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)

Stovetop Popcorn
Bowls of popcorn served with seaweed and seasonings.

Stovetop Popcorn

Homemade popcorn in just a few minutes.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
8 cups
Plant Part Salad
Wooden bowl filled with a variety of raw vegetables.

Plant Part Salad

Kids learn the parts of a plant and how to make a tasty salad with this recipe.
Prepare:
15 to 20 minutes
Makes:
12 cups
Frozen Strawberry Yogurt
Footed dessert glasses with a creamy pink blend.

Frozen Strawberry Yogurt

A kid-approved, 3-ingredient treat that only takes a few minutes to make!
Prepare:
10 minutes
Makes:
3 ½ Cups
Pumpkin Pudding
Spiced Pumpkin Pudding in a small bowl.

Pumpkin Pudding

A creamy pudding that is full of warm fall spices and pumpkin flavor.
Prepare:
10 minutes
Makes:
4 cups
Atole
cup of atole

Atole

This version of a traditional Mexican drink made with corn flour is warm and satisfying.
Prepare:
5 minutes
Cook:
30 to 40 minutes
Makes:
2 servings
Kiwi Popsicles
Kiwi popsicles in a bowl sitting on a table with slices of kiwi surrounding.

Kiwi Popsicles

Everyone will love these beautiful and naturally sweet and citrus-flavored treats. Perfect use for fresh or frozen kiwi and refreshing any time of year.
Prepare:
10 minutes
Makes:
8 pops
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.