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Creamy Pumpkin Ricotta Stuffed Shells

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These Creamy Pumpkin Ricotta Stuffed Shells are the ultimate fall comfort food! Jumbo pasta shells are filled with a rich, creamy blend of pumpkin, ricotta, and Parmesan, then baked in a luscious garlic-infused white sauce. This cozy, vegetarian dish is perfect for weeknights, holidays, or when you’re craving something creamy and delicious.

Ingredients

Scale

For the Stuffed Shells:

  • 20 jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup canned pumpkin puree
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp garlic powder
  • ½ tsp dried sage (or 1 tsp fresh sage, chopped)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp nutmeg (optional, for warmth)

For the Creamy Garlic Sauce:

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 ½ cups milk (whole or 2%)
  • ½ cup heavy cream
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup shredded mozzarella cheese (for topping)
  • ¼ cup grated Parmesan cheese (for topping)

Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil. Cook jumbo shells according to package instructions until al dente. Drain and set aside to cool.

Step 2: Make the Pumpkin Ricotta Filling

  1. In a bowl, mix ricotta, pumpkin puree, Parmesan, egg, garlic powder, sage, salt, pepper, and nutmeg until smooth. Set aside.

Step 3: Prepare the Garlic Cream Sauce

  1. In a saucepan over medium heat, melt butter and sauté garlic for 30 seconds until fragrant.
  2. Whisk in flour and cook for 1 minute. Slowly whisk in milk and heavy cream, stirring constantly until thickened (about 3 minutes).
  3. Season with salt and pepper and remove from heat.

Step 4: Assemble & Bake

  1. Preheat oven to 375°F (190°C). Spread ½ cup of the sauce on the bottom of a greased 9×13-inch baking dish.
  2. Fill each pasta shell with 2 tablespoons of the pumpkin ricotta filling and arrange in the baking dish.
  3. Pour the remaining garlic cream sauce over the shells and sprinkle with mozzarella and Parmesan.
  4. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.

Step 5: Serve & Enjoy

  1. Garnish with fresh sage or parsley, and serve warm!

Notes

  • Make it extra savory – Add ½ cup cooked crumbled sausage to the filling.
  • Dairy-free option – Use dairy-free ricotta and almond milk in the sauce.
  • Want a little heat? Add a pinch of red pepper flakes to the filling.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/creamy-pumpkin-ricotta-stuffed-shells/