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Pumpkin and Sausage Stuffed Shells

Pumpkin and Sausage Stuffed Shells

Pumpkin and Sausage Stuffed Shells are loaded with pumpkin puree, cheese, and sausage and baked in marinara-soaked pasta shells. Perfect fall dinner. 

Course Main Course
Cuisine American
Prep Time: 20 minutes
Cook Time: 47 minutes
Total Time: 1 hour 12 minutes
Yields: 4 servings
Recipe by Tessa Arias


  • 20 jumbo pasta shells (about 6 ounces)
  • 1 tablespoon olive oil
  • 1 pound bulk sweet Italian sausage (casings removed)
  • 1 garlic clove, minced
  • 1 cup ricotta cheese
  • 2/3 cup pumpkin puree
  • 1 large egg
  • 1/2 cup grated Parmesan, plus more for garnish
  • 1 tablespoon finely chopped fresh sage
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (24 ounce) jar marinara sauce (or 3 cups homemade)


  1. Preheat the oven to 350°F.
  2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, or until al dente. Drain and rinse with cool water. Arrange in a single layer on a baking sheet to cool completely.
  3. Heat the oil in a large skillet over medium-high heat. Add the sausage to the skillet and brown, breaking up into small pieces, until cooked through, about 7 minutes. Add in the garlic and cook for another 30 seconds. Transfer to a paper towel-lined plate to drain and let cool completely.
  4. In a medium bowl, combine the ricotta, pumpkin, egg, Parmesan, sage, salt, and pepper. Stir in the cooked sausage.
  5. Spread two thirds of the marinara in the bottom of a 9 by 13-inch baking dish. Fill each shell with the sausage-cheese mixture and arrange in the baking dish. Pour the remaining marinara over the shells. Cover with foil and bake for 30 minutes. Uncover and continue to bake for another 10 minutes, or until bubbling.
  6. Let cool for 5 minutes before garnishing with additional Parmesan cheese serving.