Skip to main content

Pumpkin Ricotta Stuffed Shells

A rich, creamy recipe that combines fall flavors with satisfying pasta.
Plate of pasta shells filled with pumpkin and cheese filling over red pasta sauce.
Prep time: 20 minutes
Cook time: 45 minutes
Makes: 12 Filled Shells
Nutrition Facts: View label

Ingredients

12 jumbo pasta shells (about 6 ounces)
1 ¼ cups nonfat ricotta cheese
¾ cup pumpkin 
½ teaspoon garlic powder or 2 cloves garlic, minced
2 Tablespoons basil
¼ teaspoon sage
½ teaspoon salt
½ teaspoon black pepper
½ cup grated parmesan cheese, divided
1 cup pasta sauce

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Preheat oven to 350 degrees F. 
  4. Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
  5. In a medium bowl, stir together ricotta, pumpkin, spices and all but 1 Tablespoon of the cheese. Reserve the 1 Tablespoon cheese for topping.
  6. Spread pasta sauce in the bottom of a baking dish that holds all the shells in a single layer. Fill each shell with about 3 Tablespoons of pumpkin mixture and place shells close together on top of the sauce.
  7. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Freeze unused pumpkin and add to soup, chili or pancake recipes.

Comments

These are so good and easy to double or triple the recipe for lots of left overs.

This is my fav Food Hero recipe so far! LOVE it as does everyone who tries it. Interestingly you can't really taste the pumpkin but the filling sure is tasty! And we double the recipe and end up with some extra shells and ricotta and tomato sauce and parm which works great for a separate small pan of cheese shells on the side.... Also if its in your garden using fresh herbs really ramps up the taste even more!

These were super yummy and look impressive despite the ease of preparation.  A perfect dish to make with leftover pumpkin puree.

You might also like...

Recipes A to Z (without photos)

Pumpkin Fruit Dip
Small bowl of pumpkin dip served with apple slices, banana and grapes.

Pumpkin Fruit Dip

This quick and simple dip is creamy, full of warm spices, and perfect for dipping your favorite fall fruits.
Prepare:
5 minutes
Makes:
3 Cups
Peanut Soy Bulgur Pilaf
Large platter of bulgur pilaf.

Peanut Soy Bulgur Pilaf

This hearty and satisfying whole-grain recipe combines savory soy, crunchy nuts and fresh green onion.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 Cups
Red Potato and Cabbage (Colcannon)
Medium bowl of creamy potato and cabbage mix.

Red Potato and Cabbage (Colcannon)

This traditional Irish dish is a satisfying combination of creamy mashed potatoes and flavorful cabbage.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
6 cups
Tuna Cabbage Salad
Tuna Cabbage Salad served on slices of toast.

Tuna Cabbage Salad

Light and healthy salad with shredded cabbage and a creamy dressing.
Prepare:
10 minutes
Makes:
2 cups
Barley, Bean and Corn Salad
Bowl of barley, bean and vegetable salad garnished with parsley.

Barley, Bean and Corn Salad

Fresh and healthy make-ahead side dish or salad with beans, grains and fresh veggies.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
6 Cups
White Chicken Chili
Small bowl of creamy chicken and bean soup served with crackers.

White Chicken Chili

Kid-approved dinner idea that is creamy, comforting and ready in 1 hour.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
8 cups