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.

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?

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):

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.  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.
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 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.
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!

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👇

5 from 1 vote

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Baked Pumpkin Stuffed Shells with Burrata

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

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!

Course: entree

Cuisine: Italian

Keyword: alfredo, baked, Burrata, chicken pasta, comfort food, Easy, fall, herbs, pumpkin, ricotta, shells, stuffed

Servings: 6

Calories: 417 kcal

Author: Cheyanne Holzworth

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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!

Recipe Video

Recipe Notes

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 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.
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!

*Nutritional information does not include optional Alfredo sauce.

Nutrition Facts

Baked Pumpkin Stuffed Shells with Burrata

Amount Per Serving

Calories 417 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Cholesterol 78mg26%

Sodium 53mg2%

Potassium 346mg10%

Carbohydrates 50g17%

Fiber 4g17%

Sugar 4g4%

Protein 20g40%

Vitamin A 11570IU231%

Vitamin C 8.4mg10%

Calcium 334mg33%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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