Vegan Pumpkin Ricotta Stuffed Shells are a delightful twist on a classic comfort food. This dish features large pasta shells filled with a creamy mixture of pumpkin and vegan ricotta, making each bite both smooth and hearty. The pumpkin adds a gentle sweetness and a lovely orange hue that brightens up the plate and the meal.
I love making this recipe when I want something comforting but still light and fresh. The combination of pumpkin and vegan ricotta feels special but is super easy to whip up. Plus, it’s a great way to sneak in some veggies without anyone noticing! I usually add a sprinkle of fresh herbs on top—it just brings everything together so nicely.
These stuffed shells work perfectly for a cozy dinner, especially on cooler evenings. I like to pair them with a simple green salad or some steamed veggies to keep things balanced. They also reheat really well, so I often make a batch ahead and enjoy the leftovers the next day. It’s such a feel-good meal that everyone can enjoy!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These large shells are perfect for stuffing. If you don’t find jumbo size, use large pasta like manicotti or cannelloni as alternatives.
Pumpkin Puree: I recommend canned pumpkin for convenience, but homemade pumpkin puree works great too. You can swap pumpkin for butternut squash puree if you want a subtler sweetness.
Vegan Ricotta: Store-bought vegan ricotta is convenient, but homemade almond or tofu ricotta adds a fresher taste. Silken tofu blended with lemon juice and nutritional yeast also makes a creamy ricotta substitute.
Nutritional Yeast: This ingredient adds a cheesy flavor. If you don’t have it, a little miso paste can add umami depth.
Sun-Dried Tomatoes: I like these for their tangy punch that balances the pumpkin’s sweetness. If you prefer, roasted red peppers make a nice mild alternative.
How Do You Stuff Pasta Shells Without Them Breaking?
Stuffing shell pasta can be tricky because they may break if handled roughly. Here’s how to get it right:
- Cook shells until just tender (al dente) so they hold their shape without becoming mushy.
- Drain and rinse with cold water to stop cooking and make them easier to handle.
- Use a small spoon or a piping bag to gently fill each shell with the pumpkin ricotta mixture.
- Don’t overfill—the filling should just nicely fill the shell without spilling over.
- Arrange the shells carefully in the baking dish – avoid stacking or crowding.
Taking your time and handling the shells gently will make your dish look neat and ensure the filling stays inside while baking.
Equipment You’ll Need
- Large pot – perfect for boiling the jumbo pasta shells without crowding them.
- Colander – makes draining pasta quick and easy to avoid overcooking.
- Mixing bowl – big enough to combine pumpkin, vegan ricotta, and seasonings smoothly.
- Spoon or small scoop – helps fill each shell neatly without breaking the pasta.
- 9×13-inch baking dish – fits the stuffed shells comfortably for even baking.
- Oven mitts – keep your hands safe when handling the hot baking dish.
Flavor Variations & Add-Ins
- Add sautéed spinach or kale to the filling for extra greens and nutrients.
- Swap pumpkin for butternut squash puree to keep the creamy texture with a milder flavor.
- Mix in vegan mozzarella or cheddar shreds for a melty, cheesy twist.
- Include cooked crumbled vegan sausage for added protein and a smoky note.
How to Make Vegan Pumpkin Ricotta Stuffed Shells?
Ingredients You’ll Need:
Pasta Shells:
- 20 jumbo pasta shells
For The Filling:
- 1 1/2 cups pumpkin puree (canned or homemade)
- 1 1/2 cups vegan ricotta cheese (store-bought or homemade almond or tofu ricotta)
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1/4 cup sun-dried tomatoes, chopped (plus more for garnish)
- 1 cup unsweetened plant-based milk (almond, soy, or oat)
- 1 tablespoon olive oil
- Fresh sage leaves for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, 10 minutes for boiling the pasta shells, and 25-30 minutes baking time. So, plan for roughly 50-55 minutes from start to finish.
Step-by-Step Instructions:
1. Prepping the Oven and Pasta:
Start by preheating your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish with olive oil. Then, bring a large pot of salted water to a boil and cook the jumbo pasta shells for about 8-10 minutes until they are al dente. Drain and rinse them with cold water to stop any further cooking, and set them aside to cool.
2. Making the Pumpkin Ricotta Filling:
In a large mixing bowl, combine the pumpkin puree and vegan ricotta. Add in the nutritional yeast, minced garlic, chopped sage, thyme, nutmeg, black pepper, and salt. Stir thoroughly until the mixture is smooth and well mixed. Finally, fold in the chopped sun-dried tomatoes. Pour in the plant-based milk to loosen the mixture to a creamy texture that’s easy to stuff.
3. Stuffing and Baking the Shells:
Carefully stuff each cooled pasta shell with the pumpkin ricotta filling. Arrange the filled shells neatly in the prepared baking dish. Drizzle the tablespoon of olive oil over the top to add moisture and flavor. Bake the shells uncovered in the preheated oven for 25-30 minutes. You’ll know they’re ready when the filling is bubbly and has a lightly golden top.
4. Finishing Touches and Serving:
Remove the baking dish from the oven. Garnish your stuffed shells with fresh sage leaves and a few extra sun-dried tomatoes for a lovely color and fresh herbal aroma. Serve warm and enjoy alongside a fresh green salad or steamed veggies for a complete meal.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely in the fridge or at room temperature before using. Drain any excess liquid if it’s too watery to keep the filling creamy.
What Can I Substitute for Vegan Ricotta?
You can use homemade tofu or almond ricotta, or even blended cashews mixed with nutritional yeast and lemon juice. Silken tofu blended with garlic and herbs also works well!
Can I Make This Dish Ahead of Time?
Absolutely! Prepare and stuff the shells, then cover and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.
How Should 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, covered to keep them moist.
