Pumpkin Stuffed Shells with Quick Marinara
These Pumpkin Stuffed Shells with Quick Marinara are the perfect cozy bake for autumn. Tender jumbo pasta shells are filled with a creamy blend of ricotta, pumpkin puree, parmesan, and fresh sage, with just a hint of Primal Palate Pumpkin Pie Spice to bring out the warmth of the season. Everything is nestled into a bed of rich homemade marinara made from San Marzano tomatoes and Argilos Early Harvest Olive Oil, which gives the sauce a vibrant, silky depth of flavor, then baked until bubbling and golden. Each bite is a balance of savory, creamy, and subtly sweet flavors that feel like fall comfort food at its finest. Whether you’re making it for a family dinner, holiday gathering, or just a weeknight craving, this dish is hearty, elegant, and surprisingly simple to make.
PREP TIME
20 minutes
COOK TIME
40 minutes
INGREDIENTS
19
Serves: 4
Ingredients
Pumpkin Stuffed Shells
- 8 oz8 oz8 oz Pasta Shells, about 16-18 jumbo pasta shells
- 15 oz15 oz15 oz Ricotta, whole milk ricotta
- 1 cup1 cup1 cup Pumpkin Purée
- 0.5 cup0.5 cup0.5 cup Original Grated Parmesan Style Cheese Alternative - Panacheeza
- 1 pinch1 pinch1 pinch Pumpkin Pie Spice - Primal Palate, adjust to your liking
- 1 Tbsp1 Tbsp1 Tbsp Sage, fresh, finely chopped
- 111 Salt, to taste
- 111 White Ground Peppercorn - Texas Salt Co., to taste
- 0.33 cup0.33 cup0.33 cup Parmesan Cheese, shredded to be used for topping
Quich Marinara Sauce
- 28 oz28 oz28 oz San Marzano Peeled Tomatoes, Canned
- 4 Tbsp4 Tbsp4 Tbsp Tomato Paste
- 3 cloves3 cloves3 cloves Garlic, minced or smashed
- 2 Tbsp2 Tbsp2 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
- 1 Tbsp1 Tbsp1 Tbsp Oregano, Dried
- 1 tsp1 tsp1 tsp Basil, Dried
- 2 Tbsp2 Tbsp2 Tbsp Basil, Fresh, chopped
- 111 Salt and Pepper, to taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Stuffed Shells
- Mix ricotta, pumpkin, parmesan, garlic powder, sage, salt, white pepper, and pumpkin spice until smooth.
- Cook shells in salted water until al dente; drain and cool. Do not over cook the pasta.
- Stuff shells with filling. Set aside
Quick Marinara Sauce
- Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute (don’t let it brown).
- Add tomato paste and dried herbs
- Stir in tomato paste, oregano, and dried basil. Cook for 1–2 minutes to deepen the flavor.
- Add the tomatoes (crush them by hand or with a spoon if whole) along with their juices. Season with salt and pepper.
- Bring to a simmer, then reduce heat to low. Let cook gently for 20–25 minutes, stirring occasionally, until thickened.
- Stir in fresh basil and adjust seasoning to taste.
Assemble The Stuffed Shells
- Spread 2 cups marinara in a 9x13 baking dish.
- Place stuffed shells in dish, and cover with remaining sauce.
- Top with shredded parmesan cheese.
- Cover with foil; bake at 375°F for 30 minutes. Uncover and bake 10 minutes more.
- Rest 5 minutes before serving. Garnish with sage or parmesan.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Other Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 546 |
| Fat: | 30 g |
| Carbohydrates: | 50 g |
| Protein: | 23 g |
| Cholesterol: | 58 g |
| Sodium: | 669 mg |
| Fiber: | 3 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Pumpkin Stuffed Shells with Quick Marinara”
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Such a gorgeous stuffed shelled recipe! Love how you incorporated pumpkin in there … wow!