Irresistible Lasagna Stuffed Shells Recipe with Pumpkin Twist

Picture this: creamy, savory ricotta blended with the subtle sweetness of pumpkin, all tucked into tender pasta shells and baked to perfection. It’s a match made in culinary heaven that will have everyone at your table begging for seconds. I stumbled upon this recipe during a chilly fall evening when I wanted to combine my love of lasagna and my obsession with pumpkin-flavored everything. And let me tell you, it was a revelation. These lasagna stuffed shells are everything you’d want in comfort food—melty, cheesy, and hearty—but with a seasonal twist that makes them stand out.

The best part? They’re surprisingly easy to make and feel fancy enough for a dinner party, yet comforting enough for a weeknight meal. Whether you’re a pumpkin fanatic like me or just looking for a fun way to switch up your usual pasta bake, this recipe is a total winner. Trust me, once you try these lasagna stuffed shells with pumpkin ricotta, you’ll want to make them a regular part of your rotation!

Why You’ll Love This Recipe

• Perfect Fall Comfort Food: These stuffed shells are the epitome of cozy, with the warm flavors of pumpkin and cheese baked into a bubbling masterpiece.
• Easy to Prepare: Despite sounding fancy, this recipe is straightforward and uses simple, accessible ingredients.
• Family-Friendly: Kids and adults alike will adore these cheesy, flavorful shells. Plus, you can sneak in some veggies without anyone noticing!
• Freezer-Friendly: Make a double batch and freeze one for those busy nights when you want something homemade without the hassle.
• Unique Flavor Combination: The pumpkin adds a subtle sweetness and creaminess to the classic ricotta filling, making this dish truly special.

What makes this recipe extra special is the way it bridges the gap between a classic Italian dish and the cozy flavors of fall. It’s not just lasagna—it’s lasagna reimagined with a pumpkin twist that’s perfect for the season. If you’re looking to impress your family or dinner guests with something both familiar and exciting, this is the recipe to choose. Trust me, everyone will be asking for the recipe after they taste it!

What Ingredients You Will Need

This recipe uses a mix of pantry staples and seasonal ingredients to create a deliciously unique dish. Here’s what you’ll need:

• Jumbo Pasta Shells: About 20 shells, cooked according to package instructions. (Tip: Cook a few extra in case of breakage.)
• Ricotta Cheese: 1 cup, preferably whole milk ricotta for creaminess.
• Pumpkin Puree: 1 cup, canned or homemade (not pumpkin pie filling).
• Mozzarella Cheese: 1 cup, shredded (you can use part-skim or whole milk, depending on your preference).
• Parmesan Cheese: 1/2 cup, grated (adds a nutty, salty flavor).
• Egg: 1 large, to bind the filling together.
• Italian Seasoning: 1 1/2 teaspoons for an herby, aromatic touch.
• Garlic Powder: 1 teaspoon for just the right amount of savory flavor.
• Salt and Pepper: To taste.
• Marinara Sauce: 2 cups, homemade or store-bought.
• Fresh Basil: Optional, for garnish (adds a pop of color and herby flavor).

If you’re missing an ingredient, don’t panic! Substitutions work well here. For instance, you can swap cottage cheese for ricotta or use butternut squash puree instead of pumpkin.

Equipment Needed

• Large Pot: For boiling the pasta shells.
• Large Mixing Bowl: To mix the pumpkin ricotta filling.
• Baking Dish: A 9×13-inch dish works perfectly for this recipe.
• Spatula or Spoon: To mix and fill the shells.
• Aluminum Foil: To cover the baking dish and prevent the shells from drying out.

If you don’t have a 9×13-inch baking dish, a deep casserole dish will work just fine. And if you don’t have aluminum foil, a baking sheet can be placed on top as a lid.

Preparation Method

1. Preheat your oven to 375°F (190°C). Grease your baking dish lightly with cooking spray or olive oil to prevent sticking.
2. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside.
3. In a large mixing bowl, combine the ricotta cheese, pumpkin puree, 1/2 cup of the mozzarella, 1/4 cup of the Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until smooth and well combined.
4. Spread 1 cup of marinara sauce evenly across the bottom of your prepared baking dish.
5. Stuff each cooked shell with about 1-2 tablespoons of the pumpkin ricotta mixture. Don’t overfill the shells; they should be plump but not overflowing.
6. Arrange the stuffed shells in the baking dish in a single layer, open side up. Pour the remaining marinara sauce over the shells, making sure each shell is coated.
7. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the shells.
8. Cover the dish tightly with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
9. Remove from the oven and let the dish sit for 5 minutes before serving. Garnish with fresh basil if desired.

Pro tip: If you notice your shells aren’t laying flat, you can trim the bottoms slightly to help them stay upright in the dish.

Cooking Tips & Techniques

To make sure your lasagna stuffed shells with pumpkin ricotta turn out perfect every time, keep these tips in mind:

• Cook the shells al dente: They’ll continue to cook while baking, so avoid overcooking them when boiling.
• Use fresh ricotta: Fresh, high-quality ricotta will make your filling extra creamy and rich.
• Season generously: Don’t skimp on the salt and pepper—pumpkin tends to be mild, so a good seasoning mix is key.
• Don’t overfill: It might be tempting to stuff the shells to the brim, but too much filling can spill out while baking.
• Customize the marinara: Add a splash of cream for extra richness or a pinch of red pepper flakes for heat.

If your cheese isn’t browning enough, try broiling the dish for 2-3 minutes at the end, but watch it closely to avoid burning!

Variations & Adaptations

Here are some fun ways to change things up and make this recipe your own:

• Vegetarian Delight: Add sautéed spinach or kale to the ricotta mixture for extra greens.
• Meaty Option: Mix crumbled Italian sausage or ground beef into the marinara sauce for a heartier dish.
• Gluten-Free Alternative: Use gluten-free pasta shells instead of traditional ones.
• Cheese Swap: Switch out the mozzarella for smoked gouda or fontina for a unique flavor twist.
• Seasonal Adaptation: Replace pumpkin puree with butternut squash or sweet potato puree for a fun variation.

I’ve also tried adding a pinch of nutmeg to the filling—it brings out the warm, cozy flavors of the pumpkin beautifully!

Serving & Storage Suggestions

Here’s how to serve and store your lasagna stuffed shells with pumpkin ricotta:

• Serving Temperature: Serve these shells hot and bubbly straight from the oven. Sprinkle with fresh basil for a final flourish.
• Perfect Pairings: Pair with a crisp green salad, garlic bread, or a glass of your favorite red wine for a complete meal.
• Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the uncooked stuffed shells with sauce for up to 2 months. Thaw overnight in the fridge before baking.
• Reheating Tips: Reheat in a 350°F (175°C) oven for 15-20 minutes, or microwave individual servings for 1-2 minutes until warmed through.

Pro tip: The flavors deepen after a day, so leftovers taste even better!

Nutritional Information & Benefits

While indulgent, these lasagna stuffed shells with pumpkin ricotta pack a nutritional punch:

• Calories: Approximately 350 per serving.
• Protein: Loaded with protein from ricotta and mozzarella cheese.
• Fiber: Pumpkin puree adds a healthy dose of fiber and vitamins.
• Calcium: Cheese provides calcium for strong bones.
• Dietary Considerations: This recipe can be adapted for gluten-free or vegetarian diets.

Pumpkin is a great source of vitamin A and antioxidants, making this dish as nutritious as it is delicious!

Conclusion

There’s something magical about combining the indulgent, cheesy goodness of lasagna with the cozy, seasonal vibes of pumpkin. These lasagna stuffed shells with pumpkin ricotta are the perfect dish to whip up for a dinner gathering, a family meal, or even a treat-yourself kind of night. Every bite is packed with flavor, warmth, and just a hint of autumn sweetness.

Give this recipe a try and I promise, it’ll quickly become a favorite. Don’t forget to share your creations with me in the comments below—I’d love to hear about your own spins on this dish. Whether you stick to the recipe or add your own flair, I just know you’ll love it as much as I do!

Happy cooking and here’s to savoring every bite!

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast and puree fresh pumpkin until smooth. It might have a slightly different texture but works beautifully.

Can I make this recipe ahead of time?

Yes! Prep the stuffed shells and refrigerate them for up to 24 hours before baking. You can also freeze them for longer storage.

What’s the best way to reheat leftovers?

Reheat in a 350°F oven for 15-20 minutes, or microwave individual portions for about 1-2 minutes.

Can I make this dish dairy-free?

Yes, you can use dairy-free ricotta and mozzarella alternatives, and substitute the egg with a vegan egg replacer or flaxseed meal.

What other sauces can I use besides marinara?

You can try Alfredo sauce for a creamier option or even a pumpkin-based sauce for extra autumn vibes!

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