Stuffed Shells with Pumpkin Sage Cream Sauce

by Erin

Creamy stuffed shells are like pillows for your taste buds. Nestle them in a creamy pumpkin sage sauce for a mouthwatering fall twist.

Stuffed Shells with Pumpkin Sage Cream Sauce 3 #recipe #stuffedshells

With my dissertation behind me and only 21 days until I graduate and get hooded for my Ph.D. you’d think I would be care-free and excited. Not so much, more like the same old stress and anxious. I am still working on a couple last experiments per reviewers comments on my paper, job hunting, and worrying about what I am going to do if I don’t have a job lined up by the end of January when my lease runs out. With any luck that last item won’t become a reality, but in the meantime it’s a good time for some comfort food.

Stuffed Shells with Pumpkin Sage Cream Sauce 1 #pumpkinalfredo #recipe

Stuffed shells are great comfort food. Those big shells hug in their cheesy goodness of a filling while being wrapped up in a warm blanket of sauce. Sounds like the life, doesn’t it? This sauce happens to be extra special because it is a pumpkin alfredo sauce with sage. Now wait, don’t get discouraged thinking you have to make your own alfredo sauce (but you can if you want). This recipe uses a premade jar of alfredo mixed up with pumpkin puree and a couple other flavor additions to create a great fall pasta dish.

Stuffed Shells with Pumpkin Sage Cream Sauce 2 #fallrecipes #sage

Looking for more savory pumpkin recipes?

Stuffed Shells with Pumpkin Sage Cream Sauce 4 #thespiffycookie #pumpkin

One year ago: Individual Baked Pumpkin Oatmeal

Two years ago: Thanksgiving Recipe Roundup

Three years ago: Veggie Lasagna


Serves 4-5



16 jumbo pasta shells

15 oz. part skim ricotta cheese

3/4 cup shredded mozzarella cheese

1/3 cup grated parmesan cheese

1 egg, beaten

1/2 tsp ground sage


1/2 cup reduced sodium chicken broth (or vegetable broth for vegetarian option)

1/3 cup chopped shallots

2 cloves garlic, minced garlic

1 (15 oz.) jar alfredo sauce

3/4 cup pumpkin puree

1-1/2 tsp ground sage

1/2 tsp salt

1/2 tsp pepper


  1. Preheat oven to 350 degrees. Lightly coat a casserole dish with nonstick spray, set aside.
  2. For shells: Cook shells according to package instructions. Drain.
  3. In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, egg, and sage. Stir to combine.
  4. Divide cheese mixture evenly among shells and place stuffed shells on baking sheet temporarily.
  5. For sauce: Add broth, shallots, and garlic to medium saucepan and cook over medium heat, stirring occasionally, until shallots are tender and liquid has reduced by half.
  6. Stir in alfredo sauce, pumpkin, sage, salt, and pepper. Cook, stirring occasionally, until heated through.
  7. Pour sauce into prepared baking pan. Arrange stuffed shells on top. Bake, covered, for 15 minutes. Uncover and bake for an additional 10-15 minutes. Sprinkle with parsley and extra parmesan cheese, if desired.

Source: Adapted slightly from Lemon Tree Dwelling.

Stuffed Shells with Pumpkin Sage Cream Sauce 1

Post updated 10/29/19, the pictures above and below are the originals.

Stuffed Shells with Pumpkin Sage Cream Sauce 2


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Pumpkin, Sage & Sausage Stuffed Shells September 21, 2020 - 2:27 pm

[…] food and one of my favorite comfort foods is stuffed shells. I have made stuffed shells with a pumpkin cream sauce before but this time around I used a pumpkin tomato sauce and stuffed the shells with […]

Ellen October 30, 2019 - 6:21 am

I love your fall take on this classic pasta dish! Now if our weather would just act like fall!

spiffycookie October 30, 2019 - 7:41 am

Thank you! Our weather only recently started to feel like fall. I’m hope it arrives soon for you. I just hope it stays fall for a bit before turning over to winter.

Lane @ Supper for a Steal November 27, 2013 - 4:39 pm

That sauce looks amazing. I love stuffed shells, but rarely make them. I think that needs to change.

Amy (Savory Moments) November 25, 2013 - 7:40 pm

These stuffed shells look so creamy and really yummy!

natalie@thesweetslife November 24, 2013 - 5:49 pm

yum! We’ve had pumpkin pasta before, so I love the idea of these stuffed shells!

Shelly November 22, 2013 - 6:54 pm

Holy Delicious!!! I gotta try this recipe stat!!!! I will probably either make my own alfredo sauce or I’ll use a refrigerated kind from the store. I too am sort of creeped out by jarred alfredo sauce!!! LOL

Jess @ Flying on Jess Fuel November 22, 2013 - 12:34 pm

This sounds so so so yummy. Normally I am kind of leery of unrefrigerated dairy products (ahem, alfredo sauce in a jar), but I honestly might throw caution to the wind on this one because I am drooling over it. This sauce sounds SO GOOD!

spiffycookie November 22, 2013 - 12:36 pm

You could absolutely use your own homemade alfredo too.

Christiane ~ Taking On Magazines November 22, 2013 - 9:51 am

Huge congrats on your Ph.D.! That’s an an outstanding accomplishment. I’m sorry that you don’t have the chance to sit and revel in that though, but have to start the job hunt right away. I’m loving those stuffed shells, by the way. They look amazing.

Zainab @ Blahnik Baker November 22, 2013 - 9:33 am

Hmmmm, I want some for breakfast! IS that bad?? And you will be more than fine. Hang in there with the search dear.

Joanne November 22, 2013 - 8:00 am

Just drooling over this. No biggie. And keeping my fingers crossed for you on the job hunt! You’ll be fine!!

spiffycookie November 22, 2013 - 8:16 am

Haha drool is the secret ingredient!


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