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Pumpkin Ricotta Stuffed Shells

Est. Cost: $9.99 | $2.50 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

ItalianMediumPrep: 20 minCook: 30 minServes: 4

Creamy pumpkin and ricotta stuffed shells bring cozy fall flavor to the dinner table — a comforting, unexpected twist on classic Italian stuffed shells, perfect for October's pumpkin season.

Ingredients

  • 15 oz Libby's 100% Pure Pumpkin (On Sale: 2/$6)

  • 15 oz Galbani Ricotta Cheese (On Sale: $3.99)

  • 8 oz Polly-O Fresh Mozzarella Ball, torn (On Sale: 2/$6)

  • 12 jumbo pasta shells

  • 1.5 cups marinara sauce

  • 1/4 tsp ground nutmeg

  • 6 fresh sage leaves

  • salt and pepper to taste

Directions

Step 1: Preheat oven to 375°F and cook jumbo pasta shells according to package directions; drain and cool.

Step 2: In a bowl, mix pumpkin puree, ricotta, nutmeg, salt and pepper until smooth.

Step 3: Spread a layer of marinara sauce in a baking dish.

Step 4: Stuff each shell with the pumpkin-ricotta mixture and arrange over the sauce.

Step 5: Top with torn fresh mozzarella and a little more sauce.

Step 6: Bake 25-30 minutes until bubbly, then finish with a few fried sage leaves before serving.

Chef's Tip: Fry the sage leaves in a little butter for a crisp, fragrant garnish that says fall.

Save by using Stock up on sale pumpkin now — it keeps in the pantry for next month's baking, too. and Serve with A crisp apple and arugula salad..

Sale Prices Valid October 11, 2026 to October 17, 2026

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