Pumpkin and Feta Stuffed Pasta Shells

Looking for the perfect fall pasta dish that combines seasonal flavors with impressive presentation? Pumpkin & Feta Stuffed Shells offer the ideal balance of savory and sweet, with the earthy richness of pumpkin complemented by tangy feta cheese. This crowd-pleasing dish has become increasingly popular, with Pinterest searches for pumpkin pasta recipes increasing 43% during autumn months. Whether you’re planning a cozy dinner or looking to impress guests, these Pumpkin Feta Pasta Shells deliver restaurant-quality results with surprisingly simple preparation.

Table of contents

Table of Contents

Ingredients

• 24 jumbo pasta shells
• 2 cups pumpkin puree (not pumpkin pie filling)
• 8 oz feta cheese, crumbled (reserve 2 oz for topping)
• 1/2 cup ricotta cheese
• 1 large egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 cups marinara sauce (or try our homemade sage-brown butter sauce for a gourmet twist)
• 2 tablespoons olive oil
• Fresh basil leaves for garnish

Substitution Options: Butternut squash puree works excellently in place of pumpkin. Goat cheese can substitute for feta if you prefer a milder flavor profile. For a dairy-free version, use almond ricotta and your favorite plant-based feta alternative.

Timing

• Prep time: 25 minutes
• Cooking time: 35 minutes
• Total time: 1 hour

This recipe is actually 15 minutes faster than traditional meat-stuffed shells, making it perfect for weeknight dinners when you want something impressive without spending hours in the kitchen.

Step-by-Step Instructions

Step 1: Prepare the Pasta Shells

Cook jumbo pasta shells according to package directions, reducing the cooking time by 2 minutes for a perfect al dente texture. After draining, toss shells with a bit of olive oil to prevent sticking. Pro tip: Cook a few extra shells in case some tear during boiling.

Step 2: Prepare the Pumpkin-Feta Filling

In a large bowl, combine pumpkin puree, 6 oz crumbled feta, ricotta, beaten egg, Parmesan, minced garlic, sage, thyme, nutmeg, salt, and pepper. Mix until smooth and well incorporated. The filling should hold its shape when scooped.

Step 3: Stuff the Shells

Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Fill each pasta shell with approximately 1.5 tablespoons of the pumpkin-feta mixture and arrange in the baking dish.

Step 4: Add Final Touches and Bake

Pour the remaining marinara sauce over the stuffed shells. Sprinkle with reserved feta cheese. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until the cheese is slightly golden and the filling is hot.

Nutritional Information

Per serving (4 shells):

• Calories: 385
• Protein: 18g
• Carbohydrates: 42g
• Fat: 17g
• Fiber: 5g
• Vitamin A: 210% DV
• Calcium: 25% DV

Healthier Alternatives for the Recipe

For a lighter version, use whole wheat pasta shells for added fiber and nutrients. A low-carb option involves replacing pasta shells with roasted bell pepper halves or hollowed zucchini boats. Make it vegan by replacing cheeses with cashew ricotta and nutritional yeast, and using a flax egg instead of a chicken egg.

Serving Suggestions

Serve these Pumpkin & Feta Stuffed Shells with a simple arugula salad dressed with lemon vinaigrette for a bright contrast. A glass of crisp Pinot Grigio or light Chardonnay pairs wonderfully with the creamy pumpkin filling. For an elevated presentation, drizzle with a balsamic reduction and sprinkle with toasted pine nuts before serving.

Common Mistakes to Avoid

• Don’t overcook the pasta shells – they’ll continue to soften while baking
• Avoid using pumpkin pie filling instead of pure pumpkin puree
• Don’t skip draining excess moisture from the pumpkin puree to prevent soggy shells
• Avoid over-stuffing the shells, which can cause them to break

Storing Tips for the Recipe

These Pumpkin Feta Pasta Shells can be refrigerated for up to 4 days in an airtight container. They also freeze beautifully for up to 2 months – either before or after baking. To reheat, thaw overnight in the refrigerator if frozen, then bake at 350°F for 20-25 minutes until heated through.

Conclusion

These Pumpkin & Feta Stuffed Shells offer the perfect way to incorporate seasonal flavors into a comforting meal that’s both impressive and accessible. The combination of creamy pumpkin and tangy feta creates a sophisticated flavor profile that will have everyone asking for seconds. Try this recipe this weekend and tag us in your creations on social media!

FAQs

• Can I make these shells ahead of time?
  Yes! You can prepare them up to 24 hours in advance and refrigerate unbaked. Add 10-15 minutes to the baking time if cooking directly from the refrigerator.
• Is this recipe vegetarian?
  Yes, this is a vegetarian recipe. To make it vegan, substitute the cheeses with plant-based alternatives and use a flax egg.
• Can I use canned pumpkin for this recipe?
  Absolutely! Canned pumpkin puree (not pie filling) works perfectly. For extra flavor, you can also roast and puree fresh pumpkin.
• What can I serve with these stuffed shells?
  These pair wonderfully with garlic bread, a simple green salad, or roasted vegetables like Brussels sprouts or broccoli.