As the days grow shorter and the air takes on a crisp chill, I find myself drawn to the comforts of fall cooking. There’s something undeniably heartwarming about the aroma of pumpkin wafting through the kitchen, especially when it mingles with hints of sage and creamy ricotta. Just the other evening, with a soft rain tapping against the window, I decided it was time to whip up my Cozy Pumpkin Stuffed Shells with Herbed Ricotta and Walnut Crumble. This dish is an embrace on a plate—tender pasta shells brimming with a luscious pumpkin filling, topped with a crunchy walnut crumble that adds the perfect contrast to the creamy goodness beneath. Whether you’re looking to impress at a family gathering or simply seeking solace in a satisfying meal after a long day, this recipe is a delightful reminder that homemade food can warm both the body and soul. Join me as we transform seasonal flavors into a comforting dinner that everyone will love!
Why will you adore Pumpkin Stuffed Shells?
Comforting and Flavorful: This dish offers a warm hug in each bite, combining creamy pumpkin and herbed ricotta, perfect for chilly nights.
Simple Ingredients: With everyday pantry staples, it’s easy to whip up and enjoy.
Perfect for Meal Prep: Make ahead for busy weeknights! Store unbaked shells in the fridge or freezer, ready to pop in the oven.
Versatile Variations: Customize with sweet potato or vegan alternatives, ensuring everyone at the table is satisfied.
Crowd-Pleasing Delight: Ideal for family gatherings or gatherings with friends, this dish will impress even the pickiest eater! Experience the joys of home cooking with these delightful Pumpkin Stuffed Shells with Herbed Ricotta.
Pumpkin Stuffed Shell Ingredients
Unlock the delicious goodness of Pumpkin Stuffed Shells with Herbed Ricotta with these key components.
For the Pasta
- Jumbo Pasta Shells – Perfect for holding the creamy filling; manicotti can also be used if needed.
For the Filling
- Whole-Milk Ricotta – Adds rich creaminess; part-skim is a lighter option.
- Pumpkin Purée – Seasonal flavor that enhances the dish; ensure you use pure pumpkin, not pie filling.
- Grated Parmesan – Brings depth to the filling; feel free to adjust or omit based on dietary needs.
- Egg – Helps bind everything together; use a flax egg for a vegan alternative.
- Garlic Powder – Infuses flavor into the mix; fresh garlic can be swapped for a bolder taste.
- Cinnamon – Adds warmth and subtle sweetness; smoked paprika offers a savory twist, if preferred.
- Fresh Sage – Essential for autumn flavor; dried sage can work in a pinch but won’t have the same potency.
For Assembly
- Marinara Sauce – A cozy base to layer under the shells; white sauce makes for a fun alternative.
- Shredded Mozzarella (optional) – Adds a creamy, stretchy top layer; skip for a lower-calorie dish or use vegan cheese.
For the Topping
- Walnuts – Provides a delightful crunch; substitute with panko breadcrumbs or fried shallots for variation.
- Olive Oil – Ideal for toasting walnuts and sage; any neutral oil can work as a substitute.
Dive into making this comforting dish—your fall evenings will never be the same!
How to Make Pumpkin Stuffed Shells
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Cook Shells: Begin by boiling a large pot of salted water. Once simmering, add the jumbo pasta shells and cook until al dente, about 9 minutes. Drain and rinse under cold water to stop the cooking process, then lay out on parchment paper.
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Prepare Filling: In a large mixing bowl, combine whole-milk ricotta, pumpkin purée, grated Parmesan, egg, garlic powder, cinnamon, and chopped fresh sage. Mix well and season to taste, ensuring flavors are balanced.
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Stuff Shells: Using a spoon or piping bag, carefully fill each shell with 1 to 1.5 tablespoons of the pumpkin mixture. Arrange the filled shells in a greased baking dish atop a layer of marinara sauce.
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Top & Bake: Drizzle the remaining marinara sauce over the shells, adding shredded mozzarella on top if desired. Cover with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbling.
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Make Crumble: In a skillet, heat olive oil over medium heat. Add walnuts and fresh sage, toasting for about 3-4 minutes until fragrant and lightly browned.
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Rest & Serve: Allow the baked shells to cool for about 5 minutes to let the filling set. Serve warm, topped with the toasted walnut crumble for an extra crunch.
Optional: Garnish with fresh sage leaves for a beautiful presentation.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Pumpkin Stuffed Shells
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Fridge: Keep unbaked Pumpkin Stuffed Shells in an airtight container for up to 24 hours. If you bake them first, leftovers can last for up to 3 days.
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Freezer: Freeze unbaked stuffed shells (without crumble) for up to 3 months. When ready, bake from frozen, covering with foil and adding extra time as needed.
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Reheating: Reheat baked shells in the oven at 350°F (175°C) to maintain their texture. Avoid microwaving as it may soften the shells and filling.
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Resting Time: After reheating, let the Pumpkin Stuffed Shells sit for a few minutes before serving to help the filling settle and enhance the flavors.
Expert Tips for Pumpkin Stuffed Shells
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Avoid Overstuffing: Keep filling within 1-1.5 tablespoons per shell to prevent blowouts during baking, ensuring your Pumpkin Stuffed Shells hold their shape.
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Taste as You Go: Always taste the filling and adjust seasonings; balancing flavors is key to achieving delicious Pumpkin Stuffed Shells everyone will love.
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Prevent Sticking: To stop shells from sticking, add a drizzle of olive oil to boiling water and give them a gentle stir as they cook.
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Use a Piping Bag: For a cleaner and quicker process, fill your shells with a piping bag instead of a spoon, making it easier to get the perfect amount in each shell.
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Let Rest Before Serving: Rest the baked Pumpkin Stuffed Shells for about 5 minutes after baking to allow the filling to set, enhancing the overall texture and taste.
What to Serve with Pumpkin Stuffed Shells?
Creating the perfect meal doesn’t stop with the main dish! These comforting pumpkin stuffed shells can be enhanced with delightful sides and pairings.
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Zesty Arugula Salad: A fresh salad drizzled with lemon vinaigrette balances the richness of the shells, adding a refreshing crunch.
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Garlic Bread: Warm, crispy garlic bread is perfect for sopping up leftover sauce, enhancing the savory experience of your autumn meal.
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Roasted Brussels Sprouts: These caramelized bites bring a nutty, earthy flavor that complements the sweetness of the pumpkin, rounding out your plate beautifully.
A warm bowl of classic minestrone soup makes for a cozy starter. Its vibrant veggies and hearty texture harmonize seamlessly with the velvety pumpkin dish, creating a welcoming, comforting meal.
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Crispy Sweet Potato Fries: The sweetness of the fries echoes the flavor profile of the stuffed shells, while their crunch provides a delightful textural contrast.
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Sangiovese Wine: This medium-bodied red wine enhances the savory notes of the dish, offering a perfect sip between bites to elevate your dining experience.
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Pumpkin Spice Latte: As a dessert, this drink echoes the flavors of the dish, creating a sweet, indulgent ending to an autumn-inspired meal.
Consider mixing and matching these suggestions to suit your taste! Each pairing adds its own character, letting you enjoy a well-rounded and fulfilling dining experience.
Pumpkin Stuffed Shells Variations
Embrace your creativity in the kitchen and try these tasty twists on a classic!
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Sweet Potato Swap: Replace pumpkin purée with sweet potato for a slightly sweeter, earthy flavor. The texture remains silky and satisfying.
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Vegan Delight: Opt for vegan ricotta and omit the egg to keep the dish plant-based while still enjoying rich creaminess. It’s a hit even with non-vegans.
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Balsamic Boost: Drizzle balsamic vinegar into the marinara sauce for a tangy flavor kick that perfectly complements the sweetness of the filling.
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Roasted Garlic: Incorporate roasted garlic instead of garlic powder for a deeper, more aromatic flavor that sings of fall evenings.
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Cheese Variations: Experiment with cheeses like fontina for added creaminess, or gorgonzola for a sharp, tangy touch that contrasts beautifully with the pumpkin.
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Crunchy Topping: Substitute walnuts with panko breadcrumbs or crispy shallots for a lighter, crunchier topping that adds delightful texture.
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Leftover Magic: Transform leftover stuffed shells into a cozy casserole or pasta soup by mixing them into a baking dish with more sauce and cheese for a quick warm-up meal.
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Heat It Up: Add a pinch of red pepper flakes to the filling for a spicy twist that elevates the dish to a whole new level of comfort!
Make Ahead Options
These Cozy Pumpkin Stuffed Shells with Herbed Ricotta and Walnut Crumble are perfect for meal prep enthusiasts! You can prepare the filling and stuff the shells up to 24 hours in advance, keeping them covered in the refrigerator to maintain freshness. If you’re looking for a longer plan, feel free to freeze the unbaked shells for up to 3 months; just remember to wrap them tightly to prevent freezer burn. When you’re ready to bake, simply add an extra 5-10 minutes to the cooking time when heating from frozen. This way, you can enjoy a delicious homemade meal on busy weeknights with minimal effort—just as comforting and flavorful as when freshly made!
Pumpkin Stuffed Shells with Herbed Ricotta and Walnut Crumble Recipe FAQs
How can I choose the best pumpkin purée for this recipe?
Absolutely! When selecting pumpkin purée, look for cans that state “pure pumpkin” on the label, avoiding any options labeled as “pumpkin pie filling,” which contains added sugars and spices. If you prefer fresh, you can roast a sugar pumpkin until soft, then scoop out the flesh and blend until smooth.
How should I store leftover Pumpkin Stuffed Shells?
If you have any leftover baked Pumpkin Stuffed Shells, place them in an airtight container in the refrigerator. They’ll stay good for up to 3 days. If you’ve made them in advance and haven’t baked them yet, store unbaked shells in the fridge for up to 24 hours. Just add an extra 5-10 minutes to the bake time if you’re baking them straight from the fridge.
Can I freeze Pumpkin Stuffed Shells?
Absolutely! Freeze unbaked Pumpkin Stuffed Shells (without the walnut crumble) for up to 3 months. To do this, arrange filled shells on a baking sheet and place them in the freezer until firm. Once frozen, transfer them to a zip-top bag. To bake, remove from the freezer and cover with foil; bake at 375°F for an extended time until heated through—about 40-50 minutes, or until bubbly.
What should I do if the shells break during cooking?
Very! If your jumbo pasta shells break while boiling, don’t worry. You can still use them as a filling vessel; just patch them up as you stuff them! Alternatively, use the broken shells as a layer in a pasta bake, mixing them with extra marinara sauce and the pumpkin filling for a delicious layered dish.
Are there dietary considerations for this recipe?
Of course! For those avoiding dairy, using vegan ricotta and skipping the cheese can turn this into a delightful vegan dish. Ensure to double-check labels for any fillers if there are specific allergies involved. I often recommend checking with guests about any dietary alignments before preparing, just to make sure everyone can enjoy this comforting dish!
Delicious Pumpkin Stuffed Shells with Herbed Ricotta Bliss
Ingredients
Equipment
Method
- Begin by boiling a large pot of salted water. Once simmering, add the jumbo pasta shells and cook until al dente, about 9 minutes.
- In a large mixing bowl, combine whole-milk ricotta, pumpkin purée, grated Parmesan, egg, garlic powder, cinnamon, and chopped fresh sage. Mix well and season to taste.
- Using a spoon or piping bag, carefully fill each shell with 1 to 1.5 tablespoons of the pumpkin mixture. Arrange the filled shells in a greased baking dish atop a layer of marinara sauce.
- Drizzle the remaining marinara sauce over the shells, adding shredded mozzarella on top if desired. Cover with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the top is golden and bubbling.
- In a skillet, heat olive oil over medium heat. Add walnuts and fresh sage, toasting for about 3-4 minutes until fragrant and lightly browned.
- Allow the baked shells to cool for about 5 minutes to let the filling set. Serve warm, topped with the toasted walnut crumble.