Pumpkin season isn’t just for desserts—it shines beautifully in savory recipes too. These Stuffed Shells with Pumpkin Cream Sauce are a rich, comforting pasta dish perfect for fall gatherings or weeknight dinners. Jumbo pasta shells are filled with a creamy ricotta mixture, then baked in a luscious pumpkin cream sauce for a seasonal twist on a classic Italian recipe.
Stuffed Shells with Pumpkin Cream Sauce
Equipment
- large pot for boiling pasta shells
- skillet for making sauce
- Mixing bowl for cheese filling
- 9×13 baking dish for baking the shells
- foil for covering during baking
Ingredients
- 20 jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 0.5 tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup heavy cream (or half-and-half)
- 0.5 cup chicken or vegetable broth
- 0.5 tsp ground nutmeg
- 0.5 tsp dried sage (or fresh, finely chopped)
- 0.5 cup grated Parmesan cheese
- Salt and pepper to taste
- Extra mozzarella and Parmesan for topping
- Fresh parsley or sage leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta shells until al dente, about 9–10 minutes. Drain and set aside.
- In a bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, garlic powder, salt, and pepper. Mix until creamy.
- In a skillet, melt butter over medium heat. Add garlic and sauté 1–2 minutes. Stir in pumpkin purée, cream, broth, nutmeg, sage, Parmesan, salt, and pepper. Simmer 5 minutes until smooth and creamy.
- Preheat oven to 375°F (190°C). Spread 1 cup pumpkin cream sauce in the bottom of a baking dish. Stuff each shell with ricotta mixture and arrange in dish. Pour remaining sauce evenly over shells.
- Top with extra mozzarella and Parmesan. Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes until cheese is golden and bubbly.
- Let rest for 5 minutes, then sprinkle with parsley or fresh sage. Serve hot.
Notes
What are Stuffed Shells with Pumpkin Cream Sauce?
Stuffed shells are a traditional Italian-American pasta dish made by filling jumbo pasta shells with a ricotta-based mixture and baking them in sauce. In this fall version, the shells are topped with a velvety pumpkin cream sauce infused with garlic, Parmesan, and warm spices. The result is cozy, savory, and festive—an ideal autumn comfort meal.
Ingredients You’ll Need
This recipe makes 6 servings.
For the shells
- 20 jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon garlic powder
- Salt and black pepper to taste
For the pumpkin cream sauce
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup chicken or vegetable broth
- ½ teaspoon ground nutmeg
- ½ teaspoon dried sage (or fresh, finely chopped)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Extra mozzarella and Parmesan for topping
- Fresh parsley or sage leaves
Substitutions
- Cheese: use cottage cheese instead of ricotta for a lighter filling.
- Cream: coconut milk works for a dairy-free version.
- Pasta: gluten-free shells are available for substitutions.
- Add-ins: spinach, kale, or mushrooms can be added to the filling for extra veggies.
Step-by-Step Instructions
Step 1: Cook shells
Bring a large pot of salted water to a boil. Cook pasta shells until al dente, about 9–10 minutes. Drain and set aside.
Step 2: Make filling
In a bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, garlic powder, salt, and pepper. Mix until creamy.
Step 3: Make pumpkin cream sauce
In a skillet, melt butter over medium heat. Add garlic and sauté 1–2 minutes. Stir in pumpkin purée, cream, broth, nutmeg, sage, Parmesan, salt, and pepper. Simmer 5 minutes until smooth and creamy.
Step 4: Assemble
Preheat oven to 375°F (190°C). Spread 1 cup pumpkin cream sauce in the bottom of a baking dish. Stuff each shell with ricotta mixture and arrange in dish. Pour remaining sauce evenly over shells.
Step 5: Bake
Top with extra mozzarella and Parmesan. Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes until cheese is golden and bubbly.
Step 6: Garnish and serve
Let rest for 5 minutes, then sprinkle with parsley or fresh sage. Serve hot.
Tips for the Best Pumpkin Stuffed Shells
- Don’t overcook pasta—slightly firm shells hold filling better.
- Use freshly grated Parmesan for best melt and flavor.
- Taste and adjust pumpkin sauce with more nutmeg or sage as desired.
- Double the recipe and freeze one tray for later.
Variations
- Pumpkin spinach shells: Add sautéed spinach to the ricotta filling.
- Meaty version: Add ground Italian sausage or pancetta to sauce.
- Pumpkin Alfredo shells: Stir in cream cheese for extra richness.
- Mini shells: Make appetizer-sized baked shells for parties.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Assemble shells, cover tightly, and freeze (unbaked) up to 2 months. Bake from frozen, adding 15–20 minutes to bake time.
- Reheating: Warm in oven at 350°F for 15–20 minutes or in microwave until heated through.
Serving Ideas
Stuffed Shells with Pumpkin Cream Sauce pair well with:
- Garlic bread or focaccia
- Roasted Brussels sprouts or broccoli
- A fresh green salad with balsamic vinaigrette
- A glass of Chardonnay or Pinot Noir
Nutrition Breakdown
One serving (about 3–4 shells) has approximately 420–480 calories, 20 grams protein, 35 grams carbs, and 22 grams fat. Using half-and-half or cottage cheese lightens it while keeping it filling.
Conclusion
Stuffed Shells with Pumpkin Cream Sauce combine classic Italian comfort with cozy fall flavors. The creamy ricotta filling, tender pasta shells, and rich pumpkin sauce make this dish both festive and satisfying. Perfect for family dinners, holiday gatherings, or meal prep, it’s a recipe you’ll want on repeat every autumn.
FAQs
Can I use canned pumpkin pie filling?
No, it’s too sweet and spiced. Use pure pumpkin purée.
Can I make this dish vegetarian?
Yes, simply use vegetable broth instead of chicken broth.
Do I have to use jumbo shells?
Yes, they hold the filling best, but manicotti can be substituted.
Can I make this ahead?
Yes, assemble up to 1 day ahead and refrigerate. Bake just before serving.