Pumpkin Stuffed Shells

pumpkin stuffed shells with toppings

Jumbo pasta shells lend themselves to an endless amount of stuffing possibilities. We love using pumpkin (or any winter squash) with cheese to make these a truly decadent addition to your holiday table feast or Sunday dinners.


  • 1 cup pumpkin purée*
  • 10 oz. goat cheese (or substitute with cream cheese)
  • 2 or 3 cloves of garlic, chopped
  • pinch of salt
  • 1 12 oz. box of jumbo pasta shells


  1. Prepare pasta shells according to package directions. Wait until cool enough to handle.
  2. Mix pumpkin purée, goat cheese, garlic, and salt in a large bowl (you may want to warm the goat cheese in the microwave for a few seconds to soften it for easier mixing).
  3. Stuff each shell with about a tablespoon or two of filling. Place in greased baking pan.
  4. Cover with foil and bake at 350°F for 35-45 minutes or until hot.
  5. Optional, but delicious: Top with freshly grated parmesan cheese, toasted pine nuts or walnuts, and chopped basil.
* To make your own pumpkin purée: Cut a sugar pumpkin in half, remove seeds, cover with foil, and bake in a 325°F oven for 1 hour or until tender. Once cooled, scrape out pumpkin and purée in a blender.
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