Creamy Pumpkin Ricotta Shells

Creamy pumpkin ricotta stuffed shells fill your kitchen with the scent of autumn and deliver comfort in every bite. This recipe came from my craving for something cozy yet special during a brisk fall evening and it quickly became a requested favorite at every family gathering.

These shells were the first dish I made after we moved into our new house and I will never forget how their creamy filling brought us all to the table for a much needed family dinner.

Gather Your Ingredients

• Jumbo pasta shells: the perfect vehicles to hold the rich filling aim for shells with no cracks for easy stuffing
• Pumpkin puree: brings subtle sweetness and creamy texture look for pure pumpkin not pumpkin pie mix for best results
• Ricotta cheese: gives a smooth and mild base choose fresh whole milk ricotta for extra creaminess
• Mozzarella cheese: adds gooey melt and stretch freshly shredded has the best texture
• Garlic powder: for gentle savory depth make sure it is fresh for bold flavor
• Sage dried or fresh: offers earthy warmth classic with pumpkin feel free to use fresh for more aroma
• Salt and black pepper: to balance flavors use kosher salt and grind pepper yourself if possible
• Large egg: binds everything together use a room temperature egg so the filling mixes smoothly
• Marinara or tomato sauce: adds tangy moisture choose a sauce with clean ingredients for the brightest flavor
• Olive oil: lends richness and helps the cheese brown use extra virgin for fruity notes

How to Make It

Boil the Pasta Shells:

Cook the jumbo pasta shells in a big pot of salted water until barely al dente about ten minutes Keep a close eye because overcooked shells tend to tear or turn mushy

Cool and Dry the Pasta:

Immediately drain the shells then rinse under cold water to stop the cooking process Lay them on a clean kitchen towel in a single layer and allow them to dry This step keeps them from sticking so they are easy to fill

Make the Pumpkin Ricotta Filling:

In a large mixing bowl combine pumpkin puree ricotta cheese half a cup mozzarella cheese garlic powder sage salt pepper and the egg Mix well until the filling feels creamy and everything is evenly distributed

Prepare the Baking Dish:

Spread about one cup of marinara sauce over the bottom of a nine by thirteen inch baking dish This sauce layer keeps shells from drying out and infuses them with extra flavor as they bake

Stuff the Shells:

Spoon or pipe generous amounts of the pumpkin ricotta mixture into each pasta shell Arrange the filled shells snugly in the baking dish but a little room is fine

Add Sauce and Cheese:

Pour the rest of the marinara sauce evenly over the stuffed shells making sure to coat all of them Sprinkle the remaining mozzarella cheese over the top for golden bubbling coverage

Drizzle with Olive Oil:

Drizzle two tablespoons of olive oil across the top of the dish This adds a rich finish and helps the top cheese brown beautifully during baking

Bake the Shells:

Cover the dish with foil and bake at three seventy five degrees Fahrenheit for twenty five minutes Then remove the foil and bake about ten minutes more until the cheese is fully melted bubbling and golden brown

Rest and Serve:

Let the shells rest about five minutes so the filling sets This makes serving easier and helps flavors settle

Garnish and Enjoy:

Top with fresh chopped parsley or sage for brightness Serve warm and cozy and soak in all the fall vibes with each bite

Pumpkin is hands down my favorite part of this dish Its rich color and smooth sweetness remind me of afternoons spent baking pumpkin bread with my grandmother It brings both comfort and nostalgia to the table

Flavor Boosters

Swap cottage cheese or creamy goat cheese for the ricotta to create a slightly tangy filling Nutmeg works as a lovely substitute if you are out of sage For a richer flavor add a handful of grated Parmesan to the filling

Serving Suggestions

Serve alongside a crisp green salad or roasted brussels sprouts for a fresh contrast Garlic bread or focaccia is fantastic for soaking up every bit of sauce I sometimes tuck steamed spinach leaves into the shells for extra greens too

Creative Twists

Stuffed pasta shells are rooted in Italian American comfort cooking The addition of pumpkin tips its hat to both Italian zucca recipes and North American autumn traditions This dish is my answer to bridging old world coziness with new world harvest abundance

Let these stuffed shells fill your home with warmth and tradition Perfect for gathering friends and family on chilly nights

Frequently Asked Questions About This Dish

→ Can I substitute other cheeses for ricotta or mozzarella?

Yes, cottage cheese, goat cheese, or cheddar can be used. Each brings a unique flavor and texture to the shells.

→ How do I prevent the pasta shells from sticking together?

Rinse cooked shells with cold water and lay them on a kitchen towel to dry before stuffing for best results.

→ Can I assemble the shells ahead of time?

Absolutely! Prepare the shells up to a day in advance, cover, and refrigerate until ready to bake.

→ What's a good side dish pairing?

Pair with garlic bread, a fresh salad, or roasted vegetables to create a well-rounded meal.

→ How should I store and reheat leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of sauce.