Creamy Pumpkin Ricotta Stuffed Shells
Creamy Pumpkin Ricotta Stuffed Shells are a cozy baked pasta dish filled with a rich mixture of pumpkin puree, creamy ricotta, and melted cheese. This Creamy Pumpkin Ricotta Stuffed Shells recipe combines tender jumbo pasta shells with a velvety pumpkin filling and creamy Alfredo sauce, making it a perfect fall comfort meal. Easy to prepare and full of warm seasonal flavors, it’s a delicious vegetarian pasta dish ideal for family dinners or holiday gatherings.
Ingredients
- 20 –24 jumbo pasta shells
- 1 cup pumpkin puree
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
- 2 cups Alfredo sauce or creamy white sauce
- 1 tablespoon olive oil for greasing the baking dish
- Optional garnish
- Fresh chopped parsley
- Fried sage leaves
- Extra grated parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- In a large bowl combine pumpkin puree, ricotta cheese, egg, minced garlic, salt, black pepper, and nutmeg.
- Add ½ cup mozzarella cheese and ¼ cup parmesan cheese to the mixture and stir until smooth and creamy.
- Fill each cooked pasta shell with about 1–2 tablespoons of the pumpkin ricotta mixture.
- Spread 1 cup of Alfredo sauce evenly across the bottom of the baking dish.
- Arrange the stuffed shells in the dish in a single layer.
- Pour the remaining Alfredo sauce over the shells.
- Sprinkle the remaining mozzarella and parmesan cheese on top.
- Bake uncovered for 25–30 minutes until the cheese is melted, bubbly, and lightly golden.
- Let the dish rest for 5 minutes before serving.
- Garnish with fresh parsley, fried sage, or extra parmesan if desired.
Notes
- Cook pasta shells only until al dente so they hold their shape when stuffed.
- If pumpkin puree seems watery, drain slightly before mixing.
- Avoid overfilling the shells to prevent breaking during baking.
- You can assemble the dish up to 24 hours ahead and refrigerate before baking.