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Makes: 12 filled shells
Prep time: 20 minutes
Cooking time: 45 minutes
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Pumpkin Ricotta Stuffed Shells
Photo of Pumpkin Ricotta Stuffed Shells
Prep time: 20 minutesCooking time: 45 minutesTotal time: 1 1⁄12 hours


jumbo pasta shells (1/2 of 12 ounce package)
1 1⁄4 cups
nonfat ricotta cheese
3⁄4 cup
pumpkin puree
1⁄2 cup
Parmesan cheese, grated
1⁄2 teaspoon
garlic powder or 2 cloves garlic
2 Tablespoons
dried basil
1⁄4 teaspoon
ground sage
1⁄2 teaspoon
1⁄2 teaspoon
1 cup
pasta sauce


  1. Cook pasta shells according to package directions. Drain, separate onto baking sheet and let cool.
  2. In a medium bowl, stir together ricotta, pumpkin, Parmesan, and spices. Reserve 1 Tablespoon Parmesan for topping.
  3. Preheat oven to 350 degrees. Choose a baking dish that holds all the shells in a single layer.
  4. Spread pasta sauce in the bottom of the baking dish. Fill each shell with about 3 Tablespoons of pumpkin mixture, and place shells close together on sauce in baking dish.
  5. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.
  6. Refrigerate leftovers within 2 hours.


  • Freeze unused pumpkin puree and add to soup, chili or pancake recipes.
Serving Size: 
2 Filled Shells
Nutritional Label: 
Photo of Nutrition Facts of Pumpkin Ricotta Stuffed Shells
Tab 4 Title: 
Kids Can!
Tab 4 Content: 

When kids help make healthy food, they are more likely to try it.

Show kids how to:

  • Stir ricotta mixture
  • Spoon ricotta into shells
  • Sprinkle cheese

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