Pumpkin Ricotta Stuffed Shells
Pumpkin ricotta stuffed shells bake a savory pumpkin-and-cheese filling inside jumbo pasta, with tomato sauce keeping the edges moist. This is a filled pasta casserole, not another version of the site's pourable pumpkin pasta sauce.
Ingredients for pumpkin ricotta stuffed shells
Choose plain canned pumpkin and ricotta without added flavors. Drain visible ricotta whey before mixing, since a loose filling can spill out of the shells. Undercooking pasta slightly leaves room for it to soften in the oven. Jumbo shells vary in size, so buy enough to allow for broken pieces rather than relying on every shell surviving the boil. The egg binds the filling and needs to cook through; do not taste the uncooked filling after adding it.
The complete measured ingredient list is in the printable recipe card below. Measure before starting, and keep ingredients that are reserved for finishing separate from those used during cooking.
How to make pumpkin ricotta stuffed shells
Step 1
Heat oven to 375°F (190°C). Cook shells in salted boiling water 2 minutes less than the package suggests. Drain and set on a lightly oiled plate so they do not stick together.
Step 2
Mix pumpkin, ricotta, egg, Parmesan, garlic powder, sage, salt and pepper. Spread 1 1/2 cups marinara in the baking dish. Fill each intact shell with about 2 tablespoons filling.
Step 3
Place filled shells open side up in a single layer. Spoon the remaining marinara around and lightly over them, then add mozzarella. Cover tightly with foil.
Step 4
Bake 25 minutes covered, then 10–15 minutes uncovered until the filling reaches 160°F (71°C), the sauce bubbles and the cheese melts. Rest 5 minutes before serving.
Practical tips and troubleshooting
Sauce under the shells is as important as sauce around them. Dry pasta edges exposed above the dish can harden, so cover during the first baking stage. Do not pack the filling so tightly that a shell splits. If the sauce is already highly salted, taste the cheese mixture before adding the egg and keep extra seasoning modest. Resting helps the filled shells hold together when transferred to plates.
Frequently asked questions
Can I assemble it ahead?
Yes. Cover and refrigerate for up to a day, then bake from cold, allowing extra time until the filling is hot and fully cooked.
Can I omit the egg?
It helps bind this version. An egg-free variation would have a looser filling and has not been validated as an exact substitute here.
Can I use pumpkin pie filling?
No. Its added sugar and spices do not belong in this savory cheese filling.
Serving and related recipes
Try pumpkin pasta sauce without cream, baked feta chickpeas, cucumber tomato salad with lemon dressing. These links lead to different preparation methods or complementary dishes, rather than a second version of this recipe.
Storage and reheating
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours of preparation or serving. Keep dairy toppings separate when the method calls for it. For cooked savory dishes, use refrigerated leftovers within 3–4 days and reheat to 165°F (74°C). These times are conservative storage guidance, not a shelf-life guarantee. Discard food with signs of spoilage; a normal smell does not prove that mishandled food is safe.
For poultry or ground-beef safety, consult the USDA safe temperature chart. A thermometer is more reliable than the color of meat or its juices.
Printable recipe
Pumpkin Ricotta Stuffed Shells
Equipment
- 1 Large pot, bowl and 9-by-13-inch baking dish
Ingredients
- 20 jumbo pasta shells about 6 oz / 170 g; cook a few extra for breakage
- 1 cup plain pumpkin puree 240 g; not pie filling
- 1 cup ricotta cheese 225 g; drain excess whey
- 1 large egg
- 1/3 cup finely grated Parmesan 30 g
- 1/2 tsp garlic powder
- 1/2 tsp dried sage
- 1/4 tsp fine salt
- 1/4 tsp black pepper
- 2 cups marinara sauce 480 ml
- 1/2 cup shredded mozzarella 55 g
Instructions
- Heat oven to 375°F (190°C). Cook shells in salted boiling water 2 minutes less than the package suggests. Drain and set on a lightly oiled plate so they do not stick together.
- Mix pumpkin, ricotta, egg, Parmesan, garlic powder, sage, salt and pepper. Spread 1 1/2 cups marinara in the baking dish. Fill each intact shell with about 2 tablespoons filling.
- Place filled shells open side up in a single layer. Spoon the remaining marinara around and lightly over them, then add mozzarella. Cover tightly with foil.
- Bake 25 minutes covered, then 10–15 minutes uncovered until the filling reaches 160°F (71°C), the sauce bubbles and the cheese melts. Rest 5 minutes before serving.
Notes
About the illustrations
The finished-dish image and preparation guide are original AI-generated illustrations of the intended dish and stages, not photographs documenting a kitchen test. Follow the written quantities, temperatures and doneness cues; ingredients, appliances and pan dimensions can change the result.
