Name: Creamy Pumpkin Ricotta Stuffed Shells for Cozy Fall Nights
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 12 pieces Jumbo Pasta Shells (Cooked al dente); 15 oz Ricotta Cheese (Preferably whole milk); 1 cup Pumpkin Puree (Canned is a convenient option); 1/2 cup Fresh Parmesan Cheese; 1 piece Egg (Beaten lightly); 1/4 tsp Nutmeg (Fresh preferred); 1 tsp Kosher Salt (Adjust to taste); 1/4 tsp Pepper (Adjust to taste); 1 tsp Garlic Powder; 24 oz Rao's Vodka Sauce; 1/2 cup Heavy Cream (Can swap with half-and-half); 1 cup Shredded Mozzarella Cheese (Fresh mozzarella can enhance flavor); 2 tbsp Fresh Sage (Use dried sage as a backup, 1 tsp)

As the leaves turn and the air fills with the warmth of spices, nothing says comfort more than a plate of Creamy Pumpkin Ricotta Stuffed Shells. The moment you lift that fork, you’ll discover a delightful blend of smooth pumpkin and fluffy ricotta nestled within tender pasta shells, all brought together by a luscious pumpkin marinara sauce. This is not just a meal; it’s a cozy embrace from your kitchen. Best of all, it’s a quick prep that will impress your friends and family, making it the perfect centerpiece for autumn gatherings. Are you ready to turn your dinner into a heartwarming celebration of fall flavors?

Why are these stuffed shells irresistible?

Comforting warmth: Each bite brings the essence of fall, combining the richness of pumpkin with creamy ricotta.
Effortless preparation: This dish is designed for busy evenings, allowing you to create a gourmet meal in no time.
Crowd-pleaser: Perfect for gatherings, these shells are sure to impress your guests, residing at the heart of your autumn table.
Versatile flavors: Feel free to swap ingredients; try adding sautéed spinach or even a hint of goat cheese for a tangy twist.
Make-ahead magic: Prep in advance and store for an easy bake-you’re ready to enjoy without the fuss! Check out our Creamy Chicken Poblano Soup for another cozy dish in your repertoire.

Creamy Pumpkin Ricotta Stuffed Shells Ingredients

For the Shells
• Jumbo Pasta Shells – Choose these to hold all the creamy filling, ensuring they are cooked al dente for the perfect texture.

For the Filling
• Ricotta Cheese – This creamy cheese adds the desired richness; opt for whole milk ricotta for an indulgent flavor.
• Pumpkin Puree – A key component that brings fall flavors; canned pumpkin is a great time-saver.
• Fresh Parmesan Cheese – Adds a savory note; Romano cheese can work well as a substitute if needed.
• Egg – Helps bind the filling together; remember to beat it lightly before mixing.
• Nutmeg – A pinch adds warmth to the filling; fresh nutmeg delivers the best flavor.
• Kosher Salt & Pepper – Essential for enhancing flavor; adjust according to your taste.
• Garlic Powder – Offers a mild savory aroma; fresh garlic can intensify the flavor if you prefer.

For the Sauce
• Rao’s Vodka Sauce – Choose this high-quality sauce for a delightful base; any good marinara sauce works too.
• Heavy Cream – Enriches the sauce, making it velvety; you can swap with half-and-half for a lighter feel.
• Shredded Mozzarella Cheese – It melts beautifully on top, adding that quintessential cheesy finish; fresh mozzarella can enhance the taste.

For Garnish
• Fresh Sage – Provides aromatic freshness; use dried sage as a backup, adjusting the quantity to one teaspoon.

These Creamy Pumpkin Ricotta Stuffed Shells are sure to become a beloved autumn tradition in your kitchen!

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 boil. Once boiling, gently add the jumbo pasta shells and cook them for about 10-12 minutes, or until al dente. Be sure to stir occasionally to prevent any sticking. Once done, drain the shells and toss them with a drizzle of olive oil to keep them from sticking together while you prepare the filling.

Step 2: Prepare the Oven
While the shells are cooking, preheat your oven to 350°F (175°C). This will ensure the oven is hot and ready when you place your Creamy Pumpkin Ricotta Stuffed Shells inside to bake, resulting in a perfectly golden and bubbling top.

Step 3: Make the Filling
In a large mixing bowl, combine the ricotta cheese, pumpkin puree, fresh Parmesan, beaten egg, nutmeg, salt, pepper, garlic powder, and sage. Mix well until the mixture is smooth and cohesive, ensuring all ingredients are evenly distributed. This creamy filling will be the heart of your stuffed shells.

Step 4: Combine the Sauce
In another bowl, take ¾ of your jar of Rao’s Vodka Sauce and blend it with the remaining pumpkin puree and heavy cream. Stir until thoroughly mixed, creating a rich sauce that will complement the stuffed shells beautifully. This blend of flavors will enhance the comforting taste of your fall-inspired dish.

Step 5: Assemble the Dish
Spread a thin layer of sauce at the bottom of a greased 9×13 baking dish. Carefully fill each cooked pasta shell with about 2 tablespoons of the creamy filling, and place them filling-side up in the dish. This layer of sauce on the bottom prevents the shells from sticking and adds flavor.

Step 6: Add the Remaining Sauce
Carefully pour the remaining pumpkin-infused sauce over the stuffed shells, ensuring they are well-covered. This will keep them moist while baking, allowing the flavors to meld beautifully. Once covered, wrap the baking dish with aluminum foil to trap the moisture, ensuring a creamy texture throughout.

Step 7: Bake the Shells
Place the covered baking dish in your preheated oven and bake for 30 minutes. The warmth of the oven will heat through the stuffed shells and allow the flavors to meld, making your Creamy Pumpkin Ricotta Stuffed Shells even more delightful.

Step 8: Add Cheese and Uncover
After 30 minutes, carefully remove the foil, and sprinkle shredded mozzarella cheese evenly over the top of the shells. Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and golden brown, creating a deliciously bubbly crust.

Step 9: Add a Golden Finish
For an optional finishing touch, turn on the broiler for a couple of minutes to brown the cheese further. Keep a close eye on it during this step, ensuring it turns a beautiful golden color without burning. This little addition will give your dish a lovely texture and visual appeal.

Step 10: Serve and Enjoy
Once out of the oven, let the Creamy Pumpkin Ricotta Stuffed Shells rest for a few minutes. Serve hot with a side salad for a perfectly balanced meal. Each bite is sure to wrap you in the cozy flavors of fall, making it a favorite for family gatherings or cozy evenings at home.

Creamy Pumpkin Ricotta Stuffed Shells Variations

Feel free to let your creativity shine as you explore these delightful variations, enhancing both flavor and heartiness in your dish.

Butternut Squash: Swap pumpkin puree for butternut squash puree for a sweeter, rich flavor that still captures autumn vibes.
Cheese Variations: Experiment with feta or goat cheese in the filling for a tangy kick that’s simply irresistible.
Vegetable Boost: Add sautéed spinach, kale, or roasted red peppers to the filling for a nutritional boost that adds a pop of color.
Spicy Kick: Stir in a pinch of red pepper flakes to the sauce for a flavorful heat that elevates the dish.
Noodle Swap: Use whole wheat or lentil-based pasta shells as a healthful twist, adding protein and fiber while maintaining that soft, comforting texture.
Creamy Alternatives: Substitute heavy cream with Greek yogurt for a tangy vibe that also lightens the dish without sacrificing creaminess.
Herb Infusion: Try different herbs like thyme or rosemary instead of sage for a fragrant and aromatic variation that brightens the flavor profile.
Savory Blend: Incorporate a mixture of mushrooms sautéed in garlic into the filling for an earthy twist that complements the dish beautifully.

Each of these variations allows the Creamy Pumpkin Ricotta Stuffed Shells to become a canvas for your culinary imagination, just like our comforting Creamy Chicken Noodle Soup or savory Mushroom Soup Savory, inviting you to make your cozy meal even more personal!

Make Ahead Options

These Creamy Pumpkin Ricotta Stuffed Shells are perfect for meal prep enthusiasts! You can fully assemble the dish, including filling the pasta shells, up to 24 hours in advance. Simply prepare the stuffed shells and cover them tightly with aluminum foil, refrigerating them until you’re ready to bake. To maintain their deliciousness, avoid pouring the sauce over the shells until just before baking to prevent sogginess. When it’s time to cook, preheat your oven and bake directly from the fridge, adding an extra 5-10 minutes to the cooking time. You’ll have a cozy, gourmet meal ready in no time!

How to Store and Freeze Creamy Pumpkin Ricotta Stuffed Shells

Fridge: Store leftover stuffed shells in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezer: If you have extra shells, freeze the unbaked dish by covering it tightly in foil for up to 3 months. Thaw overnight in the fridge before baking, adding 5-10 minutes to the cooking time.

Make-Ahead: Prepare the Creamy Pumpkin Ricotta Stuffed Shells a day in advance. Keep them covered in the fridge and bake directly from there for a convenient meal.

Reheating: When reheating, cover with foil to retain moisture, then uncover during the last few minutes to crisp up the cheese topping for a delicious finish.

Tips for the Best Creamy Pumpkin Ricotta Stuffed Shells

Choose Quality Shells: Using jumbo pasta shells ensures that you achieve the perfect balance of filling and pasta, giving a delightful bite every time.
Prevent Sogginess: To avoid a mushy texture, refrain from placing uncooked shells directly on the sauce before baking; use the sauce primarily for coverage.
Fill with Care: Take your time to fill each shell evenly and gently to avoid breakage, ensuring your Creamy Pumpkin Ricotta Stuffed Shells emerge intact and delicious.
Make Ahead: Pre-cook and fill the shells a day in advance; simply store them in the fridge and bake when ready for an easy, impressive meal.
Customize the Filling: Don’t hesitate to experiment! Add sautéed spinach or use different cheeses like goat or feta for a unique flavor twist that fits your family’s taste.

What to Serve with Creamy Pumpkin Ricotta Stuffed Shells

Elevate your cozy dinner with delightful sides that perfectly complement these rich and creamy stuffed shells.

Arugula Salad: A peppery arugula salad with a light vinaigrette beautifully balances the richness of the stuffed shells, refreshing your palate with every bite.
Garlic Bread Sticks: Crispy and buttery garlic bread sticks are perfect for dipping into the luscious pumpkin marinara sauce, enhancing the comforting experience of the meal.
Roasted Brussels Sprouts: These caramelized sprouts add a crunchy texture and slightly bitter note, providing a flavorful contrast that highlights the sweetness of the pumpkin filling.
Savory Butternut Squash Soup: A velvety squash soup rounds out the dinner, complementing the dish’s autumnal vibes and creating a warm and inviting meal.
Crisp White Wine: Pair with a glass of Chardonnay; its crispness cuts through the creaminess of the stuffed shells, making each sip a delightful addition to your plate.
Homemade Apple Crisp: Finish with a warm apple crisp topped with vanilla ice cream for a sweet and comforting dessert that echoes the fall flavors found in the main dish.

Creamy Pumpkin Ricotta Stuffed Shells Recipe FAQs

How do I select the best pumpkin puree?
Absolutely! When choosing pumpkin puree, look for a deep, vibrant orange color, which indicates ripeness and flavor. If using canned pumpkin, ensure it is 100% pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.

What is the best way to store leftover Creamy Pumpkin Ricotta Stuffed Shells?
Very easy! Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. To reheat, cover the dish with foil to prevent drying out and heat in the oven at 350°F (175°C) until warmed through.

Can I freeze the stuffed shells? If so, how?
Yes, you can freeze the unbaked Creamy Pumpkin Ricotta Stuffed Shells! Simply cover the baking dish tightly with aluminum foil and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then bake straight from there, adding an extra 5-10 minutes to the cooking time to ensure they are heated correctly.

What should I do if the filling is too runny?
If your filling seems too runny, no problem! One way to thicken it is by adding an extra 1/4 cup of ricotta cheese. Alternatively, mix in a few tablespoons of breadcrumbs to help absorb excess moisture without altering the flavor.

Is this recipe suitable for people with dietary restrictions, like gluten or dairy?
Yes, definitely! For gluten-free options, you can substitute the jumbo pasta shells with gluten-free pasta shells. For a dairy-free version, use vegan ricotta cheese and dairy-free heavy cream. These adjustments allow you to cater to various diets while still enjoying the delicious flavors of the dish.

How can I add extra flavor to the sauce or filling?
Feel free to get creative! You can add sautéed garlic or onions to the filling or incorporate spices such as cinnamon or allspice for a deeper flavor profile. For the sauce, a splash of white wine or some sautéed mushrooms can enhance its tastiness, making your Creamy Pumpkin Ricotta Stuffed Shells even more irresistible!