Pumpkin ricotta stuffed shells are a comforting baked pasta dish that perfectly balances creamy, savoury, and slightly sweet flavours. Roasted pumpkin adds depth and warmth, while ricotta creates a smooth, rich filling that pairs beautifully with spinach, parmesan, and tomato passata. Finished with melted cheese and baked until golden, this dish is ideal for cosy family dinners or relaxed entertaining.
Because the components can be prepared in stages, pumpkin ricotta stuffed shells are also a practical option when you want something impressive without stress. The result is a satisfying oven-baked meal that feels indulgent yet familiar.
Recipe Overview
Prep time: 20 minutes
Cook time: 50–55 minutes
Total time: about 1 hour 15 minutes
Serves: 4–6
Difficulty: Easy
Ingredients for Pumpkin Ricotta Stuffed Shells
- 300 g butternut pumpkin, peeled and cut into small cubes
- 2 tablespoons olive oil
- 250 g jumbo pasta shells
- 4 bacon rashers, chopped
- 1 garlic clove, finely chopped
- ¼ teaspoon ground nutmeg
- 100 g baby spinach, washed and finely chopped
- 350 g ricotta cheese
- ⅓ cup (30 g) grated parmesan
- 700 g tomato passata
- 1⅔ cups (150 g) baking cheese or mozzarella-style cheese
How to Make Pumpkin Ricotta Stuffed Shells
Preheat the oven to 200°C (180°C fan-forced).
Place the pumpkin cubes on a baking tray, drizzle with 1 tablespoon of olive oil, and toss to coat evenly. Roast in the oven for about 20 minutes, or until just tender. Remove from the oven and set aside to cool slightly.
Meanwhile, cook the jumbo pasta shells according to the packet instructions until al dente. Drain well and set aside.
Heat the remaining tablespoon of olive oil in a large non-stick frying pan over medium heat. Add the chopped bacon and cook for 3–4 minutes, until it begins to turn golden. Stir in the garlic and cook for another minute, then add the nutmeg and spinach. Cook for a further 2 minutes, until the spinach has wilted. Transfer the mixture to a bowl and allow it to cool.
Once the pumpkin, spinach, and bacon mixture has cooled, combine it with the ricotta and parmesan. Season to taste and mix until well combined. Spoon the filling generously into the cooked pasta shells.
Pour about two thirds of the passata into the base of a medium baking dish. Arrange the stuffed shells in a single layer, then pour the remaining passata around the shells, being careful not to completely cover them. Sprinkle the cheese evenly over the top.
Bake for 20–25 minutes, or until the cheese has melted and turned golden brown. Remove from the oven and allow the dish to rest for about 10 minutes before serving.
Ingredient Notes and Tips
Roasting the pumpkin first is essential, as it concentrates the flavour and prevents excess moisture in the filling. Ricotta provides a creamy base that blends easily with the pumpkin and spinach, while parmesan adds savoury depth. Nutmeg subtly enhances the sweetness of the pumpkin without overpowering the dish.
In addition to improving flavour, roasting also gives the pumpkin a softer, more cohesive texture, which helps it combine smoothly with the ricotta. Cutting the pumpkin into evenly sized cubes ensures it cooks evenly and avoids overly soft or undercooked pieces in the filling.
If the ricotta seems very wet, it can be briefly drained to keep the filling thick and spoonable.
This step is particularly useful when working with fresh ricotta, as excess moisture can make the filling loose and harder to work with. Draining the ricotta for just a few minutes helps the stuffed shells hold their shape better during baking and results in a creamier final texture.
Variations and Substitutions
Pumpkin ricotta stuffed shells can be easily adapted. For a vegetarian version, simply omit the bacon and add extra spinach or roasted pumpkin. You can also experiment with different cheeses, such as a mix of mozzarella and cheddar, for a richer topping. Fresh herbs like thyme or sage pair particularly well with pumpkin and can be added to the filling.
Herbs can also be sprinkled over the top just before baking or used as a garnish after the dish comes out of the oven. If you prefer a slightly sharper flavour, a small amount of aged cheese can be mixed into the filling, while milder cheeses work well for a softer, more comforting result.
This recipe can also be adjusted to suit dietary needs. Gluten-free pasta shells can be used without changing the filling, and plant-based ricotta and cheese alternatives allow for a dairy-free version that still delivers a satisfying texture.
Serving Suggestions
These pumpkin ricotta stuffed shells are best served hot, straight from the oven, with a crisp green salad or lightly dressed rocket leaves. Crusty bread on the side is perfect for scooping up the extra sauce.
For an extra finishing touch, the dish can be topped with freshly grated parmesan or a drizzle of good-quality olive oil just before serving. A simple salad with a light lemon dressing helps balance the richness of the baked pasta, while roasted vegetables or steamed greens make excellent accompaniments for a more filling meal.
This dish works equally well for relaxed family dinners and special occasions, as it can be prepared ahead of time and brought to the table looking generous and inviting.
Make-Ahead and Storage
This dish can be assembled a few hours ahead of time and kept covered in the fridge until ready to bake. Leftovers store well in the refrigerator for up to two days and reheat beautifully in the oven.
Nutritional Information (per serving, approx.)
Calories: ~560 kcal
Protein: ~27 g
Fat: ~30 g
Saturated Fat: ~15 g
Carbohydrates: ~42 g
Sugars: ~8 g
Fibre: ~5 g
Salt: ~1.3 g
Values are estimates and may vary depending on ingredients used.
Why You’ll Love Pumpkin Ricotta Stuffed Shells
This recipe works because it combines comforting textures with well-balanced flavours. The creamy filling, tender pasta, and rich tomato sauce come together in a dish that feels both hearty and refined. Pumpkin ricotta stuffed shells are a reliable choice whenever you want a baked pasta recipe that is satisfying, flavourful, and easy to prepare.
If you enjoy comforting baked pasta dishes like pumpkin ricotta stuffed shells, you might also like trying something a little different. This chicken involtini with ricotta and asparagus offers a lighter, protein-rich alternative that still delivers plenty of flavour and works beautifully as a main course for both everyday meals and special occasions.
Chicken Involtini with Ricotta and Asparagus:
https://rooftopbakery.com/chicken-involtini-recipe-ricotta-asparagus/
