Vegan Pumpkin Ricotta Stuffed Shells are a delicious twist on a classic comfort food, combining tender pasta shells filled with creamy pumpkin ricotta—a smooth blend of pumpkin, herbs, and plant-based cheese. The flavors are warm and inviting, making this dish perfect for fall or any time you want a cozy meal with a little extra flair.
I love making this recipe when I want something comforting but also a bit special. The pumpkin adds a subtle sweetness that balances beautifully with garlic, sage, and a touch of nutmeg. It’s a nice change from the usual tomato-heavy pasta dishes. Plus, the vegan ricotta keeps things light but still super satisfying! I usually prepare the filling ahead of time, so it’s quick to assemble when I’m ready to eat.
My favorite way to serve these stuffed shells is with a simple marinara sauce on top and a sprinkle of fresh parsley. It makes the dish look bright and fresh, while the sauce adds a nice contrast to the creamy pumpkin filling. This meal always brings people together at the table, and I’ve found it’s a great way to impress friends or family—even those who aren’t vegan!
Key Ingredients & Substitutions
Pumpkin Puree: This adds creamy texture and natural sweetness. Use canned or fresh pumpkin. You can swap with butternut squash puree for a similar taste and color.
Vegan Ricotta Cheese: Look for store-bought brands or make your own with tofu or cashews. If you’re nut-free, try a tofu-based ricotta.
Raw Cashews: Soaking softens them for smooth blending. If you can’t soak, use store-bought vegan ricotta alone or silken tofu for creaminess.
Fresh Sage and Thyme: These herbs add warmth and earthiness to the filling. If unavailable, try dried sage or oregano but use less—it’s more concentrated.
Nutritional Yeast: Adds a cheesy flavor without dairy. If you don’t have it, you can leave it out but expect less depth in flavor.
Vegan Béchamel Sauce: This sauce keeps shells moist while baking. You can substitute with a simple tomato sauce or vegan Alfredo if you prefer.
How to Perfectly Stuff Pasta Shells Without Them Breaking?
Large pasta shells are delicate and can tear easily. Here’s how to handle them gently for stuffing:
- Cook shells just until al dente—not too soft to avoid breaking.
- Drain and rinse with cold water to cool and stop cooking.
- Handle one shell at a time, using a small spoon or your fingers to fill.
- Don’t overfill—the mixture should fill the shell enough to hold but not spill out.
- Place stuffed shells tightly but gently in the baking dish to support each other from falling apart during baking.
Taking these steps helps keep shells intact and makes serving easier and prettier!
Equipment You’ll Need
- Large pot – for boiling the pasta shells evenly without sticking.
- Colander – to drain the cooked pasta shells quickly and safely.
- Food processor – essential for blending the pumpkin, cashews, and vegan ricotta into a smooth filling.
- Large baking dish (about 9×13 inches) – fits the stuffed shells snugly for even baking.
- Mixing bowls – handy for mixing ingredients and holding the filling.
- Spatula or spoon – helps scoop and spread the filling without breaking the shells.
Flavor Variations & Add-Ins
- Add sautéed spinach or kale into the pumpkin ricotta filling for extra greens and texture.
- Mix in vegan mozzarella shreds for a gooey melt on top, especially if baking uncovered.
- Swap pumpkin with butternut squash puree for a slightly sweeter, milder flavor.
- Include a pinch of smoked paprika or red pepper flakes in the filling to add a subtle smoky or spicy kick.
Vegan Pumpkin Ricotta Stuffed Shells
Ingredients You’ll Need:
For The Stuffed Shells:
- 20 large pasta shells
- 1 1/2 cups pumpkin puree (canned or homemade)
- 1 cup vegan ricotta cheese (store-bought or homemade)
- 1/2 cup raw cashews (soaked for 4 hours or overnight)
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, finely chopped (plus extra for garnish)
- 1 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
For The Sauce:
- 2 cups vegan béchamel or white sauce (or your preferred creamy vegan sauce)
- Olive oil, for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, including cooking the pasta shells and making the filling. Baking the stuffed shells takes around 35-40 minutes, so in total, you should set aside about 50-55 minutes from start to finish. It’s a great dish to prepare when you have a bit of time to enjoy a cozy cooking experience!
Step-by-Step Instructions:
1. Preparing the Oven and Pasta Shells:
Start by preheating your oven to 375°F (190°C). While the oven warms up, cook the pasta shells according to the package instructions until al dente. Once cooked, drain them carefully and set them aside to cool a bit so they are easier to handle when stuffing.
2. Making the Pumpkin Ricotta Filling:
Drain the soaked cashews well. In a food processor, combine the cashews, pumpkin puree, vegan ricotta, minced garlic, nutritional yeast, fresh sage, dried thyme, ground nutmeg, lemon juice, salt, and pepper. Blend everything until you get a smooth and creamy mixture. Taste the filling and adjust seasonings if needed to suit your preference.
3. Stuffing and Baking:
Gently take one pasta shell at a time and fill it with the pumpkin ricotta mixture. Place each stuffed shell snugly into a greased baking dish. Once all shells are stuffed and arranged, pour the vegan béchamel or your chosen creamy sauce evenly over and around the shells. Cover the dish with foil. Bake for 25 minutes, then remove the foil and continue baking for another 10–15 minutes until the tops are slightly golden and the sauce is bubbly.
4. Garnishing and Serving:
Carefully remove the baked shells from the oven. Garnish with fresh sage leaves and, if you like, drizzle some olive oil over the top for extra flavor and shine. Serve the stuffed shells warm and enjoy a comforting, creamy, and herb-rich meal perfect for any cozy night!
Can I Use Frozen Pumpkin Puree for the Filling?
Yes! Just make sure to thaw the pumpkin puree completely before mixing it into the filling. You can thaw it overnight in the fridge or use the microwave’s defrost setting for a quicker option.
How Do I Store Leftover Stuffed Shells?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of plant-based milk if the filling feels dry.
Can I Prepare This Dish Ahead of Time?
Definitely! You can stuff the shells and assemble everything in the baking dish, then cover and refrigerate overnight. When ready to eat, bake as directed, adding a few extra minutes if baking from cold.
What Can I Substitute for Raw Cashews in the Filling?
If you’re allergic or don’t have cashews, use silken tofu or a store-bought vegan ricotta to keep the creamy texture. Just skip soaking and blend directly with the other ingredients.
