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Pumpkin Stuffed Shells

A fun fall meal
pumpkin stuffed shells
Courtesy of Eggland's Best

This recipe for pumpkin stuffed shells features an autumnal twist on a delicious pasta dish.

This recipe is courtesy of Eggland's Best.


  • 12 Ounces package jumbo shells
  • 2 Eggland's Best eggs (large)
  • 16 Ounces ricotta
  • 1 (16-ounce) can pumpkin
  • 1 Teaspoon salt
  • 1/4 Teaspoon cinnamon
  • 2 Tablespoons fresh chopped parsley
  • 1 Cup shredded mozzarella cheese
  • 1 (28-ounce) jar marinara sauce
  • 8 Ounces shredded mozzarella cheese
  • 8 Ounces parmesan cheese


Preheat oven to 350 degrees Fahrenheit.

Bring large pot of water to boil and boil shells eight to 10 minutes to al dente.


In a small bowl combine ricotta, eggs, pumpkin, salt, cinnamon, parsley and 1 cup shredded mozzarella cheese.

Gently stuff shells with pumpkin mixture and place in 13-by-9 baking dish.

In a medium bowl combine sauce,  8 ounces shredded mozzarella cheese and 8 ounces shredded Parmesan cheese, and pour on top of stuffed shells.

Bake 50 to 60 minutes.