These Vegan Pumpkin Ricotta Stuffed Shells blend creamy pumpkin with a rich, dairy-free ricotta filling, all tucked inside tender pasta shells. It’s a cozy and comforting dish, perfect for fall or any time you want a little warmth on your plate. The subtle sweetness of the pumpkin adds a nice twist to the traditional stuffed shells, making this recipe a delightful surprise.
I love making these shells when I want something special but not too complicated. The pumpkin and vegan ricotta create a creamy filling that’s smooth and satisfying, and the spices give it a lovely little kick. I usually prepare a simple tomato sauce to pour over the top—it balances the flavors perfectly and keeps everything nice and cozy in the oven.
When I serve these, I like to sprinkle a bit of fresh basil or parsley on top to add a touch of color and freshness. It’s a great meal to share with friends or family since it feels like a little hug in pasta form. Plus, leftovers taste just as good the next day, which is always a bonus in my book!
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling. Canned or fresh works fine. If you prefer, try butternut squash puree for a slightly sweeter taste.
Vegan Ricotta: You can buy vegan ricotta or make your own with tofu or soaked cashews. I like making it at home for a fresher taste.
Raw Cashews: Soaking them softens for a creamy texture. If you’re allergic or want a nut-free option, try silken tofu instead for smoothness.
Plant-Based Milk: Any unsweetened milk works. Almond, oat, or soy milk all blend nicely without changing the flavor much.
Marinara Sauce: Use your favorite store-bought or homemade sauce. Choose one without added sugars or strong spices for best balance with pumpkin filling.
How Can I Get the Perfect Creamy Pumpkin Ricotta Filling?
The filling is the heart of this dish and getting it creamy is key. Here’s my go-to method:
- Soak raw cashews in hot water for 20 minutes to soften them.
- Blend soaked cashews with vegan ricotta, plant milk, and nutritional yeast until smooth and creamy. This gives good texture and cheesy flavor.
- Sauté onion and garlic before mixing them in — this adds depth and removes any raw sharpness.
- Combine pumpkin puree and spices carefully. Nutmeg pairs beautifully with pumpkin, so don’t skip it!
- Stir everything well to get a uniform, smooth mixture that’s easy to spoon into shells.
Be mindful not to overfill shells to avoid spills during baking, and use a gentle hand when mixing for the best texture.
Equipment You’ll Need
- Large pot – perfect for boiling the jumbo pasta shells without crowding them.
- Colander – helps drain and rinse the shells to stop cooking and prevent sticking.
- High-speed blender or food processor – essential for making a smooth, creamy vegan ricotta filling.
- Large skillet – great for sautéing onions and garlic to build rich flavor for the filling.
- Baking dish (9×13 inches) – roomy enough to arrange the stuffed shells in a single layer and bake evenly.
- Spoon or small spatula – handy for filling the shells carefully without making a mess.
Flavor Variations & Add-Ins
- Swap pumpkin puree with butternut squash for a sweeter, milder flavor that pairs well with sage.
- Add chopped spinach or kale to the filling for a boost of green color and extra nutrients.
- Mix in sautéed mushrooms or caramelized onions for an earthier, richer taste.
- Sprinkle some vegan mozzarella or parmesan on top before baking for a melty, golden finish.
Vegan Pumpkin Ricotta Stuffed Shells
Ingredients You’ll Need:
For the Pasta:
- 20 jumbo pasta shells
For the Filling:
- 1 cup pumpkin puree (preferably fresh or canned pumpkin, not pie filling)
- 1 1/2 cups vegan ricotta cheese (store-bought or homemade)
- 1/4 cup raw cashews (soaked in hot water for 20 minutes, then drained)
- 1/4 cup unsweetened plant-based milk (such as almond or oat milk)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons nutritional yeast
- 2 teaspoons dried Italian seasoning or oregano
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt, plus more to taste
- 1 tablespoon olive oil
- Optional: red pepper flakes for gentle heat
For the Sauce and Garnish:
- 2 cups marinara or tomato sauce (store-bought or homemade)
- Fresh herbs for garnish (such as sage, rosemary, or parsley)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, 25-30 minutes of baking time, and a few minutes for assembling and cooking the filling. In total, plan for around 45 minutes to 1 hour from start to finish.
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until tender but still firm (al dente). Drain the shells and rinse with cold water to prevent sticking. Set aside.
2. Prepare the Vegan Ricotta Base:
In a high-speed blender or food processor, combine the soaked cashews, vegan ricotta cheese, plant-based milk, and nutritional yeast. Blend until smooth and creamy.
3. Make the Pumpkin Ricotta Filling:
Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Transfer this mixture to a bowl. Stir in the pumpkin puree, creamy vegan ricotta blend, Italian seasoning, nutmeg, salt, pepper, and optional red pepper flakes. Mix well until everything is combined into a smooth, creamy filling.
4. Stuff the Shells:
Preheat your oven to 375°F (190°C). Carefully fill each cooked pasta shell with the pumpkin ricotta mixture using a spoon, filling generously but without overstuffing.
5. Assemble and Bake:
Spread about half a cup of marinara sauce on the bottom of a baking dish. Arrange the filled shells in the dish, open side facing up. Pour the remaining marinara sauce evenly over and around the shells to keep them moist. Bake uncovered for 25-30 minutes, or until the filling is set and shells are tender. For a nicely browned top, you may broil for 2-3 minutes at the end.
6. Garnish and Serve:
Remove the dish from the oven. Sprinkle fresh herbs such as sage, rosemary, or parsley on top for a flavorful and colorful finish. Serve warm and enjoy!
Can I Use Frozen Pumpkin Puree?
Yes! Frozen pumpkin puree works well—just thaw it completely before using to avoid extra moisture in the filling.
How Do I Store Leftovers?
Store leftover stuffed shells in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Recipe Gluten-Free?
Absolutely! Use gluten-free jumbo pasta shells and double-check your marinara sauce is gluten-free to keep this dish safe for gluten-sensitive diets.
Can I Prepare This Dish Ahead of Time?
Yes, you can assemble the shells and refrigerate them, covered, for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
