Oh gosh, my Pumpkin Stuffed Shells with Sage Alfredo are like a warm fall hug! I cooked them last night, and they were so yummy. It’s like autumn on a plate!

So, I stuffed big pasta shells with creamy pumpkin. The sage Alfredo sauce? It’s super smooth and smells like cozy herbs.

You’ll wanna eat this with a big spoon, I promise! It’s perfect for chilly nights with family. I’m already dreaming of leftovers!

Come on, let’s make this dish together! Check out my recipe below. You’ll love it, for sure!

Why You’ll Love This Recipe

• Perfect for Fall: The warm pumpkin filling and the aromatic sage Alfredo sauce embody the essence of autumn.
• Comforting and Hearty: This dish is rich, satisfying, and perfectly balanced in flavors, with creamy cheese, savory pumpkin, and a hint of earthiness from sage.
• Great for Meal Prep: You can make a big batch ahead of time and have it ready to bake when you need it.
• Vegetarian Delight: No meat, but plenty of flavor! This recipe is perfect for vegetarians, and anyone who loves a good pasta dish.
• Impress Your Guests: With its stunning presentation and sophisticated flavors, this dish is sure to wow your dinner guests.

Required Kitchen Tools

Before we dive into the recipe, let’s make sure you have all the tools you’ll need for success:

• Large Pot: To cook the jumbo pasta shells.
• Baking Dish: A large dish to bake the stuffed shells in.
• Mixing Bowl: For combining the pumpkin filling ingredients.
• Saucepan: To prepare the creamy sage Alfredo sauce.
• Whisk: For stirring the Alfredo sauce to perfection.
• Wooden Spoon or Spatula: For mixing and stuffing the shells.
• Measuring Cups and Spoons: To measure your ingredients accurately.
• Oven Mitts: For handling the hot baking dish.

Ingredients

Now, let’s gather the ingredients for this delicious dish. Make sure to measure everything out, as this recipe is all about balancing flavors to create the perfect stuffed shells.

For the Pumpkin Filling:

• Jumbo pasta shells: These are the star of the dish, providing a large, sturdy base to hold the creamy filling.
• Pumpkin puree: This gives the dish its fall flavor and smooth texture. Use canned or freshly made puree for the best results.
• Ricotta cheese: For creaminess and a subtle tang that pairs beautifully with the pumpkin.
• Grated Parmesan cheese: Adds a nutty, savory flavor that complements the sweetness of the pumpkin.
• Egg: Binds the filling ingredients together and helps create the perfect texture.
• Dried sage: This earthy herb adds a warm, aromatic flavor that is quintessentially fall.
• Garlic powder: Provides a subtle savory depth to the filling.
• Salt and black pepper: Essential for balancing and enhancing the flavors in the filling.

For the Sage Alfredo Sauce:

• Heavy cream: The rich base for the Alfredo sauce, making it silky and smooth.
• Butter: Adds richness and flavor to the sauce.
• Grated Parmesan cheese (for the sauce): Deepens the umami flavor of the Alfredo sauce, creating a savory, cheesy sauce that binds everything together.
• Fresh sage leaves: A key garnish, fresh sage enhances the aroma of the dish and gives it a beautiful green finish.
• Olive oil (for drizzling): Adds a glossy, flavorful finish to the dish.

Variations for Pumpkin Stuffed Shells with Sage Alfredo

While the original recipe is delicious on its own, there are plenty of ways to customize it to fit your taste. Here are some creative variations you might want to try:

• Add Roasted Vegetables: For added texture and flavor, toss in roasted butternut squash or sweet potatoes to the pumpkin filling.
• Use Fresh Sage: While dried sage works perfectly, fresh sage can add even more aroma and flavor. Chop it finely and mix it directly into the filling or Alfredo sauce.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of red pepper flakes to the filling or Alfredo sauce for a little heat.
• Swap the Cheese: Instead of ricotta, try mascarpone for a creamier texture or cream cheese for a tangier flavor. You can also use a blend of cheeses like mozzarella or fontina for added richness.
• Make it Vegan: Substitute the ricotta with tofu or a plant-based ricotta and swap the heavy cream and butter with coconut milk or cashew cream. Use vegan Parmesan to make the entire dish plant-based.
• Nutty Flavor: Stir in some toasted pine nuts or chopped walnuts into the pumpkin filling for a satisfying crunch and a nutty dimension.

Step-by-Step Instructions

Now that we’ve gathered everything we need, let’s walk through the process of making these Pumpkin Stuffed Shells with Sage Alfredo. Don’t worry, I’ll guide you every step of the way!

1. Cook the Pasta Shells

Start by bringing a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions, making sure they are al dente (firm to the bite). Drain and set them aside to cool slightly. Be gentle, as the shells can easily tear if overcooked or handled too roughly.

2. Make the Pumpkin Filling

While the pasta shells are cooling, we’ll prepare the pumpkin filling. In a large mixing bowl, combine the following ingredients:

• Pumpkin puree – The star of the dish.
• Ricotta cheese – This will make the filling rich and creamy.
• Grated Parmesan cheese – For a savory contrast to the sweet pumpkin.
• Egg – To bind everything together.
• Dried sage – For that signature autumn flavor.
• Garlic powder, salt, and pepper – To season the filling to perfection.

Use a spoon or spatula to mix everything together until smooth and well combined. Taste and adjust the seasonings, adding more salt, pepper, or sage if needed. The mixture should be thick and creamy but easy to stuff into the shells.

3. Stuff the Pasta Shells

Carefully spoon the pumpkin filling into each of the cooked pasta shells. Don’t overstuff, as you want each shell to hold the filling without tearing. Arrange the stuffed shells in a greased baking dish, standing them up so they don’t fall over.

4. Make the Sage Alfredo Sauce

Next, we’ll make the sage Alfredo sauce. In a saucepan, melt the butter over medium heat. Add the heavy cream and bring it to a simmer. Once it starts to bubble gently, whisk in the grated Parmesan cheese. Continue to whisk until the sauce is smooth and creamy. Stir in the dried sage, salt, and pepper. Allow the sauce to cook for a few more minutes, thickening slightly. The aroma of sage will start to fill your kitchen!

5. Assemble the Dish

Pour the sage Alfredo sauce evenly over the stuffed shells in the baking dish. Be generous with the sauce – the shells should be almost submerged in it. If you have extra sauce, you can drizzle it on top or serve it on the side when serving.

6. Bake the Stuffed Shells

Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 25-30 minutes. The shells should be heated through, and the sauce will bubble around the edges. If you want the top to be golden and slightly crispy, remove the foil during the last 5-10 minutes of baking.

7. Garnish and Serve

Once the shells are baked to perfection, remove them from the oven. Garnish with fresh sage leaves, either whole or finely chopped, for an aromatic finish. Drizzle a little olive oil over the top for an extra touch of flavor and a glossy sheen.

Serve these Pumpkin Stuffed Shells with Sage Alfredo as the star of a cozy fall meal. They pair beautifully with a light salad, roasted vegetables, or even a side of garlic bread. This dish is sure to impress, whether you’re hosting a holiday dinner or enjoying a weeknight meal.

How to Serve Pumpkin Stuffed Shells with Sage Alfredo

These stuffed shells are hearty and filling on their own, but they can be served with a variety of sides to complete your meal:

• With a Salad: A fresh green salad with a light vinaigrette pairs perfectly with the richness of the stuffed shells.
• Roasted Vegetables: Roasted Brussels sprouts, sweet potatoes, or carrots bring out the seasonal flavors.
• Garlic Bread: Perfect for sopping up any extra Alfredo sauce.
• Crispy Kale Chips: For an added crunch and a healthy, savory contrast to the creamy
• pasta.

Pumpkin Stuffed Shells with Sage Alfredo (Continued)

Storing and Reheating Pumpkin Stuffed Shells with Sage Alfredo

Whether you’ve made a big batch for the week or have leftovers after a delicious dinner, you’ll want to know how to store and reheat these stuffed shells so they taste just as great the second time around.

How to Store Pumpkin Stuffed Shells:

If you have leftovers (or want to make them ahead of time), storing them is easy:

• In the Fridge: Store the stuffed shells in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. These will stay fresh in the fridge for 3-4 days.
• Without Baking: If you want to prepare this dish ahead of time, stuff the pasta shells and place them in the baking dish. Pour the sage Alfredo sauce over the shells but don’t bake them yet. Cover the dish tightly and refrigerate for up to 2 days before baking.
• Freezing: You can also freeze the unbaked stuffed shells. Simply assemble the dish as you normally would, cover tightly with plastic wrap and aluminum foil, and freeze. The shells can be stored in the freezer for up to 3 months. When ready to bake, remove from the freezer and let thaw in the fridge overnight before baking as directed.

How to Reheat Pumpkin Stuffed Shells:

Reheating the stuffed shells is just as easy as making them. You want to preserve that creamy, comforting texture, so here’s how to do it:

• In the Oven: Preheat your oven to 350°F (175°C). Place the stuffed shells in an oven-safe dish, cover with aluminum foil, and bake for 15-20 minutes, until they’re heated through. If you want to crisp up the top a bit, remove the foil during the last 5 minutes of baking.
• In the Microwave: For a quick reheat, place the stuffed shells on a microwave-safe plate and cover with a damp paper towel. Heat on medium for 1-2 minutes, checking the temperature and adding more time if needed.
• In a Skillet: Heat a little olive oil or butter in a skillet over medium heat. Add the stuffed shells, cover, and cook for about 5 minutes, flipping halfway through. This method is great if you want the tops to get a little crispy.

Tips for the Perfect Pumpkin Stuffed Shells

I want you to have the best possible experience making these stuffed shells, so here are some tips to ensure they turn out perfectly every time:

• Don’t Overcook the Pasta Shells: Since we’re baking the stuffed shells, make sure the pasta is al dente, or firm to the bite, before draining it. Overcooking the shells during boiling will cause them to fall apart during stuffing and baking.
• Use Fresh Pumpkin Puree: While canned pumpkin puree works just fine, if you have access to fresh pumpkins, consider roasting and pureeing them yourself. Fresh pumpkin can have a richer, more complex flavor.
• Grate Your Parmesan Fresh: If possible, buy a block of Parmesan and grate it yourself. Freshly grated cheese melts better and has a more pronounced flavor than pre-grated cheese.
• Experiment with the Filling: You can try adding other ingredients to the filling for extra flavor. Consider adding sautéed spinach, caramelized onions, or even roasted garlic for a unique twist on the classic recipe.
• Make It Spicy: If you enjoy a little heat, consider adding a pinch of cayenne pepper to the Alfredo sauce or stirring some chopped chili flakes into the filling.

Nutrition Breakdown

One of the best parts about cooking at home is knowing exactly what’s going into your food. Let’s take a look at the nutritional value of these delicious pumpkin stuffed shells with sage Alfredo. The following information is based on one serving (2-3 stuffed shells).

Nutrient	Amount per Serving
Calories	~420 kcal
Protein	15g
Carbohydrates	55g
Fiber	3g
Sugars	7g
Fat	18g
Saturated Fat	10g
Cholesterol	50mg
Sodium	450mg
Calcium	250mg
Iron	3mg

Key Nutritional Notes:

• High in Protein: The ricotta cheese and egg provide a good amount of protein, making this a satisfying meal.
• High in Healthy Fats: The butter and cream give this dish a rich, creamy texture, while providing essential fats.
• Rich in Calcium: Thanks to the Parmesan and ricotta, each serving has a good amount of calcium to support bone health.

Pro Tip: If you want to reduce the fat content, you can swap the heavy cream for a lighter alternative, such as half-and-half or coconut milk.

Variations to Try with Pumpkin Stuffed Shells with Sage Alfredo

While this recipe is already a crowd-pleaser as is, sometimes it’s fun to mix things up and add your own twist. Here are some ideas to elevate this dish, whether you’re looking to switch up the flavors or make it more hearty.

1. Add Protein:

For a more filling meal, you can add a protein element to the filling or as a topping for the stuffed shells.

• Ground Sausage: Brown some Italian sausage and mix it into the pumpkin filling for a meaty variation that adds richness and spice.
• Chicken: Shredded rotisserie chicken can be mixed into the filling for a leaner protein that’s full of flavor.
• Bacon: Crumbled bacon or pancetta can add a crispy, salty crunch to the top of the dish when sprinkled before baking.

2. Make it Vegetarian:

For a meatless version that still feels hearty and satisfying, you can add extra veggies to the dish:

• Spinach or Kale: Sauté spinach or kale and mix it into the pumpkin filling. These leafy greens add a fresh, earthy flavor that complements the creamy pumpkin filling.
• Mushrooms: Sauté some mushrooms (such as cremini or button mushrooms) and add them to the filling for an umami boost.

3. Spicy Variations:

If you love a little heat, spice up your sage Alfredo sauce and filling with these options:

• Chili Flakes: Add red pepper flakes to the sauce or the filling for a bit of heat. You can also sprinkle some on top just before serving for a pop of color and spice.
• Chipotle Powder: If you like smokiness along with your heat, a teaspoon of chipotle powder in the filling or sauce will give this dish a nice kick.
• Jalapeños: Finely dice fresh jalapeños and stir them into the sauce or mix them with the ricotta and pumpkin for a subtle yet vibrant heat.

4. Make it Dairy-Free or Vegan:

This recipe is very adaptable to various dietary needs.

• Dairy-Free: Swap the heavy cream with coconut cream or oat milk, and use a dairy-free cheese alternative for both the ricotta and Parmesan in the filling and sauce. Nutritional yeast can also help add a cheesy flavor without dairy.
• Vegan: Use a flax egg or chickpea flour as a binder for the filling instead of a regular egg, and opt for plant-based ricotta and Parmesan alternatives.

5. Add a Crunchy Topping:

For an extra layer of texture, try adding a crunchy topping before baking the shells:

• Breadcrumbs: Top the stuffed shells with a mixture of panko breadcrumbs, Parmesan cheese, and a little melted butter. This will create a crispy, golden topping that contrasts perfectly with the creamy filling.
• Crushed Nuts: Crushed pecans or walnuts can add a unique crunch and a hint of sweetness. Toast them lightly before sprinkling them over the dish.
• Fried Sage Leaves: For an extra touch of sage flavor, fry fresh sage leaves in a little olive oil until crispy and place them on top of the dish just before serving.

Special Occasions and Entertaining with Pumpkin Stuffed Shells

Pumpkin Stuffed Shells with Sage Alfredo isn’t just for everyday dinners – it’s perfect for special occasions, holidays, and even casual gatherings. Here are some ideas for when to serve this delicious dish:

1. Perfect for Fall and Thanksgiving Dinners:

This is an ideal dish to make for Thanksgiving or any fall-themed dinner. The creamy pumpkin filling and the aromatic sage Alfredo sauce make it a festive, comforting choice. You can serve it as a main course or as a side dish to complement roasted turkey, ham, or even a vegetarian roast.

2. Cozy Family Meals:

If you’re looking to create a comforting family meal on a chilly evening, this is the recipe for you. Serve the stuffed shells with a side of crusty bread and a simple salad, and you’ll have a meal that satisfies everyone at the table.

3. Holiday Parties:

If you’re hosting a holiday dinner or dinner party, these stuffed shells will impress your guests. You can assemble them ahead of time and bake them just before serving, making it a stress-free yet impressive main dish. A beautifully plated serving with fresh sage leaves as garnish will make it look as good as it tastes.

4. Meal Prep:

This recipe is fantastic for meal prepping. Make a big batch of pumpkin stuffed shells, store them in individual portions, and reheat throughout the week. Whether you’re meal prepping for work lunches or easy dinners, this recipe will keep you satisfied.

Why You’ll Love Pumpkin Stuffed Shells with Sage Alfredo

If you’re wondering why this dish is such a favorite, here’s a quick recap of everything that makes Pumpkin Stuffed Shells with Sage Alfredo irresistible:

• Comforting Fall Flavors: The pumpkin filling paired with sage Alfredo sauce is the essence of fall in every bite. The richness of the cream, the earthy sage, and the sweetness of the pumpkin all combine into one unforgettable flavor experience.
• Make-Ahead Friendly: You can prepare these shells ahead of time, whether you’re assembling them in advance or making them in bulk for leftovers. This makes them perfect for busy weeknights, gatherings, and holidays.
• Vegetarian Delight: With its creamy filling and hearty pasta shells, this dish is a vegetarian-friendly meal that satisfies both meat-eaters and vegetarians alike.
• Customizable: From adding extra protein to making it dairy-free, there are so many ways to adapt this recipe to fit your taste preferences or dietary needs.

How to Serve Pumpkin Stuffed Shells with Sage Alfredo

Once you’ve baked up a dish of Pumpkin Stuffed Shells with Sage Alfredo, it’s time to serve it up in style. Here are some ideas for how to enjoy this dish and impress your family, friends, or guests with your culinary creativity:

1. Serve with a Simple Salad:

A light, crisp salad is the perfect complement to the rich and creamy pumpkin stuffed shells. A fresh arugula or spinach salad with a simple lemon vinaigrette can provide a nice contrast to the creamy texture of the pasta. You could also go for a fall-inspired salad with roasted beets, goat cheese, and candied pecans for an added touch of sweetness and texture.

2. Pair with Garlic Bread:

No pasta dish is complete without a side of crispy, garlicky bread! Garlic bread or a toasted baguette drizzled with olive oil and topped with fresh parsley will be perfect for dipping into that creamy sage Alfredo sauce. If you’re feeling extra indulgent, a cheesy garlic bread would be a fantastic accompaniment.

3. Wine Pairing:

For those who enjoy pairing wine with their meals, a rich white wine like Chardonnay or a smooth Pinot Gris complements the creamy texture of the Alfredo sauce. If you prefer red wine, a light-bodied Pinot Noir would work well, as it won’t overpower the flavors of the dish.

4. Top with Fresh Sage and a Drizzle of Olive Oil:

The final touch is a handful of freshly fried sage leaves and a drizzle of high-quality olive oil. Not only does this enhance the flavor with an aromatic herbal note, but it also adds a beautiful touch of color and elegance to the dish. If you like a little extra kick, a few red pepper flakes can add a touch of spice.

5. Meal Prep or Leftovers:

If you’re planning ahead or have leftovers, this dish is perfect for meal prep. Once cooled, store the stuffed shells in an airtight container in the fridge for up to 3 days. When reheating, be sure to do so gently in the microwave or on the stovetop to prevent drying out the pasta. This dish also freezes well. For long-term storage, simply freeze the assembled stuffed shells before baking. When ready to eat, bake them directly from the freezer, adding an extra 10-15 minutes to the cooking time.

Storing and Freezing Pumpkin Stuffed Shells with Sage Alfredo

This dish not only tastes amazing fresh, but it’s also fantastic as leftovers or for meal prep. Here’s how to store and freeze the Pumpkin Stuffed Shells with Sage Alfredo to make sure you can enjoy it later:

Storing in the Refrigerator:

• How long it lasts: Leftovers of this dish can be kept in an airtight container in the refrigerator for up to 3-4 days.
• How to reheat: When reheating, cover the stuffed shells with foil and warm them in a preheated 350°F oven for 15-20 minutes, until heated through. You can also reheat in the microwave, though the oven tends to keep the texture better.
• Tip: To keep the shells moist when reheating, drizzle a little bit of extra Alfredo sauce over them before placing them in the oven.

Freezing for Later:

If you want to prepare a large batch of Pumpkin Stuffed Shells with Sage Alfredo in advance, freezing is a great option:

• Freezing before baking: After assembling the stuffed shells and placing them in the baking dish, cover the dish tightly with plastic wrap or aluminum foil, then place it in the freezer. They can be stored in the freezer for up to 3 months.
• Freezing after baking: If you’ve already baked the dish, it can still be frozen. Allow it to cool completely before wrapping it in plastic wrap and aluminum foil. It will keep in the freezer for 1-2 months.
• How to bake from frozen: No need to thaw the dish beforehand! Simply bake the frozen stuffed shells at 350°F for about 50-60 minutes, or until heated through and bubbly. Be sure to cover the dish with foil so it doesn’t dry out. You can remove the foil during the last 10-15 minutes to allow the top to brown.

Why You’ll Want to Make Pumpkin Stuffed Shells with Sage Alfredo Again and Again

This recipe is one you’ll want to return to time and time again, not just for its delicious flavor but also for its versatility and ease. Whether it’s a weeknight dinner, a cozy family meal, or a dish to impress guests, this pumpkin stuffed shells recipe covers all the bases.

1. Perfect for Every Season:

While this recipe is a fall favorite due to the use of pumpkin and sage, it’s delicious enough to enjoy year-round. Whether it’s autumn or any other season, the creamy sage Alfredo sauce and the sweet, savory pumpkin filling will always hit the spot.

2. Easy to Customize:

One of the best things about this recipe is that it can be easily customized. Whether you want to make it spicier, swap in different vegetables, or add your favorite protein, the possibilities are endless. The stuffed shells provide a sturdy and flavorful base, while the sauce and filling can be modified to suit your preferences.

3. Family-Friendly:

Pumpkin Stuffed Shells with Sage Alfredo is a great way to introduce kids to the flavors of fall without overwhelming them. The creamy filling is mild enough for little ones while still offering the depth of flavor adults will enjoy. If your kids aren’t fans of pumpkin, you can try using butternut squash as a substitute for a different flavor profile.

4. Impress Your Guests:

If you’re hosting a dinner party or special occasion, this dish will undoubtedly impress your guests. It’s elegant, flavorful, and looks stunning on the dinner table. Just imagine serving a warm, golden-brown baking dish of stuffed shells, drizzled with olive oil and topped with fresh sage – your guests will be wowed.

5. Comforting and Satisfying:

There’s something inherently comforting about stuffed pasta, and when paired with the rich, creamy Alfredo sauce, this dish hits all the right notes. It’s filling without being too heavy, and it has a well-rounded, balanced flavor profile that will satisfy even the pickiest eaters.

Conclusion:

Pumpkin Stuffed Shells with Sage Alfredo is a delightful dish that combines the comforting richness of pasta with the warm, earthy flavors of fall. Whether you’re making this for a family dinner, a special occasion, or just a cozy weeknight meal, it’s a dish that will impress everyone at the table. The combination of creamy pumpkin filling and savory sage Alfredo sauce creates a symphony of flavors that are as comforting as they are delicious.

What makes this dish even better is its versatility. It’s perfect for customizing to fit your personal tastes—whether you want to make it spicier, add a protein, or adjust the herbs. It’s also a great meal prep option, making it easy to store leftovers for later or even freeze the dish for a future meal.

I hope you enjoy making and eating this recipe as much as I do. If you try it, don’t forget to share your version! Whether you’re enjoying this with a fresh salad, a side of garlic bread, or your favorite wine, this dish is sure to be a hit with friends, family, and guests alike.