Is an egg necessary in the filling?

No, an egg isn’t required to make delicious Creamy Pumpkin Ricotta Stuffed Shells . The filling holds together well without it, especially if you strain the ricotta before mixing. Adding an egg simply helps bind the filling, giving it a firmer set once baked. If you prefer a creamier, softer texture, you can skip it without worry.

How can I prevent a watery filling?

To avoid watery stuffed shells, focus on moisture control. Strain ricotta cheese through a cheesecloth or sieve before mixing, and blot canned pumpkin with paper towels to remove excess liquid. If using fresh pumpkin, roast it instead of steaming to concentrate the flavor and reduce wateriness. These small steps guarantee a creamy filling that stays in place.

What kind of pumpkin should I use?

For consistent results, canned pumpkin puree works perfectly and is easy to keep on hand. If you want a fresher option, sugar pumpkins (also called pie pumpkins) are the best choice. They’re naturally sweet, dense, and ideal for roasting. Large carving pumpkins should be avoided since their flesh tends to be watery and stringy.

Can I use a different squash?

Yes, you can swap pumpkin with other winter squashes. Butternut squash gives the filling a sweeter and nuttier profile, while acorn squash adds a slightly earthier taste. Both roast well and mash into a smooth puree that works as a one-to-one substitute. This flexibility makes Creamy Pumpkin Ricotta Stuffed Shells easy to adapt to what’s in season.

Are pumpkin stuffed shells healthy?

Yes, this recipe can be both comforting and nourishing. Pumpkin is naturally low in calories yet high in vitamin A, fiber, and antioxidants that support eye and immune health. According to the Harvard T.H. Chan School of Public Health , incorporating colorful vegetables like pumpkin into meals is linked to better long-term health outcomes. Paired with ricotta for protein and calcium, these stuffed shells make a well-rounded seasonal dish.

Creamy Pumpkin Ricotta Stuffed Shells 5 Terrific Tips for Comfort

Name: Creamy Pumpkin Ricotta Stuffed Shells Cozy Autumn Pasta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-Inspired
Ingredients: 20 jumbo pasta shells; 2 cups pumpkin puree (fresh roasted or canned, drained if canned); 1 ½ cups ricotta cheese (whole milk preferred); ½ cup grated Parmesan cheese; 1 cup shredded mozzarella cheese (for topping); 1 egg (optional, helps bind filling); ½ tsp nutmeg; 1 tsp fresh thyme or sage; Salt and black pepper to taste; 2 cups light cream sauce or béchamel (for baking dish)

Creamy Pumpkin Ricotta Stuffed Shells Cozy Autumn Pasta

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Creamy Pumpkin Ricotta Stuffed Shells are a cozy autumn pasta bake filled with sweet pumpkin, creamy ricotta, and golden bubbly cheese.

Author: Janna
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Dinner, Pasta
Method: Baking
Cuisine: Italian-Inspired
Diet: Vegetarian

Ingredients

Scale

20 jumbo pasta shells

2 cups pumpkin puree (fresh roasted or canned, drained if canned)

1 ½ cups ricotta cheese (whole milk preferred)

½ cup grated Parmesan cheese

1 cup shredded mozzarella cheese (for topping)

1 egg (optional, helps bind filling)

½ tsp nutmeg

1 tsp fresh thyme or sage

Salt and black pepper to taste

2 cups light cream sauce or béchamel (for baking dish)

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Instructions

1. Cook pasta shells in salted water until al dente, then drain and cool slightly.

2. In a bowl, combine pumpkin puree, ricotta, Parmesan, nutmeg, thyme/sage, salt, and pepper. Stir until smooth.

3. If desired, add one lightly beaten egg for a firmer filling.

4. Fill each pasta shell with the pumpkin-ricotta mixture.

5. Grease a baking dish and spread half of the cream sauce on the bottom.

6. Arrange stuffed shells in the dish and top with remaining sauce.

7. Sprinkle mozzarella evenly over the top.

8. Cover with foil and bake at 375°F for 20 minutes.

9. Remove foil and bake an additional 15 minutes until golden and bubbly.

10. Let rest for 5 minutes before serving with fresh herbs or toasted walnuts.

Notes

Strain ricotta before mixing to prevent watery filling.

Roast fresh pumpkin for richer flavor compared to steaming.

Substitute butternut or acorn squash if pumpkin isn’t available.

Serve with garlic bread or salad for a complete meal.

Nutrition

Serving Size: 3–4 stuffed shells
Calories: 420
Sugar: 5g
Sodium: 620mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 18g
Cholesterol: 45mg

Find it online: https://diymealprep.com/creamy-pumpkin-ricotta-stuffed-shells/