Pin This comforting baked dish turns classic stuffed shells into a spicy autumn feast using creamy pumpkin and fresh basil pesto tucked into tender pasta, all nestled in bubbling marinara and plenty of gooey cheese. It is full of bold flavors and a breeze to pull together, a family favorite that feels both cozy and special for chilly nights or vegetarian entertaining.
I started making these shells when I wanted something new for our fall dinner rotation. After just one bite, my family was hooked and now these are a must-have for any group potluck.
Ingredients
- Jumbo pasta shells: These large shells create the perfect pocket for flavorful fillings. Go for shells that are evenly shaped and avoid any cracked ones for easier stuffing
- Canned pumpkin purée: Chosen for its smooth texture and deep color. Use 100 percent pure pumpkin not pumpkin pie mix
- Ricotta cheese: Provides creaminess and helps bind the filling. Look for a high-quality ricotta that is smooth and rich
- Grated Parmesan cheese: Adds nutty saltiness. Freshly grated from a block is best for flavor and melting
- Shredded mozzarella cheese: Ensures gooeyness and a golden topping. Pick low-moisture mozzarella for best melt
- Basil pesto: Brings herby vibrance. Homemade is best but high-quality store pesto works too. Check for fresh green color
- Red chili: Finely chopped or use dried red pepper flakes for even heat. Use small fresh chilies that feel firm
- Smoked paprika: Infuses warmth and subtle smokiness. Choose a Spanish smoked paprika for true depth
- Ground nutmeg: Enhances the creaminess and warmth of pumpkin. Always check the date on your spice so it is pungent
- Salt and black pepper: Essential for balance and to lift the other flavors. Use flaky sea salt and freshly cracked pepper if possible
- Marinara sauce: Rich tomato base that ties everything together. Go for simple ingredient lists and a bright tomato taste
- Fresh basil leaves: A garnish that adds fragrance and a pop of color. Look for unblemished bright leaves
Instructions
- Cook the Pasta:
- Boil the jumbo pasta shells in well-salted water until just al dente. They should hold their shape for stuffing. Drain and rinse under cool water then set aside
- Mix the Filling:
- In a large mixing bowl combine pumpkin purée, ricotta, Parmesan, mozzarella, pesto, chili, smoked paprika, nutmeg, salt and pepper. Stir until the mixture is creamy and evenly colored. Taste and adjust seasonings
- Prepare the Baking Dish:
- Spread one cup of marinara sauce over the bottom of your greased 9:13 inch baking dish. This prevents sticking and adds flavor underneath
- Stuff the Shells:
- Fill each pasta shell with about two tablespoons of the pumpkin pesto mixture. Use a small spoon or your fingers. Arrange the filled shells upright and close together in the dish
- Sauce and Top:
- Pour the remaining marinara sauce over the filled shells to coat but not drown. Sprinkle evenly with mozzarella and Parmesan for a crispy cheese top
- Bake:
- Cover the baking dish tightly with foil to trap steam and bake in a preheated oven at 375 F for twenty five minutes. Remove the foil and continue baking for ten more minutes until the cheese is beautifully golden and bubbling
- Garnish and Serve:
- Rest the shells a few minutes then top with torn fresh basil leaves for extra aroma and color. Serve hot
Pin I am always amazed at how a dash of smoked paprika transforms the filling into something so cozy and memorable. My youngest loves helping stuff the shells and sneaking extra cheese on top, these have become a requested birthday dinner in our house.
Storage Tips
Keep leftovers covered in the fridge for up to three days. Reheat in the oven covered with foil at 350 F until warmed through. A splash of extra marinara keeps them moist
Ingredient Substitutions
Swap pumpkin purée for roasted butternut squash purée if you prefer a sweeter taste. Try kale or sun dried tomato pesto for a twist. Use vegan cheeses and pesto for a dairy free version
Serving Suggestions
Serve with a fresh green salad or garlicky roasted broccoli. A crisp Pinot Grigio or a medium bodied Chianti pairs perfectly. Soft herbed bread makes it a hearty feast
Cultural and Seasonal Inspiration
Stuffed shells are a classic Italian American comfort food and this autumn version celebrates the harvest using pumpkin and warming spices. You will find similar baked pasta traditions throughout Italy each with unique local fillings
Seasonal Adaptations
Use leftover roasted squash in the filling for Thanksgiving. Sprinkle chopped toasted walnuts on top for crunch. Swap in hot smoked Provolone for a smokier finish
Success Stories
Friends always ask for the recipe when I bring this dish to potlucks. It is even a hit with folks who swear they do not like pumpkin. The flavors are unexpected but comforting
Freezer Meal Conversion
Assemble the stuffed shells completely but do not bake. Cover tightly with foil and freeze for up to two months. Bake directly from frozen at 375 F for extra twenty minutes or until hot and bubbly
Pin Pumpkin and pesto stuffed shells are the ultimate cozy crowd-pleaser, perfect for chilly nights or entertaining. Serve hot and savor the autumn flavors!
Recipe Q&A
- → Can I make this ahead of time?
Yes, you can assemble the stuffed shells a day in advance, cover, and refrigerate. Bake when ready to eat for best results.
- → Is there a vegan option for this dish?
For a vegan version, replace dairy cheeses with plant-based options and use a vegan pesto. The texture will still be creamy.
- → What can I serve alongside these stuffed shells?
A crisp green salad and crusty bread complement the rich flavors well. Try pairing with a light Italian red wine.
- → How spicy is the filling?
The spice level is moderate due to chili or pepper flakes. Adjust spice by using more or less chili as desired.
- → Are there nut allergens to consider?
If the basil pesto contains pine nuts, this dish may include nuts. Always check labels for allergen safety.
- → Can I use store-bought marinara sauce?
Absolutely. Store-bought or homemade marinara works equally well and adds a rich, tangy flavor to the dish.