These Vegan Pumpkin Ricotta Stuffed Shells are a delicious twist on a classic comfort dish. Large pasta shells filled with a creamy pumpkin and plant-based ricotta mix shine with gentle spices and herbs. The pumpkin adds a subtle sweetness and smooth texture that pairs perfectly with the tangy vegan ricotta, making every bite cozy and satisfying.
I love making these shells when I want something a little special but still easy to enjoy with family or friends. The filling is super simple to whip up, and you can even prepare it ahead of time. It’s a great way to sneak in some veggies, and the pumpkin keeps everything so moist and flavorful. I usually add a little garlic and fresh sage to the mix, which brings out the best of the seasonal flavors.
My favorite way to serve this dish is right out of the oven, maybe with a crisp green salad or some roasted veggies on the side. It’s warm and inviting, perfect for a chilly evening when you want something filling but not too heavy. Plus, it’s nice for anyone following a vegan diet because it’s rich and creamy without any dairy. I keep coming back to this recipe every fall—something about pumpkin just makes everything feel like home.
Key Ingredients & Substitutions
Pumpkin Puree: This adds a mild sweetness and creamy texture. Use canned pumpkin for convenience, or roast fresh pumpkin for deeper flavor. You could also try butternut squash as a substitute.
Vegan Ricotta: Look for store-bought versions or make your own with tofu or cashews. Tofu gives a mild taste, while cashews offer a richer creaminess. Nutritional yeast adds a “cheesy” touch.
Herbs & Spices: Sage and thyme bring earthy and warm notes that pair well with pumpkin. Fresh sage works great if you have it, but dried is fine too. Smoked paprika adds a subtle smoky hint that lifts the dish.
Pasta Shells: Large pasta shells are perfect for stuffing. If you can’t find them, manicotti tubes work as a good alternative. Be sure to cook until al dente so they hold the filling well.
How Can You Get the Filling Creamy but Not Watery?
The key is balancing wet ingredients and draining well. Here’s how:
- Use thick pumpkin puree, not pumpkin pie filling (which has added sugar).
- Drain any excess liquid from vegan ricotta or tofu-based ricotta to avoid sogginess.
- Cook onions and garlic until soft but not watery; sautéing helps evaporate moisture.
- Mix everything gently but thoroughly for an even, creamy texture.
- Don’t overstuff shells to keep the filling neat and contained.
Following these tips will help your shells hold a lovely, creamy filling that isn’t runny or watery after baking.
Equipment You’ll Need
- Large pot – to boil the pasta shells evenly without sticking.
- Skillet or frying pan – perfect for sautéing onions and garlic to bring out their flavor.
- Mixing bowl – spacious enough to combine the pumpkin, vegan ricotta, and seasonings easily.
- Baking dish (9×13 inches) – roomy for arranging the stuffed shells in a single layer for even baking.
- Spoon or small spatula – helps stuff the filling into shells neatly and spreads sauce if using.
Flavor Variations & Add-Ins
- Swap pumpkin for butternut squash for a milder, sweeter flavor that still keeps the creamy texture.
- Add sautéed spinach or kale to the filling for a boost of green and extra nutrients.
- Mix in vegan parmesan or cashew cheese for a nuttier, richer cheesy taste.
- Try fresh rosemary or thyme instead of sage for a fragrant twist that pairs well with the pumpkin.
How to Make Vegan Pumpkin Ricotta Stuffed Shells
Ingredients You’ll Need:
Pasta Shells and Filling:
- 20 large pasta shells
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups vegan ricotta cheese (store-bought or homemade)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tsp dried sage (or 1 tbsp fresh sage, finely chopped)
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt and black pepper to taste
Sauce and Garnish:
- 1 cup marinara or tomato sauce (optional, for the bottom of casserole)
- Fresh basil or sage leaves for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 25-30 minutes to bake, plus a few minutes to cook the pasta shells. In total, you’re looking at about 45 minutes from start to finish — quick enough for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pasta Shells:
Bring a large pot of salted water to a boil. Cook the large pasta shells according to the package instructions until they’re al dente. Drain the pasta and set it aside to cool a little, so they’re easy to handle when stuffing.
2. Make the Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes until soft and fragrant. Remove from heat.
In a large bowl, combine pumpkin puree, vegan ricotta, the cooked onion and garlic, nutritional yeast, dried sage, thyme, smoked paprika, salt, and pepper. Mix everything well until you get a creamy, evenly blended filling.
3. Assemble the Shells:
If you want, spread a thin layer of marinara sauce at the bottom of your baking dish to keep the shells from sticking and add some extra flavor.
Carefully stuff each pasta shell with the pumpkin ricotta filling and place them upright in a single layer in the dish. Spread any leftover filling around or on top of the shells. You can add a spoonful of marinara sauce on top if you like.
4. Bake and Serve:
Place the baking dish in your preheated oven set to 375°F (190°C). Bake uncovered for about 25-30 minutes, or until the shells are heated through and the filling looks firmer and slightly golden on top.
Take the dish out of the oven, garnish with fresh basil or sage leaves, and serve warm for a comforting, creamy treat!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, frozen pumpkin puree works well! Just thaw it completely in the fridge or at room temperature before using, and drain any excess moisture to keep the filling creamy.
How Do I Store Leftover Stuffed Shells?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
Can I Make These Shells Ahead of Time?
Absolutely! You can prepare and stuff the shells a day ahead, cover tightly with foil, and refrigerate. Bake them fresh when ready to eat, adding a few extra minutes to the baking time if baking cold.
What Can I Substitute for Vegan Ricotta?
If you don’t have vegan ricotta, try blending firm tofu with a little lemon juice, nutritional yeast, and salt to make a quick homemade version. Cashew cheese or almond ricotta are tasty alternatives too!