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Creamy Pumpkin and Ricotta Stuffed Shells

Jumbo pasta shells filled with a savory ricotta and herb mixture, baked in a rich, thick, and creamy pumpkin Parmesan sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Shells and Filling
  • 1 box jumbo pasta shells 12 oz
  • 15 oz whole milk ricotta cheese full-fat best for thick texture
  • 0.5 cup finely grated Parmesan cheese plus more for topping
  • 1 large egg
  • 0.25 cup chopped fresh sage or parsley
  • 0.5 tsp salt for filling
  • 0.25 tsp black pepper for filling
  • 1 pinch nutmeg
For the Creamy Pumpkin Sauce
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 15 oz can 100% pumpkin puree not pie filling
  • 1 cup heavy cream full-fat
  • 0.5 cup vegetable broth
  • 0.25 cup grated Parmesan cheese for sauce
  • 0.5 tsp salt for sauce
  • 0.25 tsp black pepper for sauce

Equipment

  • 9x13 inch casserole dish
  • Large pot (for shells)
  • Medium saucepan (for sauce)
  • Large mixing bowl

Method
 

  1. Cook jumbo shells al dente (1 minute less than directed). Drain, rinse with cold water, and lay out.
  2. Make filling: Combine ricotta, 1/2 cup Parmesan, egg, herbs, salt, pepper, and nutmeg. Mix until thick and gooey.
  3. Make sauce: Melt butter in a saucepan. Sauté garlic 30 seconds. Whisk in pumpkin puree until smooth.
  4. Whisk in heavy cream and broth. Simmer 5 minutes. Stir in 1/4 cup Parmesan, salt, and pepper until the sauce is thick, gooey, and viscous.
  5. Preheat oven to 375°F (190°C). Spread 1 cup of sauce in a 9x13 dish.
  6. Stuff each shell with 2 tablespoons of the thick ricotta filling. Arrange in the dish, seam-side up.
  7. Spoon remaining sauce over shells. Sprinkle with extra Parmesan and sage leaves.
  8. Bake for 20-25 minutes, or until bubbly and heated through. Let rest 5 minutes before serving.

Notes

Use whole milk ricotta for the best filling texture. Cook shells only until al dente. This dish can be assembled up to 24 hours ahead of time and refrigerated before baking.