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+ servings
finished ricotta and pumpkin stuffed shells in a large baking dish on a counter

Ricotta Pumpkin Stuffed Shells

These creamy and delicious pumpkin filled shells are a fun twist on a classic! This recipe is great for a crowd.
Course Dinner, Main Course
Cuisine American, Italian
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 370kcal


  • Two 9x13 baking dishes



  • Preheat oven to 350 degrees F. Gather two 9x13 baking dishes and a large plate or baking sheet and set aside.
  • Bring a large pot of salted water to a boil. Cook the jumbo shells in the water until they are al dente, according to package instructions. Drain the shells, rinse with cold water, and lay them out on the large plate or baking sheet to cool.
  • While the shells cool, mix together the pumpkin puree, ricotta cheese, ¾ cup of the parmesan cheese, beaten egg, garlic, sage, salt, pepper, nutmeg, and cinnamon in a large mixing bowl.
  • Divide the marinara sauce evenly between the baking dishes and spread it out with a spoon or rubber spatula. Take a shell in your hand and try to gently pop it open. Use a small spoon to fill the shell with about 2 heaping tablespoons of the pumpkin ricotta filling (you can use a piping bag instead if you have one). Place the filled shell into one of the baking dishes, and repeat until all of the shells have been stuffed and the baking dishes are full. Aim to have the same amount of shells in each dish so that they can be snuggled next to each other while they bake. Sprinkle the rest of the parmesan cheese on top of the shells.
  • Cover each dish with foil, transfer to the oven, and bake for 30 minutes, rotating the dishes halfway through. Remove the foil, and return to the oven to finish baking uncovered for 10 more minutes. Enjoy warm!


  • If you don't have a jar of marinara sauce, you can substitute one batch of my Canned San Marzano Tomato Sauce.
  • To make this ahead of time, complete all of the steps until you put the shells in the oven. At this point, cover each dish tightly with foil and store them in the fridge for up to 3 days before baking.
  • If you are cooking for a smaller group and don't want to make two trays, cut the recipe in half.
  • To reheat stuffed shells, preheat the oven to 350 degrees F. Place however many you want in a baking dish with some of the tomato sauce, cover with foil, and bake for 10 to 15 minutes until warmed through. Leftovers will keep for 4 to 5 days in an airtight container in the fridge.
  • A piping bag is helpful for filling the shells, but not necessary. You can also make a homemade piping bag by transferring the stuffing to a large Ziploc, sealing the bag, and cutting a small piece from one of the bottom corners.


Serving: 5shells | Calories: 370kcal | Carbohydrates: 44g | Protein: 20g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 719mg | Potassium: 596mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9068IU | Vitamin C: 9mg | Calcium: 315mg | Iron: 3mg