Vegan Pumpkin Ricotta Stuffed Shells are a cozy, comforting twist on a classic pasta dish. Big pasta shells get filled with a creamy mix of pumpkin and vegan ricotta, creating a smooth, slightly sweet, and flavorful filling. It’s a great way to celebrate fall flavors in a dish that’s both hearty and bright.
I love making these because the pumpkin adds just the right touch of natural sweetness and creaminess without overpowering the dish. The vegan ricotta keeps it light and fresh, and mixing in some herbs really brings it all together. I usually prepare them ahead of time, so when I’m ready to eat, all I have to do is bake and enjoy!
These shells are perfect served with a simple tomato sauce and a sprinkle of fresh basil or parsley on top. I like to pair them with a crisp salad or roasted veggies for a full meal that feels special but not fussy. It’s a dish that friends and family always ask for, especially as the weather starts to cool down.
Key Ingredients & Substitutions
Pasta Shells: Large pasta shells are perfect because they hold a good amount of filling. If you can’t find shells, jumbo pasta tubes or even wonton wrappers make good alternatives.
Vegan Ricotta: Store-bought vegan ricotta works well, but you can also make your own with tofu or cashews blended with lemon juice and nutritional yeast for tang and creaminess.
Pumpkin Puree: Use canned pumpkin (not the pie filling) or homemade puree. You can substitute with butternut squash or sweet potato puree if preferred.
Spinach: Fresh spinach adds color and a mild flavor. Kale or Swiss chard are good swaps but cook them a bit before mixing to soften.
Seasonings: Nutmeg and smoked paprika give a subtle warmth and depth. Feel free to adjust the spices to taste or add Italian herbs like oregano.
How Do I Make Sure the Pasta Shells Don’t Break When Stuffing?
Cooking and handling the pasta carefully is key. Here are some tips to keep your shells intact:
- Cook pasta just until al dente; overcooking makes shells fragile and mushy.
- Drain shells gently and rinse under cold water to stop cooking and cool them down, which helps firm them up.
- Use a small spoon or piping bag to fill shells to avoid tearing the pasta’s edges.
- Don’t overfill; leave some room so the shells hold shape while baking.
With these steps, you’ll have nicely stuffed shells ready to bake without them falling apart!
Equipment You’ll Need
- Large pot – to boil the pasta shells evenly without them sticking together.
- Colander – for draining and rinsing the cooked shells carefully.
- Mixing bowl – to blend the vegan ricotta, pumpkin, spinach, and spices smoothly.
- Spoon or piping bag – makes stuffing the shells easier and less messy.
- Baking dish (9×13 inch or similar) – holds the shells while baking and distributes heat well.
Flavor Variations & Add-Ins
- Add sautéed mushrooms for an earthy flavor and extra texture inside the shells.
- Mix in vegan parmesan or cashew cheese for a nuttier, richer filling.
- Swap spinach for kale or Swiss chard for a heartier green and different texture.
- Stir in some fresh sage or rosemary to boost the fall flavor in the pumpkin filling.
How to Make Vegan Pumpkin Ricotta Stuffed Shells
Ingredients You’ll Need:
For The Pasta and Filling:
- 20 large pasta shells
- 1 ½ cups vegan ricotta (store-bought or homemade)
- 1 cup pumpkin puree (canned or homemade, unsweetened)
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- ¼ cup nutritional yeast
- 1 tbsp olive oil
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- ½ tsp ground nutmeg
- ½ tsp smoked paprika
- Salt and black pepper, to taste
For Baking:
- 1 cup vegan béchamel or white sauce
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the pasta, about 10 minutes to mix and stuff the shells, plus 25-30 minutes baking time. In total, plan for about 45-55 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Preheat your oven to 375°F (190°C) and lightly grease a large baking dish. Cook the pasta shells in a big pot of salted boiling water according to the package directions until they are just tender (al dente). Drain carefully and set aside to cool so they’re easier to fill.
2. Make the Filling:
In a large bowl, mix together the vegan ricotta, pumpkin puree, chopped spinach, minced garlic, nutritional yeast, olive oil, thyme, nutmeg, smoked paprika, salt, and pepper. Stir everything until the mixture is smooth and well combined.
3. Stuff the Shells:
Using a spoon or your hands, gently fill each pasta shell with the pumpkin ricotta mixture. Don’t overfill so the shells keep their shape.
4. Assemble and Bake:
Spread a thin layer of vegan béchamel or white sauce on the bottom of your baking dish. Place the stuffed shells in a single layer over the sauce. Pour the remaining béchamel sauce evenly over the shells. If you like a little kick, sprinkle some red pepper flakes on top and add a bit of fresh thyme.
5. Bake and Serve:
Bake the dish uncovered for 25 to 30 minutes until the top looks golden and bubbly. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs if you like. Enjoy these creamy, comforting shells with a fresh salad or roasted veggies on the side!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just be sure to thaw and squeeze out as much moisture as possible before mixing it into the filling to prevent sogginess.
How Do I Store Leftover Stuffed Shells?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Prep This Recipe Ahead of Time?
Absolutely! Prepare and stuff the shells, then cover and refrigerate them for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from cold.
What Can I Substitute for Pumpkin Puree?
Try butternut squash or sweet potato puree for a similar creamy texture and subtle sweetness if you don’t have pumpkin on hand.
