Pumpkin Stuffed Shells

Close up of a pumpkin ricotta and sage stuffed shell.

4.97 from 63 votes

Indulge in these fall-inspired pumpkin stuffed shells with creamy ricotta, fresh sage, cinnamon and nutmeg. They're easier than you think and a comforting recipe to cozy up with this season.

Prep Time20

Cook Time40

Total Time1

Course: Main Dishes

Cuisine: American

Keyword: pumpkin stuffed shells, ricotta stuffed shells, stuffed shells

Servings: servings

Author: Gina Matsoukas

Ingredients

8 ounces jumbo pasta shells
15 ounces whole milk ricotta
1 cup pumpkin puree
1/2 cup grated parmesan or pecorino romano
2 cloves garlic minced
1 tablespoon minced sage
salt & pepper to taste
pinch cinnamon
pinch nutmeg
4 cups marinara sauce divided

Instructions

Preheat oven to 375°F.
Bring a large pot of salted water to a boil. Cook pasta shells until very al dente, about 2-3 minutes under the stated cooking time on the package.
While pasta cooks, add the ricotta, pumpkin, parmesan, garlic, sage, salt, pepper, cinnamon and nutmeg in a large bowl. Mix until well combined.
Spread 3 cups of the marinara sauce on the bottom of a large (9x13 or bigger) baking dish.
Once the pasta is cooled enough to handle, stuff each shell with the pumpkin ricotta mixture and lay on top of the sauce in the baking dish. Repeat with remaining shells.
Spoon the remaining cup of sauce on top of the shells and sprinkle with additional parmesan if desired.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake another 10 minutes. Enjoy warm from the oven.

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