Easy Pumpkin Stuffed Shells

This is one of those cozy, slightly weird family recipes that somehow feels fancy but is not — giant pasta shells stuffed with a creamy, savory pumpkin filling, baked until the edges get a little crisp and the top is bubbling. It’s fall in a forkful: warm spices, tangy cheese, and that satisfying, creamy bite that makes you want to hide the leftovers in the back of the fridge (guilty).

My husband calls this “fancy Halloween food” and brings it to potlucks with the pride of a man who once burned boxed mac and cheese. The kids will eat the filling and then politely ignore the shells, which, fine — more for me. This turned into our lazy Sunday staple because it’s impressive on the table and forgiving in the kitchen: a dinner I can mostly assemble while answering five questions about dinosaurs and whether ghosts prefer pumpkin or squash.

Kitchen Talk

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This recipe is one of those “wing it” friendly dinners. I’ve skipped herbs, doubled the cheese, and once used store-bought roasted squash puree when I was out of pumpkin — it was fine, but not the same. The first time I made it I under-salted everything because I was nervous about the pumpkin, and the dish was a sad, bland blob. Don’t be like past-me: season as you go and taste the filling.

Also: stuffing pasta shells is mildly therapeutic if you put on bad 2000s pop and accept that some shells will snap. If you want to avoid snapping, let the shells cool slightly and use a small spoon or piping bag. I’ve baked it covered and uncovered; covering at first keeps things moist, uncover near the end for a bubbly, golden finish.

Shopping Tips

– Canned Goods: Use pure pumpkin puree (not pumpkin pie filling) for the best texture and less sugar — look for unsweetened.
– Cheese: Ricotta or a blend of ricotta and cream cheese makes the filling silky; buy full-fat for flavor if you can.
– Grains/Pasta: Jumbo pasta shells — pick a brand that won’t fall apart; thicker shells hold up better in the oven.
– Fresh Herbs: Fresh sage or thyme brightens the pumpkin; if fresh isn’t available, dried will work but use less.
– Spices: Ground cinnamon, nutmeg, and a touch of smoked paprika add depth — check labels to avoid blends that are too sweet.

Prep Ahead Ideas

– Cook the shells and cool them, then store in a covered container so you only need to fill and bake the day-of.
– Mix the pumpkin-cheese filling in advance and keep it chilled; it makes assembly ridiculously fast.
– Assemble into your baking dish, cover tightly, and refrigerate for a day — pop into the oven straight from the fridge with a couple extra minutes of baking.
– Use shallow, airtight containers for leftovers so they cool quickly and stack nicely in the fridge.

✔Time-Saving Tricks

– Use store-bought marinara if you’re running late; dress it up with a pinch of red pepper flakes and a splash of balsamic.
– Swap a piping bag for a zip-top bag with the corner snipped to fill shells faster and less messily.
– Toast any nuts or breadcrumbs in a single pan while the filling chills — one less dish later.
– Let the assembled dish rest before serving so it sets and slices cleaner; patience pays off.

✔Common Mistakes

– Overfilling shells so they burst in the oven — fill loosely and press gently.
– Undersalting the filling — pumpkin needs support, so season generously and taste as you go.
– Using watery ricotta — drain it in a fine sieve if it’s too loose or it will thin the sauce.
– Rushing to serve while it’s piping hot — you’ll have a sloppy mess; let it cool a bit to firm up.

What to Serve It With

– A peppery arugula salad with lemon vinaigrette to cut the richness.
– Garlic-roasted broccoli or Brussels sprouts for crunchy, savory contrast.
– Crusty bread or a simple focaccia to mop up any saucy bits.
– A light citrusy dessert — think lemon bars or orange cookies — to finish on a bright note.

✔Tips & Mistakes

– Salt early and again at the end — salts layers of flavor.
– If your filling seems bland, a squeeze of lemon or a splash of vinegar wakes it up.
– Don’t overbake; shells should be tender with a bit of bite, not mushy.
– If the top browns too fast, tent with foil and let it finish gently.

✔Storage Tips

Leftovers keep well in the fridge for a few days; store in an airtight container and reheat in the oven so the filling warms evenly. If you eat it cold — yes, it’s fine, and honestly kind of its own thing (breakfast? maybe). Freezing works too: assemble in a freezer-safe dish, freeze, then bake from frozen adding a bit more time. No shame in reheating in the microwave for a speedy lunch, though the texture will be different.

✔Variations and Substitutions

– Swap pumpkin for roasted butternut or acorn squash if you want a slightly sweeter, richer filling.
– Use spinach or kale folded into the filling for extra greens.
– Make it vegan by using tofu ricotta and a plant-based cheese; you might want a binder like a little mashed potato or cornstarch.
– Add Italian sausage or browned mushrooms for a meatier version — both play nicely with pumpkin.

Frequently Asked Questions

Easy Pumpkin Stuffed Shells

Cozy jumbo shells packed with a creamy pumpkin–ricotta filling, blanketed in marinara and melted cheese. Comforting, simple, and weeknight-friendly.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 8 oz jumbo pasta shells about 24 shells
• ▢ 2 cup marinara sauce
• ▢ 1.5 cup pumpkin puree
• ▢ 1.5 cup whole-milk ricotta cheese
• ▢ 1.25 cup shredded mozzarella cheese for the filling
• ▢ 0.75 cup shredded mozzarella cheese for topping
• ▢ 0.5 cup grated Parmesan cheese for the filling
• ▢ 0.25 cup grated Parmesan cheese for topping
• ▢ 1.5 cup chopped baby spinach lightly packed
• ▢ 2 tsp minced garlic
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp milk
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 0.75 tsp dried sage
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.25 tsp crushed red pepper flakes optional

Instructions

Preparation Steps

• Heat oven to 375°F and lightly oil a 9x13-inch baking dish.
• Bring a large pot of salted water to a boil.
• Cook shells until just shy of al dente, 8–9 minutes. Drain and rinse cool.
• Toss shells with olive oil to prevent sticking; set aside.
• Mix pumpkin, ricotta, spinach, mozzarella, Parmesan, garlic, milk, sage, nutmeg, salt, and pepper until creamy.
• Spread 1 cup marinara in the bottom of the prepared dish.
• Fill each shell with a heaping spoonful of filling. Nestle seam up in the sauce.
• Spoon remaining marinara over shells. Sprinkle remaining mozzarella and Parmesan on top.
• Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes more until bubbly.
• Rest 5 minutes before serving.

Notes

Variation: Swap marinara for a light cream sauce and add a pinch of smoked paprika. For a heartier bake, layer sautéed mushrooms under the shells. Make-ahead: Assemble up to 24 hours in advance and refrigerate; add 5–10 minutes to bake time. Freezer tip: Freeze the assembled, unbaked dish for up to 2 months; thaw overnight and bake as directed.

This recipe is an original creation inspired by classic Easy Pumpkin Stuffed Shells flavors. All ingredient ratios and instructions are independently developed.