Baked Stuffed Pasta Shells with Pumpkin and Ricotta

Recipe by: Jarka
Created: October 6, 2025, 11:20 p.m. Updated: October 7, 2025, 1:54 a.m.
Categories: Dinner, Gourmet, Healthy Options, Italian Cuisine, Lunch, Thanksgiving, Vegetable, Vegetarian
Baked Stuffed Pasta Shells with Pumpkin and Ricotta
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I make these baked stuffed shells every fall when pumpkin is everywhere and the kitchen smells cozy. The filling is creamy ricotta with a little spinach and Parmesan, tucked inside big pasta shells. Then I cover everything with a warm pumpkin sage sauce and bake until it is bubbling and lightly golden. The taste is gentle and comforting, not too heavy, with a nice balance of sweet pumpkin and salty cheese. It is the kind of dinner you bring to the table in one big dish, and everyone serves themselves. For me this is real autumn food. Simple, friendly, and very delicious.

Ingredients

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Baked Stuffed Pasta Shells with Pumpkin and Ricotta

  • 12 oz jumbo shell pasta
  • 1 onion
  • 2 clove garlic
  • 5 oz baby spinach
  • 1 cup ricotta cheese
  • 1/2 cup parmesan cheese
  • 1 egg
  • salt
  • pepper

Pumpkin Sauce

  • 2 onion
  • 1 clove garlic
  • 1/4 cup tomato paste
  • 10 sage leaves, finely chopped
  • 4 cup vegetable broth
  • 3/4 cup pumpkin pure
  • 2 tablespoon sour cream
  • salt
  • pepper
  • 1 cup parmesan cheese
  • 1/2 cup walnuts

Preparation Steps

Hey there, chef! Let's make some magic with this recipe. For the best results, try to stick to the steps and ingredients list like glue. Think of it like a science experiment – weird substitutions might make things go *boom* (and not in the tasty way). 😉

Baked Stuffed Pasta Shells with Pumpkin and Ricotta

  1. Preheat the oven to 350°F. Bring a large pot of salted water to a boil, add the pasta, and cook according to the package until al dente.

  2. Heat 1 to 2 tbsp oil in a pan over medium heat. Add onion, finely chopped, and cook until translucent. Stir in cloves pressed garlic for 30-60 sec. Add the washed spinach , toss, and cook 1-2 min until wilted. Season lightly with salt and pepper.

  3. In a bowl, mix ricotta, grated Parmesan, and egg until smooth. Fold in the cooked spinach. Fill the pasta shells with this mixture and arrange them snugly in a baking dish.

  4. Heat 1 to 2 tbsp oil in a pan over medium heat. Add onion, finely chopped, and cook until translucent. Stir in tomato paste and cook 1 min. Add pressed garlic cloves, chopped sage leaves, black pepper, and salt. Pour in broth and whisk in pumpkin puree. Bring to a gentle simmer and cook 10 min, stirring now and then. Take off the heat and stir in sour cream until smooth. Taste and adjust salt and pepper. Pour the sauce over the stuffed pasta.

  5. Sprinkle the pasta with Parmesan, cover the dish, and bake at 350°F for 30 min. Remove the lid, sprinkle with chopped nuts, and bake uncovered for 10 min, until bubbling at the edges and lightly golden.

Pumpkin Sauce