Easy Cheesy Stuffed Shells With Pumpkin Cream Sauce

If you’re looking for a comforting, cozy, and slightly autumnal pasta dish, these Easy Cheesy Stuffed Shells With Pumpkin Cream Sauce are exactly what you need. Jumbo pasta shells are filled with a rich three-cheese mixture and baked in a luscious pumpkin cream sauce that’s savory, slightly sweet, and perfectly creamy. This dish is ideal for family dinners, holiday gatherings, or whenever you crave a warming pasta meal with a twist.

Why You’ll Love This Easy Cheesy Stuffed Shells With Pumpkin Cream Sauce

This recipe is the perfect balance of cheesy indulgence and seasonal flavor. The pumpkin cream sauce gives the classic stuffed shells a subtle sweetness, while the blend of ricotta, mozzarella, and Parmigiano cheese ensures every bite is gooey and satisfying. It’s also surprisingly easy to make, despite its elegant presentation, making it perfect for both weeknight meals and entertaining guests.

• Comfort food with a gourmet twist – perfect for fall or anytime you want a cozy pasta dish.
• Family-friendly – mild, creamy, and cheesy flavors that everyone will love.
• Make-ahead friendly – assemble in advance, refrigerate, and bake when ready.
• Vegetarian – fully meat-free, but hearty and satisfying.

Ingredients for Easy Cheesy Stuffed Shells With Pumpkin Cream Sauce

Here’s a simple breakdown of what you’ll need. You can find substitutes and swaps in the Ingredient Notes section below.

For the Pasta Shells & Filling

• 26 jumbo pasta shells
• 1 ½ cups whole milk ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup freshly grated Parmigiano-Reggiano
• 1 teaspoon fresh rosemary, minced
• ¼ teaspoon nutmeg
• Salt and freshly ground black pepper, to taste

For the Pumpkin Cream Sauce

• 1 cup canned pumpkin puree (no sugar or additives)
• 1 ½ cups half-and-half
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• ¼ cup freshly grated Parmigiano-Reggiano
• 1 teaspoon fresh rosemary, minced
• Salt and black pepper, to taste

Ingredient Notes

• Cheese swaps: You can substitute part of the ricotta with cottage cheese for a lighter version, or use a dairy-free alternative if needed.
• Pumpkin alternatives: Butternut squash puree or sweet potato puree works beautifully if pumpkin isn’t available.
• Half-and-half substitutes: Use whole milk or a mix of milk and light cream to achieve similar richness.
• Herb variations: Thyme or sage can replace rosemary for a different aromatic profile.

Step-by-Step Instructions

Step 1 – Prepare the Pasta Shells

1. Bring a large pot of salted water to a boil.
2. Add the jumbo pasta shells and cook according to package instructions until al dente.
3. Drain the shells and lay them on a baking sheet to cool slightly, preventing them from sticking.

Step 2 – Make the Cheese Filling

1. In a medium bowl, combine the ricotta, mozzarella, and Parmigiano-Reggiano.
2. Stir in minced rosemary, nutmeg, salt, and pepper. Taste and adjust seasoning.
3. Set aside until ready to fill the shells.

Step 3 – Prepare the Pumpkin Cream Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Add garlic and sauté for 1–2 minutes until fragrant.
3. Stir in the pumpkin puree and half-and-half, whisking until smooth.
4. Add Parmigiano-Reggiano, rosemary, salt, and pepper. Simmer gently for 3–5 minutes until thickened slightly.

Step 4 – Stuff the Shells

1. Preheat your oven to 400°F (200°C).
2. Spoon a generous amount of cheese mixture into each pasta shell.
3. Spread a thin layer of pumpkin cream sauce on the bottom of a 9×13-inch baking dish.
4. Arrange stuffed shells in a single layer on top of the sauce.
5. Pour the remaining pumpkin cream sauce over the shells, ensuring each is coated.

Step 5 – Bake

1. Cover the baking dish with foil and bake for 15–20 minutes.
2. Remove the foil and bake for an additional 5 minutes to allow the top to become bubbly and slightly golden.
3. Let rest for 5 minutes before serving.

Pro Tips for Success

1. Cook shells al dente: Slightly undercooking the pasta prevents mushiness after baking.
2. Prevent sticking: Brush cooked shells with a little olive oil or lay on parchment paper.
3. Even filling: Use a spoon or piping bag to fill shells evenly for consistent baking.
4. Cheese melting tip: Grate cheese fresh for maximum flavor and smooth melting.
5. Make ahead: Assemble the dish the night before, cover tightly, and refrigerate. Bake when ready.
6. Garnish for impact: Sprinkle extra Parmigiano or fresh herbs before serving for a restaurant-style finish.

Flavor Variations

1. Sage and Walnut: Add sautéed sage leaves and crushed walnuts to the filling for a nutty twist.
2. Spicy Kick: Stir in a pinch of red pepper flakes into the pumpkin cream sauce.
3. Mushroom Medley: Sauté mushrooms and mix into the filling for a heartier, earthy flavor.
4. Caramelized Onion: Add caramelized onions to the cheese mixture for sweetness and depth.

Serving Suggestions

• Serve with a simple arugula salad dressed with lemon and olive oil for freshness.
• Pair with crusty bread or garlic breadsticks to soak up the pumpkin cream sauce.
• Lightly drizzle with balsamic glaze for a sweet-tangy accent.
• Complement with roasted root vegetables for a seasonal complete meal.

Storage and Freezing Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze unbaked stuffed shells in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container. Bake from frozen, adding 10–15 extra minutes.
• Reheating: Cover with foil and bake at 375°F (190°C) until heated through, about 20 minutes.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	320
Protein	14 g
Carbohydrates	32 g
Fat	16 g
Fiber	3 g
Sodium	450 mg

Values are approximate and will vary based on ingredients used.

FAQ About Easy Cheesy Stuffed Shells With Pumpkin Cream Sauce

Can I make this dairy-free?

Yes! Substitute ricotta, mozzarella, and Parmigiano with plant-based alternatives. Use unsweetened almond or oat milk instead of half-and-half for the pumpkin sauce.

Can I prepare this in advance?

Absolutely! Assemble the stuffed shells in a baking dish, cover tightly, and refrigerate up to 24 hours before baking.

Can I freeze the baked dish?

Baked stuffed shells can be frozen, but texture is best when frozen unbaked. Bake from frozen for optimal results.

How do I make it spicier?

Add a pinch of red pepper flakes to the pumpkin cream sauce, or mix in some diced jalapeños for a subtle heat.

Can I use fresh pumpkin instead of canned?

Yes, roasted and pureed fresh pumpkin works. You may need to adjust the liquid slightly for the sauce to reach a creamy consistency.

Final Thoughts

These Easy Cheesy Stuffed Shells With Pumpkin Cream Sauce are a show-stopping way to elevate a classic pasta dish. With creamy cheese filling, rich pumpkin sauce, and aromatic rosemary, this recipe blends comfort food with seasonal flair. It’s perfect for cozy weeknight dinners, entertaining friends, or special holiday meals. Once you try it, this dish will quickly become a family favorite.