Creamy Pumpkin Ricotta Stuffed Shells with Cheese & Sage

Preparation Information

• Prep time: 25 minutes

• Cooking time: 30–35 minutes

• Total time: Approximately 1 hour

• Servings: 6

• Difficulty: Medium

Ingredients

For the pasta

• 20–24 jumbo pasta shells

• 1 tablespoon salt (for boiling water)

• 1 teaspoon olive oil

For the pumpkin filling

• 1½ cups pumpkin puree or cooked butternut squash puree

• 1 cup ricotta cheese

• ½ cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• 1 large egg

• 2 cloves garlic, minced

• ½ teaspoon black pepper

• ½ teaspoon salt

• ½ teaspoon Italian seasoning

• ¼ teaspoon nutmeg

For the creamy sauce

• 2 tablespoons butter

• 2 cloves garlic, minced

• 1½ cups heavy cream

• ½ cup chicken or vegetable broth

• ½ cup grated Parmesan cheese

• ¼ teaspoon black pepper

• ¼ teaspoon salt

For topping

• 1½ cups shredded mozzarella cheese

• Fresh sage leaves

• Fresh thyme

• A little extra Parmesan cheese

Instructions

Step 1: Cook the pasta

1. Bring a large pot of salted water to a boil.

2. Add jumbo pasta shells.

3. Cook until just slightly firm (about 1–2 minutes less than the package instructions).

4. Drain carefully and arrange the shells on a tray.

5. Drizzle lightly with olive oil to prevent sticking.

Step 2: Prepare the filling

1. Add pumpkin puree to a large mixing bowl.

2. Add ricotta cheese, Parmesan, and shredded mozzarella.

3. Add one egg.

4. Mix in minced garlic, salt, black pepper, Italian seasoning, and nutmeg.

5. Stir until everything is creamy and evenly combined.

Step 3: Make the creamy sauce

1. Melt butter in a saucepan over medium heat.

2. Add minced garlic and cook for approximately 30 seconds.

3. Pour in heavy cream and broth.

4. Add Parmesan cheese, salt, and black pepper.

5. Simmer gently for 3–5 minutes until slightly thickened.

6. Do not allow the sauce to boil rapidly.

Step 4: Stuff the pasta shells

1. Preheat oven to 375°F (190°C).

2. Spread a thin layer of creamy sauce across the bottom of a baking dish.

3. Fill each cooked pasta shell generously with the pumpkin ricotta mixture.

4. Arrange the stuffed shells in the baking dish, filling side facing upward.

Step 5: Add cheese and sauce

1. Pour the remaining cream sauce around and over the stuffed shells.

2. Sprinkle generously with shredded mozzarella.

3. Add grated Parmesan.

4. Arrange fresh sage leaves and thyme on top.

Step 6: Bake

1. Cover the baking dish loosely with foil.

2. Bake for 20 minutes.

3. Remove the foil.

4. Bake for another 10–15 minutes until the cheese is melted, bubbly, and golden brown.

5. Allow to rest for 5–10 minutes before serving.

Serving Suggestions

• Serve with garlic bread.

• Add a fresh green salad.

• Serve with roasted vegetables.

• Sprinkle extra Parmesan over each serving.

• Garnish with fresh sage and thyme.

Nutrition Information

Estimated values per serving, based on 6 servings.

Allergen information:

• Contains dairy (ricotta, mozzarella, Parmesan, and cream).

• Contains eggs.

• Contains wheat/gluten in regular pasta shells.

• No nuts are required in this recipe.

Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat covered in the oven at 325°F (165°C), adding a little cream or broth if needed.

Chef’s tip: For extra flavor, roast fresh butternut squash before blending it into the filling. Its natural sweetness pairs beautifully with garlic, Parmesan, sage, and creamy mozzarella.

Enjoy these rich, cheesy, golden-baked stuffed shells!