Pumpkin Stuffed Shells is the perfect weeknight dinner recipe! Jumbo pasta shells are filled with a rich and creamy ricotta filling, then doused in a pumpkin-infused vodka sauce. If you have leftover pumpkin from another recipe, this is the perfect way to use it up!
Table of contents
Pumpkin Vodka Sauce Adds an Autumnal Twist to These Stuffed Shells
Pumpkin puree is often associated with sweet treats like pumpkin bread, cinnamon rolls, and pie, but I actually prefer using it in savory recipes! Over the years, I’ve experimented with adding pumpkin to soups and curries, and I’ve recently become obsessed with doctoring up pasta sauces with it, too.
My creamy pasta alla vodka has been a favorite of ours for years, and now this pumpkin version is too! Adding pumpkin to a traditional vodka sauce makes it super velvety, and the naturally sweet pumpkin balances out the acidity from the tomatoes.
While the pumpkin vodka sauce could be tossed simply with noodles, I like it best paired with ricotta stuffed jumbo shells. It’s a show-stopping pasta dish that looks and tastes impressive but is actually very easy to assemble!
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Ingredients You’ll Need
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Butter. All great sauces start with a bit of butter! You could also use olive oil, but butter adds more richness and flavor.
- Sage leaves. Gently frying the sage leaves in the butter gives the sauce the best flavor. Plus, you have crispy fried sage leaves for garnish!
- Aromatics. Shallots and garlic are the base for flavoring the sauce.
- Tomato Paste. Tomato paste gives some extra depth of flavor and umami.
- Pumpkin puree. Couldn’t be a pumpkin sauce without pumpkin! Be sure to use pure pumpkin puree and not pumpkin pie filling.
- Vodka. You can omit the vodka if desired, but I strongly suggest using it because it adds a slight tanginess and helps emulsify the sauce so it turns out rich and velvety.
- Pasta water. Make sure to hang onto at least 1 1/2 cups of starchy pasta water โ it helps thicken the sauce.
- Heavy cream. Adding cream to the sauce really adds the perfect amount of richness.
- Cheese. This is one cheesy pasta and calls for ricotta, parmesan, and mozzarella!
What does the vodka do in this recipe? The alcohol creates a brighter, creamier, more cohesive sauce. The vodka really enhances the flavor of the tomato and the pumpkin and adds depth without adding its own flavor. It also helps emulsify the sauce. If you’re concerned, almost all the alcohol cooks out of the sauce.
How to Make Pumpkin Stuffed Shells in 5 Easy Steps
- Boil the pasta. To prevent mushy stuffed shells, you need to cook the pasta a good 2-3 minutes shy of what the box instructs. They should be cooked but still fairly chewy so they don’t fall apart when the ricotta filling is added. Don’t worry, they’ll soften up as they bake in the pumpkin vodka sauce!
- Mix the filling. Just dump all of the ingredients into a bowl and stir to combine, that’s it!
- Stuff the shells. The easiest way to fill pasta shells is to use a piping bag or a zip-top bag. Sure, you can spoon the filling in, but it tends to make a mess! First, I lay out all my cooked and cooled shells on a baking sheet. Then, I throw my filling in a Ziploc bag, cut the corner or piping tip off, and then fill the shells.
- Make the pumpkin vodka sauce. After the aromatics and spices are sautรฉed, the pan is deglazed with vodka and the rest of the ingredients get added to the pot. The sauce is ready to use right away, so there’s no need to simmer it for a long time to develop a good flavor.
- Assemble and bake. If you used an oven-safe skillet or Dutch oven as instructed, you can arrange the stuffed shells in the same pot and pop the whole thing into the oven. They’ll need to bake for about 25 minutes at 425ยบF, and I like to turn on the broiler in the last minute or so of baking to crisp up the cheese.
Make Ahead Option
Once baked, these pumpkin ricotta stuffed shells are best enjoyed right away. However, you can prep elements of the recipe in advance to make assembly later on a breeze:
- Pumpkin vodka sauce: Make as instructed, then let cool completely before storing in the fridge for 5 days or freezer for 3 months.
- Ricotta filling: Mix together and refrigerate airtight for up to 2 days.
- Stuffed shells: Cook the pasta, stuff as instructed, cover with sauce, and freeze for up to 3 months. Thaw overnight before baking as instructed. (I don’t recommend refrigerating the fully assembled stuffed shells to bake off later because the pasta will soften as it sits in the sauce.)
Sides to Pair With Stuffed Shells
Pumpkin shells are cheesy, rich, and decadent, so I usually pair them with a leafy side salad for some freshness and some kind of bread for mopping up the sauce.
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Fall Pasta Recipes to Make
- Baked Pumpkin Mac and Cheese with Bacon
- Braised Beef Ragu
- Creamy Pumpkin Tortellini
- White Bolognese Sauce
- Pumpkin and Sausage Baked Ziti
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Pumpkin Stuffed Shells Recipe
Ingredients
Stuffed Shells
- 16 oz whole milk ricotta
- 1 egg
- 1/2 cup freshly grated parmesan
- 1 cup shredded whole milk mozzarella
- 1/8 teaspoon grated nutmeg
- 10 oz jumbo pasta shells (about 24)
Pumpkin alla Vodka Sauce
- 3 tablespoons salted butter
- 8-10 fresh sage leaves
- 2 shallots , finely minced
- 3 garlic cloves , minced
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 cup pure pumpkin puree
- 1/3 cup vodka (3 oz)
- 1 1/2 cups reserved starchy pasta water
- 1 cup heavy cream
- Kosher salt and freshly ground pepper , to taste
- 1 1/2 cups shredded whole milk mozzarella
Instructions
- Boil the pasta. Bring a pot of salted water to a boil and cook the pasta to al dente, about 2-3 minutes shy of the time on the box. Reserve 1 1/2 cups pasta water. Drain, rinse with cold water, and set aside.
- Make the filling. Whisk the ricotta, egg, nutmeg, and parmesan together until smooth. Season with salt and pepper and fold in the mozzarella. Transfer to a piping bag or a large ziplock bag.
- Stuff the shells. Cut off the tip of the piping bag or the corner of the ziplock bag and pipe the filling into the cooled shells. Set aside.
- Preheat the oven to 425ยบF.
- Fry the sage leaves. Melt the butter in an oven-safe skillet or Dutch oven over medium heat. Once the butter is melted and foamy, add the sage leaves. Fry for 2 minutes per side, until darkened and crispy. Transfer the sage leaves to the paper towel-lined plate.
- Make the vodka sauce. Add the shallots, garlic, and crushed red pepper to the skillet and cook for 2-3 minutes, stirring occasionally, until softened. Add the tomato paste and pumpkin puree and cook for 1 minute. Next, add the vodka, bring to a simmer, and cook for 1 minute. Add the pasta water, bring to a boil, and reduce by half. Pour the cream into the pan and bring to a simmer. Cook for 2-3 minutes, until thickened.
- Assemble and bake. Turn off the heat and gently arrange the stuffed shells in the sauce. Top with mozzarella and bake for 25 minutes. Broil for 2 minutes towards the end to brown the cheese. Remove from the oven, top with the fried sage leaves, and serve.
Storage Instructions
- To store:ย Leftover stuffed shells will last up to 5 days in the fridge or 3 months in the freezer. Gently reheat in the microwave for 30-second intervals or in a 350ยบF oven for 10 – 15 minutes.ย
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