Oh my goodness, you are going to absolutely fall in love with this recipe! Sometimes you crave that big, comforting hug of classic stuffed shells, right? But who has the energy on a Tuesday night to boil, fill, and bake three separate dishes? Not me! That’s why I invented this spectacular weeknight rescue:
These stuffed shells are my amazing, simplified version. We’re talking about the magic of Skillet Tuscan Pumpkin Stuffed Shells. It’s vegetarian, it uses seasonal pumpkin to make the filling so rich and earthy, and it all happens in one pan. Seriously, the clean-up is almost as good as the eating. If you need a showstopper that tastes like you spent all day in the kitchen but took forty minutes total, you found it!
Why This Skillet Tuscan Pumpkin Stuffed Shells Recipe Works
Trust me when I say the effort-to-reward ratio on this dish is off the charts. It’s such a simple way to get a lot of flavor onto the table fast. I put this together when I wasn’t expecting company but still wanted something truly special. It checks all the necessary weeknight boxes!
- One-Skillet Simplicity—we’re cutting down on dishes by finishing everything right on the stovetop.
- It’s totally vegetarian, which makes it great whenever I need a meatless but hearty option for dinner.
- The combination of seasonal ingredients with classic Italian flavor is just genius.
One-Skillet Simplicity
The beauty here is that the shells cook, the filling gets made, and the sauce simmers all in that one oven-safe pan. You just need one cutting board, one bowl for mixing, and the skillet. That means cleanup is done before you’ve even finished your glass of wine!
Flavor Profile of Skillet Tuscan Pumpkin Stuffed Shells
When you taste these Skillet Tuscan Pumpkin Stuffed Shells, you get this amazing creamy warmth from the pumpkin mixed with the bright acidity you expect from good canned tomatoes. We add just enough savory cream and spinach at the end to keep that rich, Tuscan vibe going. It’s sweet, savory, and utterly comforting all at once.
Essential Ingredients for Skillet Tuscan Pumpkin Stuffed Shells
You need to make sure you have everything ready before you start, because once you get going on this Skillet Tuscan Pumpkin Stuffed Shells recipe, it moves pretty fast! I always lay everything out, which I call my ‘mise en place’—fancy French for ‘get your stuff together.’ Seriously though, the small steps here make the big difference in the flavor later on. Don’t even think about substituting the pumpkin, okay?
For the Shells and Filling
You’ll need exactly 12 jumbo pasta shells, because we aren’t dealing with leftovers here! For the filling, grab 1 tablespoon of olive oil to start things off nice and smooth. Then we need to finely chop one small yellow onion and mince about 2 cloves of garlic—don’t keep them chunky! The star is one 15-ounce can of pumpkin puree (make sure it’s not pumpkin pie filling, that would ruin everything). Mix that with about half a cup of ricotta cheese, a quarter cup of Parmesan, and just a tiny pinch of nutmeg, plus salt and pepper. It’s already smelling amazing!
For the Tuscan Sauce Base
The sauce comes together super fast right there in the pan. You’ll need one 14.5-ounce can of diced tomatoes; keep all that liquid, that’s flavor gold! Then, grab 1 cup of chicken or vegetable broth—I use low-sodium so I can control the salt myself. To make it rich and luxurious like a proper Tuscan cream sauce, stir in a half-cup of heavy cream at the end. Finally, for color and freshness, roughly chop about a half-cup of fresh spinach to stir in right before the cheese goes on top (we need a quarter cup of mozzarella for melting).
Ingredient Notes and Substitutions for Skillet Tuscan Pumpkin Stuffed Shells
Okay, listen up because this is where we get really smart about our ingredients for the best Skillet Tuscan Pumpkin Stuffed Shells. First off, I totally get it if you can’t find pumpkin puree, or maybe you just want to switch things up. You can absolutely swap that out for butternut squash puree—it tastes fantastic and behaves almost identically in this rich filling. Don’t forget to use low-sodium broth so you don’t accidentally make everything too salty!
Also, a quick tip on the cheeses for this ricotta and spinach mixture: if you can freshly grate your Parmesan instead of using the powdery stuff in the green can, do it! Fresh Parmesan melts better and has ten times the flavor, which makes a huge difference when you’re relying on simple ingredients.
Preparing the Pasta for Skillet Tuscan Pumpkin Stuffed Shells
The first little bit of work is getting those jumbo shells ready! You want to treat them gently here. Cook them according to the package directions, but I always pull them out a minute early. We are aiming strictly for *al dente* because they’re going to cook a little more soaking up that delicious Tuscan sauce later on. If they’re mushy now, they’ll be soup later—don’t do that!
Once they’re drained, spread them out on a baking sheet or a large platter so they don’t sit in a big, steamy pile. A quick, light toss with a tiny bit of olive oil stops them from gluing themselves together while you work on that beautiful pumpkin filling for your Skillet Tuscan Pumpkin Stuffed Shells. Trust me, sticking is the enemy here!
Assembling the Skillet Tuscan Pumpkin Stuffed Shells
Once your shells are cool enough to handle—and your pumpkin filling is perfectly seasoned—it’s time to play chef! You need to take that spiced pumpkin and ricotta mixture we just made and gently spoon it into each of those perfectly cooked jumbo shells. Don’t try to cram too much in there, or the shells will burst when you try to arrange them in the skillet. We want happy, plump shells, not messy disasters!
This is the most hands-on part of making your Skillet Tuscan Pumpkin Stuffed Shells. Be kind to them! Once they are all filled, arrange them neatly—usually snugly—in the bottom of the skillet where your sautéed onions and garlic are waiting. If you need a little extra help with non-stick assurance for these lovely shells, you can always brush some of that homemade cheese pie-style grease on the bottom, but usually, we just go right in. They look so pretty lined up, ready for their bath in that sauce!
Cooking Instructions for Skillet Tuscan Pumpkin Stuffed Shells
Now for the fun part—watching everything come together magically on the stovetop! Remember the skillet you used to soften your onion and garlic? We’re going to use that same one. Make sure those lovely, filled shells are nestled tightly in there. Next, take your can of diced tomatoes—liquid and all!—and pour it right over and around the shells. Then, add your cup of broth. Bring that whole mixture up to a gentle simmer on medium heat.
This part is crucial: once it’s simmering, don’t touch it! Cover the skillet and let it bubble gently for about five minutes. This brief simmer allows the shells to absorb just enough of that tomato-broth mixture to get flavorful. When the timer goes off, stir in your heavy cream and the roughly chopped spinach right into the sauce surrounding the shells. Don’t aggressively mix up the filling itself, just swirl the sauce around them.
Finally, it is time for the grand finale cheese top! Sprinkle that mozzarella evenly over the exposed tops of your Skillet Tuscan Pumpkin Stuffed Shells. Cover the skillet one last time and let it cook for just 3 to 5 little minutes. You’re looking for the cheese to be completely melted and getting those lovely bubbly spots. It feels like cheating that this whole dish, from start to finish, is basically done in one pan—don’t forget to check out my tips for other one-skillet meals!
Tips for Perfect Skillet Tuscan Pumpkin Stuffed Shells
I’ve made this dish a dozen times now, and these few little extra bits of advice will save you from any potential kitchen dramas when making your Skillet Tuscan Pumpkin Stuffed Shells. First off, use the biggest, widest oven-safe skillet you own. These shells like some elbow room! If they are too crowded, they won’t absorb the sauce evenly in the center.
Secondly, when that sauce starts to simmer after adding the broth, keep the heat right on medium-low. You want steam and gentle bubbles, not a rolling boil. If the liquid boils too hard while covered, you’ll end up with dry, crusty edges on your shells instead of plump, perfect pasta envelopes. Patience during that five-minute simmer makes all the difference!
Storage and Reheating
If you manage to have leftovers—which is rare in my house!—storing these is easy. Cover the skillet tightly (or transfer them to an airtight container) and pop them in the fridge for up to three days. The sauce will thicken up overnight, which is normal.
When you reheat them, please don’t microwave the whole thing blasts of high heat! That dries out the pumpkin filling fast. I prefer adding a tiny splash of water or extra broth to the pan, covering it, and warming it gently over low heat on the stovetop until everything is warm through and soft again. They deserve the gentle treatment!
Frequently Asked Questions About Skillet Tuscan Pumpkin Stuffed Shells
I know sometimes cooking something new brings up a few questions, especially when you’re mixing flavors like Tuscan herbs with pumpkin! These Skillet Tuscan Pumpkin Stuffed Shells are pretty straightforward, but here are some things readers often ask me when they are planning their menu.
Can I prepare the Skillet Tuscan Pumpkin Stuffed Shells ahead of time?
Oh yes, you totally can make these ahead, which is perfect for entertaining! You can absolutely stuff all the shells and arrange them snugly in the skillet with the broth and tomatoes. Cover the whole thing tightly with plastic wrap and stick it in the fridge for up to 24 hours. Just remember to pull it out about 30 minutes before you want to start cooking so it’s not ice cold when it hits the heat. This is a great way to streamline dinner!
Is this recipe truly vegetarian?
Yes, this recipe as written is certainly vegetarian! The main elements are pasta, cheese, and pumpkin. The only tiny thing you need to watch for is that chicken broth listed in the sauce base. If you want strict vegetarian stuffed shells, just swap that chicken broth out 1:1 with vegetable broth. It keeps the liquid volume perfect, and it will still taste absolutely amazing!
Since we’re talking about vegetarian meals, if you love this style, you have to check out my main stuffed shells recipe too!
Can I freeze leftovers?
Freezing is fine, but you have to be careful how you store them so the pumpkin filling doesn’t get weird. I recommend freezing them *before* adding the cream and the final mozzarella topping. Once they are fully cooled after being cooked and filled (with the broth/tomato base), cover the whole skillet tightly with foil and freeze. When you want to reheat, thaw overnight, then proceed with step 8!
Estimated Nutritional Data
Just a quick note here, because while this recipe is delicious, it definitely hits all the indulgence buttons! The calorie count is based on serving size being 3 shells, as listed. Since we use heavy cream and rich cheeses in this Skillet Tuscan Pumpkin Stuffed Shells, keep an eye on the fat content. Remember these numbers are just my best estimates based on the standard ingredients I use—your specific brands might shift things around!
- Serving Size: 3 shells
- Calories: 450
- Fat: 20g
- Protein: 18g
- Carbohydrates: 55g
Share Your Skillet Tuscan Pumpkin Stuffed Shells Creations
I truly hope you loved making these Skillet Tuscan Pumpkin Stuffed Shells as much as I love eating them! Don’t be shy—I want to know what you thought! If you try this recipe, please leave me a star rating down below and tell me if you added any extra spices or changed up the cheese. I always love seeing your beautiful creations on social media; tag me so I can swoon over your pictures!
If you have questions or want to share feedback directly, you can always reach out on my contact page. Happy cooking, friends!
Print
Skillet Tuscan Pumpkin Stuffed Shells
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple recipe for pumpkin-stuffed pasta shells cooked in a Tuscan-style sauce in one skillet.
Ingredients
- 12 jumbo pasta shells
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup fresh spinach, roughly chopped
- 1/4 cup shredded mozzarella cheese
Instructions
- Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large, oven-safe skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- In a medium bowl, mix the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper.
- Gently stuff each cooked pasta shell with the pumpkin mixture.
- Arrange the stuffed shells in the skillet.
- Pour the diced tomatoes (with their liquid) and broth around the shells in the skillet. Bring the liquid to a simmer.
- Cover the skillet and cook for 5 minutes, allowing the shells to absorb some liquid.
- Stir the heavy cream and spinach into the liquid around the shells.
- Sprinkle the mozzarella cheese over the tops of the stuffed shells.
- Cover the skillet again and cook until the cheese is melted and bubbly, about 3-5 minutes.
Notes
- You can substitute butternut squash puree for pumpkin puree if desired.
- Use low-sodium broth to control the salt content.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop/Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 shells
- Calories: 450
- Sugar: 10
- Sodium: 550
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 6
- Protein: 18
- Cholesterol: 55
Keywords: stuffed shells, pumpkin pasta, skillet dinner, tuscan recipe, vegetarian pasta