These pumpkin stuffed shells are filled with spiced ricotta and spinach, then smothered in a creamy pumpkin sauce! A cozy twist on classic stuffed shells, they're the perfect vegetarian fall dinner!
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Ingredient Notes
These pumpkin stuffed shells require simple fall ingredients!
Jumbo Pasta Shells - This recipe makes 16 stuffed shells which is ½ a box. So if you want to use the whole box and make 32 shells, just double the filling and sauce recipes!
Ricotta Cheese - Full-fat whole milk ricotta is best for stuffed shells because it's less runny and has a richer, creamier flavor!
Egg - The egg helps bind the filling so it won't leak out of the shells, but it isn't super important so you can leave it out if you prefer.
Frozen Spinach - Make sure the spinach is fully thawed and all the excess water is squeezed out. Otherwise you'll end up with a watery filling. If you'd prefer to use fresh spinach, you'll need 4-5 cups to cook down.
Pumpkin - I almost exclusively use Libby's Pumpkin because it really is the best of the best! A ton of people have run blind taste tests comparing different brands of pumpkin puree, and Libby's is always the winner!
Mozzarella - You can use either bagged shredded mozzarella or slices of fresh mozzarella on top.
Herbs & Spices - I like to use red pepper flakes, nutmeg, and whatever fresh herbs I have on hand (like fresh sage and thyme), but you can adjust the seasonings to your taste.
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Pumpkin Stuffed Shells
Drain the thawed spinach and squeeze out as much excess water as possible.
In a large skillet heat the olive oil over medium high heat. Then add in the shallot, garlic, and red pepper flakes and sauté until softened and beginning to brown. Add in the drained spinach and cook for another 3 minutes. Remove from the heat and let cool slightly.
In a large bowl, combine the ricotta, egg, parmesan, sage, thyme, nutmeg, salt, and pepper. Then fold in the spinach mixture until fully incorporated. Set aside.
Melt the butter in a large nonstick pan over medium heat. Once melted add in the minced garlic and red pepper flakes and let cook for about 1 minute or until fragrant. Then add in the pumpkin puree.
Slowly whisk in the milk until fully combined and smooth. Bring to a simmer, then reduce the heat and add in the sage, nutmeg, salt, and parmesan cheese. Continue to cook until the cheese has fully melted into the sauce.
Pour about half of the sauce into the bottom of a medium 2 quart baking dish. Set the rest aside.
Preheat the oven to 375°F.
Cook the jumbo shells according to package directions but reduce the cooking time by 1-2 minutes. Drain and then rinse the shells with cold water until their completely cool and then lightly drizzle with a little olive oil (this helps the shells not stick together).
Fill each jumbo pasta shell with about 2-3 tablespoons of the ricotta mixture. Then arrange the filled shells in the baking dish.
Pour the remaining pumpkin sauce over top of the shells and sprinkle with shredded mozzarella.
Bake at 375°F for 25-35 minutes or until the sauce is bubby and the cheese is melted.
Remove the pumpkin stuffed shells from the oven and garnish with fresh sage if desired. Serve immediately.
Baking Dishes for Stuffed Shells
This recipe only makes 16 stuffed shells, so you don't need a big 9x13 inch baking dish. A smaller 2 quart baking dish is the perfect size (like a square 9x9 inch dish, a 11x7 inch baking dish, or oval baking dish).
However, if you want to double the recipe a 9x13 inch baking dish is the way to go!
Recipe FAQ's
Store covered in the fridge for up to 5 days. The shells heat up nicely in the microwave!
Yes! Fully assemble the stuffed shells in your baking dish, cover tightly, and store in the fridge for up to 2 days before baking. Just be sure to let the baking dish come up to room temperature for at least 30 minutes before baking so it doesn't crack!!
Yes! Assemble the pumpkin stuffed shells in a freezer safe baking dish (preferably one with a lid) and freeze for up to 2 months. Let thaw in the fridge overnight then let the baking dish come up to room temperature for at least 30 minutes before baking so it doesn't crack!!
Yes! To double the recipe use an entire box of jumbo shells, double the recipe for the ricotta filling, and baking in a 9x13 inch dish. However, I'd personally only increase the pumpkin cream sauce by ½.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Pumpkin Stuffed Shells
Special Equipment
Ingredients
Filling
- 10 ounces frozen spinach, thawed and drained
- 1 tablespoon olive oil
- 1 large shallot, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh sage
- 1 teaspoon fresh thyme, optional
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 2 cups whole milk ricotta cheese
- ½ cup parmesan cheese, grated
- 1 large egg, room temperature
Pumpkin Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes, optional
- 1 (15 oz) can pumpkin puree
- 1 ½ cups heavy cream
- 2 teaspoons fresh sage
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- ½ cup parmesan cheese , grated
Shells
- 16 jumbo pasta shells
- 8 ounces mozzarella cheese, shredded
Instructions
Filling
- Drain the thawed spinach and squeeze out as much excess water as possible.
- In a large skillet heat the olive oil over medium high heat. Then add in the shallot, garlic, and red pepper flakes and sauté until softened and beginning to brown. Add in the drained spinach and cook for another 3 minutes. Remove from the heat and let cool slightly.
- In a large bowl, combine the ricotta, egg, parmesan, sage, thyme, nutmeg, salt, and pepper. Then fold in the spinach mixture until fully incorporated. Set aside.
Pumpkin Sauce
- Melt the butter in a large nonstick pan over medium heat. Once melted add in the minced garlic and red pepper flakes and let cook for about 1 minute or until fragrant. Then add in the pumpkin puree.
- Slowly whisk in the milk until fully combined and smooth. Bring to a simmer, then reduce the heat and add in the sage, nutmeg, salt, and parmesan cheese. Continue to cook until the cheese has fully melted into the sauce.
- Pour about half of the sauce into the bottom of a medium 2 quart baking dish. Set the rest aside.
Assembly
- Preheat the oven to 375°F.
- Cook the jumbo shells according to package directions but reduce the cooking time by 1-2 minutes. Drain and then rinse the shells with cold water until their completely cool and then lightly drizzle with a little olive oil (this helps the shells not stick together).
- Fill each jumbo pasta shell with about 2-3 tablespoons of the ricotta mixture. Then arrange the filled shells in the baking dish.
- Pour the remaining pumpkin sauce over top of the shells and sprinkle with shredded mozzarella.
- Bake at 375°F for 25-35 minutes or until the sauce is bubby and the cheese is melted.
- Remove the pumpkin stuffed shells from the oven and garnish with fresh sage if desired. Serve immediately.
- Store covered in the fridge for up to 5 days. The shells heat up nicely in the microwave!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Liz says
Yum! Made it with rigatoni - delish!