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Creamy Autumn Stuffed Shells with Roasted Pumpkin and Tangy Goat Cheese

Close-up of baked pumpkin and goat cheese stuffed shells covered in tomato sauce and herbs.
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Make this comforting vegetarian main dish featuring jumbo pasta shells filled with a savory blend of pumpkin puree, creamy goat cheese, and aromatic herbs, baked until golden.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 1 cup pumpkin puree (not pie filling)
  • 6 oz soft goat cheese, crumbled
  • 1/2 cup ricotta cheese (or substitute with more goat cheese for stronger flavor)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups marinara sauce (your favorite store-bought or homemade)
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons butter (for optional brown butter topping)
  • 1 tablespoon fresh sage leaves (for optional brown butter topping)

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain them well and rinse with cold water to stop cooking and prevent sticking. Set aside.
  3. In a medium bowl, combine the pumpkin puree, crumbled goat cheese, ricotta cheese, beaten egg, Parmesan cheese, chopped sage, thyme, nutmeg, salt, and pepper. Mix until the filling is uniform and creamy.
  4. Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
  5. Carefully fill each cooked pasta shell with about 1 to 1.5 tablespoons of the pumpkin and goat cheese mixture. Arrange the filled shells in a single layer in the baking dish over the sauce.
  6. Pour the remaining marinara sauce over the stuffed shells. Sprinkle the mozzarella cheese evenly over the top.
  7. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
  8. While the shells bake, prepare the optional brown butter sage topping: Melt the butter in a small skillet over medium heat. Add the whole sage leaves and cook until the butter foams and turns a light brown color and the sage leaves are crisp (about 3 minutes). Remove from heat immediately.
  9. Remove the baked shells from the oven. Drizzle the brown butter sage mixture over the top before serving.

Notes

  • For a richer, tangier filling, use only goat cheese instead of mixing it with ricotta.
  • If you prefer a less sweet flavor, use a savory squash puree instead of standard pumpkin puree.
  • You can prepare the shells and filling a day ahead. Cover and refrigerate, then add 10 minutes to the baking time when ready to cook.

Nutrition

Find it online: https://rosatasty.com/pumpkin-and-goat-cheese-stuffed-shells/