Vegan Pumpkin Ricotta Stuffed Shells are a cozy and comforting twist on a classic Italian favorite. These jumbo pasta shells are filled with a creamy mix of pumpkin and plant-based ricotta, bringing a hint of natural sweetness and a smooth, rich texture. The warm spices and fresh herbs add just the right touch to make this dish feel like a special treat, perfect for fall or any time you want something hearty yet light.
I love making these stuffed shells when I want to impress friends or enjoy a relaxing meal at home without spending hours in the kitchen. The pumpkin adds a subtle flavor that pairs beautifully with the vegan ricotta, and the whole dish feels nourishing and satisfying. Plus, it’s a great way to sneak in some extra veggies without anyone noticing! I like to add a sprinkle of nutritional yeast or vegan parmesan on top for a little cheesy flavor that really brings everything together.
These stuffed shells are fantastic when baked until bubbly and golden, and I like serving them with a simple side salad or some crusty bread to soak up all the sauce. They also rehearse really well, so I often make a batch ahead of time for easy weeknight dinners. If you’re looking for a comforting, plant-based meal that still feels special, this one’s definitely worth trying—I think you’ll love it as much as I do!
Key Ingredients & Substitutions
Vegan Ricotta: This is the creamy base for the filling. You can buy it or make your own using tofu, cashews, or almonds. Tofu is super easy and budget-friendly; just blend with lemon juice and nutritional yeast.
Pumpkin Puree: Adds moisture and a mild sweetness that pairs well with herbs. Canned pumpkin works great, but fresh roasted pumpkin can give a richer taste if you have time.
Leafy Greens: I usually use spinach for a mild flavor, but kale works too—it adds a bit more texture and earthiness. Just chop it finely so it blends well into the filling.
Nutritional Yeast: This ingredient gives a cheesy flavor. If you don’t have it, try adding a little vegan parmesan or extra garlic for depth. It really boosts the overall taste.
Marinara Sauce: A simple tomato sauce keeps things fresh and flavorful. You can use homemade or store-bought—just make sure it’s vegan and not too watery so the shells don’t get soggy.
How Do You Get Perfectly Stuffed Shells Without Tearing or Overfilling?
Handling the jumbo pasta shells carefully is key to avoid breaking them. Here’s how I do it:
- Cook shells just until al dente—firm yet tender. Overcooking makes them fragile.
- Drain and rinse with cold water to stop cooking and separate shells.
- Fill shells gently with a spoon or small scoop, and don’t overfill to prevent bursting.
- Place shells open side up in the baking dish with enough sauce underneath to keep them moist while baking.
Taking these steps helps the shells hold their shape and the filling stay intact for neat, delicious bites every time.
Equipment You’ll Need
- Large pot – to boil the jumbo pasta shells until al dente without crowding.
- Colander – makes draining and rinsing the shells quick and easy.
- Mixing bowl – a big one to combine the vegan ricotta and pumpkin filling smoothly.
- Baking dish (9×13 inch or similar) – roomy enough to lay the shells in a single layer for even baking.
- Spoon or small scoop – perfect for stuffing the shells without making a mess.
- Aluminum foil (optional) – to cover the baking dish if you want a moister bake.
Flavor Variations & Add-Ins
- Add crumbled tofu or tempeh to the filling for more protein and a heartier texture.
- Mix in roasted red peppers or sun-dried tomatoes for a sweet, tangy twist.
- Swap spinach for chopped Swiss chard or kale to change up the greens’ flavor and texture.
- Stir in fresh basil or sage for an herb-forward Italian vibe that pairs nicely with pumpkin.
Vegan Pumpkin Ricotta Stuffed Shells
Ingredients You’ll Need:
For the Shells:
- 20 jumbo pasta shells
For the Pumpkin Ricotta Filling:
- 1 ½ cups vegan ricotta cheese (store-bought or homemade)
- 1 cup pumpkin puree (canned or homemade)
- 1 cup fresh spinach or kale, finely chopped
- 2 cloves garlic, minced
- ½ cup nutritional yeast
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon ground nutmeg
- Salt and black pepper, to taste
For the Sauce and Topping:
- 3 cups marinara sauce (your favorite vegan tomato sauce)
- 1 tablespoon olive oil
- Fresh herbs (such as oregano, rosemary, or basil) for garnish
- 1 cup shredded vegan mozzarella cheese (optional for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 25-30 minutes to bake, and a few minutes to cool before serving. The total time is around 45 minutes, making it a wonderful dish for a cozy dinner that’s both quick and satisfying.
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package directions until al dente (still firm but cooked through). Drain the shells and rinse under cold water to stop them from cooking further and prevent sticking. Set aside.
2. Prepare the Pumpkin Ricotta Filling:
In a large bowl, mix together the vegan ricotta cheese, pumpkin puree, finely chopped spinach or kale, minced garlic, nutritional yeast, dried sage, dried thyme, ground nutmeg, salt, and pepper. Stir well until the mixture is smooth and all ingredients are evenly combined.
3. Assemble the Stuffed Shells:
Spread 1 cup of marinara sauce evenly over the bottom of a large baking dish. Carefully fill each cooked shell with the pumpkin ricotta mixture, using a spoon or small scoop, then place the shells open side up in the baking dish on top of the sauce. Once all shells are filled and arranged, pour the remaining marinara sauce over them to coat.
4. Bake the Dish:
Drizzle olive oil over the top of the shells. If you like, sprinkle shredded vegan mozzarella cheese for a melty finish. Bake the dish uncovered in your preheated oven for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and starting to turn golden brown.
5. Garnish and Serve:
Remove from the oven and sprinkle fresh herbs such as oregano, rosemary, or basil over the top. Let the shells cool for a few minutes before serving. Enjoy your warm, comforting Vegan Pumpkin Ricotta Stuffed Shells!
Can I Use Frozen Spinach or Kale Instead of Fresh?
Yes, you can! Just thaw and thoroughly drain frozen spinach or kale to remove excess moisture before adding it to the filling. This helps prevent the stuffing from getting watery.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can stuff the shells and assemble everything in the baking dish a day ahead. Cover and refrigerate, then bake when you’re ready—just add a few extra minutes to the baking time if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven or microwave until warmed through. To avoid drying out, you can add a splash of extra marinara sauce before reheating.
What Can I Substitute for Vegan Ricotta If I Don’t Have It?
You can make a simple tofu ricotta by blending firm tofu with lemon juice, nutritional yeast, garlic, and salt. Alternatively, cashew cheese or store-bought vegan cream cheese can work well as a creamy filling base.
