There’s just something about a bubbling dish of Pumpkin Ricotta Stuffed Shells that screams autumn comfort. It’s the kind of meal that makes your kitchen smell like a cozy dream—creamy, savory, and just a little indulgent. This fall pasta recipe combines sweet pumpkin, creamy ricotta, and a velvety vodka sauce for a vegetarian stuffed shell bake that’s as satisfying as it is simple. Whether you’re feeding a crowd or just craving something heartwarming, this pumpkin pasta bake brings all the feel-good vibes.

Why You’ll Love Pumpkin Ricotta Stuffed Shells

This recipe hits every note: creamy filling, savory sauce, cheesy top. It’s a fall pasta recipe that feels special enough for guests but easy enough for a weeknight. The pumpkin adds a touch of sweetness and richness, balanced by the salty Parmesan and earthy sage. And let’s not forget the melted mozzarella bubbling on top. Swoon.

Ingredients You’ll Need

1 box jumbo pasta shells (about 24 shells)
2 cups ricotta cheese
1 can pumpkin puree (15 oz)
1 cup grated fresh Parmesan cheese
1 egg
1/4 tsp nutmeg
1 tsp kosher salt
1/2 tsp black pepper
1/2 tbsp garlic powder
1 tbsp minced fresh sage
1 jar Rao’s Vodka Sauce (24 oz)
1/4 cup heavy cream
1 cup shredded mozzarella cheese

How to Make Pumpkin Pasta Bake

Preheat oven to 350°F (175°C).
Boil salted water and cook pasta shells until al dente. Drain and cool on a baking sheet with olive oil to prevent sticking.
In a bowl, mix ricotta, 1 cup pumpkin puree, parmesan, egg, nutmeg, salt, pepper, garlic powder, and sage until smooth.
In another bowl, mix Rao’s Vodka Sauce with the remaining pumpkin puree and heavy cream.
Spread 3/4 of the sauce mixture on the bottom of a 9×13-inch baking dish.
Fill each shell with about two tablespoons of the ricotta mixture. Place the filling side up over the sauce.
Cover with foil and bake for 30 minutes.
Uncover, sprinkle with mozzarella, and bake another 15 minutes until bubbly and golden.
Optional: Broil 1-2 minutes for a crispy cheese top. Serve hot.

Pumpkin Pasta Bake Tips & Tricks

Don’t overcook the shells—al dente is key so they hold their shape.
Fresh sage adds great flavor, but you can sub dried in a pinch.
If Rao’s Vodka Sauce isn’t your thing, try a homemade marinara or even a white sauce base.
Make ahead tip: Assemble the dish a day ahead and refrigerate. Bake just before serving.

The Story Behind This Cozy Classic

I first made these Pumpkin Ricotta Stuffed Shells on a crisp Sunday when I was craving something a little fancy but low effort. A half-used can of pumpkin was calling my name, and ricotta was hanging out in the fridge. The result? A dish that now lives in my fall rotation. My kids call it “the orange pasta,” and even my pumpkin-skeptical husband gets excited when it hits the table.

What to Serve With Pumpkin Stuffed Shells

A big green salad with balsamic vinaigrette
Garlic bread or crusty sourdough
Roasted Brussels sprouts or squash
A glass of dry white wine or sparkling cider

How to Store and Reheat

Leftovers? Lucky you. Store in the fridge for up to 4 days in an airtight container. Reheat in the oven at 350°F until warm or microwave individual portions. It also freezes well: just freeze the assembled (unbaked) dish and bake straight from frozen, adding 15-20 minutes to the cook time.

FAQs

Can I use a different sauce?

Yes! Marinara, Alfredo, or even pesto work great.

Can I make it vegan?

Use plant-based ricotta, egg replacer, and dairy-free cheese and cream. Opt for a vegan-friendly sauce too.

Can I freeze leftovers?

Absolutely. Store in a freezer-safe container, thaw overnight, and reheat in the oven.

How do I keep the shells from tearing?

Stir gently while cooking and rinse with cool water to stop the cooking process.

The Ultimate Vegetarian Stuffed Shells for Fall

When the air gets crisp and the days get shorter, there’s nothing like a warm dish of Pumpkin Ricotta Stuffed Shells on the table. With layers of creamy filling, savory sauce, and bubbly cheese, this vegetarian stuffed shells recipe delivers all the cozy autumn feels. Make it once, and it’s sure to become a seasonal staple.

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Pumpkin Ricotta Stuffed Shells

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Author: Amanda Thompson
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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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

Scale

1 box jumbo pasta shells (about 24 shells)
2 cups ricotta cheese
1 can (15 oz) pumpkin puree
1 cup grated fresh parmesan cheese
1 egg
¼ tsp nutmeg
1 tsp kosher salt
½ tsp black pepper
½ tbsp garlic powder
1 tbsp minced fresh sage
1 jar Rao’s Vodka Sauce (24 oz)
¼ cup heavy cream
1 cup shredded mozzarella cheese

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Instructions

Preheat oven to 350°F (175°C).
Cook pasta shells in salted water until al dente. Drain and spread on a baking sheet with olive oil to prevent sticking.
In a bowl, mix ricotta, 1 cup pumpkin puree, parmesan, egg, nutmeg, salt, pepper, garlic powder, and sage.
In another bowl, combine the remaining pumpkin puree with Rao’s Vodka Sauce and heavy cream.
Spread ¾ of the sauce on the bottom of a 9×13-inch baking dish.
Fill each shell with about 2 tbsp of the ricotta mixture and arrange filling-side up in the dish.
Cover with foil and bake for 30 minutes.
Uncover, top with mozzarella, and bake 15 more minutes until bubbly and golden.
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

Pumpkin Ricotta Stuffed Shells: The Cozy Fall Pasta Recipe You’ll Make on Repeat