Pumpkin Stuffed Shells with Ricotta and Marinara Sauce

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.

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.

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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.

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.

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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.

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!

Soft Sourdough Pumpkin Cookies with Raisins

These Soft Sourdough Pumpkin Cookies with Raisins are the perfect taste of fall! Made with sourdough discard and real pumpkin purée, these cozy pumpkin cookies have a soft, tender, cake-like texture with sweet raisins in every bite. Warm fall spices bring out the rich pumpkin flavor, making them a delicious way to use up extra sourdough discard during pumpkin season. Enjoy these homemade sourdough pumpkin cookies with a cup of coffee or tea for a comforting autumn treat, an afternoon snack, or a sweet addition to your fall baking lineup.

There’s something special about baking with pumpkin in the fall. The warm spices, the comforting aroma that fills the kitchen, and the simple pleasure of enjoying a homemade treat make this time of year one of my favorite seasons to bake.

What I especially love about these cookies is their soft, cake-like texture. They're a little different from traditional chewy cookies, with a tender crumb that pairs beautifully with the sweetness of the raisins. The sourdough discard adds another layer of flavor while giving you a delicious way to use up extra starter.

The dough rests in the refrigerator for 12–24 hours before baking, making these cookies easy to prepare ahead. Finish them with a drizzle of vanilla icing or a light dusting of powdered sugar for a simple, sweet finishing touch.

Why You'll Love These Sourdough Pumpkin Cookies

• A great way to use sourdough discard: Put extra starter to good use in a seasonal baking recipe.

• Soft, cake-like texture: Pumpkin purée gives these cookies a tender texture that's more like a little pumpkin cake than a traditional chewy cookie.

• Classic fall flavors: Pumpkin pie spice and sweet raisins make every bite taste like autumn.

• Simple pantry ingredients: You probably have most of the ingredients you need already in your kitchen.

• Make-ahead dough: Refrigerating the dough for 12–24 hours allows the flavors to develop and makes it easy to prepare the dough ahead of baking.

Ingredients You'll Need

You only need a handful of everyday baking ingredients to make these soft sourdough pumpkin raisin cookies.

Sourdough discard: This recipe is a great way to use unfed sourdough starter. The discard adds a subtle tang and extra depth of flavor. A 100% hydration starter works well for this recipe.

Pumpkin purée: Use plain canned pumpkin purée or homemade pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices.

All-purpose flour: Provides the structure for these soft, cake-like cookies. Measure your flour carefully to avoid adding too much, which can make the cookies dry.

Butter: Softened salted butter adds richness and flavor. Let it soften at room temperature before mixing.

Granulated sugar: Adds sweetness and helps create a tender cookie.

Egg: A room-temperature egg blends more easily into the batter.

Pumpkin pie spice: This warm spice blend complements the pumpkin and gives the cookies their familiar fall flavor.

Baking powder: Helps the cookies rise and contributes to their soft, cake-like texture.

Raisins: Sweet raisins add little bursts of flavor throughout the cookies. If your raisins are particularly dry, you can soak them briefly in warm water and drain them thoroughly before adding them to the dough.

How to Make Soft Sourdough Pumpkin Cookies with Raisins

1. Mix the wet ingredients

In a bowl, combine the sourdough discard, room-temperature egg, and pumpkin purée. Mix until smooth and set aside.

2. Combine the dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and pumpkin pie spice until evenly combined.

3. Cream the butter and sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about one minute. This step helps incorporate air and creates a tender cookie.

4. Make the cookie dough

Add the pumpkin mixture to the butter and sugar, mixing until combined. Gradually add the dry ingredients and stir just until incorporated. Fold in the raisins, being careful not to overmix the dough.

The dough will be softer than a traditional drop-cookie dough because of the pumpkin purée.

5. Refrigerate the dough

Cover the bowl tightly and refrigerate for 12–24 hours. This resting period allows the sourdough to ferment slightly and gives the flavors time to develop.

Keep the dough refrigerated during this time.

6. Preheat the oven

When you're ready to bake, preheat the oven to 375°F. Line a baking sheet with parchment paper.

7. Scoop and bake

Scoop the chilled dough onto the prepared baking sheet, leaving space between each cookie. Bake for 11–13 minutes, or until the cookies are set and the edges are lightly golden.

These cookies are meant to be soft and cake-like, so avoid baking them until they become overly browned.

8. Cool the cookies

Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.

9. Add the finishing touch

Once the cookies have cooled, drizzle them with vanilla icing for a little extra sweetness. Prefer something simpler? A light dusting of powdered sugar is just as lovely.

Tips for the Best Sourdough Pumpkin Raisin Cookies

Use pumpkin purée, not pumpkin pie filling. Plain pumpkin purée gives you control over the sweetness and spice in the recipe.

Start with softened butter. Butter that's soft enough to cream easily will combine better with the sugar and help create a tender texture.

Measure the flour carefully. Too much flour can make the cookies dense or dry. Fluff the flour before measuring and level off the measuring cup, or weigh it if you prefer more precision.

Don't skip the chilling time. Refrigerating the dough for 12–24 hours allows the flavors to develop and helps the dough firm up before baking.

Watch the baking time. The cookies should be set with lightly golden edges. Their centers will remain soft, giving them that delicious cake-like texture.

How to Store Sourdough Pumpkin Cookies

Because these cookies contain pumpkin purée and have a soft, moist texture, allow them to cool completely before storing.

• Room temperature: Store in an airtight container for up to 2 days in a cool environment.

• Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days.

• Freezer: Freeze the completely cooled cookies in a freezer-safe container for up to 2 months. Thaw before serving.

If you add vanilla icing, allow it to set before stacking the cookies.

Frequently Asked Questions

Can I use sourdough discard straight from the refrigerator?

Yes. Cold sourdough discard works well in this recipe. The dough will be refrigerated again before baking, so there's no need to bring the discard to room temperature.

Do these sourdough pumpkin cookies taste sour?

No, the sourdough flavor is generally subtle. It adds depth to the cookies while the pumpkin, warm spices, and raisins remain the main flavors.

Why are these cookies cake-like instead of chewy?

The pumpkin purée adds moisture, creating a soft, tender texture that's closer to a small pumpkin cake than a traditional chewy cookie. That's part of what makes these cookies special!

Can I make the dough ahead of time?

Yes. The dough can be refrigerated for 12–24 hours as directed in the recipe. This gives you the flexibility to prepare it the day before you plan to bake.

Can I leave out the raisins?

Absolutely. You can omit the raisins if you prefer a plain pumpkin cookie. Keep in mind that the raisins add little pockets of sweetness that complement the pumpkin and spices.

A Cozy Addition to Your Fall Baking

These Soft Sourdough Pumpkin Cookies with Raisins bring together everything I love about autumn baking: warm spices, real pumpkin, a little sourdough tang, and a soft, tender bite.

They're a simple, satisfying way to use sourdough discard and enjoy pumpkin season without making an elaborate dessert. Serve them with your favorite warm drink, share a batch with friends, or keep a few on hand for an afternoon treat. Happy baking!

Braised Chuck Roast with Apples

There’s something magical about slow cooking in the fall. As the roast slowly braises, your kitchen fills with the rich, savory aromas of beef, herbs, wine, and sweet apples—a combination that feels made for crisp autumn days and cozy gatherings.

This Braised Chuck Roast with Apples is a comforting, hearty meal that brings together the best flavors of the season. A well-marbled chuck roast is deeply seared to build a flavorful crust, then slowly braised with red wine, tomatoes, beef stock, garlic, carrots, celery, and fresh thyme.

The unexpected addition of apples is what makes this roast special. As they cook alongside the beef, the apples become tender and infuse the braising liquid with their natural sweetness, creating a beautiful balance between savory, rich, and subtly sweet flavors.

It’s the kind of meal that feels equally at home on a Sunday dinner table, at a cozy fall gathering, or as part of a holiday celebration.

Why You’ll Love This Recipe

• Deep, rich flavor: Searing the chuck roast before braising creates a flavorful foundation for the entire dish.

• Perfect for fall: Apples, thyme, and red wine bring warm seasonal flavors to this classic comfort food.

• Fork-tender beef: Slow braising transforms chuck roast into tender, succulent meat.

• One-pot comfort: Everything cooks together in a Dutch oven, making cleanup simple.

• Make-ahead friendly: The flavors become even more developed after resting, making this a wonderful meal for entertaining.

The Secret to a Flavorful Chuck Roast

The key to a great braised chuck roast is taking the time to sear the meat well before adding the braising liquid. Pat the roast dry and season it generously with salt and freshly ground black pepper. Sear it on all sides until deeply browned.

Those browned bits left on the bottom of the Dutch oven are packed with flavor. When you add the red wine and scrape the bottom of the pan, they dissolve into the sauce and become part of the braising liquid.

After that, it’s simply a matter of letting time do the work.

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Choosing the Apples

Honeycrisp apples work beautifully in this recipe because they offer a balance of sweetness and tartness and hold their shape reasonably well during cooking.

For the best texture, add the apples during the final 1 to 1½ hours of cooking rather than at the beginning. This gives them enough time to become tender and absorb the flavors of the braising liquid without completely falling apart.

Tips for the Best Braised Chuck Roast

Don't skip the searing. A deeply browned roast creates much more flavor than simply placing the raw meat into the braising liquid.

Use a well-marbled chuck roast. The connective tissue and marbling break down during the long cooking process, resulting in exceptionally tender beef. My favorite: chuck roast.

Keep the lid on while braising. The covered Dutch oven helps maintain moisture and creates the gentle environment needed for tender meat.

Add the apples later. Adding them during the final portion of cooking helps preserve their texture and prevents them from completely dissolving into the sauce.

Let the roast rest before serving. A short resting period makes the roast easier to slice or shred and allows the juices to redistribute.

A Cozy Fall Dinner

This Braised Chuck Roast with Apples is more than just a roast—it’s the kind of meal that makes the house feel warm and welcoming.

The rich beef, savory vegetables, herb-infused tomato and wine sauce, and tender apples come together in every bite for a dish that is both comforting and a little unexpected.

Whether you're gathering around the table with family on a Sunday evening or serving guests during the holidays, this slow-braised roast is a beautiful way to celebrate the flavors of fall.

Braised Chuck Roast with Apples Recipe: