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Pumpkin Cheese Stuffed Shells Bolognese Bake…the perfect warming dinner to welcome the start of autumn. It’s the coziest pumpkin pasta bake! Jumbo pasta shells stuffed with pumpkin, cheese, and fresh sage. Then baked in a spicy Bolognese style red sauce that’s saucy, a touch spicy, creamy, and so delicious! This is a great fall pasta to serve any night of the week, or for your next gathering with family or friends.

overhead photo of Pumpkin Cheese Stuffed Pasta Bolognese Bake

And just like that, we have our very first pumpkin recipe of the fall season! Did I think the first pumpkin recipe would be a savory one? No, but it’s ok because we have something sweet coming tomorrow. You guys, I am so excited it’s fall!

I touched on this a bit yesterday, but this fall feels even more special than years past. I think we can all agree that this year has been weird, to say the least. It started out amazing with the HBH Super Simple cookbook tour still going strong and then things just, ahh…went weird. And at times definitely difficult. But hopefully we’re all making it through. And because of the very bizarre year we’ve had, this fall just feels like it’s going to be good.

I’m excited to actually be home this fall and not traveling from one place to the next. Sure I love a busy fall travel season, but I can also love a fall cozied-up at home even more. So you see, my mind is full of so many cozy fall recipes…including plenty of new pumpkin recipes.

And it’s all starts with this bolognese bake.

Pumpkin Cheese Stuffed Pasta Bolognese Bake |

The story.

Oh, this bake. It started out as something completely different, but somehow, someway, my mind turned it into this delicious bake you’re looking at today.

Originally there was no pumpkin, no pasta shells, and instead, there was really just Bolognese sauce baked with pasta. But guys, this felt boring. It needed something more. Something to make it special enough for this time of year (yes, I’m cheesy, go with me on this). So then I kept thinking…and thinking. Once I really start to think on a recipe, there’s just no stopping my brain.

Pumpkin Cheese Stuffed Pasta Bolognese Bake |

I toss around idea after idea until I land on something I LOVE.

After a good amount of thinking, I finally came to this bake. It’s nothing close to your average pasta bake, but it sure is delicious.

overhead photo of Pumpkin Cheese Stuffed Pasta Bolognese Bake

The details.

This one is simple. But you do need some time to allow the sauce to simmer, and then for the pasta to bake. No more than an hour though, so this still makes for a great weeknight dinner.

To start, make the spicy, saucy, creamy, Bolognese sauce. This sauce is so good. Actually, in my dad’s words, “THIS SAUCE IS SO GOOD”. That’s coming from a man who’s constantly telling me he does not like meat sauces. So you should know…this one is special. It’s a simple mix of ground chicken (or beef), herbs, and spices. The key is to use a touch of fennel seeds and a bit of smoky paprika to really add some flavor. Next toss in some jarred tomatoes and a splash of white wine. Then let the sauce simmer for a bit to thicken up.

overhead close up photo of Pumpkin Cheese Stuffed Pasta Bolognese Bake

While the sauce simmers, make the stuffed shells. These sells are almost too good…warming pumpkin, fontina cheese, and fresh chopped sage. All stuffed into a pasta shell. Nothing not to love here.

I also added a little crumbled blue cheese, which I love. But if you’re one of those people who despise blue cheese, just omit it.

Ok, next, snuggle the pumpkin stuffed shells right into the Bolognese sauce, then top with provolone, and bake until the pasta is golden and the cheese has melted.

Hello to cheesy, pumpkiny pasta perfection.

overhead photo of Pumpkin Cheese Stuffed Pasta Bolognese Bake on dinner plate

This is one of the best dishes to come out of my kitchen as of late. That is a bold statement, but you guys, these stuffed shells are the perfect fall comfort food. Every last bite is a delicious one. My whole family really loved this meal.

I know it may seem a little odd to use pumpkin in such a savory way, but go with me on this one. The pumpkin lends a creaminess to the stuffed shells while providing a hint of both sweetness and autumn flavors. And when paired with that hearty Bolognese sauce?

Beyond delicious! Please give this one a try! You’ll love it, and your family will love you for making it!

overhead close up photo of Pumpkin Cheese Stuffed Pasta Bolognese Bake

Looking for other fall pasta recipes? Here are a few ideas: 

Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta

Butternut Squash Pasta Carbonara with Rosemary Bacon

Slow Cooker Red Wine Sunday Ragù Pasta

Brown Butter Brussels Sprout and Bacon Ravioli

Lastly, if you make this pumpkin cheese stuffed pasta shell bolognese bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Pumpkin Cheese Stuffed Pasta Shell Bolognese Bake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Calories Per Serving: 492 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 400 degrees F. Lightly grease a 9x13 inch baking dish or a dish of similar size.
    2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the onion and cook 3-5 minutes. Add the meat, garlic, oregano, fennel, paprika, red pepper flakes, and a pinch each of salt and pepper. Cook until browned all over, about 5 minutes. Reduce the heat to low, add the marinara and wine. Simmer for 15 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
    3. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.
    4. In a medium bowl, combine the pumpkin, fontina, blue cheese (if using), sage, nutmeg, and a pinch each of salt and pepper.
    5. To assemble, spoon 3/4 of the Bolognese sauce into the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the pumpkin cheese mix into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining Bolognese sauce over top of the shells. Add the provolone.
    6. Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Serve topped with fresh oregano.


To Make Vegetarian: no problem, just omit the meat. No other changes needed.
To Make Ahead: complete the recipe through step 5. Let cool, and store in the fridge until ready to serve!

overhead horizontal photo of Pumpkin Cheese Stuffed Pasta Bolognese Bake

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  1. 5 stars
    This was my first recipe I made of yours and it turned out great! I have never made stuffed shells before and the recipe was easy to follow. The blue cheese really added a nice flavor. I’ll definitely be making this again, but next time I would make more filling as there wasn’t enough for all of the shells.

  2. 5 stars
    This is one of my go-to recipes for fall every year now! It has all the flavors you could possibly want on a chilly night in October 🙂 I’ve used ground beef and ground turkey, and it comes out great either way! The leftovers are the best part!

    1. Hi there! I haven’t ever tried this recipe with pumpkin pie filling, and I know that it can be a bit sweeter than pumpkin puree. Sorry I’m not more help! xTieghan

  3. 5 stars
    My husband and I really love this recipe. It is great for fall/winter and just so yummy. As it is just the two of us, I made the entire recipe and froze just about half- I literally just froze it in a baking dish and couldn’t believe how well it reheated!

    1. Hey Kelly,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

  4. I love how hearty and hearth-y your recipes are. A big staple for the colder months. I have an intolerance to wheat, but am open to trying other flours, like quinoa, buckwheat, etc. The one area I feel is understandably lacking is in a good quality pasta. Do you, or does anyone reading this, know of any good pastas for wheat-free consumers? I have some rotini and obviously spaghetti, but I have yet to find a good wheat-free shell. Any suggestions would be very helpful!

    1. Hey Sarah,
      I would check out Delallo brand pasta, they have a lot of great GF options that you might enjoy. Please let me know if you have any other questions! xTieghan

  5. 4 stars
    I got my husband to make this because it sounded like too much work to me ;-), and it turned out well. The one thing I’d say is that jumbo shells — at least at our supermarket — come only in 12 ounce boxes, and he only used about 8 ounces of that (and all the filling) with a lot of empty shells thrown away, I’d probably adjust the ingredients down from a pound of shells to 12 ounces because I would have been really unhappy if I had bought an extra box of them to make up the pound listed and then would have had to discard all of them.

  6. I’m so excited to make this for Valentine’s Day tomorrow! Do I have to put provolone on top? Or will it be fine just to have the fontina inside the shells?

    1. Hey Anessa,
      You could skip the cheese on top, but I would highly recommend it. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    Forgot to leave a review earlier, but I made this during the fall when I was trying your pumpkin recipes. This one is so good! Next time I’ll try it with blue cheese (which I love, I just didn’t have any). Thanks!

  8. Loved this recipe so much! The grocery store didn’t have jumbo shells, so I just got medium shells and stirred the pumpkin mixture with the shells.

  9. 5 stars
    Made this last night and it was a HIT! I was so intrigued by a savory pumpkin dish and this was absolutely delicious. I will definitely be making this again!

  10. 5 stars
    Hands down absolutely delicious! This is now in my top recipes of all time.
    I used some local bison (represent Colorado!) and manicotti instead of shells (who knew shells were so hard to find these days). Fantastic job Tieghan!

  11. Curious, would jarred vodka pasta sauce go well with this recipe? It’s what i have on hand! 🙂 looks like another winner!!

    1. Hey Lisa,
      Sure you could totally use that! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    Made this last night and I’m already excited for leftover later today! So freaking delicious. All the flavors compliment each other so well. The blue cheese is an amazing addition. I couldn’t find jumbo shells so I just used “large shells” and just spread the filling over the shells and it was still amazing! Threw in some Italian chicken sausage and it was yummy.

  13. 5 stars
    This was a great way to use up some leftover homemade spaghetti sauce. Couldn’t find jumbo shells, used large rigatoni instead. Was a bit tedious filling them, I used a cake icing tool. Had a few more noodles than sauce and tossed the empty noodles on top. Major comfort food vibes!

  14. This looks amazing! I’m having a dinner party for 8-10 people for my birthday and I’m thinking of making this along with another main. Any suggestions on what this might compliment?

    1. Hey MK,
      I would do a large salad and side of bread. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. 5 stars
    This recipe was definitely NOT boring. It’s the perfect, cozy fall recipe. I made this on Sunday and I’m looking forward to leftovers throughout the rest of this week!

  16. 5 stars
    Tieghan – you are pure brilliant. After having leftover pumpkin puree from your delicious pumpkin chai muffins – I began exploring your site for other pumpkin meals and came across this gem. This flavour combination makes this one of the best recipes ever! No changes needed! Your site and your cookbooks are never a disappointment – it pleases any palette of any age.

  17. 5 stars
    Loved these! I’ve never combined pumpkin and pasta but it was sooo good with the fall spices and lots of cheese! Plus it made so much food! We had leftovers for days and froze half of them for a future easy dinner.

  18. 5 stars
    A perfect dish for Fall. I used grated Mozzarella and Parmesan instead of the cheese called for in the recipe as that was all I had on hand and it still turned out great. I will be making this recipe again!

  19. 5 stars
    I’m making this tonight for my pumpkin-obsessed husband for his birthday and can’t wait! Only thing is I couldn’t find shells anywhere, so I’m making this dish as a lasagna instead. Any tips on assembly and how long to bake? Thanks so much!

    1. Hey Hannah,
      I would just follow the recipe as is! I hope you love the recipe, please let me know if I can help in any other way! xTieghan

  20. This was SO GOOD. I think I put too much blue cheese in, but still delicious! I’ll have to make it at least once more this fall!

  21. 5 stars
    I made this recipe yesterday and it turned out so good! I thought it would take a long time but it came together quickly which was really nice! I used good quality shells and marinara sauce which I think helped. The blue cheese was an awesome touch. I think I went a little light on the sage, I was using ground instead of fresh so wasn’t sure how to calculate. I like how subtle the pumpkin was and the fontina cheese was amazing. I will definitely be making this again!

  22. 5 stars
    Thank you Tieghan for this delightfully delicious recipe! My family loved it including my 3 yr old. I wrinkled my nose at the blue cheese and fennel seeds, but fully trusted the recipe and do not regret. Pumpkin stuff can often be bland but this has so much flavor! Fun, autumnal, cozy and wonderful. I just love all your recipes – you are such an inspiration.

  23. 5 stars
    Made this twice already for family and friends and everyone loves it! Many were taking 2nds and 3rds 🙂 This one will be on repeat this fall/winter.

  24. 5 stars
    Just had my first bite…wow! This tastes like it was simmering and cooking much longer than it was! I didn’t have any shells at my local TJs, so I decided to make this into a ziti. Highly recommend! Threw it all over some arugula for greens and texture. Thank you for another approachable yet delicious recipe!

  25. 5 stars
    This dish is absolutely delicious! My husband also loved it and he is a pretty solid marinara/ricotta shells kind of guy. This is a keeper and it is easy too. Thank you! Obsessed with your recipes!

    1. Hey Jenn,
      Sure just simply omit the meat. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 5 stars
    Hi! Made this last night and it was easy and delicious! I used ground turkey and roasted/pureed a Kabocha squash to go that extra mile. 🙂 One note – I do think the amount of pasta the recipe called for was too much. Barilla pasta shells come in a 12oz box – I made 16oz but it was too much. Not enough space in the casserole nor filling for 16oz of pasta. I think 1 box should be just right.

  27. This was sooooo good!! I made it with mild italian sausage instead of hamburger and reduced some of the spices, it was seriously delicious! I had girlfriends over and they both asked for the recipe! Definitely two new Half Baked Harvest fans! I also shared it with all of my foodie neighbors! Love all of your recipes and cannot wait to make more!

    1. Hey Lois,
      if it is just one day in advance, I would keep it in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  28. 5 stars
    You did it again. Made this for dinner tonight and was a big hit. Pumpkin has such a subtle flavor The nutmeg and sage really bring it out.
    Really delicious!

  29. 5 stars
    So tasty and easy! I added celery and carrots for more of a rustic traditional bolognese while using a store bought marinara. Don’t skip the blue cheese-IMO Definitely making this again. 🧡

  30. 5 stars
    So tasty and easy! I added celery and carrots for more of a rustic traditional bolognese while using a store bought marinara. Don’t skip the blue cheese-IMO

  31. It was hard to find jumbo shells near me. I’m doing lasagna rolls instead. What can I do with the leftover pumpkin cheese mix? Any ideas?

    1. Hey Brenda,
      I would save it for another pasta or use it on pizza! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  32. 5 stars
    Tieghan..just wanted to tell you I made this on Saturday and it was so good! Had tons of compliments on it..Leftovers were very good too! I have given you 5 stars!

    1. Hey Char,
      Sure Gouda would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. 5 stars
    SO good!!! I couldn’t find pasta shells anywhere so I ended up making it more like baked ziti and it came out still so yummy! My husband thought it was going to be gross, he was like “you can’t mix squash and cheese!” 🤣 To his surprise even he thought it was really good. The perfect mix of familiar Italian flavors and familiar Fall flavors mixed in a perfect way. I think this would be a really good dish to make when family is here for the holidays, pre Thanksgiving. I’ve never made an HBH dish I didn’t like yet!

  34. 5 stars
    I made this but used rigatoni that I stuffed with a 1/4 teaspoon because I couldn’t find jumbo shells – time consuming but worked perfectly and was still very delicious! I followed the recipe exactly otherwise, but used beyond meat hot Italian sausages as my meat as I am vegetarian. A++ fall recipe!

  35. 5 stars
    Wow. The bolognese sauce is 100. The pumpkin stuffing is 100. The two of them together? Perfection. I didn’t use fennel or the bleu cheese, and used sav blanc for the wine. 1 box of jumbo shells was plenty for me! My husband who isn’t huge on pumpkin could not get over how good it was. Super easy to put together. 10/10 would recommend and make again!

  36. 3 stars
    Love everything about this! I used my kabocha and acorn squash from my garden. Unfortunately my sage plant dried up and I had to substitute with sage powder. The dish was good, but I think the fresh sage really would have put it in the 5 star category. I’ll have to make again when I grow more sage thank you for another great recipe!

    1. Hi Teresa! Thank you for trying this! I hope you enjoy it more with fresh sage! Is there anything else I can help with? xTieghan

    1. Hey Katie,
      Yes, totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  37. Do you think it would be as good if I leave out the wine? I just don’t routinely cook with wine so I just don’t want the extra trip to the liquor store/wasted wine left over 😊

    1. Hey Nicole,
      Totally fine to omit the wine, I would use chicken broth in its place. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  38. 4 stars
    Really yummy recipe! The seasoning in the sauce is really nice and the pumpkin is subtle which I liked. Loved the blue cheese. I’ll add more next time.
    Only negative for me is that there wasn’t enough filling for the amount of shells specified so I ended up with a bunch of extra shells. Next time I think I’ll use 50-75% of the shells recommended. Really nice other than that!

  39. 3 stars
    Love the bolognese, but maybe I added too much sage that it kind of overpowered the dish for me. I’m considering trying this again with less sage and pumpkin purée, and more cheese! Thanks for the inspiration though!

    1. Hi Ada! I hope you do try this again with less sage! Please let me know if there is anything I can help with! xTieghan

  40. 5 stars
    Made this tonight and it was REALLY GOOD. It’s also quite customizable (more bleu cheese or less, different meats in the Bolognese, etc). Will definitely be making again soon ♥️

  41. I went to two groceries and couldn’t find any of the large noodles so we turned it into a lasagna! Turned out SO delicious! My seven year old helped us make it and she ate every bite! We’ll definitely do this again.

  42. 5 stars
    Loved this! Even my husband who is very questionable with pumpkin as a dinner (not dessert) ingredient loved it. All the flavors go together perfectly.

  43. 5 stars
    Made this tonight for a chilly fall evening. Was a perfect, cozy, tasty meal! My store was out of canned pumpkin purée so I made my own… which I think worked out to our favor! Was absolutely delicious! Everyone loved it. Will definitely make again!

  44. 5 stars
    Delicious! Saw this on your Instagram stories. Followed the recipe exactly, just subbed in gouda for fontina since my grocery store didn’t have it. My husband loved it and will definitely be making again. Thanks for the recipe!

  45. Hey Tieghan—
    Looking forward to making this! In the first instructions you say to throw in a can of tomatoes but then the recipe calls for a jar of marinara. Which one should it be?
    Thank you!

    1. Hey Tracy,
      You want to use the jar of marinara. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  46. 5 stars
    OMG – this was wonderful! Because I didn’t have ground beef on hand, I used a pound of sweet Italian sausage. I added the spices in the recipe but also added 2 tsp sugar and a splash of balsamic drizzle, if you don’t like blue cheese, don’t worry. You can’t taste it but I’m sure it contributes to the complexity of the final dish. During these weird quarantine times, don’t count on being able to buy canned pumpkin. However, butternut squash works just fine. We loved this recipe!!!

  47. I’m definitely making this one night this week! I’m curious how it would turn out mixing some ricotta with the pumpkin…have you tried?

    1. Hey Amy,
      I haven’t tried that, but sounds like a great idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Michael,
      Sure, red wine would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Michelle,
      I wouldn’t make more than 2 days ahead of time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  48. 5 stars
    This was so good! Lots of the flavors, and they all go together so incredibly well. This will definitely be a fall staple. Highly recommend; nice work Tieghan!

  49. I made this last night and it was so delicious! My grocery store was already out of pumpkin (!), so I substituted with a butternut squash puree (I roasted it in the oven with butter/salt/pepper, then pureed it). Turned out great, thank you!!

  50. 5 stars
    So delicious as always! I couldn’t find jumbo shells in my local grocery store, so I made a game time decision and made this into a lasagna. The flavors were amazing and it was a huge hit with dinner company!

    1. Hey Alicia,
      You can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  51. 5 stars
    I made this with Trader Joe’s autumnal harvest pasta sauce. Roll your eyes back delicious! Your honey beer bread (made with pumpkin ale) and the maple cinnamon acorn squash from Super Simple finished it off. Thanks for sharing your time and talent!

  52. Hello, I would like to make this for friends coming over this week, I am a very seasoned Homecook! I was wondering if the pumpkin purée and the cheese was enough to fill the shell alone… What do you think about mixing the pumpkin purée with ricotta cheese, along with the blue cheese as well?

    1. Hey Renee,
      Sure that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  53. 5 stars
    So yummy! I couldn’t find canned pumpkin so roasted butternut squash. It turned out amazing! For other followers maybe add fresh oregano to the ingredients list? I missed that when reading the instructions and didn’t buy any since it wasn’t listed as an ingredient. To get the filling in the shells I used a baggie to pipe the filling because I was making a mess spooning it in. Seriously can’t wait to make this again! By the way my husband is in the navy and while husbands are away we have secret buddies we give gifts to every month. I’m giving your cookbook for the month of October to my secret buddy. I know she will love it as much as I do!

  54. 5 stars
    Just wow! I actually don’t like pasta dishes too much but this one had an amazing array of flavors. Really delicious and easy to make. I halved the recipe and it still turned out great.

    1. Hey Amy,
      Yes that would work, just make everything up until baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  55. 5 stars
    Hey Tieghan,
    I am so excited to see Pumpkin recipes here for to stay for awhile. As I’ve told you before I absolutely love anything pumpkin. I can promise you I will not tire no matter how many you share its my favorite 🙂 Do you have any curry recipes you can share?? Every single day I get up I go to your page and look for recipes as there always the best. You’re photography is the one of the best if not the best I’ve seen on any blog. Now on to this recipe I love it and all the wonderful warming flavors. I made a whole pound of shells and have like half of them left over so wierd. All that aside thank you for the most amazing recipes 🙂

  56. 5 stars
    Tieghan, you are a genius..this recipe is perfect. We highly enjoyed it. The cheeses..spices…pumpkin..everything just blended so well. Thank you so much!

  57. 5 stars
    Super easy and pumpkin is not overpowering. Couldn’t find large shells at grocery so set it up with no cook lasagna pasta and it turned out great. Would absolutely keep this in my repertoire of fall recipes.

  58. 5 stars
    I made this for dinner tonight and baked it in my new white pumpkin serving dish! It’s incredible and simpler than it looks. I used spicy Italian sausage meat instead of seasoning ground meat, and manchego instead of fontina. I also used home-canned tomatoes from my garden!

  59. 5 stars
    This was fabulous! I made the recipe without any changes and it was perfect. The pumpkin was so much lighter than a traditional stuffed shell. This recipe is a keeper!

    1. Hey Sarah,
      Sure that would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  60. 5 stars
    We made this last night and it is absolutely scrumptious! Perfect fall dish! I loved how the sage, pumpkin, and blue cheese all melted together, so delicious. Planning on making another batch to have ready in the freezer. Thanks Tieghan!

    1. Hey Ralph,
      Sure, I think that would be a great substitute. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Melissa,
      Yes, that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Laura,
      I would use a dairy free cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. Looks delicious! However, I would like to use fresh pumpkins. I presume I would need to precook them and perhaps just mash them? 🙂

    1. Hey Cecilie,
      Yes you would just want to make your own pumpkin puree. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  62. 5 stars
    Thank you for this amazing recipe, Tieghan! I’m definitely going to give it a try! I was wondering: what is the size of your baking dish?
    Thank you again

    1. Hey Jessie,
      I used a 9×13 baking dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Vikki,
      You are using jarred tomato sauce. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan

  63. I have leftover monchego cheese from one of your other recipes is it possible to substitute that for either the fontina or the provolone?

    1. Hey Kathy,
      Yes, that would be so good! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan

  64. This looks right up my alley … yummy and cozy. However, I am wondering about substituting a 29 oz can of crushed tomato puree for the jarred marinara sauce and perhaps increasing the wine a bit to compensate … just not a fan of jarred marinara. Tieghan, I’d love your thoughts on this. Thank you.

    1. Hey Patricia,
      Sure I think that would be a great idea! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan

  65. This may be just what I need to cheer me up….what a dreadful year. Thanks again for your inspiration Tieghan.Can’t wait to try this. You are a jewel.

  66. This looks amazing and delicious! I think it is going to be one of my dinners this week! Thank you for the recipe. I really want to see Stuffed Cannelloni from you! Is it possible in near future?😄😄