Save to Pinterest These pumpkin Alfredo stuffed shells are pure comfort with an autumnal twist. Plump pasta shells are filled with a silky mix of pumpkin and ricotta, snuggled into a bath of rich homemade Alfredo sauce, and baked until they're bubbling and golden. This is the kind of cozy main dish that feels like a warm hug at the end of a chilly day.
My family goes wild for this each fall and it always gets recipe requests from friends at potlucks. I think the pumpkin brings unexpected creaminess that everyone finds irresistible.
Ingredients
- Jumbo pasta shells: The perfect vessel for stuffing go for the classic ridged style which holds more filling
- Ricotta cheese: Smooth and mild fresh ricotta yields the creamiest texture buy from a good deli if you can
- Canned pumpkin puree: Velvety and earthy with a delicate sweetness look for pure pumpkin not pie filling
- Parmesan cheese: Adds nutty complexity buy a wedge and grate it fresh for best melting
- Large egg: Binds the filling for spoonable richness large eggs work best
- Ground nutmeg: Deepens the autumnal flavor freshly grated if you have it
- Salt: Essential throughout the layers use a flaky sea salt if possible
- Black pepper: Adds a gentle bite
- Fresh sage: Brings woodsy autumn flavor if using dried check the aroma before stirring in
- Unsalted butter: Base for a richer Alfredo skip salted so you can better control seasoning
- Garlic: Brightens the sauce look for firm cloves with tight skins
- Heavy cream: Makes the Alfredo especially lush
- White pepper: For a gentle heat that does not overpower
- Mozzarella cheese: Gives a gooey golden topping buy whole milk mozzarella for best melt
- Fresh parsley: Adds a pop of color and freshness if you want extra vibrancy
- Choose ingredients with a fresh smell and tight packaging: Ricotta should be creamy looking and pumpkin should have no off odors
Instructions
- Preheat and Prep:
- Set your oven to 375 degrees Fahrenheit or 190 Celsius and coat a large baking dish with butter or cooking spray so nothing sticks later
- Boil the Shells:
- Bring a big pot of salted water to a rolling boil Add the pasta shells and cook them just shy of fully done about nine minutes Stir gently so they do not break Once firm but tender drain immediately and lay them out on a tray to cool
- Mix the Filling:
- In a medium bowl combine ricotta pumpkin cheese egg nutmeg salt pepper and sage Stir well until everything is evenly mixed The mixture should be smooth but thick enough to scoop
- Make the Alfredo Sauce:
- Place butter in a small saucepan over medium heat Once melted add minced garlic and cook for one minute or until the aroma is just starting to rise Pour in heavy cream and let it slowly come up to a simmer not a boil Whisk in Parmesan white pepper and a pinch of salt Cook for a few more minutes until the sauce thickens and all cheese is melted Keep it on low so it stays creamy not gritty
- Layer the Dish:
- Spoon about half a cup of Alfredo sauce over the bottom of your dish This thin layer keeps the shells from sticking and helps them bake up tender
- Stuff the Shells:
- Spoon about two tablespoons of your pumpkin ricotta filling into each pasta shell and place stuffed side up in the dish Arrange them snugly but do not squish
- Sauce and Cheese:
- Pour the remaining Alfredo evenly across the stuffed shells Make sure each one gets some love Sprinkle over mozzarella so each bite is cheesy and golden
- Bake the Shells:
- Cover tightly with foil and pop into the oven for twenty five minutes so the cheese melts all the way through Remove the foil carefully then bake for another ten to fifteen minutes This is when you get that bubbly browned top
- Finish and Serve:
- If using parsley chop and sprinkle it all over just before serving It adds color and a little freshness
Save to Pinterest I have a soft spot for sage in this dish Its herbal note ties the pumpkin and cheese together in such a cozy way One year my niece helped me chop fresh sage from the garden and her pride in the dish made it taste even better at our table
Storage Tips
These shells keep really well in the refrigerator for up to three days Be sure to cover tightly with foil or transfer leftovers to a lidded container For longer storage the baked shells can be frozen just make sure they are cooled completely before wrapping doubly in foil and plastic Reheat from thawed in a covered dish at 350 degrees until hot
Ingredient Substitutions
If you cannot find pumpkin you can use butternut squash puree instead If you need a gluten free meal try gluten free jumbo shells from specialty stores While sage is classic you can also swap in a little fresh thyme or rosemary for a nice herbal twist Dairy free eaters can substitute a plant based ricotta and cream though the flavor will be mellower
Serving Suggestions
This is hearty enough on its own but really sings alongside a big crisp green salad Dressed simply with lemon and olive oil it offers freshness to balance all that creaminess Add some roasted Brussels sprouts or sautéed spinach for color and crunch
Cultural and Seasonal Context
Stuffed shells are a beloved Italian American comfort food especially popular at festive gatherings The addition of pumpkin and sage in this version celebrates the flavors of autumn in North America This recipe adapts a traditional technique for modern kitchen staples making it a favorite during cool weather holidays
Save to Pinterest With these pumpkin Alfredo stuffed shells you will bring new warmth and flavor to your fall table. Enjoy every creamy, bubbling bite with friends and family.
Common Recipe Questions
- → Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin puree can be substituted for canned. Just roast and blend the pumpkin for best results.
- → What type of pasta shells should I use?
Use jumbo pasta shells to make filling easy and ensure plenty of room for the creamy pumpkin-ricotta mixture.
- → Can I prepare the dish ahead of time?
Absolutely. Assemble the stuffed shells and refrigerate covered for up to 24 hours before baking as directed.
- → How can I make it gluten-free?
Simply replace regular pasta shells with gluten-free jumbo shells, and ensure other ingredients are gluten-free as well.
- → What's the best cheese for topping?
Mozzarella adds a gooey, golden finish, but you may also use provolone or fontina for a different twist.
- → Are there optional garnishes?
For added flavor and visual appeal, sprinkle chopped fresh parsley and toasted pine nuts once baked.