Description
There’s cozy, and then there’s this—tender pasta shells filled with creamy pumpkin-ricotta, bubbling under golden cheese, and crowned with crunchy toasted walnuts and sage. These Pumpkin Stuffed Shells are comfort food wrapped in fall magic—perfect for chilly evenings, meatless Mondays, or impressing dinner guests with minimal stress. Let’s bring the sweater weather straight to your table!
Ingredients
-
20 jumbo pasta shells
-
1¼ cups whole-milk ricotta
-
¾ cup pumpkin purée (not pie filling)
-
⅓ cup grated Parmesan
-
1 egg (or flax egg for vegan)
-
½ tsp each garlic powder & cinnamon
-
1 tbsp fresh chopped sage (+ 4–5 leaves for topping)
-
1 cup marinara or white sauce
-
½ cup shredded mozzarella (optional)
-
⅓ cup walnuts + 1 tsp olive oil (for crumble)
-
Salt & pepper to taste
Instructions
-
Cook Shells: Boil shells in salted water until al dente (9 mins). Rinse in cold water and lay on parchment to cool.
-
Make Filling: Mix ricotta, pumpkin, Parmesan, egg, spices, and chopped sage. Season to taste.
-
Stuff Shells: Fill each shell with pumpkin mixture. Nestle into a greased 9×13 dish with ½ cup sauce spread on bottom.
-
Top & Bake: Spoon remaining sauce over shells, add mozzarella if using. Cover with foil, bake at 375°F (190°C) for 20 mins, then uncover for 10 mins until golden.
-
Make Crumble: Toast walnuts and sage in olive oil over medium heat (3–4 mins). Sprinkle over shells before serving.
Notes
-
No jumbo shells? Use manicotti or roll in lasagna sheets.
-
Sweet potato purée or vegan ricotta are great swaps!
-
Let rest 5 mins before serving—helps everything settle deliciously.
- Prep Time: 20 mins
- Cook Time: 30 mins
Nutrition
- Calories: 340 cal Per Serving
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g