Pumpkin And Ricotta Stuffed Shells

You can prepare everything the night before and just pop in the oven the next day.

Top with chopped sage, parmesan, and/or pan fried pancetta.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes


  • 24 jumbo pasta shells
  • 2 tbsps olive oil
  • 1 can pumpkin puree (15 ounces)
  • 2 cups ricotta
  • 1/2 cup grated parmesan
  • 1 large egg
  • 1 tbsp chopped sage
  • salt & pepper, to taste
  • For the sauce:
  • 2 cups cashew, soaked overnight or 15 minutes in boiling water
  • 1 1/4 cup water
  • 2 tbsps minced garlic
  • salt & pepper, to tase


  1. Preheat oven to 350 degrees F. Lightly coat a 9×13 inch baking dish with nonstick spray.
  2. Cook pasta according to package directions and drain well. Transfer to a cutting board or baking sheet, toss with olive oil and let cool.
  3. In a large bowl, combine pumpkin puree, ricotta, parmesan, egg, sage, and salt and pepper to taste. Mix well. Stuff about 2 tbsps of the mixture into the shells.
  4. In a food processor, combine cashews, water, garlic, and salt and pepper to taste. Blend well until creamy consistency.
  5. In the prepared baking dish, spread 1/2 cup of sauce. Place shells and drizzle sauce on top. Bake in the oven for 20-25 minutes.
  6. Bon appetit!