Pumpkin Ricotta Stuffed Pumpkin Shells

I made this recipe for a friends potluck and it was a big hit. I would probably try making it with roasted butternut squash for the filling next time, as the canned pumpkin doesn't have as strong of a flavour as I would have liked. The recipe called for a jar of store bough tomato sauce, but coming from an Italian family, I thought this wouldn't have as a great a flavour, so I made my own tomato sauce. 


  • 24 jumbo pasta shells
  • 1 tbsp extra virgin olive oil
  • 22 oz ricotta 
  • 1 can pumpkin puree
  • 2 1/2 oz Pecorino Romano (parmesan)
  • 1 large egg white
  • 2 cloves garlic
  • 1 cup fresh basil
  • 1 tbsp finely chopped fresh sage
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1 jar tomato sauce (or homemade)

Directions: Cook pasta shells according to package instructions, drain and transfer to a baking sheet to cool. Drizzle with olive oil to avoid sticking. Meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 cup parmesan and remaining ingredients, except tomato sauce. Preheat over to 350 degrees. Spread tomato sauce in bottom of 9" x 13" baking dish. Fill each pasta shell with about 3 tbsp of pumpkin mixture and arrange in pan. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle shells with remaining parmesan and bake for 15 minutes more. 

Enjoy with a side salad and a glass of wine!