or using gluten-free shells to cater to diverse dietary preferences.

Get ready to indulge in a truly delightful Italian vegetarian dish that stands out from boring fast food alternatives!

Creamy Pumpkin Ricotta Ingredients

For the Pasta Shells
• Jumbo Pasta Shells – The perfect size for a generous filling; opt for large shells that hold up well during baking.

For the Filling
• Ricotta Cheese – This creamy base makes the filling rich and delightful; swap for cottage cheese for a lighter version.
• Pumpkin Puree – Adds both moisture and a delicious autumn flavor; use canned pumpkin but avoid sweetened pumpkin pie filling.
• Grated Fresh Parmesan Cheese – Enhances the umami flavor; substitute with Pecorino Romano for a sharper kick.
• Egg – Acts as a binder for the filling; silken tofu works if you’re looking for a vegan substitute.
• Nutmeg – Brings warmth and depth to the dish; allspice can be used for a different flavor profile.
• Kosher Salt & Pepper – Essential for flavor enhancement.
• Garlic Powder – Adds a subtle garlic kick; fresh garlic can be used for an even stronger flavor.
• Minced Fresh Sage – Perfectly complements the pumpkin; thyme can work as a suitable substitute if sage is hard to find.

For the Sauce
• Jarred Vodka Sauce – Serves as a delicious base; any marinara sauce can be used in its place for a similar effect.
• Heavy Cream – Contributes to a rich texture; half-and-half or a vegan cream alternative can lighten things up.

For the Topping
• Shredded Mozzarella Cheese – Melts beautifully on top for that golden finish; opt for vegan cheese to keep it plant-based.

Indulge in these Creamy Pumpkin Ricotta Stuffed Shells for a heartwarming fall dinner that promises to impress!

Step‑by‑Step Instructions for Creamy Pumpkin Ricotta Stuffed Shells

Step 1: Cook the Pasta Shells
Begin by bringing a large pot of salted water to a rolling boil. Carefully add the jumbo pasta shells and cook until al dente, about 10-12 minutes, ensuring they remain slightly firm to the bite. Once cooked, drain the shells in a colander and spread them out on a baking sheet to cool, preventing them from sticking together while you prepare the filling.

Step 2: Preheat the Oven
While the pasta shells cool, preheat your oven to 350°F (175°C). This step ensures the oven is hot enough for baking once you assemble your Creamy Pumpkin Ricotta Stuffed Shells. Make sure to position the oven rack in the center to allow even cooking for a perfectly baked dish.

Step 3: Prepare the Filling
In a large mixing bowl, combine the ricotta cheese, 1 cup of pumpkin puree, grated Parmesan cheese, egg, nutmeg, kosher salt, pepper, garlic powder, and minced fresh sage. Use a fork or whisk to blend the ingredients until smooth and creamy, creating a velvety filling that’s both satisfying and flavorful. Set aside this delightful mixture while you prepare the sauce.

Step 4: Mix the Sauce
In a separate mixing bowl, combine the remaining pumpkin puree with the jarred vodka sauce and heavy cream. Stir until the mixture is completely smooth and well-integrated; this creamy sauce will be the perfect base for your stuffed shells. Set aside to be spread in the baking dish after filling the pasta.

Step 5: Layer the Sauce
Spread approximately 3/4 of the prepared sauce mixture evenly across the bottom of a 9×13 inch baking dish. This layer will not only keep the shells moist during baking but also adds a rich flavor to the overall Creamy Pumpkin Ricotta experience. Make sure the sauce covers the base completely for optimal cooking.

Step 6: Fill the Pasta Shells
Now it’s time to fill the pasta shells! Using a tablespoon, scoop about 2 tablespoons of your creamy pumpkin-ricotta filling and gently stuff each shell. Place the filled shells seam-side up on top of the sauce in the baking dish, continuing until all the shells are filled and arranged nicely in a single layer over the sauce.

Step 7: Bake the Shells
Cover the baking dish with aluminum foil to prevent the tops from browning too quickly. Place the dish in the preheated oven and bake the Creamy Pumpkin Ricotta Stuffed Shells for 30 minutes. The filling should be heated through, and the flavors meld beautifully during this time.

Step 8: Add the Topping
Once the initial baking time is complete, carefully remove the foil and sprinkle the shredded mozzarella cheese evenly over the top of the shells. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly with a golden color.

Step 9: Broil for Crispiness
(Optional) If you desire a crispy finish, switch the oven to broil and broil for an additional 1-2 minutes, keeping a close eye to avoid burning. This step will enhance the cheese topping, giving it that sought-after crunchy texture.

Step 10: Serve and Enjoy
Remove the dish from the oven and let it cool for a few minutes before serving. This allows the flavors to settle while still keeping the shells warm and inviting. Serve your Creamy Pumpkin Ricotta Stuffed Shells hot, and observe how they become the highlight of your fall-inspired dinner!

How to Store and Freeze Creamy Pumpkin Ricotta Shells

Fridge: Store leftovers in an airtight container for up to 3 days. This will keep your Creamy Pumpkin Ricotta Shells fresh and ready to enjoy again.

Freezer: For longer storage, place the stuffed shells in a freezer-safe container for up to 3 months. Separate layers with parchment paper to prevent sticking.

Reheating: To reheat, thaw overnight in the refrigerator. Reheat in a 350°F (175°C) oven, covered with foil, for about 30 minutes until heated through and cheese is melted.

Make-Ahead Tip: You can prep the shells up to a day ahead, filling them and refrigerating. Just don’t add the sauce until you’re ready to bake!

What to Serve with Creamy Pumpkin Ricotta Stuffed Shells

Serve these delightful shells with complementary dishes that enhance their comforting charm and create a full meal experience.

Fresh Green Salad: A crisp arugula salad with peach slices adds brightness and balances the rich flavors of the shells. The sweetness of peaches elevates the dish beautifully.
Garlic Bread: Warm, buttery garlic bread offers a crunchy, satisfying side that’s perfect for dipping into the luscious pumpkin marinara sauce. It’s a crowd-pleaser that makes hearty meals even more enjoyable.
Roasted Brussels Sprouts: The earthy flavor of roasted Brussels sprouts pairs well with the savory notes of the stuffed shells, providing a delightful crispy texture that complements their creaminess.
Buttery Mashed Potatoes: Creamy mashed potatoes bring a comforting touch, and their smooth texture pairs beautifully with the robust richness of the pumpkin-ricotta filling.
Crispy Kale Chips: Crunchy kale chips introduce a light, healthy element to the table. Their savory crispiness offers a unique contrast to the creamy pasta.
Red Wine: A glass of medium-bodied red wine, like Chianti, enhances the Italian theme and brings out the warmth of the pumpkin and nutmeg in the dish.
Pumpkin Spice Cheesecake: Embrace the fall theme with a slice of pumpkin spice cheesecake for dessert. Its creamy richness mirrors the stuffed shells, creating a blissful finish to your meal.

These thoughtful pairings will not only celebrate the essence of your Creamy Pumpkin Ricotta Stuffed Shells but also create a cozy and inviting dining experience for everyone at your table.

Make Ahead Options

These Creamy Pumpkin Ricotta Stuffed Shells are perfect for meal prep enthusiasts! You can prepare and fill the shells up to 24 hours in advance, storing them in the refrigerator. Simply layer the sauce in your baking dish, fill the cooled pasta shells with about 2 tablespoons of the pumpkin-ricotta filling, and arrange them over the sauce without covering them to prevent sogginess. When you’re ready to serve, bake them directly from the fridge, adding an extra 5-10 minutes to the cooking time to ensure they heat through thoroughly. This way, you can enjoy a delicious, comforting dinner on busy weeknights with minimal effort—just as delightful as if made fresh!

Creamy Pumpkin Ricotta Variations

Feel free to get creative with these delicious Pumpkin Ricotta Stuffed Shells, enhancing the flavors to suit your taste!

Spinach Filling: Add sautéed spinach to the ricotta mixture for a vibrant color and extra nutrients. The combination of flavors brings a lovely earthiness to the dish.
Gluten-Free Option: Use gluten-free pasta shells for those with dietary restrictions. This swap ensures everyone can enjoy this comforting meal without worry.
Cottage Cheese: Replace ricotta with cottage cheese for a lighter filling. This option maintains the creamy texture while cutting down on calories and adding protein.
Zesty Pepper Jack: For a spicy twist, sprinkle some shredded pepper jack cheese over the top before baking. The added heat will give your shells an exciting kick!
Nut-Free Version: If you’re allergic to nuts, skip the nutmeg and enhance the flavor with a pinch of cinnamon instead. It adds warmth without the nuts!
Sundried Tomato Touch: Stir in chopped sundried tomatoes to the filling for a burst of acidity and a Mediterranean flair. They truly elevate the overall taste profile.
Vegan Alternative: For a fully plant-based dish, use silken tofu blended with nutritional yeast instead of ricotta, plus vegan cheese on top. Still creamy and packed with flavor!
Herb Variations: Try swapping fresh sage for basil or oregano in your filling. Each herb brings its unique character, altering the dish’s personality with ease.

These variations ensure your Creamy Pumpkin Ricotta Stuffed Shells can be a new delight each time. For a delightful side, consider pairing it with an arugula salad or indulging in a creamy Enchiladas Sour Cream, enhancing your dining experience!

Expert Tips for Creamy Pumpkin Ricotta Shells

• Cook Shells Al Dente: Ensure your pasta shells are al dente—cooking them slightly firm helps them hold their shape during baking.

• Make-Ahead Magic: Prepare and fill your shells a day in advance for easy dinner prep. Keep them un-sauced in the refrigerator to prevent sogginess.

• Adjust for Kids: If your little ones are sensitive to strong flavors, consider reducing the garlic or spice levels to make them more appealing.

• Even Sauce Layering: Spread sauce evenly in the baking dish to ensure all shells receive moisture and flavor during baking.

• Broil for Crunch: For a delightful crispy cheese topping, broil the shells for a minute or two at the end. Just keep a close eye to prevent burning!

Creamy Pumpkin Ricotta Stuffed Shells Recipe FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you’re feeling adventurous, you can cook and puree fresh pumpkin. To do this, cut a small pumpkin in half, scoop out the seeds, and roast it cut-side down at 400°F (200°C) for about 45 minutes or until soft. Afterward, scoop out the flesh and blend it smooth, yielding a fresh, flavorful alternative for your filling.

How should I store leftover stuffed shells?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just ensure they cool down before sealing to prevent sogginess. When you’re ready to enjoy again, reheat them in the oven covered with foil at 350°F (175°C) for about 20-30 minutes.

Can I freeze these stuffed shells?
Yes! To freeze, place the filled and unbaked shells in a freezer-safe container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. When ready to bake, thaw the shells in the refrigerator overnight and then bake as directed, adding extra time if baking from frozen.

What if I don’t have sage on hand?
No worries! If fresh sage isn’t available, you can easily substitute with dried sage (use about 1/3 the amount) or even fresh thyme. Both will add a lovely herbal note to complement the pumpkin.

Are there any dietary considerations I should be aware of?
If you’re cooking for someone with allergies, be cautious with dairy. This recipe contains ricotta, Parmesan, and mozzarella cheese—common allergens. For a dairy-free alternative, opt for vegan cheeses or make your own ricotta from cashews.

What can I serve alongside these stuffed shells?
I often pair these Creamy Pumpkin Ricotta Stuffed Shells with a fresh green salad, like arugula mixed with sliced pear and toasted nuts, to balance the richness of the dish. A light vinaigrette adds a delightful fresh touch!