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Stuffed Shells With Pumpkin Cream Sauce

Stuffed shells with pumpkin cream sauce are baked until bubbly, golden, and creamy, with jumbo pasta shells filled with ricotta and nestled in an orange pumpkin sauce. The garlic-parmesan sauce is simmered briefly, then layered for a silky texture and melty mozzarella finish.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Jumbo pasta shells
  • 20 jumbo pasta shells Cooked al dente before stuffing.
Ricotta filling
  • 2 cup ricotta
  • 1 egg
  • 0.5 cup parmesan
  • 1 tsp Italian seasoning
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Pumpkin cream sauce
  • 1 can (15 oz) pumpkin puree
  • 1.5 cup heavy cream
  • 3 garlic Minced.
  • 0.5 cup chicken broth
  • 0.5 cup parmesan Grated.
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.25 tsp red pepper flakes
Topping and garnish
  • 2 cup shredded mozzarella For topping.
  • 1 fresh sage For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the stuffed shells release easily.
Make pumpkin cream sauce
  1. Sauté minced garlic for 1 minute until fragrant, then add pumpkin puree, heavy cream, chicken broth, parmesan, Italian seasoning, nutmeg, and red pepper flakes.
  2. Simmer the sauce for 5 minutes, stirring occasionally, until it looks slightly thickened and cohesive.
  3. Pour most of the sauce into the greased baking dish, spreading it into an even layer to cushion the pasta.
Stuff the shells
  1. Mix ricotta with the egg, parmesan, Italian seasoning, salt, and pepper until the filling is smooth and evenly seasoned.
  2. Stuff each al dente jumbo shell with the ricotta mixture and nestle the shells into the sauce in the baking dish.
  3. Pour the remaining sauce over the shells so they are mostly covered.
  4. Scatter shredded mozzarella over the top so it will melt and brown in the oven.
Bake and finish
  1. Bake for 35-40 minutes at 375°F until the sauce is bubbly around the edges and the mozzarella turns golden.
  2. Garnish with fresh sage right after baking for a bright herbal finish.

Notes

For cleaner layering, use just enough sauce in the dish so the shells sit snugly without swimming; you’ll still get plenty of bubbling coverage. Refrigerate leftovers in a covered container for up to 3 days and reheat in a 350°F oven until hot throughout. Freezing is not recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream (sauce may be slightly thinner).