Pumpkin Ricotta Stuffed Shells

If you’re looking for a warm and cozy dish that brings the flavors of fall to your table, then these Pumpkin Ricotta Stuffed Shells are just the thing! This recipe has become a cherished favorite in my home—each bite is like a hug on a plate. The creamy ricotta and rich pumpkin filling nestled inside jumbo pasta shells make it feel special enough for family gatherings, yet it’s easy enough for busy weeknights.

Imagine gathering around the table with loved ones, sharing stories while enjoying this delightful meal. Trust me; it’s a crowd-pleaser that will have everyone asking for seconds!

Why You’ll Love This Recipe

• Easy to Prepare: With straightforward steps, this recipe is perfect for both novice cooks and seasoned chefs alike.
• Family-Friendly Appeal: Kids love the cheesy goodness, and parents appreciate the hidden nutrition from pumpkin!
• Make-Ahead Convenience: You can prepare it in advance and bake it just before serving, making dinner stress-free.
• Delicious Flavor: The combination of ricotta, pumpkin, and spices creates a harmonious blend that’s comforting and satisfying.

Ingredients You’ll Need

These Pumpkin Ricotta Stuffed Shells come together with simple, wholesome ingredients that you might already have in your kitchen. Let’s take a look at what you need to create this delicious dish!

For the Stuffed Shells

• 1 box Jumbo Pasta Shells (about 24 shells)
• 2 cups ricotta cheese
• 1 15 oz can pumpkin puree
• 1 cup grated fresh parmesan cheese
• 1 egg
• 1/4 teaspoon nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 Tablespoon garlic powder
• 1 Tablespoon minced fresh sage

For the Sauce

• 1 Jar Rao’s white grape juice Sauce
• 1/4 cup heavy cream

For Topping

• 1 cup shredded mozzarella cheese

Variations

One of the best parts about this recipe is its flexibility. You can easily adjust it to suit your tastes or pantry staples. Here are some fun ideas to switch things up:

• Add Some Greens: Toss in some chopped spinach or kale into the filling for an extra nutritional boost.
• Change Up the Cheese: Try using goat cheese or feta instead of ricotta for a tangy twist.
• Spice It Up: Add some red pepper flakes or sautéed onions for an additional flavor kick.
• Swap the Sauce: Feel free to use any marinara sauce you love or even a homemade version for a personal touch.

How to Make Pumpkin Ricotta Stuffed Shells

Step 1: Cook the Pasta Shells

Bring a large pot of water to a boil and cook your jumbo pasta shells according to the package instructions. Aim for al dente—this will help them hold up when filled. It’s crucial not to overcook them since they will continue cooking in the oven.

Step 2: Cool and Prep

Once cooked, drain the shells and transfer them to a large baking sheet. Drizzle with olive oil and gently separate any that may have stuck together. Allow them to cool while you prepare your filling; cooling prevents burns when stuffing!

Step 3: Preheat Your Oven

Set your oven to preheat at 350 degrees Fahrenheit; this ensures it’s hot and ready when it’s time to bake those delicious stuffed shells.

Step 4: Make the Filling

In a mixing bowl, combine ricotta cheese, 1 cup of pumpkin puree, grated parmesan, egg, nutmeg, salt, pepper, garlic powder, and minced sage. Mix until everything is smooth and well combined. This filling is where all the magic happens!

Step 5: Prepare the Sauce

In another bowl, combine your jarred sauce with the remaining pumpkin puree and heavy cream. Stir until smooth. This mix adds richness and depth to your dish.

Step 6: Assemble Your Dish

Spread about three-quarters of your sauce mixture across a large baking dish (9×13 inches works perfectly). Then comes the fun part—stuff each cooled shell with about two tablespoons of that creamy filling before placing them filling side up on top of the sauce.

Step 7: Bake Covered

Cover your baking dish tightly with foil and place it in your preheated oven. Bake at 350 degrees for about 30 minutes; this step allows everything to meld together beautifully.

Step 8: Add Cheese & Finish Baking

After 30 minutes, remove the foil and sprinkle shredded mozzarella on top of each shell. Return it uncovered back into the oven for another 15 minutes until melted and golden brown.

Step 9: Optional Broil

If you’re feeling extra indulgent (who isn’t?), pop it under the broiler for just a few seconds—keep an eye on it so it doesn’t burn!

Step 10: Serve Hot

Remove from oven and let cool slightly before serving hot. Enjoy every mouthful of these comforting Pumpkin Ricotta Stuffed Shells!

Pro Tips for Making Pumpkin Ricotta Stuffed Shells

Making these stuffed shells is a delightful experience, and a few tips can help ensure your dish turns out perfectly every time!

• Cook shells al dente: This prevents the pasta from becoming overly soft and falling apart when you fill them. Firm shells will hold their shape during baking.
• Use fresh herbs: Fresh sage adds a vibrant flavor to your filling. If you have access to fresh herbs, use them for the best taste—dried herbs can sometimes be less fragrant.
• Prepare sauce ahead of time: Mixing your pumpkin marinara sauce in advance allows the flavors to meld beautifully. You can even make it the day before and keep it in the fridge for convenience.
• Customize your cheese blend: Feel free to experiment with different cheeses like fontina or gouda mixed into the filling or sprinkled on top for added depth of flavor.
• Let them rest before serving: Allowing your stuffed shells to sit for about 5-10 minutes after baking helps them set up a bit, making them easier to serve without losing their delicious filling.

How to Serve Pumpkin Ricotta Stuffed Shells

These Pumpkin Ricotta Stuffed Shells are not only tasty but also visually appealing! With a few thoughtful touches, you can elevate this comforting dish into something truly special.

Garnishes

• Chopped fresh parsley: A sprinkle of vibrant green parsley adds color and freshness to your dish.
• Grated parmesan: A light dusting of freshly grated parmesan on top right before serving enriches the cheesy flavor.
• Crushed red pepper flakes: For those who enjoy a bit of heat, adding crushed red pepper flakes provides a nice contrast to the creamy filling.

Side Dishes

• Garlic Bread: A classic pairing, warm garlic bread complements the rich flavors of the stuffed shells while providing some crunch and texture.
• Mixed Green Salad: A simple salad with vinaigrette offers a refreshing contrast. Consider including arugula, cherry tomatoes, and sliced cucumbers for added color and nutrients.
• Roasted Vegetables: Seasonal roasted veggies like Brussels sprouts or butternut squash bring additional warmth and earthy flavors that align beautifully with pumpkin.
• Steamed Broccoli: Lightly steamed broccoli adds a nutritious element to your meal. Its bright green color enhances the plate’s visual appeal while balancing out the richness of the stuffed shells.

With these tips and serving suggestions in mind, you’ll be well on your way to impressing family and friends with your delicious Pumpkin Ricotta Stuffed Shells! Enjoy every bite!

Make Ahead and Storage

These Pumpkin Ricotta Stuffed Shells are perfect for meal prep! You can easily make them ahead of time and enjoy a delicious dinner throughout the week.

Storing Leftovers

• Allow the stuffed shells to cool completely before storing.
• Place leftovers in an airtight container in the refrigerator.
• They will stay fresh for up to 3 days.

Freezing

• Prepare the stuffed shells as directed but do not bake them.
• Cover tightly with plastic wrap and then aluminum foil to prevent freezer burn.
• Store in the freezer for up to 3 months.
• When ready to eat, thaw in the refrigerator overnight before baking.

Reheating

• Preheat your oven to 350 degrees.
• Place the shells in a baking dish and cover with foil.
• Bake for 25-30 minutes, or until heated through. Remove foil and add mozzarella cheese during the last 10 minutes for a melty topping!

FAQs

Here are some common questions about making Pumpkin Ricotta Stuffed Shells:

Can I make Pumpkin Ricotta Stuffed Shells ahead of time?

Yes! You can prepare them up to the baking step, store them in the fridge or freezer, and bake when you’re ready.

What can I substitute for ricotta cheese in Pumpkin Ricotta Stuffed Shells?

You can use cottage cheese or a plant-based ricotta alternative if you prefer a dairy-free option.

How long do Pumpkin Ricotta Stuffed Shells take to cook?

The total cooking time is about 1 hour after preparing the ingredients. This includes baking time.

Are Pumpkin Ricotta Stuffed Shells suitable for vegetarian diets?

Absolutely! They are meat-free and packed with flavors that everyone can enjoy.

Final Thoughts

I hope this recipe brings warmth and comfort to your dinner table! The blend of creamy ricotta, pumpkin, and spices creates a dish that’s not just delicious but also nourishing. Whether it’s for a cozy family dinner or meal prep for busy weekdays, these Pumpkin Ricotta Stuffed Shells are sure to please. Enjoy making them and savor every bite!