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 burrata and baked until bubbly. It’s a decadent and insanely delicious twist on traditional stuffed shells!
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.
Baked Pumpkin Stuffed Shells with Burrata
AKA my new all-time favorite dish for fall!
Tender pasta shell 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.
It’s cozy, comforting eats just PERFECT for fall!
Trust me when I say you NEED this!
Because carbs on carbs = ALL THE YUM.
Recipe 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 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 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 Cheesy Baked Pumpkin Stuffed Shells 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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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 burrata and baked until bubbly. It's a decadent and insanely delicious twist on traditional stuffed shells!
- ½ (12 ounce) package Jumbo Pasta Shells (approximately 25-28 shells)
- 1 (15 ounce) can Pumpkin Puree
- 1 cup Whole Milk Ricotta
- 1 ¼ cup Parmesan - freshly grated, divided
- 1 large Egg – lightly beaten
- 1 large Clove Garlic – minced
- 2 TBS Fresh Sage Leaves – chopped, roughly 6 large leaves
- Pinch of Nutmeg
- ½ Lemon 1 TBS Juice and 1 tsp Zest
- 2 tsp Fresh Thyme – roughly chopped
- 2 (8 ounce) Balls Burrata
- Olive oil
- Kosher Salt and Ground Black Pepper to taste
- Preheat oven to 375 degrees F. Lightly coat an 8x11-inch baking dish with nonstick cooking spray.
- 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 and set aside to cool.
- Make the filling: In a large bowl, combine the pumpkin puree, ricotta, 1 cup of parmesan, egg, garlic, sage, nutmeg, lemon juice, lemon zest and thyme. 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).
- 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 minutes, or until golden brown and bubbly*. Let cool for 5 minutes before topping with optional garnishes and serving. Enjoy!
1. 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!
2. 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.
3. 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!!
4. 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 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.
5. 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!
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
3-cheese stuffed pasta shells…that’s so yum! I would definitely ask for a 2nd helping!
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!
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
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!
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….
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!
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
I need to join the pumpkin camp too! This looks so delicious and creamy and comforting! Perfect for a cool fall night.
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 🙂
Pumpkin loving convert! I love it…and I’m ALWAYS up for burrata. These shells look mmm mmm GREAT!
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!
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.
the cheese! the carbs! the pumpkin! if this isn’t perfect for fall and winter, i don’t know what is (:
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!
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
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:)
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!
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.
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!
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.
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.