Creamy Pumpkin Ricotta Stuffed Shells: 3 Easy Steps to Fall Bliss

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When the air turns crisp and cozy comfort is calling, Creamy Pumpkin Ricotta Stuffed Shells are the answer. Imagine tender pasta shells filled with creamy pumpkin and ricotta, smothered in marinara, topped with gooey mozzarella, and baked until bubbly and golden. It’s pure fall magic—simple enough for a weeknight, yet elegant enough to impress dinner guests.

I created this dish on one of those chaotic evenings when dinner needed to feel special but time wasn’t on my side. The result? A creamy, cheesy pasta bake that’s warm, comforting, and irresistibly delicious. Whether you’re serving family or just treating yourself, this recipe delivers all the cozy vibes without the fuss.

Why You’ll Love These Creamy Pumpkin Ricotta Stuffed Shells

Here’s why these stuffed shells will steal your heart (and a permanent spot in your meal rotation):

Creamy Pumpkin Goodness: The pumpkin puree and ricotta create a luscious filling that’s both light and rich.
Cheesy Comfort in Every Bite: With mozzarella and Parmesan melting together, this dish is all about that gooey, golden goodness.
Autumn Flavors at Their Best: Nutmeg and sage add warmth and depth, giving every bite that signature fall flavor.
Fast but Fancy: Ready in under an hour—perfect for busy nights when you want something restaurant-worthy without the effort.
Family-Friendly Magic: Even picky eaters love these cozy, cheesy shells (and no one has to know there’s pumpkin inside!).
Perfect for Prep: Make it ahead, freeze it, or assemble it the night before for effortless dinners.

Ingredients You’ll Need

20 jumbo pasta shells
1 cup pumpkin puree (canned or fresh)
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
½ teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
1 large egg
2 cups marinara or tomato sauce
2 tablespoons olive oil
Fresh parsley or sage leaves, for garnish (optional)

How to Make Creamy Pumpkin Ricotta Stuffed Shells

This recipe is your ticket to creamy, cheesy comfort in just a few easy steps. Here’s how to bring it all together:

1. Preheat the Oven

Preheat your oven to 375°F (190°C). A hot oven ensures the cheese gets perfectly melted and golden. While it heats up, gather your ingredients so everything’s ready to go.

2. Cook the Pasta Shells

In a large pot of salted boiling water, cook the shells until just al dente—soft but still firm. Drain and rinse them under cold water to stop the cooking. Set aside to dry slightly.

3. Make the Filling

In a large mixing bowl, combine the pumpkin puree, ricotta cheese, ½ cup mozzarella, Parmesan, garlic powder, sage, nutmeg, salt, pepper, and the egg. Stir until the mixture is creamy and smooth. Take a moment to smell it—those fall spices are heavenly.

4. Prepare the Baking Dish

Spread about 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish. This will keep your shells moist and flavorful as they bake.

5. Stuff the Shells

Spoon the pumpkin-ricotta mixture into each shell, about 1–2 tablespoons per shell. Arrange them open-side up in the baking dish like cozy little pasta cups.

6. Add Sauce and Cheese

Pour the remaining marinara over the stuffed shells, then sprinkle the rest of the mozzarella evenly on top. Don’t skimp here—the cheesier, the better!

7. Drizzle with Olive Oil

Add a light drizzle of olive oil over the top for a beautiful, golden finish and extra flavor.

8. Bake

Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake another 10 minutes, until the cheese is melted, bubbly, and golden brown around the edges. The smell will be irresistible.

9. Rest and Serve

Let the dish rest for about 5 minutes before serving. This helps the filling set and makes scooping much easier.

10. Garnish and Enjoy

Top your shells with a sprinkle of fresh parsley or sage for a pop of color and flavor. Serve warm and dig in—it’s creamy, cheesy perfection in every bite.

Mounia’s Cozy Cooking Tips

Don’t Overcook the Pasta: Slightly firm shells hold up better when baked.
Want Extra Creaminess? Stir a spoonful of cream cheese into the filling for a luxurious texture.
Add a Crunch: Sprinkle breadcrumbs on top before baking for a crispy, golden crust.
Make It Ahead: Assemble and refrigerate up to a day before baking, or freeze for up to two months.

The first time I made these Creamy Pumpkin Ricotta Stuffed Shells, it was one of those wild weeks where everything felt rushed. But as they baked, the smell of cheese, sage, and tomato filled the house—and suddenly, life slowed down. That’s the magic of comfort food—it reminds you to breathe, savor, and enjoy the moment.

Creamy Pumpkin Ricotta Stuffed Shells arranged in a white baking dish, filled with pumpkin ricotta filling, topped with sage leaves and crumbled cheese. — These Creamy Pumpkin Ricotta Stuffed Shells are baked to perfection—filled with velvety pumpkin ricotta, topped with cheese, and finished with fresh sage.

FAQs About Creamy Pumpkin Ricotta Stuffed Shells

Can I make these ahead of time?

Absolutely! Prep and refrigerate overnight, then bake the next day with a few extra minutes added to the cooking time.

Can I freeze this dish?

Yes! Assemble but don’t bake. Wrap tightly with foil and freeze for up to 2 months. Bake straight from frozen at 375°F for about 50–55 minutes.

Can I swap sauces?

Definitely. Alfredo or a creamy white sauce pairs beautifully with the pumpkin filling for an even richer version.

How do I store leftovers?

Keep leftovers covered in the fridge for up to 4 days. Reheat in the oven or microwave until warm and gooey again.

Bring Comfort Home

These Creamy Pumpkin Ricotta Stuffed Shells are more than just a recipe—they’re a celebration of fall flavors and easy comfort. With their creamy filling, cheesy top, and cozy aroma, they turn any dinner into something special. Whether you’re feeding family or indulging in a quiet evening at home, this dish will make you feel wrapped in warmth and satisfaction.

So grab your baking dish, a cozy sweater, and let’s make dinner feel like a hug t

More Cozy Recipes to Try Next

If these Creamy Pumpkin Ricotta Stuffed Shells made your heart (and kitchen) a little warmer, here are more dishes to keep that cozy momentum going:

Crockpot Creamy Pumpkin Chili – A velvety fall chili bursting with pumpkin flavor, creamy texture, and just the right amount of spice.
Caramelized Leek and Mushroom Gruyère Pasta – A restaurant-worthy pasta that’s earthy, cheesy, and deeply comforting for cool nights.
Slow Cooker Beef and Mushroom Stew – Slow-cooked tenderness in every bite, with rich flavors that make it perfect for Sunday suppers.
Soft Pumpkin Cookies with Cinnamon Frosting – Sweet, spiced, and irresistibly soft—these cookies are the perfect ending to a hearty meal.

Each of these recipes complements your stuffed shells beautifully and continues the theme of easy, soul-warming comfort food that defines fall cooking.