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 Farro
Bowls of cooked farro.

Stovetop Farro

A slightly nutty-tasting whole grain with a chewy texture. Make a batch ahead for quick grain bowls and stir-fries.
Prepare:
5 minutes
Cook:
35 to 45 minutes
Makes:
2 ½ cups
Pear and Cranberry Crisp
Baking dish of baked pear and cranberries with an oat topping.

Pear and Cranberry Crisp

Whole grain oats, warm brown sugar and sweet fruit make this a flavorful treat for breakfast or dessert.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
4 Cups
Jollof Rice
Big bowl of Jollof Rice shown served with plantains and beans.

Jollof Rice

This flavorful variation of a West African favorite includes brown rice, tomatoes, onions, peppers, broth and seasonings. Thanks to the OSU Extension African Heritage Work Group for this recipe.
Prepare:
10 minutes
Cook:
55 to 60 minutes
Makes:
8 to 9 cups
Roasted Green Beans
Plater of tender green beans.

Roasted Green Beans

A simple and easy recipe for making summer fresh green beans. The perfect side for any meal.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
3 cups
Cilantro Lime Tuna Wrap
Tortillas folded over a creamy vegetable filled tuna mixture with lime wedges on a plate.

Cilantro Lime Tuna Wrap

A light and flavorful meal using canned tuna, fresh veggies and a tangy mayo dressing.
Prepare:
15 minutes
Makes:
5 Wraps
Vegetarian Ceviche
Bowl of colorful diced vegetables with dressing.

Vegetarian Ceviche

This unique take on ceviche is full of fresh veggies.
Prepare:
30 minutes
Makes:
6 cups
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.