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Pumpkin Ricotta Stuffed Shells


Recipe Notes

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


12 jumbo pasta shells (1/2 of 12 ounce package)
1 ¼ cups nonfat ricotta cheese
¾ cup pumpkin puree
½ cup Parmesan cheese, grated
½ teaspoon garlic powder or 2 cloves garlic
2 tablespoons dried basil
¼ teaspoon ground sage
½ teaspoon salt
½ teaspoon pepper
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.
Recipe Image
Prep time: 20 minutes
Cook time: 45 minutes
Makes: 12 Filled Shells
Nutrition Facts: View Label


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

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