Creamy Pumpkin Stuffed Shells with Burrata, Crispy Sage, Pecans & Hot Honey
Creamy Pumpkin Stuffed Shells with Burrata, Crispy Sage, Pecans & Hot Honey bring together tender jumbo pasta shells filled with creamy pumpkin, ricotta, Parmesan, garlic, sage, and warm spices. Baked in a silky Parmesan cream sauce, the shells become wonderfully rich and comforting while still showcasing the cosy flavours of pumpkin and sage.
Finished with creamy burrata, crisp sage leaves, toasted pecans, and a drizzle of hot honey, this baked pasta has a delicious balance of savoury, creamy, nutty, and lightly sweet flavours. It makes a beautiful centrepiece for an autumn dinner, holiday gathering, or relaxed family meal.
Ingredients
For the Pumpkin Filling:
- 20 jumbo pasta shells (200 g)
- 2 cups pumpkin purée (480 g)
- 1 cup ricotta cheese (250 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 large egg (50 g)
- 2 cloves garlic, minced (6 g)
- 1 tsp dried sage (2 g)
- ½ tsp ground nutmeg (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Creamy Sauce:
- 1 cup heavy cream (240 ml)
- ½ cup vegetable or chicken broth (120 ml)
- ½ cup grated Parmesan cheese (50 g)
- 1 tbsp unsalted butter (14 g)
- 1 clove garlic, minced (3 g)
- ¼ tsp salt (1.5 g)
- ¼ tsp black pepper (0.5 g)
For the Crispy Sage & Pecans:
- 2 tbsp unsalted butter (28 g)
- 16 fresh sage leaves (10 g)
- ½ cup pecans, roughly chopped (55 g)
- ¼ tsp salt (1 g)
For Topping:
- 4 oz burrata cheese (115 g)
- 2 tbsp hot honey (42 g)
- 2 tbsp grated Parmesan cheese (10 g)
How to Make It
1. Prepare the Oven and Pasta Shells
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package directions until just shy of al dente. Drain and rinse briefly with cool water to stop the cooking process and make the shells easier to handle.
2. Make the Pumpkin Filling
In a large bowl, combine the pumpkin purée, ricotta, grated Parmesan, egg, minced garlic, dried sage, nutmeg, salt, and black pepper. Stir until everything is evenly combined and the mixture is smooth and creamy.
3. Prepare the Creamy Parmesan Sauce
Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the heavy cream and broth, then stir in the Parmesan, salt, and black pepper. Simmer gently for 2–3 minutes, stirring occasionally, until the sauce is slightly thickened and smooth.
4. Fill the Shells
Spread a thin layer of the creamy sauce over the bottom of the prepared baking dish. Spoon the pumpkin filling into each cooked shell, filling them generously without overstuffing. Arrange the filled shells in the baking dish.
5. Bake the Stuffed Shells
Pour the remaining creamy sauce around and lightly over the stuffed shells. Sprinkle with the Parmesan and cover the dish loosely with foil. Bake for 20 minutes, then remove the foil and continue baking for another 10–15 minutes, until the sauce is bubbling and the top is lightly golden.
6. Make the Crispy Sage and Pecans
While the shells are baking, melt the butter in a skillet over medium heat. Add the fresh sage leaves and cook for 1–2 minutes per side, until crisp. Add the chopped pecans and cook for another 2–3 minutes, stirring occasionally so they toast evenly. Season lightly with salt and remove from the heat.
7. Finish and Serve
Remove the baked shells from the oven and let them rest for 5 minutes. Tear the burrata into pieces and spoon it over the warm shells. Scatter the crispy sage and toasted pecans over the top, then drizzle with hot honey. Finish with a little extra Parmesan and serve warm.
Why This Recipe Works
The pumpkin and ricotta filling creates a naturally creamy centre with a gentle sweetness that pairs beautifully with Parmesan, garlic, sage, and nutmeg. The creamy Parmesan sauce adds another layer of richness while helping keep the stuffed shells tender as they bake.
The toppings bring the contrast that makes this dish especially enjoyable. Creamy burrata melts softly over the warm pasta, crispy sage adds a fragrant savoury note, toasted pecans provide crunch, and hot honey adds a sweet finish with a little warmth. Each bite combines creamy, crisp, savoury, nutty, and sweet elements.
Tips for the Best Creamy Pumpkin Stuffed Shells
- Cook the shells just shy of al dente: They will continue cooking in the oven, so slightly undercooking them helps prevent them from becoming too soft.
- Keep the filling creamy: Stir the pumpkin, ricotta, Parmesan, and seasonings until smooth before filling the shells for an even texture.
- Do not overcook the sauce: Simmer it only until slightly thickened. It will continue to develop as the shells bake.
- Crisp the sage gently: Watch the sage closely while cooking so the leaves become crisp without burning.
- Add the burrata at the end: Spoon it over the hot shells after baking so it stays creamy and soft.
- Drizzle the hot honey just before serving: This keeps the sweet and spicy flavour fresh and distinct against the creamy pasta.
Serving Suggestions
Serve these stuffed shells warm as a comforting main course alongside a simple green salad or lightly dressed seasonal vegetables. The creamy pasta and rich toppings pair particularly well with fresh, crisp sides that add contrast.
For a special dinner, bring the baking dish straight to the table after adding the burrata, crispy sage, pecans, hot honey, and Parmesan. The combination of warm baked pasta and fresh creamy burrata makes the dish feel especially inviting.
Frequently Asked Questions
Can I use fresh pumpkin instead of pumpkin purée?
Yes. Cooked pumpkin can be blended until smooth and used in place of the pumpkin purée. Make sure the purée is not excessively watery so the filling remains thick and creamy.
Can I prepare the stuffed shells ahead of time?
The pumpkin filling, creamy sauce, and stuffed shells can be prepared ahead and assembled in the baking dish. Keep the assembled dish refrigerated until ready to bake, then bake until thoroughly hot and bubbling.
What can I use instead of blue cheese?
This recipe does not use blue cheese. The creamy burrata is the finishing cheese and provides a mild, rich contrast to the pumpkin and Parmesan.
How do I keep the pecans crunchy?
Toast the pecans separately and add them after the shells have finished baking. Adding them at the end helps preserve their crisp texture.
Can I leave out the hot honey?
Yes. The hot honey adds a sweet and lightly spicy finish, but the shells will still be creamy and flavourful without it. You can also use regular honey for a milder sweet finish.
How should I store leftovers?
Allow leftovers to cool, then store them covered in the refrigerator. Reheat gently until warmed through, adding a small splash of cream or broth if the sauce has thickened during storage.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Calories | 535 |
| Protein | 20 g |
| Carbohydrates | 52 g |
| Fat | 29 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Sodium | 590 mg |
Final Thoughts
Creamy Pumpkin Stuffed Shells with Burrata, Crispy Sage, Pecans & Hot Honey are a cosy and impressive baked pasta dish that brings together some of the best flavours of the season. The pumpkin and ricotta filling is creamy and comforting, while the Parmesan sauce adds richness throughout the dish.
With creamy burrata, crisp sage, toasted pecans, and a drizzle of hot honey on top, these stuffed shells offer plenty of texture and flavour in every bite. They are a wonderful choice for a relaxed family dinner or a special seasonal meal.
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Creamy Pumpkin Stuffed Shells with Burrata, Crispy Sage, Pecans & Hot Honey
- Total Time: 55 minutes
Description
Tender jumbo pasta shells filled with creamy pumpkin, ricotta, Parmesan, garlic, sage, and warm spices, baked in a silky Parmesan cream sauce and finished with burrata, crispy sage, toasted pecans, and hot honey.
Ingredients
For the Pumpkin Filling:
20 jumbo pasta shells (200 g)
2 cups pumpkin purée (480 g)
1 cup ricotta cheese (250 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
2 cloves garlic, minced (6 g)
1 tsp dried sage (2 g)
½ tsp ground nutmeg (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Creamy Sauce:
1 cup heavy cream (240 ml)
½ cup vegetable or chicken broth (120 ml)
½ cup grated Parmesan cheese (50 g)
1 tbsp unsalted butter (14 g)
1 clove garlic, minced (3 g)
¼ tsp salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Crispy Sage & Pecans:
2 tbsp unsalted butter (28 g)
16 fresh sage leaves (10 g)
½ cup pecans, roughly chopped (55 g)
¼ tsp salt (1 g)
For Topping:
4 oz burrata cheese (115 g)
2 tbsp hot honey (42 g)
2 tbsp grated Parmesan cheese (10 g)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package directions until just shy of al dente. Drain and rinse briefly with cool water to stop the cooking process and make the shells easier to handle.
2. In a large bowl, combine the pumpkin purée, ricotta, grated Parmesan, egg, minced garlic, dried sage, nutmeg, salt, and black pepper. Stir until everything is evenly combined and the mixture is smooth and creamy.
3. Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the heavy cream and broth, then stir in the Parmesan, salt, and black pepper. Simmer gently for 2–3 minutes, stirring occasionally, until the sauce is slightly thickened and smooth.
4. Spread a thin layer of the creamy sauce over the bottom of the prepared baking dish. Spoon the pumpkin filling into each cooked shell, filling them generously without overstuffing. Arrange the filled shells in the baking dish.
5. Pour the remaining creamy sauce around and lightly over the stuffed shells. Sprinkle with the Parmesan and cover the dish loosely with foil. Bake for 20 minutes, then remove the foil and continue baking for another 10–15 minutes, until the sauce is bubbling and the top is lightly golden.
6. While the shells are baking, melt the butter in a skillet over medium heat. Add the fresh sage leaves and cook for 1–2 minutes per side, until crisp. Add the chopped pecans and cook for another 2–3 minutes, stirring occasionally so they toast evenly. Season lightly with salt and remove from the heat.
7. Remove the baked shells from the oven and let them rest for 5 minutes. Tear the burrata into pieces and spoon it over the warm shells. Scatter the crispy sage and toasted pecans over the top, then drizzle with hot honey. Finish with a little extra Parmesan and serve warm.
Notes
Cook the shells just shy of al dente because they will continue cooking in the oven. Stir the pumpkin, ricotta, Parmesan, and seasonings until smooth for an even filling texture. Simmer the Parmesan sauce only until slightly thickened so it remains creamy while baking. Watch the sage closely while frying so the leaves become crisp without burning. Add the burrata after baking so it stays creamy and soft. Drizzle the hot honey just before serving to keep its sweet and lightly spicy flavour distinct. Cooked pumpkin can be blended until smooth and used instead of pumpkin purée. Make sure it is not excessively watery. The pumpkin filling, creamy sauce, and stuffed shells can be prepared ahead and assembled in the baking dish. Refrigerate until ready to bake. Toast the pecans separately and add them after baking to help preserve their crisp texture. Regular honey can be used instead of hot honey for a milder sweet finish. Store leftovers covered in the refrigerator and reheat gently until warmed through. Add a small splash of cream or broth if the sauce has thickened.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
