Roasted Pumpkin Stuffed Shells with Whipped Ricotta, Burrata, Crispy Sage & Hot Honey
Roasted Pumpkin Stuffed Shells with Whipped Ricotta, Burrata, Crispy Sage & Hot Honey is a cosy, flavour-packed pasta dish that combines tender roasted pumpkin, creamy whipped ricotta, rich burrata, and fragrant crispy sage. Everything is baked in a silky pumpkin sauce until bubbling and lightly golden.
A drizzle of hot honey brings a sweet and gently spicy finish, while toasted walnuts add a satisfying crunch. It is an impressive yet comforting dish that works beautifully for a family dinner, autumn gathering, or special weekend meal.
Ingredients
For the Roasted Pumpkin:
- 3 cups pumpkin, peeled and cubed (420 g)
- 1 tbsp olive oil (15 ml)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (1 g)
- ½ tsp garlic powder (1 g)
For the Pasta Shells:
- 20 jumbo pasta shells (200 g)
For the Whipped Ricotta Filling:
- 1½ cups whole-milk ricotta (375 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 large egg (50 g)
- 1 tbsp fresh sage, finely chopped (4 g)
- 1 tsp lemon zest (2 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (1 g)
For the Sauce:
- 1½ cups pumpkin purée (360 g)
- ½ cup vegetable or chicken broth (120 ml)
- ¼ cup heavy cream (60 ml)
- 1 tbsp unsalted butter (14 g)
- ¼ tsp ground nutmeg (0.5 g)
- ¼ tsp salt (1 g)
For the Crispy Sage:
- 2 tbsp unsalted butter (28 g)
- 16 fresh sage leaves (8 g)
For the Topping:
- 4 oz burrata cheese (115 g)
- 2 tbsp hot honey (42 g)
- 2 tbsp grated Parmesan cheese (12 g)
- ¼ cup toasted walnuts, roughly chopped (30 g)
How to Make It
1. Roast the Pumpkin
Preheat the oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, black pepper, and garlic powder. Spread it evenly on a baking sheet and roast for 25–30 minutes, turning once if needed, until tender and lightly caramelised.
2. Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells for about 2 minutes less than the package directions so they remain slightly firm. Drain carefully and rinse briefly with cool water to prevent them from sticking together.
3. Make the Whipped Ricotta Filling
Combine the ricotta, Parmesan, egg, finely chopped sage, lemon zest, salt, and black pepper in a bowl. Stir until smooth, creamy, and well combined.
4. Prepare the Pumpkin Sauce
Blend the pumpkin purée, broth, heavy cream, butter, nutmeg, and salt until smooth and creamy. Pour the pumpkin sauce into the bottom of a large baking dish, spreading it into an even layer.
5. Stuff the Pasta Shells
Spoon the whipped ricotta mixture into each cooked shell, filling them generously without overstuffing. Arrange the stuffed shells over the pumpkin sauce in a single layer.
6. Bake the Stuffed Shells
Cover the baking dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and sprinkle the shells with Parmesan. Continue baking for another 8–10 minutes, until the sauce is bubbling and the edges of the shells are lightly golden.
7. Make the Crispy Sage
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 and fragrant. Transfer the sage to a paper towel-lined plate to drain.
8. Add the Toppings
Remove the stuffed shells from the oven and let them rest for a few minutes. Tear the burrata over the top, then scatter the crispy sage and toasted walnuts across the shells.
9. Finish and Serve
Drizzle generously with hot honey just before serving. Finish with a little extra Parmesan and freshly cracked black pepper. Serve while the shells are warm, with the burrata soft and creamy over the top.
Why This Recipe Works
This dish brings together several complementary textures and flavours in one comforting bake. The pumpkin sauce is smooth and creamy, while the whipped ricotta filling gives each pasta shell a rich, delicate centre. Roasted pumpkin adds a lightly caramelised sweetness that balances the savoury Parmesan and fragrant sage.
The toppings make the finished dish especially inviting. Creamy burrata melts gently over the warm shells, crispy sage adds an aromatic crunch, and toasted walnuts provide texture. A drizzle of hot honey ties everything together with a sweet and gently spicy finish.
Tips for the Best Roasted Pumpkin Stuffed Shells
- Do not overcook the shells: Cook them slightly under the package time so they remain firm enough to stuff and hold their shape while baking.
- Keep the filling creamy: Stir the ricotta mixture until smooth before filling the shells for an even texture throughout.
- Use a smooth sauce: Blend the pumpkin sauce thoroughly so it spreads easily across the bottom of the baking dish.
- Watch the sage closely: Sage leaves can crisp quickly, so cook them over medium heat and remove them as soon as they are crisp.
- Add burrata at the end: Tearing the burrata over the hot shells just before serving keeps it soft and creamy.
- Drizzle the hot honey last: Adding it immediately before serving preserves its flavour and gives the dish a beautiful finishing touch.
Serving Suggestions
Serve these stuffed shells as a satisfying main course with a simple green salad dressed with lemon and olive oil. The fresh, crisp salad provides a light contrast to the creamy pumpkin sauce and rich cheeses.
For a larger meal, pair the shells with roasted seasonal vegetables and warm crusty bread for spooning up any extra pumpkin sauce. Serve straight from the baking dish while the burrata is still soft and the crispy sage retains its texture.
Frequently Asked Questions
Can I use butternut squash instead of pumpkin?
Yes. Butternut squash can be used in place of pumpkin for both the roasted cubes and the pumpkin purée. The texture and naturally sweet flavour work well with the ricotta, sage, and hot honey.
Can I prepare the stuffed shells ahead of time?
You can prepare the ricotta filling, pumpkin sauce, and cooked shells ahead of time. For the best texture, assemble the dish shortly before baking and add the burrata, crispy sage, walnuts, and hot honey after baking.
What can I use instead of burrata?
Fresh mozzarella can be used as an alternative. For a similarly creamy finish, add it over the hot shells just before serving.
Can I make this dish without hot honey?
Yes. You can leave out the hot honey or replace it with regular honey if you prefer a simple sweet finish without the gentle heat.
How do I keep the crispy sage crisp?
Transfer the fried sage to a paper towel-lined plate immediately after cooking and avoid covering it. Add it to the finished dish just before serving.
Can I use store-bought pumpkin purée?
Yes. Plain pumpkin purée works well for the sauce. Choose unsweetened pumpkin purée rather than a sweetened or spiced pie filling.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Calories | 545 |
| Protein | 22 g |
| Carbohydrates | 59 g |
| Fat | 27 g |
| Fiber | 5 g |
| Sugar | 12 g |
| Sodium | 690 mg |
Final Thoughts
Roasted Pumpkin Stuffed Shells with Whipped Ricotta, Burrata, Crispy Sage & Hot Honey turns simple seasonal ingredients into a rich and comforting pasta bake. The combination of creamy pumpkin, ricotta, burrata, fragrant sage, and toasted walnuts makes every bite full of contrasting textures and flavours.
Finished with hot honey and freshly cracked black pepper, this is a cosy dish that feels special enough for entertaining while still being wonderfully comforting for a relaxed dinner at home.
Print
Roasted Pumpkin Stuffed Shells with Whipped Ricotta, Burrata, Crispy Sage & Hot Honey
- Total Time: 55 minutes
Description
A cosy, flavour-packed pasta bake featuring tender roasted pumpkin, creamy whipped ricotta, rich burrata, fragrant crispy sage, toasted walnuts, and a sweet and gently spicy hot honey finish.
Ingredients
For the Roasted Pumpkin:
3 cups pumpkin, peeled and cubed (420 g)
1 tbsp olive oil (15 ml)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
½ tsp garlic powder (1 g)
For the Pasta Shells:
20 jumbo pasta shells (200 g)
For the Whipped Ricotta Filling:
1½ cups whole-milk ricotta (375 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
1 tbsp fresh sage, finely chopped (4 g)
1 tsp lemon zest (2 g)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
For the Sauce:
1½ cups pumpkin purée (360 g)
½ cup vegetable or chicken broth (120 ml)
¼ cup heavy cream (60 ml)
1 tbsp unsalted butter (14 g)
¼ tsp ground nutmeg (0.5 g)
¼ tsp salt (1 g)
For the Crispy Sage:
2 tbsp unsalted butter (28 g)
16 fresh sage leaves (8 g)
For the Topping:
4 oz burrata cheese (115 g)
2 tbsp hot honey (42 g)
2 tbsp grated Parmesan cheese (12 g)
¼ cup toasted walnuts, roughly chopped (30 g)
Instructions
1. Preheat the oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, black pepper, and garlic powder. Spread it evenly on a baking sheet and roast for 25–30 minutes, turning once if needed, until tender and lightly caramelised.
2. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells for about 2 minutes less than the package directions so they remain slightly firm. Drain carefully and rinse briefly with cool water to prevent them from sticking together.
3. Combine the ricotta, Parmesan, egg, finely chopped sage, lemon zest, salt, and black pepper in a bowl. Stir until smooth, creamy, and well combined.
4. Blend the pumpkin purée, broth, heavy cream, butter, nutmeg, and salt until smooth and creamy. Pour the pumpkin sauce into the bottom of a large baking dish, spreading it into an even layer.
5. Spoon the whipped ricotta mixture into each cooked shell, filling them generously without overstuffing. Arrange the stuffed shells over the pumpkin sauce in a single layer.
6. Cover the baking dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and sprinkle the shells with Parmesan. Continue baking for another 8–10 minutes, until the sauce is bubbling and the edges of the shells are lightly golden.
7. 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 and fragrant. Transfer the sage to a paper towel-lined plate to drain.
8. Remove the stuffed shells from the oven and let them rest for a few minutes. Tear the burrata over the top, then scatter the crispy sage and toasted walnuts across the shells.
9. Drizzle generously with hot honey just before serving. Finish with a little extra Parmesan and freshly cracked black pepper. Serve while the shells are warm, with the burrata soft and creamy over the top.
Notes
Do not overcook the shells. Cook them slightly under the package time so they remain firm enough to stuff and hold their shape while baking.
Keep the filling creamy by stirring the ricotta mixture until smooth before filling the shells.
Blend the pumpkin sauce thoroughly so it spreads easily across the bottom of the baking dish.
Watch the sage closely because sage leaves can crisp quickly. Cook them over medium heat and remove them as soon as they are crisp.
Tear the burrata over the hot shells just before serving to keep it soft and creamy.
Drizzle the hot honey immediately before serving to preserve its flavour and finishing texture.
Butternut squash can be used in place of pumpkin for both the roasted cubes and pumpkin purée.
The ricotta filling, pumpkin sauce, and cooked shells can be prepared ahead of time. For the best texture, assemble shortly before baking.
Fresh mozzarella can be used instead of burrata.
Regular honey can be used instead of hot honey for a simple sweet finish without the gentle heat.
Transfer crispy sage to a paper towel-lined plate immediately after cooking and avoid covering it.
Plain store-bought pumpkin purée works well. Use unsweetened pumpkin purée rather than sweetened or spiced pie filling.
Serve with a simple green salad dressed with lemon and olive oil, roasted seasonal vegetables, or warm crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
