Pumpkin Stuffed Shells with Ricotta and Marinara Sauce

Name: Pumpkin Stuffed Shells with Ricotta and Marinara Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 8 oz jumbo pasta shells, about 16-18 pasta shells; 15 oz whole milk ricotta cheese; 1 cup pumpkin purée; 1/2 cup grated parmesan cheese, for the filling; 1 Tbsp sage, fresh, finely chopped; 1 tsp salt, to taste; 1 tsp white pepper; 1/2 tsp garlic powder; 1 pinch pumpkin pie spice; 1/3 cup shredded parmesan cheese, to be used for topping; 4 cups marinara sauce, divided

Debbie

3 days ago

4 min read

Updated: 8 minutes ago

There’s something about a baked pasta dish that just feels right when the weather turns cooler. These Pumpkin Stuffed Shells with Marinara Sauce are a fun twist on a classic comfort food, with a creamy pumpkin and ricotta filling, Parmesan cheese, and fresh sage tucked inside jumbo pasta shells. Everything is covered in marinara sauce and baked until hot, bubbly, and delicious.

The pumpkin adds a subtle sweetness and creamy texture, while the savory cheese, sage, and tomato sauce keep every bite balanced. It's a delicious way to bring fall flavors to a familiar pasta dish without making it taste like dessert.

Even better, these stuffed shells are easy to prepare ahead of time, making them a great option for a busy weeknight or a relaxed fall gathering. Use your favorite homemade marinara or a good-quality jarred sauce to keep things simple.

Baked pumpkin stuffed pasta shells in a floral casserole dish, topped with marinara sauce and melted cheese, beside a striped pumpkin and basil leaves.

Spoon lifts cheesy baked creamy pumpkin stuffed in red sauce, with blurred pumpkins in the background for a cozy autumn feel.

Why You'll Love These Pumpkin Stuffed Shells

A fall twist on a classic: Pumpkin, Parmesan, and fresh sage give traditional stuffed shells a cozy seasonal makeover.
Comfort food at its best: Creamy cheese filling, tender pasta, and marinara sauce make this a satisfying meal for a chilly evening.
Perfect for entertaining: This dish fits right in at a fall dinner party, Sunday supper, or holiday gathering.
Easy to make ahead: Assemble the shells in advance and refrigerate until you're ready to bake.
Freezer-friendly: Make a batch ahead of time and freeze it for a convenient dinner when you need one.

Ingredients You'll Need

You don't need anything complicated to make this recipe, and you may already have most of the ingredients in your kitchen.

Jumbo pasta shells are perfect for holding plenty of filling. Cook them just until al dente so they hold their shape when stuffed and baked.

Ricotta cheese creates the creamy base for the filling. I like whole milk ricotta for its rich texture and flavor.

Pumpkin purée adds a subtle sweetness and smooth texture. Be sure to use plain pumpkin purée, not pumpkin pie filling.

Parmesan cheese brings a salty, savory flavor to the pumpkin and ricotta mixture. You'll use some in the filling and a little more on top.

Fresh sage is one of my favorite herbs to pair with pumpkin. Its earthy flavor gives these shells that unmistakable fall feel.

Marinara sauce ties everything together. Use your favorite homemade marinara or grab a good-quality jarred sauce to keep things simple.

Salt, white pepper, and a pinch of pumpkin pie spice round out the filling without overpowering the other ingredients.

Baked pumpkin stuffed pasta shells in a floral dish, topped with marinara sauce and melted cheese, with a spoon and olive oil bottles in back.

How to Make Pumpkin Stuffed Shells

Start by mixing the ricotta, pumpkin purée, Parmesan, fresh sage, and seasonings in a bowl until everything is smooth and well combined.

Meanwhile, cook the jumbo pasta shells in salted water until just al dente. Drain them and let them cool enough to handle. It's important not to overcook the shells because they'll spend more time in the oven.

Once the shells are ready, spoon the pumpkin-ricotta mixture into each one.

Spread half of the marinara sauce in the bottom of a 9 × 13-inch baking dish, then arrange the stuffed shells in a single layer. Spoon the remaining sauce over the top and finish with shredded Parmesan cheese.

Cover the dish with foil and bake at 375°F for 30 minutes. Remove the foil and bake for another 10 minutes, until the sauce is bubbling and the cheese is melted.

Let the shells rest for about five minutes before serving. Add a little extra Parmesan or fresh sage if you'd like, and bring the dish straight to the table.

Make-Ahead and Freezing Tips

One of the best things about this recipe is that you don't have to prepare everything at the last minute. That makes it especially handy during the busy fall and holiday season.

To make ahead: Prepare and assemble the stuffed shells in the baking dish, cover tightly, and refrigerate until you're ready to bake. For the best results, bake within 24 hours. Since the dish will be cold going into the oven, you may need to add a little extra baking time. Make sure the center is heated through before serving.

To freeze before baking: Assemble the shells in a freezer-safe baking dish, cover tightly, and freeze. For the best texture, thaw overnight in the refrigerator before baking as directed, allowing additional time as needed. If your dish is glass, follow the manufacturer's instructions for moving it from the refrigerator to the oven.

To freeze leftovers: Let the baked shells cool, then transfer them to an airtight, freezer-safe container. Freeze for up to three months for best quality. Thaw in the refrigerator and reheat, covered, in a 350°F oven until heated through. Add a splash of marinara sauce if the pasta looks a little dry.

Quick Homemade Marinara Sauce

If you have a little extra time, homemade marinara is a delicious addition to these pumpkin stuffed shells. My quick version starts with San Marzano tomatoes, garlic, olive oil, tomato paste, and Italian herbs. It simmers on the stovetop until the flavors come together into a rich, savory sauce that pairs beautifully with the creamy pumpkin and ricotta filling.

Of course, there's no need to make sauce from scratch if you're short on time. Your favorite jarred marinara works just as well and makes this recipe even easier to pull together, especially during the busy fall and holiday season.

What to Serve with Pumpkin Stuffed Shells

These shells are hearty enough to be the star of the meal, but a few simple sides make dinner feel complete. Serve them with a crisp green salad, roasted Brussels sprouts, or garlic bread to soak up that extra marinara sauce.

For a holiday meal, pair them with roasted seasonal vegetables and a fresh salad. They're also a great meatless option to serve alongside other family favorites.

Baked pumpkin stuffed pasta shells in a floral casserole dish, topped with marinara sauce melted cheese, beside a striped pumpkin.

A Cozy Pasta Dish for Fall and Beyond

I love recipes that take something familiar and give it a little seasonal twist, and these Pumpkin Stuffed Shells do just that. They're comforting without being complicated, easy enough for a weeknight, and special enough to serve when family and friends gather around the table.

Whether you use homemade marinara or your favorite store-bought sauce, this is one of those dishes you can prepare ahead, pop in the oven, and enjoy without spending the whole evening in the kitchen.

Give these pumpkin stuffed shells a try this fall. You might just find a new favorite to bring back for the holidays!