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Creamy Pumpkin Ricotta Stuffed Shells Recipe

My Roasted Pumpkin and Ricotta Stuffed Pasta Shells are cozy, crowd-pleasing comfort food. A tray of baked pasta bubbling in the oven is hard to beat: the shell edges crisp and brown while the filling stays creamy and flavorful. This dish is perfect for family dinners, casual entertaining or for preparing ahead to save time when guests arrive.

Overhead shot of baked pasta dish, sitting on dark grey cloth.

I adapted this recipe from an original published by another cook; the method here reflects my approach and preferences.

Why we love this recipe

Stuffed shells combine rich, creamy fillings with the satisfying texture of baked pasta. These shells are filled with a savory pumpkin and ricotta mix flavored with fresh sage, nutmeg and Parmesan, then finished with a garlic Parmesan white sauce that bakes to a golden, irresistible top. It’s a versatile dish that appeals to vegetarians and meat-eaters alike and works well with gluten-free pasta if needed.

A pasta bake is ideal for planning ahead: you can roast the pumpkin and assemble the shells in advance, then simply bake when ready to serve. It’s also a great way to hide vegetables for picky eaters. Leftovers reheat well and often taste even better the next day.

For entertaining, this recipe keeps you out of the kitchen and enjoying your guests. It pairs beautifully with a crisp salad and crusty bread for a relaxed, satisfying meal.

Ingredients in this recipe

Ingredients in this recipe on a white and grey background.

See the recipe card below for exact quantities and full method. The list here highlights the principal ingredients and why they matter.

Pasta and filling

  • Extra virgin olive oil – for roasting the pumpkin, choose a good quality oil for the best flavor.
  • Pumpkin – I use a sweet, firm variety such as Kent pumpkin; you can substitute canned pumpkin if preferred.
  • Ricotta – full-fat ricotta gives the creamiest filling; drain any excess moisture if needed.
  • Fresh sage – the bright, herbaceous flavor of fresh sage pairs perfectly with pumpkin; avoid dried sage here.
  • Nutmeg – freshly grated nutmeg adds warmth and depth in small amounts.
  • Parmesan cheese – use a good-quality hard cheese such as Grana Padano or Parmigiano-Reggiano for the best flavor.
  • Salt and pepper – season each component and taste as you go.
  • Large pasta shells (conchiglioni) – choose large shells for easy filling; gluten-free shells work if required.

Sauce

  • Butter – salted butter works well for the base of the white sauce.
  • Plain/all-purpose flour – use regular or gluten-free flour to thicken the sauce.
  • Milk – full fat or lower fat milk both work; adjust to reach desired sauce consistency.
  • Garlic cloves – fresh garlic gives the best flavor for the garlic white sauce.

Step-by-step instructions

Steps 1-4 of preparing this recipe in a photo collage - the cooked and drained pasta shells, the pumpkin pieces ready to be roasted, making the pumpkin filling and making the garlic white sauce.
Steps 5-8 of making this recipe in a photo collage - mixing in some cheese to the sauce, filling the pasta shells, a dish of assembled pasta shells and the dish topped with the garlic white sauce.

The recipe involves several straightforward stages: roasting the pumpkin, preparing the filling, cooking the shells, making the garlic white sauce, and assembling and baking the dish. Follow these simplified steps for the best results.

  1. Cook the pasta shells in rapidly boiling salted water until just al dente—slightly undercooked so they won’t become mushy when baked.
  2. Roast cubed pumpkin until tender and lightly caramelized to concentrate its flavor.
  3. Mash the roasted pumpkin and mix with ricotta, chopped fresh sage, grated Parmesan and a pinch of nutmeg. Season with salt and pepper, taste and adjust.
  4. Make the garlic white sauce: melt butter, gently cook chopped garlic, whisk in flour to form a roux, then gradually add milk while whisking. Stir in Parmesan and season. Thin with more milk if it becomes too thick.
  5. Spoon a small amount of sauce into the base of a baking dish. Fill each shell with the pumpkin-ricotta mixture and arrange them in the dish.
  6. Pour the remaining sauce over the shells and sprinkle with grated Parmesan. Cover with foil for the first part of baking to prevent over-browning, then remove foil and bake until golden and cooked through.
  7. Serve sprinkled with extra fresh sage leaves if desired.
Side photo of dish of baked pasta, sitting on grey cloth.

Tips for success and FAQs

Always salt your pasta water generously—this is the first opportunity to season the pasta itself. Season the pumpkin filling and the sauce separately and taste as you go. Use the best quality ingredients you can; a good cheese and fresh herbs make a real difference.

If you plan ahead, prepare the filling and shells a day before and assemble the dish refrigerated; bring to room temperature briefly before baking. Leftovers reheat well with a splash of cream or milk added to restore creaminess.

How long should I cook the pasta shells before filling them?

Cooking times vary by brand. Cook shells for less than the package time so they remain slightly firm—about 6–8 minutes for many brands, shorter for some gluten-free varieties. Drain, spread shells concave-side down on a clean towel and let them cool slightly before filling.

Can I prepare the dish in advance?

Yes. You can prepare the pumpkin filling and cook the shells a day ahead. Assemble the shells in a baking dish, cover and refrigerate. Bake when needed; ensure ricotta is fresh and refrigerate components until baking.

Serving of three pasta shells on a round white plate, with a fork on the edge, and some sage leaves in the corner.

More delicious recipes to try

If you enjoy stuffed shells and baked pastas, try variations such as spinach and ricotta shells, roasted cherry tomato pasta, creamy tuna pasta, chicken and broccoli bake, prawn linguine or baked tuna shells. You can also experiment with making your own pasta for an extra-special result.

I love cooking for family and friends—good company, conversation and a simple meal make for the best evenings. These roasted pumpkin and ricotta stuffed shells are comforting, creamy and easy to serve when guests arrive. Alex

Originally published April 2019 and updated with new photos and notes; the recipe remains the same.

Roasted Pumpkin and Ricotta Stuffed Pasta Shells

Creamy roasted pumpkin blended with ricotta, sage and Parmesan, stuffed into large pasta shells and baked with a garlic Parmesan white sauce.

Course: Dinner, Main Course

Cuisine: Italian-inspired

Prep time: ~1 hour 20 minutes

Cook time: ~40 minutes

Total time: ~2 hours

Serves: 6 people

Calories (estimate): 574 kcal per serving

Ingredients

Filling

  • 1 tablespoon extra virgin olive oil
  • 500 g (about 1 lb) pumpkin, peeled and cubed
  • 500 g (about 1 lb) ricotta, full fat
  • 2 tablespoons fresh sage, finely chopped
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup (100 g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • About 26 large pasta shells (conchiglioni)

Sauce

  • ¼ cup (60 g) butter
  • ¼ cup (40 g) plain flour (or gluten-free alternative)
  • 2 cups (500 ml) milk
  • 5 cloves garlic, peeled and finely chopped
  • ½ cup (50 g) grated Parmesan cheese
  • Salt and pepper, to taste

Topping

  • ¼ cup (25 g) grated Parmesan cheese
  • Fresh sage leaves, optional

Instructions

Filling

  1. Preheat oven to 180°C (350°F). Toss pumpkin cubes with olive oil, salt and pepper. Roast for about 25 minutes until tender and slightly caramelized.
  2. Mash the roasted pumpkin with a fork until smooth and let it cool slightly. Stir in ricotta, chopped sage, Parmesan and nutmeg. Season with salt and pepper to taste.

Pasta shells

  1. Bring a large pot of salted water to a boil. Add shells and cook until just under al dente (times vary by brand). Drain and lay shells concave-side down on a clean tea towel to stop cooking.

Garlic white sauce

  1. Melt butter in a saucepan over medium heat. Add chopped garlic and cook for about 2 minutes, stirring, until fragrant but not browned.
  2. Add flour and cook for about 1 minute while stirring. Gradually whisk in milk, starting with half, then the rest, until smooth and thickened.
  3. Stir in Parmesan, season to taste and thin with a little extra milk if necessary.

Assembling and baking

  1. Preheat oven to 180°C (350°F). Spread about ⅓ cup of the white sauce in the base of a large ovenproof dish.
  2. Fill each pasta shell with the pumpkin-ricotta mixture and arrange in the dish. Drizzle with remaining sauce and sprinkle with ¼ cup Parmesan.
  3. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until golden. Check with a knife that pasta is cooked through. Garnish with fresh sage if you like.

Notes

  1. Tablespoon measurements vary by country (20 ml in Australia vs 15 ml in some other places); adjust if needed.
  2. Use canned pumpkin to save time, but adjust seasoning and skip the roasting step.
  3. Drain ricotta on paper towel if it seems watery for a firmer filling.
  4. Only fresh sage provides the right flavor here; dried sage is a poor substitute.
  5. The number of shells needed depends on their size.
  6. This dish can be prepared a day ahead and baked when needed. Reheat leftovers with a little extra liquid to restore creaminess.
  7. Recipe adapted from a published version by another cook; the method here reflects my adjustments and preferences.

Nutrition estimate (per serving)

Calories: 574 kcal | Carbohydrates: 44 g | Protein: 29 g | Fat: 32 g | Saturated fat: 19 g

Nutrition values are estimates and will vary depending on the exact ingredients and brands used.