Sweet Potato Ricotta Shells

Recently my husband and I went on a little weekend getaway, just the two of us!  One of the nights we went to a fabulous restaurant in Downtown Kansas City, Michael Smith. The first course served was a sweet potato sage ravioli. It was divine!  I knew the moment I saw it on the menu I had to have it and I knew the moment I tasted it that I had to recreate the flavors at home.  Due to the fact that I am chasing around a toddler, who is walking at full speed these days, homemade ravioli just isn’t in my immediate future.  So I came up with the next best option….giant pasta shells!  This is a dish I can make while my little girl is tugging on my pant leg waving a spatula in the air.  And by the way she loved it!

Sweet Potato Ricotta Shells

  • 1 Large Sweet Potato
  • Salt, Pepper, Extra Virgin Olive Oil
  • Large Shell Pasta
  • 1 cup Ricotta Cheese
  • 1/4 cup Parmesan Cheese
  • 1 Clove Garlic, minced
  • Zest from 1/2 a Lemon
  • 1 tsp. Fresh Sage, chopped

Preheat the oven to 400 degrees.  Peel and chop the sweet potato into equal sized pieces.  Toss with salt, pepper and about a tablespoon of oil.

Bake for about 20 minutes, until tender.  If you have the time you could also bake the whole potato for 45 minutes to an hour and then peel it.

Meanwhile cook the large pasta shells according to package directions.  In a food processor or blender combine the roasted sweet potato, ricotta cheese, Parmesan cheese, garlic, lemon zest and sage.

Using a spoon or a spatula gently scoop the sweet potato filling into the shells.  Yes…those are chicken feet walking along my spatula.

Bake for 20 minutes.  Below are two different options for a “sauce” for these delicious little shells.  They don’t really need a sauce but…ya know!

Option 1: Herb Infused Oil

Combine 5 chopped fresh sage leaves, 5 chopped fresh basil leaves and 4 tablespoons of Extra Virgin Olive Oil.  Stir to combine and let sit for several hours.  Drizzle over the shells, and sprinkle with Parmesan cheese.  This herb infused oil is actually a good thing to have around your kitchen.

Option 2: Brown Butter Sage Sauce

Heat 2 tablespoons butter in a small saucepan over medium high heat just until starting to brown.  Add 5 chopped fresh sage leaves, cook for about 30 seconds and add the juice from half a small lemon.  Remove from the heat and drizzle over the shells.

I hope you enjoy these tasty little pasta shells as much as my family did!


Dinner, Vegetarian, Veggies , , , ,


  1. Those looks SO GOOD! I love sweet potatoes.

  2. What a wonderful creation!!! I cannot wait to try it.

  3. These look delicious! I must make these soon!

  4. !!! I love stuffed shells but this takes it over the top! I love the idea. Definitely want to give this recipe a try. Nice work!

  5. Oh yes, stuffed shells with sweet potato, ricotta…. love these!!! Yummy!

    Isn’t it great cooking with our toddlers running around? ;-)

  6. great thinking outside of the box!! what a great idea…i recently made pumpkin ravioli and took me AGES in the kitchen :( must try this method in the future.. :)

  7. O, these are so cute. I bet they’re perfect for a little girl – eating a shell sounds fun.
    The filling does sound delicious too.

  8. This recipe is perfection! I love everything about it!

  9. Molly

    How many servings does your recipe make? I want to make this for 20 ppl for Thanksgiving…

    • Whitney

      Hi Molly, I was able to fill 15 or 16 pasta shells. So if you have 2 pasta shells for each guest you would need to triple the recipe. I hope everyone enjoys them! Happy Thanksgiving!

  10. Felicia

    This was yummy. I made it with the brown butter sauce. The kick of lemon makes me feel like this would be great for warm weather entertaining. I’ll definitely make it again. Thanks!

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