Description
These Pumpkin Ricotta Stuffed Shells are a creamy, cheesy, and cozy vegetarian pasta bake perfect for fall. With a savory pumpkin-ricotta filling and a velvety vodka sauce, this dish is layered with comforting flavors and topped with bubbly mozzarella for the ultimate autumn dinner. It’s simple enough for weeknights and elegant enough for entertaining.
Ingredients
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1 box jumbo pasta shells (about 24 shells)
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2 cups ricotta cheese
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1 can (15 oz) pumpkin puree
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1 cup grated fresh parmesan cheese
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1 egg
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¼ tsp nutmeg
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1 tsp kosher salt
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½ tsp black pepper
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½ tbsp garlic powder
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1 tbsp minced fresh sage
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1 jar Rao’s Vodka Sauce (24 oz)
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¼ cup heavy cream
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1 cup shredded mozzarella cheese
Instructions
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Preheat oven to 350°F (175°C).
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Cook pasta shells in salted water until al dente. Drain and spread on a baking sheet with olive oil to prevent sticking.
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In a bowl, mix ricotta, 1 cup pumpkin puree, parmesan, egg, nutmeg, salt, pepper, garlic powder, and sage.
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In another bowl, combine the remaining pumpkin puree with Rao’s Vodka Sauce and heavy cream.
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Spread ¾ of the sauce on the bottom of a 9×13-inch baking dish.
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Fill each shell with about 2 tbsp of the ricotta mixture and arrange filling-side up in the dish.
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Cover with foil and bake for 30 minutes.
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Uncover, top with mozzarella, and bake 15 more minutes until bubbly and golden.
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Optional: Broil 1–2 minutes for a crisp cheese topping.
Notes
Undercook the shells slightly to prevent tearing while stuffing.
Fresh sage is best, but dried works in a pinch (use 1 tsp).
Swap in marinara or Alfredo sauce if preferred.
Assemble ahead and refrigerate to bake later—perfect for prepping meals in advance.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Plats
- Method: Baking
- Cuisine: American / Italian-Inspired