Pumpkin Stuffed Shells with Sage Alfredo Recipe

Picture this: the savory aroma of roasted pumpkin, mingling with the earthy notes of sage, all tucked inside tender pasta shells and smothered in a creamy, velvety Alfredo sauce. It’s one of those meals that feels decadent yet comforting—like a warm hug on a crisp autumn day. The first time I made these Pumpkin Stuffed Shells with Sage Alfredo, I remember pulling them out of the oven, my family gathered around, forks ready, and the only sound in the room was happy sighs and the clinking of plates. It’s the kind of recipe you find yourself craving once the leaves start to turn. Trust me, this one’s a keeper!

Honestly, I can’t believe it took me so long to try combining pumpkin and pasta like this. Years ago, I’d only ever thought of pumpkin in pies or lattes, but one rainy weekend, I decided to experiment in the kitchen. The result? A dish so creamy, flavorful, and soul-soothing that it’s become a family favorite for cozy dinners and holiday gatherings. You’ll want to bookmark this one for sure—it’s perfect for impressing guests or just treating yourself to some autumn comfort.

Why You’ll Love This Recipe

• Fall Flavor Dream: The combination of pumpkin and sage creates the perfect seasonal pairing, with warm, earthy notes that scream autumn.
• Easy to Make: Don’t be intimidated by the stuffed shells! This recipe is surprisingly simple and comes together in about an hour.
• Crowd-Pleaser: Whether it’s dinner with the family or hosting friends, these shells always impress!
• Comfort Food at Its Finest: Rich, creamy Alfredo sauce paired with tender pasta and hearty pumpkin filling—it’s next-level cozy.
• Customizable: You can easily adapt this recipe to fit dietary preferences or ingredient swaps.

What makes this recipe stand out is the balance of flavors. The sweetness of the pumpkin pairs beautifully with the savory sage and nutty Parmesan in the Alfredo. Plus, it’s a fun twist on the usual stuffed shells, adding a seasonal flair that feels extra special. This dish is like a little celebration of fall—comforting, flavorful, and absolutely irresistible.

What Ingredients You Will Need

This recipe uses simple, approachable ingredients that come together to create a sophisticated dish. Many of these items are pantry staples, and others are easy to find at your local grocery store.

For the Pumpkin Filling

• 2 cups canned pumpkin puree (not pumpkin pie filling)
• 1 cup ricotta cheese (or substitute with cottage cheese for a lighter option)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Sage Alfredo Sauce

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh sage, finely chopped
• Salt and pepper to taste

For the Pasta

• 20 jumbo pasta shells
• Extra grated Parmesan for topping
• Fresh parsley for garnish (optional)

You can swap the ricotta for cream cheese if you prefer a tangier filling or use almond milk in the Alfredo sauce for a dairy-free alternative. This recipe is easily adaptable to suit your needs!

Equipment Needed

• Large pot for boiling pasta
• Mixing bowls
• Small saucepan for the Alfredo sauce
• Baking dish (9×13-inch works perfectly)
• Whisk for the sauce
• Spatula or spoon for filling the shells

If you don’t have a whisk, a fork works in a pinch for stirring the Alfredo sauce. And if you don’t own a baking dish, a sturdy sheet pan with high sides can do the trick.

Preparation Method

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions, usually about 10 minutes. Drain and rinse with cool water to stop the cooking process, then set aside.
3. In a mixing bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, egg, nutmeg, cinnamon, salt, and pepper. Stir until the filling is smooth and well combined.
4. To make the Sage Alfredo sauce, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant (careful not to burn it!).
5. Whisk in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and chopped sage, letting the sauce thicken for 3-4 minutes. Season with salt and pepper to taste, then remove from heat and set aside.
6. Lightly grease your baking dish with cooking spray or a touch of olive oil. Spread a thin layer of Alfredo sauce on the bottom to prevent sticking.
7. Fill each pasta shell with about 2 tablespoons of the pumpkin mixture and place them in the baking dish, seam-side up.
8. Pour the remaining Alfredo sauce over the stuffed shells, ensuring each one is coated. Sprinkle extra Parmesan on top for good measure.
9. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and lightly golden.
10. Garnish with fresh parsley and serve warm!

If your sauce seems too thick, add a splash of milk to thin it out. And when filling the shells, don’t be afraid to get a little messy—it’s part of the fun!

Cooking Tips & Techniques

• Don’t Overcook the Pasta: Slightly undercook the shells since they’ll finish cooking in the oven.
• Use Fresh Sage: Fresh sage is key for the Alfredo sauce. Dried sage won’t give the same bold flavor.
• Taste as You Go: Always taste your Alfredo sauce as you season it. Adjust salt and pepper to your preference.
• Keep the Filling Smooth: Make sure the pumpkin mixture is fully blended to avoid lumps—use a whisk for extra smoothness.
• Don’t Skimp on the Cheese: Parmesan adds richness and depth to both the filling and the sauce, so be generous!

One time, I forgot to rinse my pasta shells after draining, and they stuck together like glue—learn from my mistake! And trust me, using fresh sage makes all the difference.

Variations & Adaptations

• Gluten-Free: Use gluten-free pasta shells and ensure your Parmesan cheese and other ingredients are certified gluten-free.
• Dairy-Free: Substitute ricotta with dairy-free cream cheese and use a plant-based milk for the Alfredo sauce.
• Meaty Option: Add crumbled Italian sausage or crispy bacon to the pumpkin filling for extra protein and flavor.
• Vegetarian Twist: Mix some sautéed spinach or kale into the pumpkin filling for added greens.
• Seasonal Swap: Replace pumpkin puree with butternut squash puree for a slightly sweeter flavor profile.

Personally, I’ve tried adding caramelized onions to the filling for a hint of sweetness—it’s a game-changer!

Serving & Storage Suggestions

Serve these Pumpkin Stuffed Shells hot, straight out of the oven, garnished with fresh parsley or extra sage leaves. Pair them with a crisp green salad or roasted vegetables for a complete meal. A glass of chilled white wine or sparkling cider makes a perfect accompaniment.

Got leftovers? Store the shells in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or bake at 350°F (175°C) until warmed through. If freezing, assemble the dish but don’t bake it—wrap tightly and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.

Nutritional Information & Benefits

Each serving of Pumpkin Stuffed Shells with Sage Alfredo is loaded with wholesome ingredients. Pumpkin is rich in vitamins A and C, supporting healthy skin and immunity. Sage adds antioxidants and anti-inflammatory properties, while Parmesan provides protein and calcium. The dish is indulgent yet balanced, offering comfort without overloading on heavy ingredients.

Keep in mind, this recipe contains dairy and gluten, so make adaptations if needed for dietary restrictions.

Conclusion

If you’re looking for a recipe that’s cozy, flavorful, and a little different from your usual pasta night, these Pumpkin Stuffed Shells with Sage Alfredo are for you. They’re easy enough for a weekday dinner yet impressive enough to serve at a holiday gathering. I love how they bring people together with the comforting flavors of fall.

Give this recipe a try and let me know how you make it your own! Whether you stick to the original or experiment with some fun variations, I’d love to hear how it turns out. Drop a comment below and share your thoughts—it’s always a joy to connect with fellow food lovers.

So go ahead, grab your apron, and get cooking—this dish is sure to become a favorite in your home!

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Roast and puree fresh pumpkin for an even more flavorful filling. Just make sure it’s smooth and not too watery.

Can I prepare this dish ahead of time?

Absolutely! Assemble the shells and refrigerate or freeze them before baking. Bake as directed when ready to serve.

What can I use instead of sage?

Thyme or rosemary are good substitutes if you don’t have sage on hand. They’ll still complement the pumpkin beautifully.

How do I prevent the shells from sticking together?

Rinse the cooked shells with cool water and toss them lightly in olive oil to keep them from sticking.

Is this recipe vegetarian?

Yes, it’s vegetarian as written. To make it vegan, swap out the dairy for plant-based alternatives!

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