As the crisp air of autumn settles in there is nothing more inviting than the aroma of a hearty pasta dish baking in the oven. These shells capture the essence of the harvest season by blending smooth pumpkin with creamy ricotta for a filling that feels both indulgent and light. 🍂🎃
The addition of a velvety sage butter sauce elevates the earthiness of the pumpkin and brings a sophisticated floral note to every single bite. This dish is designed to be the centerpiece of your table providing a warm and comforting experience for your family and friends. 🍝✨
Whether you are looking for a new holiday tradition or simply want to treat yourself to a gourmet weeknight meal this recipe is the answer. Every shell is a burst of flavor that perfectly represents the transition into the cooler months of the year. 🧀🥣
20 minutes
30 minutes
50 minutes
6 servings
Ingredients
- 1 box (12 oz) jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp dried sage
- 1/2 tsp nutmeg
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt and black pepper to taste
Shopping List
- Produce: Fresh sage leaves (optional garnish), garlic
- Dairy & Eggs: Ricotta cheese, heavy cream, unsalted butter, mozzarella cheese, Parmesan cheese, 1 large egg
- Pantry: Jumbo pasta shells, canned pumpkin puree (ensure it is 100% pure pumpkin), salt, black pepper, ground nutmeg, dried sage
Equipment Needed
- Large stockpot
- 9×13 inch baking dish
- Mixing bowl
- Spatula
- Saucepan
- Whisk
Helpful Tips
- For the most velvety texture ensure you use whole milk ricotta and strain it through a fine-mesh sieve to remove any excess moisture before mixing.
- Freshly grated nutmeg offers a much more vibrant and pungent aroma than pre-ground powder which significantly enhances the sweetness of the pumpkin.
- To achieve a professional finish brown your butter in the saucepan until it smells nutty and looks golden-brown before sautéing the garlic and sage.
- Adding a small amount of the starchy pasta water to your pumpkin cream sauce can help it adhere better to the shells for a more cohesive dish.
- If you prefer a bit of texture consider mixing in some finely chopped toasted pecans or walnuts into the ricotta filling for a surprising crunch.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Cook the jumbo shells in a large pot of salted boiling water according to package directions, but drain them 2 minutes early so they remain al dente.
- In a mixing bowl, combine the ricotta, 1/2 cup of pumpkin puree, egg, half of the parmesan, nutmeg, salt, and pepper, stirring until smooth.
- In a saucepan over medium heat, melt the butter and sauté the garlic and dried sage until fragrant, then whisk in the remaining pumpkin puree and heavy cream to create the sauce.
- Stuff each cooked shell generously with the ricotta mixture and place them in the prepared baking dish.
- Pour the pumpkin cream sauce evenly over the stuffed shells and sprinkle with the mozzarella and remaining parmesan.
- Bake for 20-25 minutes until the cheese is melted and the sauce is bubbly and slightly golden.
Variations & Serving Ideas
Pair these elegant shells with a crisp, dry white wine like a Pinot Grigio or a light sparkling cider to complement the rich cream sauce. A side of roasted Brussels sprouts with a drizzle of honey or a simple kale salad with lemon vinaigrette provides the perfect acidic balance to the dish. Leftovers can be kept in a sealed container for up to three days; for best results, reheat in a covered dish at 350°F with a small splash of milk to maintain the sauce’s silkiness.
I hope this comforting pasta dish brings a wonderful bloom of flavor to your home and becomes a seasonal favorite you return to every year. I would love to hear your thoughts or see your beautiful creations so please leave a comment below or tag me on social media. #pumpkincreamsauce #stuffedshells