When fall rolls around, pumpkin isn’t just for pies and lattes—it can shine in savory dishes too. Pumpkin Stuffed Shells with Alfredo Sauce is the ultimate comfort food that celebrates the season’s flavors while offering a rich, satisfying meal. Jumbo pasta shells are stuffed with a creamy pumpkin and ricotta mixture, then smothered in a velvety Alfredo sauce and baked until bubbly and golden.

The result is a dish that feels cozy, festive, and indulgent, perfect for autumn dinners, holiday gatherings, or even a Halloween party feast. It’s a seasonal twist on classic Italian-style stuffed shells that will leave everyone reaching for seconds.

Why We Love This Recipe

We love this recipe because it strikes the perfect balance between comfort and elegance. The pumpkin adds a natural sweetness and creaminess to the ricotta filling, making the dish taste both hearty and unique. The Alfredo sauce ties everything together with rich, velvety goodness, giving you that indulgent restaurant-style experience at home.

Plus, it’s a dish that impresses on presentation—rows of golden baked shells bubbling in creamy sauce look as good as they taste. Best of all, it’s a crowd-pleaser that works for family dinners, potlucks, or special occasions.

Why It’s a Must-Try Dish

This dish is a must-try because it transforms familiar comfort food into something festive and memorable. If you’re a fan of pasta bakes and cheesy casseroles, adding pumpkin gives it a seasonal, slightly sweet note that makes it stand out from traditional stuffed shells.

It’s also versatile—you can serve it as a vegetarian main course, pair it with roasted meats, or make it ahead for an easy yet impressive dinner. Not to mention, it’s the perfect way to sneak a healthy vegetable into a creamy, cheesy, irresistible dish.

Recipe Details:

• Preparation Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour
• Servings: 6 servings (about 3–4 shells each)
• Calories: ~420–460 per serving
• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Pasta & Filling:

• 20 jumbo pasta shells (cook a few extra in case of breakage)
• 1 cup ricotta cheese
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tsp fresh sage, finely chopped (or ½ tsp dried)
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp nutmeg (optional, for warmth)

For the Alfredo Sauce:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (or half-and-half for creamier texture)
• 1 cup grated Parmesan cheese
• ½ tsp garlic powder
• Salt and black pepper, to taste

Topping:

• 1 cup shredded mozzarella cheese
• Fresh parsley or sage, chopped (for garnish)

Quick Directions

1. Cook pasta shells and set aside.
2. Mix ricotta, pumpkin, Parmesan, egg, and spices for filling.
3. Prepare Alfredo sauce on stovetop.
4. Stuff shells with pumpkin filling and arrange in baking dish.
5. Pour Alfredo sauce over, sprinkle with mozzarella, and bake.

Step-by-Step Preparation:

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook jumbo pasta shells until just al dente (slightly firm).
3. Drain, toss lightly with olive oil to prevent sticking, and set aside.

Step 2: Make the Filling

1. In a large bowl, combine ricotta, pumpkin puree, Parmesan, egg, sage, garlic powder, salt, pepper, and nutmeg.
2. Stir until smooth and well combined.

Step 3: Prepare the Alfredo Sauce

1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1–2 minutes to form a roux.
3. Slowly whisk in milk, stirring constantly until thickened.
4. Stir in Parmesan, garlic powder, salt, and pepper.
5. Remove from heat.

Step 4: Assemble the Dish

1. Preheat oven to 375°F (190°C).
2. Spread 1 cup of Alfredo sauce on the bottom of a greased 9×13-inch baking dish.
3. Stuff each pasta shell with 2–3 tablespoons of pumpkin filling.
4. Arrange stuffed shells in rows in the baking dish.
5. Pour remaining Alfredo sauce over the top.
6. Sprinkle mozzarella evenly across the shells.

Step 5: Bake

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake for another 10–15 minutes until cheese is melted and lightly golden.

How to Serve

Serve hot, garnished with fresh parsley or sage for color and aroma. Pair with a crisp green salad, garlic bread, or roasted vegetables for a complete meal. A glass of white wine (like Chardonnay) complements the creamy pumpkin flavors beautifully.

Tips for the Recipe:

• Cook extra shells in case some break during boiling.
• Don’t overcook pasta—it will continue baking in the oven.
• Use freshly grated Parmesan for the best flavor.
• For a richer dish, use heavy cream instead of milk in the Alfredo sauce.
• Let the dish cool for 5 minutes before serving so the sauce sets slightly.

Variations:

• Spinach Pumpkin Shells: Add sautéed spinach to the filling for extra veggies.
• Meaty Version: Stir browned Italian sausage into the pumpkin filling.
• Cheesy Upgrade: Add cream cheese or fontina for an ultra-creamy filling.
• Low-Carb Option: Use zucchini or eggplant slices in place of pasta shells.
• Herb Twist: Swap sage for thyme or rosemary.

Freezing & Storage

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing (Unbaked): Assemble shells, cover tightly with foil, and freeze for up to 2 months. Bake from frozen at 350°F (175°C) for about 45–50 minutes.
• Freezing (Baked): Cool completely, then wrap well and freeze for up to 2 months. Reheat covered in the oven.

Special Equipment Needed

• 9×13-inch baking dish
• Large pot for pasta
• Mixing bowls
• Saucepan and whisk (for Alfredo sauce)
• Foil for baking

FAQ:

Q1: Can I make this dish ahead of time?
Yes, you can assemble the stuffed shells up to 24 hours in advance and refrigerate. Just bake before serving.

Q2: Can I use store-bought Alfredo sauce?
Yes, though homemade is creamier and fresher. Store-bought saves time if you’re in a hurry.

Q3: What type of pumpkin works best?
Use canned pumpkin puree (not pumpkin pie filling). Fresh roasted pumpkin purée also works.

Q4: Can I make this gluten-free?
Yes, use gluten-free pasta shells and substitute a gluten-free flour blend in the sauce.

Conclusion

Pumpkin Stuffed Shells with Alfredo Sauce are a delicious way to embrace the flavors of fall in a comforting, family-friendly meal. With creamy pumpkin filling, rich Alfredo sauce, and bubbling cheese on top, this dish is both festive and satisfying. It’s easy to make, customizable, and perfect for weeknights, gatherings, or holiday dinners. Whether you’re a pumpkin lover or just looking for a new pasta bake to try, this recipe is guaranteed to impress and warm your table.