These Vegan Pumpkin Ricotta Stuffed Shells are a comforting twist on a classic Italian favorite. The pasta shells are filled with a creamy, smooth mixture of pumpkin and plant-based ricotta, giving a subtle sweetness and a lovely fall flavor. The whole dish is topped with a simple tomato sauce that balances the richness perfectly.
I love making this recipe when I want something cozy but a little different from the usual stuffed shells. The pumpkin adds a gentle warmth that feels just right for chilly evenings. I usually make extra filling to enjoy with some crusty bread on the side—it’s that good! Plus, it’s a great way to sneak some veggies into a meal everyone will enjoy.
Serving these shells fresh from the oven, with a sprinkle of fresh herbs on top, makes them feel special, whether for a family dinner or when friends come over. I find that they’re always a hit, even with people who aren’t usually into vegan dishes. Trust me, this recipe will quickly become a favorite go-to when you want something tasty and comforting without a lot of fuss.
Key Ingredients & Substitutions
Pasta Shells: Jumbo pasta shells are great for stuffing, but manicotti or large cannelloni tubes can work too. If gluten-free is a must, look for gluten-free jumbo shells to keep the same fun shape.
Pumpkin Puree: Using canned pumpkin is a time-saver, but fresh roasted pumpkin puree adds deeper flavor. If you prefer, you can swap with butternut squash puree for a similar sweetness and texture.
Vegan Ricotta: Store-bought vegan ricotta is convenient, but homemade versions using almonds or tofu bring a fresh taste. For nut allergies, try tofu-based ricotta or mashed silken tofu blended with lemon juice and nutritional yeast.
Herbs and Spices: Fresh sage and thyme really brighten this dish. You can substitute dried herbs if fresh aren’t available, but reduce amounts since dried herbs have a stronger flavor. Smoked paprika adds a subtle warmth; regular paprika works if you don’t have smoked.
How Do I Perfectly Cook and Stuff Pasta Shells Without Breaking Them?
Boiling and handling jumbo shells can be tricky because they’re fragile when cooked. Here’s how I make it easier:
- Boil shells until just al dente — firm but cooked. Overcooking makes them tender and prone to tearing.
- After draining, rinse shells gently with cold water. This stops cooking and prevents sticking.
- Use a large spoon or small scoop to fill shells carefully, avoiding overstuffing to prevent breakage.
- Place stuffed shells seam side up in your baking dish. It helps keep the filling inside as they bake.
- If some shells break, just use those pieces in the sauce or layering; no need to waste!
Equipment You’ll Need
- Large pot – for boiling the jumbo pasta shells without crowding them.
- Colander – to drain and rinse the cooked shells easily and thoroughly.
- Large skillet – great for sautéing onion and garlic to build flavor for the filling.
- Mixing bowl – to combine pumpkin, vegan ricotta, and herbs smoothly.
- Baking dish (9×13 inches or similar) – roomy enough to hold all the stuffed shells without crowding.
- Foil – to cover the dish while baking and keep the shells moist.
Flavor Variations & Add-Ins
- Swap pumpkin for butternut squash puree for a sweeter, nuttier taste.
- Add sautéed spinach or kale to the filling for extra greens and nutrition.
- Mix in some chopped walnuts or pine nuts for a nice crunch and added protein.
- Top shells with vegan mozzarella or parmesan before baking for a melty, cheesy finish.
Vegan Pumpkin Ricotta Stuffed Shells Recipe
Ingredients You’ll Need:
For the Stuffed Shells:
- 20 jumbo pasta shells
- 1 1/2 cups pumpkin puree (canned or homemade)
- 1 1/2 cups vegan ricotta cheese (store-bought or homemade almond/soy ricotta)
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1/4 cup nutritional yeast
- 1 tablespoon fresh sage, finely chopped (plus extra for garnish)
- 1 tablespoon fresh thyme leaves (plus extra for garnish)
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- Salt to taste
- 2 tablespoons olive oil
For the Sauce and Topping:
- 2 cups vegan marinara sauce or tomato sauce
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
You’ll spend about 15 minutes prepping the ingredients and cooking the pasta shells. Baking time is roughly 35-40 minutes, including covering the dish and uncovered baking. Total time is about 1 hour, including some resting before serving.
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Preheat the oven to 375°F (190°C). Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente—firm but cooked through. Drain them and rinse gently with cool water to stop the cooking process and prevent sticking. Set aside to cool.
2. Prepare the Filling:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove the skillet from heat.
In a large bowl, combine the pumpkin puree, vegan ricotta, sautéed onion and garlic, nutritional yeast, chopped fresh sage and thyme, dried oregano, black pepper, smoked paprika, and salt to taste. Mix all ingredients until smooth and creamy.
3. Assemble and Bake:
Spread 1 cup of the vegan marinara sauce evenly in the bottom of a large baking dish. Stuff each cooked shell with a generous amount of the pumpkin ricotta filling, then place them carefully into the baking dish on top of the sauce.
Drizzle the remaining 1 tablespoon of olive oil over the shells to add richness. Pour the remaining marinara sauce around (not over) the shells to keep them moist during baking. Sprinkle additional sage and thyme leaves on top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the tops turn golden and bubbly. Let the shells cool slightly before serving.
4. Serve and Enjoy:
Garnish with fresh basil or parsley if you want a fresh touch. Serve warm and enjoy your tasty, creamy Vegan Pumpkin Ricotta Stuffed Shells that are perfect for cozy nights!
Can I Use Frozen Pumpkin Puree?
Yes! Just thaw it completely in the fridge overnight or gently warm it in a microwave before mixing. Make sure it’s well-drained if it seems watery to keep the filling creamy.
What Can I Substitute for Vegan Ricotta?
If you don’t have vegan ricotta, try blending silken tofu with lemon juice, nutritional yeast, and a pinch of salt for a quick homemade version. Almond or cashew cheese also works great if you prefer a nut-based alternative.
How Do I Store Leftovers?
Store any leftover stuffed shells in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, covered to retain moisture.
Can I Make This Recipe Ahead of Time?
Absolutely! Assemble the stuffed shells and cover them with foil, then refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
