These Baked Pumpkin Stuffed Shells with Burrata are fall comfort food at its finest! Tender jumbo pasta shells are generously stuffed with a mix of creamy ricotta, savory pumpkin and fresh herbs; then topped with rich Alfredo sauce, decadent burrata and baked until bubbly. It’s an insanely delicious twist on traditional stuffed shells!
*Updated*
This post was originally published in October 2017. I edited the photos and updated the post below to include more information about these Alfredo pumpkin stuffed shells. Plus, I added a recipe video to show you how easy this dish is to make!
Hey there boys and girls!
Put on your sisterhood of the traveling pants, because we are going to mentally time travel for 4.56 seconds.
Let’s take it back to approximately 2 years ago.
Do you remember how I said I didn’t like pumpkin in THIS post?
Remember?!
You all were all flabbergasted and said I was a bad person?
Okay, so maybe the latter didn’t actually happen, but I’m sure you thought about using my name in conjunction with a few expletives. 😉
Then, do you remember how I updated that same exact post with a recipe video a few weeks ago?
I suppose if you are one of those people who loves technicalities, theoretically I said I didn’t like pumpkin AGAIN.
And this caused mass hysteria to break out across the interwebs. (<– KIDDING)
Well, if you ask me the second time shouldn’t really count, because I never changed or updated the actual written words in that post.
But, the devil is in the details and if you want to count the second time around as for realsies, then I guess I lied. Oops? 🙊
Because guess what!?!?!?
My tastebuds!
They are a changin’!!!
Pumpkin and I are OFFICIALLY on the road to becoming fast and furious besties.
This should come as no shock if you read the title of today’s recipe.
And, for the record, these shells are what changed my mind (forever and EVER) about pumpkin.
The end.
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Baked Pumpkin Stuffed Shells with Burrata
AKA my new all-time favorite dish for fall!
Tender pasta shells stuffed to the gills with a mix of creamy ricotta, savory pumpkin, warm spices, fresh herbs and a touch of tart lemon.
Scattered with salty parmesan, then generously dotted with rich, decadent burrata and baked until melted and bubbly.
Finished with a sprinkling of crunchy walnuts, spicy red pepper flakes, herbaceous thyme and MORE CHEESE
You guuuuuuys.
These Baked Pumpkin & Burrata Stuffed Shells are the definition of comforting eats and they are just perfect for fall!
And, if you wanna get really crazy with it, and by crazy I mean crazy delicious, you can add Alfredo sauce to the top of the shells before baking. The result?! Insanely creamy, cheesy stuffed shells that will rock your world!
Trust me when I say you NEED this!
Because carbs on carbs = ALL THE YUM.
What sides go with stuffed shells? What to serve with stuffed shells?
What sides go with stuffed shells? What to serve with stuffed shells?Stuffed shells are a heavy and filling dish, but that doesn’t mean you have to eat them plain!
These baked stuffed shells pair excellently with a light side salad or roasted seasonal vegetables if you are looking for something a bit more substantial!
As well, I’m a firm believer you just can’t have cheesy, baked stuffed shells without some crusty artisan bread or a toasted garlic bread!
Can you freeze stuffed shells?
Yes! You can absolutely freeze stuffed shells!
To freeze these pumpkin stuffed shells, simply cook the pasta, make the filling and then stuff the shells. Instead of proceeding with the recipe and baking the shells, transfer the stuffed shells to an un-greased, or wax-paper lined sheet pan. Cover the shells with plastic wrap and transfer the pan to the freezer. Once the shells are completely frozen, transfer them to a freezer safe zip-closure bag and store in the freezer until ready to use.
Alternatively, you arrange the pumpkin shells into a baking dish, cover tightly with plastic wrap, and then with aluminum foil and freeze.
To use the frozen shells, allow them to defrost in the refrigerator overnight and then proceed with the recipe as written.
How to make the best Baked Pumpkin Stuffed Shells (Notes, Tips & Tricks):
- You can either make your own pumpkin puree or used the canned variety. Just make sure you do NOT purchase canned pumpkin pie filling! It is NOT the same thing as pumpkin puree!
- Make sure you are properly salting your water for cooking the pasta. For the recipe below, use 1 tablespoon of kosher salt and 4 quarts of water. AFTER the water has come to a rolling boil, stir in the salt.
- Just as properly salting your pasta water is important, so is cooking your pasta shells until BARELY al dente, which is approximately 9 minutes. The shells will continue to cook in the oven, so it is imperative you do NOT overcook them!!
- The pumpkin shells can be prepared, through step 3, a day in advance. Simply stuff the shells with the pumpkin mixture, but do not top them with the burrata or parmesan. Cover the baking dish tightly with plastic wrap and store it in the refrigerator. 30 minutes prior to baking, remove the dish from the oven and place it on the counter to remove the chill. Top the shells with both cheeses and continue with the recipe as instructed.
- If you like a more golden brown color and slight crispness to the top of your cheesy shells, I highly recommend you switch the oven to broil during the last 2-3 minutes of baking. Just make sure you watch the oven VERY carefully!! Things can go from perfect to burnt in a matter of seconds!
These Easy, Cheesy Baked Pumpkin Stuffed Shells with Burrata are insanely delicious! This is comfort food at its finest and if you are a pumpkin loather, it just might make a jolly gourd lover out of you. 😉
Until next week, friends, cheers – to sensational stuffed shells.
XOXO
Cheyanne
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Baked Pumpkin Stuffed Shells recipe👇
Baked Pumpkin Stuffed Shells with Burrata
Ingredients
- 1 (15 ounce) Jar Alfredo Sauce OPTIONAL
- ½ (12 ounce) package Jumbo Pasta Shells (approximately 25-28 shells)
- 1 (15 ounce) can Pumpkin Puree
- 1 ¼ cup Parmesan - freshly grated, divided
- 1 cup Whole Milk Ricotta
- 1 large Egg – lightly beaten
- 1 large Clove Garlic – minced
- 2 TBS Fresh Sage Leaves – chopped, roughly 6 large leaves
- 2 tsp Fresh Thyme – roughly chopped
- ½ Lemon 1 TBS Juice and 1 tsp Zest
- scant 1/8 tsp Nutmeg
- 2 (8 ounce) Balls Burrata
- Olive oil
- Kosher Salt and Ground Black Pepper to taste
Optional for garnish: Crushed Walnuts, Fresh Thyme, Crushed Red Pepper Flakes
Instructions
- Preheat oven to 350 degrees F. Lightly coat an 8x11-inch baking dish with nonstick cooking spray. OPTIONAL - If using Alfredo sauce, spread 3/4 of a cup Alfredo sauce in the bottom of the baking dish. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil and season generously with salt*. Add the shells. Cook pasta according to package directions until barely al dente, about 9 minutes. Drain the pasta (and drizzle with olive oil if desired) and set aside to cool.
- Make the filling: In a large bowl, combine the pumpkin puree, 1 cup of parmesan, ricotta, egg, garlic, sage, thyme, lemon juice, lemon zest and nutmeg. Season with salt and pepper to taste.
- Stuff shells: Fill each cooked shell with about 2 tablespoons of the pumpkin mixture. Arrange the shells snuggly into the prepared baking dish (filling side up). OPTIONAL - If using Alfredo sauce, evenly pour the remaining sauce over the shells.
- Tear the balls of burrata over top of the shells, allowing the burrata filling to spill onto the shells. Sprinkle with the remaining ¼ cup parmesan cheese.
- Bake: Transfer to the oven and bake for 30-35 minutes, or until golden brown and bubbly*. Let cool for 5 minutes before topping with optional garnishes and serving. Enjoy!
Video
Notes
- You can either make your own pumpkin puree or used the canned variety. Just make sure you do NOT purchase canned pumpkin pie filling!! It is NOT the same thing as pumpkin puree!
- Make sure you are properly salting your water for cooking the pasta. Use 1 tablespoon of kosher salt and 4 quarts of water. AFTER the water has come to a rolling boil, stir in the salt.
- Just as properly salting your pasta water is important, so is cooking your pasta shells until BARELY al dente, which is approximately 9 minutes. The shells will continue to cook in the oven, so it is imperative you do NOT overcook them!!
- The stuffed shells can be prepared, through step 3, a day in advance. Simply stuff the shells with the pumpkin mixture, but do not top them with the Alfredo, burrata or parmesan. Cover the baking dish tightly with plastic wrap and store it in the refrigerator. 30 minutes prior to baking, remove the dish from the oven and place it on the counter to remove the chill. Top the shells with both cheeses and continue with the recipe as instructed.
- If you like a more golden brown color and slight crispness to the top of your cheesy shells, I highly recommend you switch the oven to broil during the last 2-3 minutes of baking. Just make sure you watch the oven VERY carefully!! Things can go from perfect to burnt in a matter of seconds!
Nutrition
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Thats so funny. My boyfriend claimed for years that he didn’t like pumpkin. Now he loves it, however, still won’t actually admit it. Anyways, this is an amazing recipe. I want to be eating this so bad right now. So creamy and delicious with fall flavors!
All the savory flavors compliment one another well, perfect dish to warm up with on a cold day!
I remember these from the first time around and I’m still drooling! I’m a HUGE stuffed shells fan, and these are so perfect for fall Chey!! So perfect for a fall get together with friends!
I love that movie!
Mu boyfriend has exclaimed to me several times over the years that he hates pumpkin, yet more recently has decide he loves pumpkin bread, pumpkin cheesecake, and pumpkin pasta. Go figure, I guess our tastes just change! I, on the other hand always have and always will (I guess unless my tastes change???) love pumpkin. These stuffed shells sound divine. I love the flavors of pumpkin and sage together, especially with a spattering of nutmeg. Good stuff. Plus, well, cheese.
You amaze me with the simplicity and also the complexity of flavors for your dishes. YUM. I wonder if I can get my kids to like pumpkin with this recipe as it is cleverly mixed with pasta shells (which they love) and burrata. Great Scott! Deliciousness at its finest.
Chey!! My husband is also anti-pumpkin for the most part, but you know what? He would loooove this! How can you say no to this cheesy deliciousness?! Stuffed pasta shells are one of life’s little pleasures. This will be happening real soon!! Cheers chicka!
I love pumpkin with pasta, Cheyanne, especially pumpkin ravioli so this dish is calling my name. I love the burrata in there as well – just so good! My idea of a perfect fall comfort dish! Hope you have a great weekend.
This dish could make ANYONE love pumpkin. I mean how could they not??? I’m a pumpkin lover and you’re killing me this dish. All those flavors and all that cheese! I can’t wait to try this Cheyanne!
Yeach, I remember your thing for pumpkins, Chey. When I saw this amazing recipe, I immediately thought “That must be different Chey. The Chey I know doesn’t like pumpkins – she is only fine with butternut squash”. But I’m glad your relationship with pumpkins is changing. I mean, shortly we can say “I used to hate pumpkins but anymore!” Once you’re fully comfortable with pumpkins, we’ll move to lavender, okay?:) Needles to say, this baked pasta is amazingly delicious and perfect to my taste buds:)
Hooray for the pumpkin train, Chey! It’s SOOOOOOOO good, right? I mean, why not stuff it into shells? It’s a perfect fall wonder for all things sweet and savory – SO excited to see what all you have planned for us using it! I had pumpkin stuffed shells years ago… but haven’t made them again since. I absolutely love how you’ve used burrata here and can only imagine how creamy dreamy these are! Delicious work my dear! xo
Ahhhh buratta! My fav and honestly, if you combine it with pumpkin then I’ll learn the like pumpkin. Ha ha. I’m with you and I just never really loved it and I haven’t been able to understand the mass hysteria around the thing. But I’m coming around too. These shells look so cozy. Totally craving them! Have a fabulous weekend!
the cheese! the carbs! the pumpkin! if this isn’t perfect for fall and winter, i don’t know what is (:
Lets be honest.. Pumpkin needs a little flavor help!! And these shells are everything pumpkin has ever needed!! I love the sweet of the pumpkin, the savory of the cheeses. This is one of those meals you place in the middle of the table and folks just start digging in!! Superb 🙂 . Take care.
These are certainly not your run of the mill stuffed shells. Pumpkin and burrata definitely takes it up a notch! Yummy!! I’m so glad you’ve embraced pumpkin, Chey. Have fun experimenting with new pumpkin recipes!
Pumpkin loving convert! I love it…and I’m ALWAYS up for burrata. These shells look mmm mmm GREAT!
Cheyanne I can see why this dish changed your mind about pumpkin. Looks & sounds like a delicious combination. I think we’re on the same wave length again this week as I’ve been all about the ricotta cheese & thyme this week also. It’s just such an awesome combo but now you got me thinking pumpkin…haha! Have a great Weekend 🙂
I need to join the pumpkin camp too! This looks so delicious and creamy and comforting! Perfect for a cool fall night.
Lucky you for (finally) liking pumpkin and lucky pumpkin for getting all of your attention! Let the creativity begin! This is a dish after my own heart! I mean…stuffed shells and burrata? Forget about it!! Cheers! XO
Oh I’m so glad you’re coming around on pumpkin! It was a glorious day when I finally decided I like it 🙂 And now I feel like you created this beautiful dish of cheesy carbs just for me. I mean pumpkin AND burrata? Yaaaasssssssss! Times about ten quadrillion!
I love everything about this dish, including the pumpkin 🙂 And of course, you totally had me at burrata! I can never get enough of that cheesy goodness.
Jennifer…where did you happen to find burrata cheese in our neck of the woods? Would feta or goat be similar. Have never seen or tasted burrata before….
So happy you’ve joined us at the pumpkin loving camp Chey! I have loved stuffed shells since I was a kid. My mother made them often, but just plain ones with red sauce. This pumpkin version is amazing! I am loving the burrata! Makes everything a bit more creamy and decadent. These would be perfect for a cozy fall dinner party with friends! Happy weekend!
Glad you changed your mind! The thing I find about pumpkin is in and of itself it doesn’t have a lot of flavour anyway….it’s the stuff that you put with it, ya know?? I’m all about stuff shells, especially when they involve lots of cheese. Fun fact – once upon a time I didn’t like ‘shell’ pasta because of the word ‘shell’….you know me and egg shells, right? I’m over that now, thank goodness, which means I get to eat this so yay me 🙂 Cheers girlie! XOXO
Wow…good for you for liking pumpkin! It’s such an acquired taste, but glad you are coming around. These stuffed shells look like my kinda meal! Especially with that burrata on top. Comfort food at its finest! This sounds like this would be perfect for a cozy Thanksgiving side dish, or a main dish ALL for me…yum! Pinned! Hope you have a great weekend!
3-cheese stuffed pasta shells…that’s so yum! I would definitely ask for a 2nd helping!
I’m so happy to hear you are coming around to pumpkin! Starting off with a savory version that includes pasta and cheese sounds like s a sure way to do it to me! These shells are simply beautiful and definitely perfect for a cozy, comfy fall meal! Pinned! I hope you have a great weekend my friend! XO