Pumpkin Stuffed Shells with Sage Alfredo

This pumpkin stuffed shells recipe brings cozy fall flavors to your dinner table with creamy ricotta-pumpkin filling and luxurious sage Alfredo sauce. Each jumbo pasta shell is packed with a velvety mixture that tastes like autumn in every bite.

Perfect for holiday gatherings or a comforting weeknight meal, these stuffed shells are surprisingly easy to make. The sage Alfredo adds an elegant touch that elevates this dish from simple to spectacular.

Why You’ll Love This Recipe

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These pumpkin stuffed shells combine the comfort of traditional Italian pasta with seasonal autumn flavors. The pumpkin puree keeps the filling incredibly moist while adding natural sweetness and gorgeous color.

The sage Alfredo sauce is the real star here—rich, herbaceous, and perfectly balanced. It complements the pumpkin filling without overwhelming it, creating a harmonious dish that feels both indulgent and wholesome.

This recipe is also make-ahead friendly, making it ideal for entertaining. You can assemble everything in advance and bake when you’re ready to serve.

Read More: Fresh Vietnamese Salad Recipe

Ingredients You’ll Need

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For the Stuffed Shells:

For the Sage Alfredo Sauce:

How to Make Pumpkin Stuffed Shells

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Prep the Pasta: Cook jumbo shells according to package directions until al dente. Drain and rinse with cold water to stop cooking, then lay them out on a baking sheet to prevent sticking.

Make the Filling: In a large bowl, combine pumpkin puree, ricotta, half the mozzarella, Parmesan, egg, garlic, nutmeg, cinnamon, salt, and pepper. Mix until smooth and creamy—the filling should be thick enough to hold its shape but still spoonable.

Prepare the Sage Alfredo: Melt butter in a saucepan over medium heat. Add sage leaves and fry for 1–2 minutes until crispy and fragrant. Remove sage and set aside for garnish. Add garlic to the butter and sauté for 30 seconds, then pour in heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth, then season with salt and white pepper.

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Pumpkin Stuffed Shells with Sage Alfredo

Recipe by Emma BrooksCourse: DinnerCuisine: Italian-AmericanDifficulty: Moderate

Servings

6

servings

Prep time

25

minutes

Cooking time

45

minutes

Total time

1

hour 

10

minutes

Creamy pumpkin and ricotta stuffed pasta shells baked in a luxurious sage Alfredo sauce. This cozy autumn dish is perfect for fall dinners and holiday gatherings.

Ingredients

• For the Stuffed Shells

• 20–24 jumbo pasta shells

• 1 cup pumpkin puree

• 15 oz ricotta cheese

• 1 cup shredded mozzarella cheese, divided

• ½ cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cinnamon

• ½ teaspoon salt

• ¼ teaspoon black pepper

• For the Sage Alfredo Sauce

• 3 tablespoons unsalted butter

• 8–10 fresh sage leaves

• 2 cloves garlic, minced

• 1½ cups heavy cream

• 1 cup grated Parmesan cheese

• ¼ teaspoon salt

• ⅛ teaspoon white pepper

Directions

• Preheat oven to 375°F (190°C). Bring a large pot of salted water to boil and cook pasta shells according to package directions until al dente. Drain, rinse with cold water, and set aside on a baking sheet.
• In a large mixing bowl, combine pumpkin puree, ricotta, ½ cup mozzarella, Parmesan, egg, minced garlic, nutmeg, cinnamon, salt, and pepper. Stir until smooth and well combined.
• For the sage Alfredo, melt butter in a medium saucepan over medium heat. Add sage leaves and fry for 1–2 minutes until crispy. Remove sage and set aside for garnish.
• Add garlic to the butter and sauté for 30 seconds. Pour in heavy cream and bring to a gentle simmer. Reduce heat to low.
• Stir Parmesan cheese into the cream until melted and smooth. Season with salt and white pepper. Remove from heat.
• Spread half the sage Alfredo sauce in the bottom of a 9×13-inch baking dish.
• Fill each pasta shell with about 2 tablespoons of the pumpkin-ricotta mixture. Arrange filled shells in the baking dish in a single layer.
• Pour remaining Alfredo sauce over the shells. Sprinkle with remaining ½ cup mozzarella cheese.
• Cover dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
• Let stand 5 minutes before serving. Garnish with reserved crispy sage leaves and extra Parmesan if desired.

Notes

• Make-Ahead: Assemble completely, cover tightly, and refrigerate up to 24 hours before baking. Add 10 minutes to covered baking time if baking cold.
  Freezing: Freeze assembled but unbaked shells up to 3 months. Bake from frozen at 375°F for 45–50 minutes covered, then 10 minutes uncovered.
  Pumpkin Substitute: Use butternut squash puree or sweet potato puree for similar results.
  Lighter Version: Use part-skim ricotta and half-and-half instead of heavy cream to reduce calories and fat.

Nutrition Information (Per Serving)

Step-by-Step Assembly

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1. Preheat your oven to 375°F (190°C)
2. Spread half the sage Alfredo in the bottom of a 9×13-inch baking dish
3. Fill each shell with about 2 tablespoons of pumpkin-ricotta mixture using a spoon or piping bag
4. Arrange shells in the baking dish in a single layer, filled side up
5. Pour remaining Alfredo over the shells, making sure each one gets coated
6. Sprinkle with remaining mozzarella cheese
7. Cover with foil and bake for 25 minutes
8. Remove foil and bake another 10 minutes until bubbly and golden
9. Garnish with crispy sage leaves and extra Parmesan before serving

Tips for Perfect Results

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Don’t overcook the pasta: Al dente shells hold their shape better when stuffed and baked. Overcooked shells can tear easily and become mushy in the oven.

Use a piping bag for easy filling: Transfer the pumpkin mixture to a large zip-top bag, cut off a corner, and pipe directly into each shell. This makes the process much faster and less messy than using a spoon.

Make it ahead: Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add 10 extra minutes to the covered baking time if baking from cold.

Storage and Reheating

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Store leftover pumpkin stuffed shells in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day as the sauce soaks into the pasta.

Reheat individual portions in the microwave for 1–2 minutes, or reheat the entire dish covered with foil at 350°F for 20 minutes. Add a splash of cream or milk if the sauce seems too thick.

These shells also freeze beautifully for up to 3 months. Freeze assembled but unbaked shells, then bake from frozen at 375°F for 45–50 minutes covered, plus 10 minutes uncovered.

Recipe Variations

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Add protein: Stir cooked Italian sausage, shredded rotisserie chicken, or crispy pancetta into the pumpkin filling for a heartier meal.

Make it vegetarian-friendly: This recipe is already vegetarian, but you can add sautéed spinach, kale, or mushrooms to the filling for extra vegetables and nutrition.

Swap the cheese: Try fontina or Gruyère instead of mozzarella for a more sophisticated flavor profile, or use vegan ricotta and cashew cream for a dairy-free version.

Frequently Asked Questions