DINNER

Amazing 10-Step Stuffed Shells Pumpkin Cream Recipe

by Fatima Garcia

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22 de January de 2026

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Stuffed Shells Pumpkin Cream has become my ultimate comfort food, especially as the leaves start to turn golden. I remember the first time I whipped up a batch; the aroma of sage and sweet pumpkin filled my kitchen, instantly transporting me back to cozy autumn evenings. This creamy pumpkin stuffed shells recipe isn’t just delicious; it’s a hug in a bowl, perfect for a chilly night. The rich, savory pumpkin cream stuffed pasta shells will make you wonder why you haven’t always added pumpkin to your pasta. It’s truly a simple yet elegant dish that feels gourmet but is surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Stuffed Shells Pumpkin Cream

I genuinely believe you’ll adore this recipe for so many reasons. It’s more than just a meal; it’s an experience:

Incredible Flavor: The combination of sweet pumpkin, savory cheeses, and aromatic herbs creates an unforgettable taste that’s both comforting and sophisticated.
Surprisingly Easy: Don’t let the elegant presentation fool you; this is an incredibly simple dish to prepare, making it an easy pumpkin stuffed shells with cream sauce recipe for any weeknight.
Perfect for Fall: With its rich pumpkin notes, this stuffed shells pumpkin cream dish is the quintessential fall dinner recipe pumpkin stuffed shells, bringing warmth and seasonal cheer to your table.
Family Favorite: Both kids and adults will eagerly devour these creamy shells, making mealtime a breeze.
Vegetarian Delight: It’s a hearty and satisfying vegetarian option that even meat-eaters will crave.
Impressive Presentation: These beautiful shells look like they took hours to make, but they come together quickly, perfect for entertaining or a special family dinner.

Ingredients for Stuffed Shells Pumpkin Cream

To create these delightful Stuffed Shells Pumpkin Cream, you’ll need a few key components. I always make sure to have these on hand, especially during the fall season, as they form the heart of these amazing stuffed pasta shells with pumpkin ricotta cream.

20 jumbo pasta shells – the perfect vessel for our creamy filling.
2 cups ricotta cheese – for that classic creamy texture in the filling.
1 cup shredded mozzarella cheese – adds gooey goodness and flavor.
½ cup grated Parmesan cheese – provides a sharp, salty contrast.
1 cup canned pumpkin puree – ensure it’s 100% pumpkin, not pie filling.
1 cup heavy cream – forms the luscious, rich sauce.
2 cloves garlic, minced – fresh garlic makes all the difference here.
1 teaspoon dried sage – a classic pairing with pumpkin.
1 teaspoon dried thyme – another earthy herb that complements the pumpkin.
1 teaspoon salt – essential for seasoning both filling and sauce.
½ teaspoon black pepper – freshly ground is always best.
Olive oil, for drizzling – adds a touch of richness.
Fresh parsley, for garnish (optional) – for a pop of color and freshness.

How to Make Stuffed Shells Pumpkin Cream

Making these delicious stuffed shells pumpkin cream is a straightforward process, and I promise you, the effort is absolutely worth the incredible flavors that unfold. Follow these steps carefully, and you’ll have a show-stopping meal ready to impress.

Step 1: First things first, preheat your oven to 375°F (190°C). While it’s heating, I like to get my baking dish ready. You can lightly grease it or just have it standing by.
Step 2: Grab a large pot and fill it with generously salted water. Bring it to a rolling boil. Carefully add your jumbo pasta shells and cook them for about 8-10 minutes, or until they’re perfectly al dente. You want them pliable enough to stuff but still with a slight bite. Once cooked, drain them and set them aside to cool slightly. This is crucial for our homemade pumpkin cream stuffed jumbo shells.
Step 3: In a spacious mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, creamy pumpkin puree, minced garlic, dried sage, dried thyme, salt, and black pepper. Mix everything together until it’s beautifully smooth and well combined. This is your luscious pumpkin cream filling, the heart of this recipe for stuffed shells with pumpkin cream filling.
Step 4: Now for the fun part: filling the shells! Carefully take each cooked pasta shell and, using a small spoon or a piping bag (my personal trick for less mess!), fill it generously with the pumpkin and cheese mixture. Don’t be shy; load them up!
Step 5: In a small saucepan, gently heat the heavy cream over medium heat. Stir it occasionally until it’s warmed through and slightly thickened. Taste it and adjust with a pinch more salt and pepper if you feel it needs it; this will be your creamy pumpkin sauce.
Step 6: Spoon a thin layer of your warm pumpkin cream sauce onto the bottom of your prepared baking dish. Arrange your beautifully stuffed shells in the dish, nestled close together. Then, pour the remaining pumpkin cream sauce evenly over the top of the shells, ensuring every one gets a good coating.
Step 7: For an extra touch of richness and a beautiful golden finish, drizzle a little olive oil over the top of the dish.
Step 8: Cover the baking dish tightly with aluminum foil and pop it into your preheated oven. Bake for 25 minutes. This initial covered bake allows the flavors to meld and the cheese to get perfectly melty inside.
Step 9: After 25 minutes, remove the foil and continue baking for an additional 10 minutes. This last uncovered step is where the top gets that lovely slight golden crust and the sauce thickens just a bit more.
Step 10: Once cooked, carefully remove the dish from the oven. I know it’s tempting to dive right in, but trust me on this: let it rest for 10-15 minutes. This allows the shells to set, making them easier to serve and preventing the filling from oozing out.
Step 11: Before serving, sprinkle some freshly chopped parsley over the top for a vibrant pop of color and fresh aroma. Enjoy your incredible stuffed shells pumpkin cream!

Pro Tips for the Best Stuffed Shells Pumpkin Cream

I’ve made these Stuffed Shells Pumpkin Cream countless times, and I’ve picked up a few tricks along the way that I’m excited to share. These pro tips will elevate your dish from great to absolutely exceptional, ensuring your creamy pumpkin stuffed shells recipe is a guaranteed hit!

Always use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
Don’t overcook your pasta shells; they should be very al dente since they’ll bake further in the oven.
For a richer filling, consider adding a tablespoon of softened cream cheese to the ricotta mixture.
Freshly grate your Parmesan cheese; pre-grated cheese often contains anti-caking agents that can affect texture.
If you like a little heat, a pinch of red pepper flakes in the sauce adds a wonderful kick.

What’s the secret to perfect Creamy pumpkin stuffed shells recipe?

The real secret to a perfect creamy pumpkin stuffed shells recipe lies in balancing the spices and not overfilling the shells. I’ve found that a good quality pumpkin puree combined with fresh garlic and herbs creates a deeply savory and slightly sweet profile. This best pumpkin cream stuffed shells tutorial tip ensures every bite is bursting with flavor without being overwhelming.

Can I make Stuffed Shells Pumpkin Cream ahead of time?

Absolutely! You can assemble the entire dish, including the Stuffed Shells Pumpkin Cream, up to 24 hours in advance. Cover it tightly with plastic wrap or foil and refrigerate. When you’re ready to bake, add an extra 10-15 minutes to the covered baking time to ensure it heats through completely.

How do I avoid common mistakes with Stuffed Shells Pumpkin Cream?

To avoid common pitfalls, first, don’t overcook your shells initially; mushy shells are no fun. Second, ensure your pumpkin puree isn’t too watery; if it is, gently simmer it down a bit. Finally, don’t skimp on the seasonings; the salt and herbs are crucial for bringing out the rich flavors in your Stuffed Shells Pumpkin Cream.

Best Ways to Serve Stuffed Shells Pumpkin Cream

Once your incredible Stuffed Shells Pumpkin Cream is out of the oven and has rested, it’s time to enjoy! I love serving this dish as the star of a cozy autumn meal. It’s hearty enough on its own, but a few simple accompaniments can truly elevate the experience.

For a complete meal, I often pair these creamy pumpkin pasta bake with shells with a crisp green salad tossed in a light vinaigrette. The freshness of the salad cuts through the richness of the pumpkin cream, creating a delightful balance. A side of warm, crusty garlic bread is also a must for soaking up every last bit of that luscious sauce. You could also add some roasted seasonal vegetables like asparagus or Brussels sprouts for an extra touch of color and nutrition alongside your Stuffed Shells Pumpkin Cream.

Nutrition Facts for Stuffed Shells Pumpkin Cream

I know many of you are curious about the nutritional breakdown of this delicious Stuffed Shells Pumpkin Cream. Here’s an estimated look at what each serving provides, based on the ingredients used in this creamy pumpkin stuffed shells recipe. These figures can help you plan your meals, especially if you’re tracking your intake.

Serving Size: 1 serving (recipe makes 4-6 servings)
Calories: 500 kcal
Fat: 28g
Protein: 20g
Carbohydrates: Not available
Fiber: Not available
Sugar: Not available
Sodium: Not available

Nutritional values are estimates and may vary based on specific ingredients used, brands, and serving sizes. This information is intended as a general guide for your homemade pumpkin cream stuffed shells.

How to Store and Reheat Stuffed Shells Pumpkin Cream

One of the best things about making a delicious dish like Stuffed Shells Pumpkin Cream is that it often yields wonderful leftovers! Proper storage ensures you can enjoy your creamy pumpkin stuffed shells for days to come. After baking, allow the dish to cool completely to room temperature before storing. This prevents condensation and keeps the shells fresh.

Transfer any leftover Stuffed Shells Pumpkin Cream into an airtight container. It will keep beautifully in the refrigerator for 3-4 days. For reheating, I usually cover the dish with foil and bake it in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until thoroughly heated through. You can also microwave individual portions, though the oven method helps maintain the texture. And yes, you can absolutely freeze pumpkin cream stuffed shells!

Frequently Asked Questions About Stuffed Shells Pumpkin Cream

What is pumpkin cream stuffed shells?

Stuffed Shells Pumpkin Cream is a delightful and seasonally inspired pasta dish. It features large jumbo pasta shells filled with a rich, creamy mixture of ricotta cheese, mozzarella, Parmesan, and pumpkin puree, often seasoned with aromatic herbs like sage and thyme. These stuffed shells are then baked in a luscious pumpkin cream sauce until bubbly and golden. It’s essentially a comforting, savory pasta bake with a unique fall twist.

Why make pumpkin cream stuffed shells?

There are so many reasons why I love to make Stuffed Shells Pumpkin Cream! First, it’s incredibly flavorful, offering a beautiful balance of sweet pumpkin, savory cheeses, and earthy herbs that’s perfect for autumn. Second, it’s a fantastic vegetarian main course that feels special without being overly complicated. It’s also an excellent way to incorporate seasonal pumpkin into a hearty, satisfying meal that even picky eaters tend to enjoy. Plus, it makes for a stunning presentation, ideal for holiday gatherings or a cozy family dinner.

Can I use fresh pumpkin instead of canned puree for Stuffed Shells Pumpkin Cream?

Absolutely! Using fresh pumpkin puree will elevate your Stuffed Shells Pumpkin Cream to another level of freshness. To do this, you’ll need to roast or steam a small pumpkin (like a sugar pumpkin or pie pumpkin) until very tender, then scoop out the flesh and blend it until smooth. Just make sure it’s a very thick puree, as excess moisture can thin out your filling and sauce. I find the flavor from fresh pumpkin to be incredibly vibrant.

What are some good side dishes to serve with Stuffed Shells Pumpkin Cream?

For me, the best companions to Stuffed Shells Pumpkin Cream are simple yet complementary. A crisp green salad with a light vinaigrette is always a winner, as its acidity helps cut through the richness of the cream. Crusty garlic bread or focaccia is also fantastic for soaking up any extra pumpkin cream sauce. Roasted seasonal vegetables like asparagus or Brussels sprouts would also make lovely additions, adding color and extra nutrients to your meal.

Variations of Stuffed Shells Pumpkin Cream You Can Try

While my original recipe for Stuffed Shells Pumpkin Cream is a personal favorite, I love experimenting with variations to keep things exciting. These tweaks can cater to different dietary needs or simply introduce new flavor profiles, ensuring everyone can enjoy this delightful dish.

Amazing 10-Step Stuffed Shells Pumpkin Cream Recipe - Stuffed Shells Pumpkin Cream - additional detail

Spicier Kick: For those who love a bit of heat, I often add a pinch of red pepper flakes to both the filling and the pumpkin cream sauce. It gives a wonderful warmth that complements the sweet pumpkin.
Cheesy Swaps: Instead of just ricotta, you could try making stuffed shells with pumpkin and mascarpone. Mascarpone adds an even richer, silkier texture to the filling. You can also mix in some smoked gouda for a deeper, more complex flavor.
Vegan Version: To make a delicious plant-based meal, you can easily adapt this into a vegetarian stuffed shells with pumpkin cream. Simply use dairy-free ricotta, vegan mozzarella, and a plant-based cream (like cashew or oat cream) for the sauce.
Added Vegetables: Sometimes I sauté finely diced spinach or mushrooms and mix them into the pumpkin cream filling for extra nutrients and texture. This is a great way to sneak in more veggies!

About the Author

Fatima Garcia