Creamy Pumpkin & Sweet Potato Stuffed Shells with Burrata, Pecans & Maple Honey

Creamy Pumpkin & Sweet Potato Stuffed Shells with Burrata, Pecans & Maple Honey is a comforting baked pasta dish filled with creamy pumpkin, roasted sweet potato, ricotta, and Parmesan. The stuffed shells are baked in a rich, velvety sauce and finished with torn burrata, maple-honey pecans, and fresh thyme.

It’s a beautiful combination of creamy, savoury, and gently sweet flavours. Honestly, the contrast between the tender pasta, silky pumpkin filling, creamy burrata, and crunchy maple pecans makes this dish feel extra special.

Ingredients

For the Stuffed Shells

• 20 jumbo pasta shells (200 g)
• 1 cup pumpkin purée (245 g)
• 1 cup roasted sweet potato, mashed (225 g)
• 1/2 cup ricotta cheese (125 g)
• 1/2 cup grated Parmesan cheese (50 g)
• 1 large egg (50 g)
• 1 tsp dried sage (1 g)
• 1/2 tsp ground nutmeg (1 g)
• 1/2 tsp garlic powder (1.5 g)
• 1/2 tsp sea salt (3 g)
• 1/4 tsp black pepper (0.5 g)

For the Creamy Sauce

• 1 tbsp unsalted butter (14 g)
• 1 tbsp all-purpose flour (8 g)
• 1 1/2 cups whole milk (360 ml)
• 1/2 cup heavy cream (120 ml)
• 1/2 cup grated Parmesan cheese (50 g)
• 1/2 tsp garlic powder (1.5 g)
• 1/4 tsp ground nutmeg (0.5 g)
• 1/4 tsp sea salt (1.5 g)
• 1/4 tsp black pepper (0.5 g)

For the Topping

• 4 oz burrata cheese (115 g)
• 1/2 cup pecans, roughly chopped (55 g)
• 2 tbsp maple syrup (30 ml)
• 1 tbsp honey (21 g)
• 1 tsp fresh thyme leaves (1 g)
• 1/4 tsp cinnamon (0.5 g)

How to Make It

1. Prepare the Baking Dish

Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish and set it aside.

2. Cook the Pasta Shells

Cook the jumbo pasta shells according to the package directions until just al dente. Drain and rinse briefly with cool water to stop the cooking process. Set the shells aside and keep them separated so they do not stick together.

3. Make the Pumpkin and Sweet Potato Filling

In a large bowl, combine the pumpkin purée, mashed roasted sweet potato, ricotta, Parmesan, egg, dried sage, nutmeg, garlic powder, sea salt, and black pepper. Stir until the mixture is smooth, creamy, and evenly combined.

4. Make the Creamy Sauce

Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk and heavy cream until smooth. Add the Parmesan, garlic powder, nutmeg, salt, and black pepper.

Cook for 3–5 minutes, stirring frequently, until the sauce is creamy and slightly thickened. Remove from the heat.

5. Fill the Shells

Spread about half of the creamy sauce over the bottom of the prepared baking dish. Spoon the pumpkin and sweet potato filling into each cooked shell, filling them generously without overstuffing.

6. Arrange the Stuffed Shells

Arrange the filled shells in the baking dish with the filling facing upward. Pour the remaining creamy sauce around and lightly over the shells, leaving some of the filling visible.

7. Bake the Shells

Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 10–12 minutes, until the sauce is bubbling and the edges are lightly golden.

8. Prepare the Maple-Honey Pecans

While the shells are baking, place the chopped pecans in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently. Add the maple syrup, honey, and cinnamon.

Stir for another 1–2 minutes, until the pecans are glossy and lightly caramelized. Remove from the heat and let them cool slightly.

9. Add the Burrata

Remove the stuffed shells from the oven and let them rest for about 5 minutes. Tear the burrata into pieces and scatter it over the warm shells, allowing the creamy centre to soften gently from the heat.

10. Add the Maple-Honey Pecans

Sprinkle the maple-honey pecans evenly over the burrata and stuffed shells. Finish with fresh thyme leaves for a bright herbal touch.

11. Serve

Serve warm while the pasta is tender, the pumpkin filling is creamy, and the burrata is soft. Spoon some of the creamy sauce from the bottom of the dish over each serving.

Why This Recipe Works

This stuffed shell recipe combines several comforting textures and flavours in one dish. Pumpkin and roasted sweet potato create a naturally creamy and gently sweet filling, while ricotta and Parmesan add richness and savoury depth.

The creamy white sauce keeps the pasta tender as it bakes, while the burrata adds an extra layer of richness at the end. Maple-honey pecans provide a crunchy contrast with a lightly sweet finish, and fresh thyme balances the richer ingredients.

Tips for the Best Stuffed Shells

• Cook the shells just until al dente: Slightly firm shells are easier to fill and will finish cooking in the oven.
• Keep the filling smooth: Mash the sweet potato thoroughly so it blends easily with the pumpkin and ricotta.
• Do not overfill the shells: Generous but controlled portions help the shells hold their shape during baking.
• Cover during the first part of baking: The foil helps prevent the exposed pasta edges from drying out.
• Add the burrata after baking: This keeps its soft, creamy texture instead of allowing it to fully melt into the sauce.
• Watch the pecans carefully: Maple syrup and honey can caramelize quickly, so stir continuously once they are added.

Serving Suggestions

These stuffed shells make a satisfying main course served with a crisp green salad and roasted vegetables. The creamy pasta also pairs nicely with simple steamed greens or a fresh citrus salad.

For a festive dinner, serve the shells directly from the baking dish with extra fresh thyme and a few additional toasted pecans scattered over the top.

Frequently Asked Questions

Can I use butternut squash instead of pumpkin?

Yes. Smooth roasted butternut squash can be used in place of pumpkin purée. Make sure it is cooked until tender and mash it thoroughly before mixing it with the other filling ingredients.

Can I prepare the stuffed shells ahead of time?

Yes. The filling, sauce, and assembled shells can be prepared ahead of time and refrigerated until ready to bake. Allow the chilled dish a little additional baking time if needed.

Can I use another cheese instead of burrata?

Yes. Fresh mozzarella or small spoonfuls of ricotta can work as alternatives, although the texture will be slightly different from creamy burrata.

Can I make the pecan topping without honey?

Yes. You can use additional maple syrup instead. The flavour will be slightly more maple-forward while still providing a glossy, lightly caramelized topping.

How should I store leftovers?

Allow the leftovers to cool, then refrigerate them in an airtight container. Reheat gently in the oven or microwave until warmed through.

Nutrition & Timing

Details	Amount
Prep Time	25 minutes
Cook Time	40 minutes
Total Time	1 hour 5 minutes
Servings	6
Calories	585 per serving
Protein	21 g per serving
Carbohydrates	66 g per serving
Fat	28 g per serving
Fiber	6 g per serving
Sugar	14 g per serving
Sodium	610 mg per serving

Final Thoughts

Creamy Pumpkin & Sweet Potato Stuffed Shells with Burrata, Pecans & Maple Honey is a cosy baked pasta dish with plenty of texture and flavour. The creamy pumpkin and sweet potato filling pairs beautifully with the rich sauce, while burrata and maple-honey pecans make the finished dish feel especially indulgent.

With its warm autumn flavours, creamy layers, and crunchy pecan topping, it’s a beautiful choice for a family dinner, weekend meal, or festive gathering.

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