A cozy, creamy autumn pasta dish featuring jumbo shells stuffed with whipped ricotta and roasted pumpkin, baked until bubbly, then finished with luxurious burrata, crispy sage, Parmesan, and a drizzle of hot honey.
Recipe Details
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Difficulty: Moderate
Ingredients
For the Roasted Pumpkin
3 cups pumpkin, peeled and cut into 1-inch cubes
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried sage
¼ teaspoon nutmeg
For the Pasta Shells
20–24 jumbo pasta shells
Salt, for pasta water
For the Whipped Ricotta Filling
15 oz (425 g) whole-milk ricotta
½ cup grated Parmesan cheese
1 large egg
1 clove garlic, finely minced
½ teaspoon dried sage
¼ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh sage or parsley
For the Sauce
2 tablespoons butter
2 cloves garlic, minced
1½ cups heavy cream
½ cup chicken or vegetable broth
½ cup grated Parmesan
¼ teaspoon nutmeg
¼ teaspoon black pepper
Salt, to taste
For Topping
8 oz (225 g) burrata
12–15 fresh sage leaves
2 tablespoons butter
¼ cup grated Parmesan
2–3 tablespoons hot honey
Freshly cracked black pepper
Optional: pumpkin seeds for garnish
Instructions
- Roast the Pumpkin
Preheat oven to 425°F (220°C).
Place the pumpkin cubes on a baking sheet. Toss with olive oil, salt, pepper, dried sage, and nutmeg.
Spread into a single layer and roast for 20–25 minutes, turning once, until tender and lightly caramelized.
Let cool slightly.
- Cook the Shells
Bring a large pot of salted water to a boil.
Cook the jumbo shells according to the package directions, but stop about 2 minutes before they are fully al dente.
Drain carefully and rinse briefly with cool water to stop the cooking process.
Set aside.
- Make the Whipped Ricotta
Place ricotta in a bowl and whisk vigorously or blend with a food processor until smooth and creamy.
Add Parmesan, egg, garlic, sage, nutmeg, salt, and pepper.
Mix until well combined.
Gently fold in about 1 cup of the roasted pumpkin, leaving some pieces chunky for texture.
- Make the Creamy Parmesan Sauce
Melt 2 tablespoons butter in a saucepan over medium heat.
Add garlic and cook for about 30 seconds.
Pour in the cream and broth. Bring to a gentle simmer.
Add Parmesan, nutmeg, and black pepper.
Cook for 3–5 minutes, stirring occasionally, until slightly thickened.
Taste and adjust the salt.
- Assemble the Shells
Reduce oven temperature to 375°F (190°C).
Spread about ½ cup of the creamy sauce across the bottom of a 9×13-inch baking dish.
Fill each cooked shell with approximately 2 tablespoons of the ricotta-pumpkin mixture.
Arrange the stuffed shells in the baking dish with the filling facing upward.
Pour the remaining sauce around and partially over the shells.
Sprinkle with Parmesan.
- Bake
Cover the baking dish loosely with foil.
Bake for 20 minutes.
Remove the foil and bake for another 8–10 minutes, until bubbling and lightly golden.
- Make the Crispy Sage
While the shells bake, melt 2 tablespoons butter in a small skillet over medium heat.
Add the fresh sage leaves.
Cook for 1–2 minutes per side, until crisp and fragrant.
Transfer to a paper towel-lined plate.
- Add Burrata
Remove the pasta from the oven and let it rest for about 5 minutes.
Tear the burrata into pieces and scatter it over the hot stuffed shells.
The warmth of the pasta will soften the burrata into a creamy topping.
- Finish with Hot Honey
Scatter the crispy sage over the top.
Drizzle with 2–3 tablespoons hot honey.
Finish with freshly cracked black pepper and a little extra Parmesan.
Serve immediately.
Homemade Hot Honey
If you don’t have hot honey, combine:
3 tablespoons honey
¼ teaspoon red pepper flakes
1 teaspoon apple cider vinegar
Warm gently for 1–2 minutes, then let sit for 5 minutes before drizzling.
Adjust the chili according to your preferred spice level.
Pumpkin Substitutions
You can replace the pumpkin with:
Butternut squash
Kabocha squash
Sweet potato
Acorn squash
Butternut squash is particularly good because it has a naturally sweet, creamy texture.
Flavor Variations
More savory: Add caramelized onions to the ricotta filling.
Extra cheesy: Add shredded mozzarella to the filling.
Protein boost: Add finely chopped cooked chicken or turkey.
Vegetarian: Use vegetable broth instead of chicken broth.
Spicy: Add extra chili flakes to the pumpkin or hot honey.
ALL NUT INFORMATION
This recipe contains no tree nuts or peanuts as written.
Peanuts: None
Almonds: None
Walnuts: None
Pecans: None
Cashews: None
Pistachios: None
Hazelnuts: None
Macadamia nuts: None
Pine nuts: None
Optional Pumpkin Seeds
Pumpkin seeds are seeds, not tree nuts, but they can still cause allergies in some people. They are completely optional and can simply be omitted.
Allergy Note
If preparing this for someone with a severe allergy, check packaged pasta, ricotta, burrata, Parmesan, hot honey, broth, and seasonings for allergen and cross-contact information.
Approximate Nutrition
Per serving:
Calories: ~650
Protein: ~25 g
Carbohydrates: ~65 g
Fat: ~34 g
Fiber: ~5 g
Sugar: ~13 g
Sodium: ~720 mg
Nutrition is approximate and varies with pasta size, cheese, cream, and amount of hot honey used.
Q&A
Q: Can I use canned pumpkin instead of fresh pumpkin?
Yes, but use 100% pure pumpkin puree, not pumpkin pie filling. Since canned pumpkin is already cooked, you can skip the roasting step, although roasted fresh pumpkin gives a deeper flavor.
Q: Can I use butternut squash?
Absolutely. Roasted butternut squash is an excellent substitute and has a naturally sweet, creamy texture.
Q: Can I prepare the stuffed shells ahead of time?
Yes. Assemble the dish, cover it tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if baking directly from the refrigerator.
Q: Can I freeze the stuffed shells?
Yes. Assemble the shells without the burrata and crispy sage, cover tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before baking.
Q: Can I use cottage cheese instead of ricotta?
Yes. Blend cottage cheese until smooth before using it. It will give the filling a slightly lighter, higher-protein texture.
Q: What if I can’t find burrata?
Fresh mozzarella is the easiest substitute. You can also use additional ricotta or Parmesan.
Q: Can I make this without heavy cream?
Yes. Use whole milk or half-and-half, although the sauce will be lighter and less rich.
Q: Can I make this vegetarian?
Yes. Simply use vegetable broth instead of chicken broth.
Q: Is this recipe gluten-free?
Not as written because traditional pasta shells contain wheat. Use certified gluten-free jumbo shells if available.
Q: Can I make this dairy-free?
The traditional version relies heavily on ricotta, Parmesan, cream, butter, and burrata. Dairy-free alternatives can be used, but the flavor and texture will change considerably.
Q: Why are my shells watery?
Pumpkin and ricotta can contain excess moisture. Roast fresh pumpkin until well caramelized, drain watery ricotta if necessary, and avoid overfilling the shells.
Q: Can I skip the hot honey?
Yes. The shells are delicious without it. You can substitute regular honey, balsamic glaze, or simply finish with olive oil.
Q: How do I make the dish less sweet?
Use less hot honey and increase the Parmesan, black pepper, sage, and garlic.
Q: Can I add meat?
Yes. Cooked Italian sausage, pancetta, shredded chicken, or turkey can be added to the filling or layered into the baking dish.
Q: How should I store leftovers?
Store covered in the refrigerator for up to 3–4 days.
Q: How do I reheat leftovers?
Cover with foil and warm in a 350°F (175°C) oven until heated through. Add the burrata after reheating for the best texture.
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