Creamy Pumpkin Ricotta Shells (Printable Version)

Savory pumpkin and ricotta fill jumbo shells, bubbled under mozzarella and sauce for a comforting, autumn-inspired meal.

# What You'll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 1 cup pumpkin puree, canned or fresh
03 - 1 1/2 cups ricotta cheese
04 - 1 large egg
05 - 1/2 cup shredded mozzarella cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
08 - Salt and freshly ground black pepper, to taste
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 cup grated parmesan cheese

→ Assembly

11 - 2 cups marinara or tomato sauce
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tablespoons olive oil
14 - Fresh parsley or sage leaves for garnish, optional

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package directions until al dente, about 9–11 minutes. Drain and rinse under cold water to halt further cooking.
02 - Arrange drained shells in a single layer on a clean kitchen towel to prevent sticking.
03 - Set oven to 375°F (190°C) to preheat.
04 - In a mixing bowl, stir together pumpkin puree, ricotta cheese, 1/2 cup shredded mozzarella, parmesan cheese, garlic powder, sage, nutmeg, egg, salt, and pepper until fully combined and creamy.
05 - Pour 1 cup marinara or tomato sauce over the bottom of a 9x13-inch baking dish.
06 - Using a spoon or piping bag, fill each pasta shell generously with pumpkin ricotta mixture. Arrange filled shells snugly in the prepared dish over the sauce.
07 - Spoon remaining marinara sauce evenly over the shells. Sprinkle with remaining 1/2 cup shredded mozzarella cheese.
08 - Lightly drizzle olive oil across the top for richness.
09 - Cover the baking dish with foil and bake for 25 minutes.
10 - Uncover dish and continue baking 10 minutes, until cheese is melted and golden.
11 - Let shells rest for 5 minutes. Garnish with fresh parsley or sage if desired. Serve warm.

# Helpful Suggestions:

01 - Use a spoon or piping bag to fill shells neatly and fully for best results.
02 - Stuffed shells may be prepared ahead, refrigerated up to 24 hours before baking; add a few extra minutes to baking time if chilled.
03 - Store leftovers refrigerated in an airtight container for up to 3 days.

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