These Vegan Pumpkin Ricotta Stuffed Shells are a cozy, delicious twist on a classic comfort food. The jumbo pasta shells are filled with a creamy, pumpkin-based ricotta that has just the right touch of spice and richness. It’s a blend that feels both cozy and a little special, perfect for cooler days or when you want something that feels like a warm hug on a plate.
I love making these when I want to surprise my family with something a bit different but still totally comforting. The pumpkin adds a subtle sweetness that pairs so well with the herbs and the smooth, nutty vegan ricotta. It’s one of those dishes that gets everyone curious about what the secret ingredient is, and I always enjoy watching their delighted reactions when they taste it.
My favorite way to serve these shells is baked with a generous layer of marinara sauce, sprinkled with a little fresh basil after cooking. It’s easy to make ahead and bake just before dinner, which makes it a great option for busy days or when guests come over. I find that this dish makes for wonderful leftovers too, tasting even better the next day!
Key Ingredients & Substitutions
Jumbo pasta shells: These hold the filling perfectly. If you can’t find jumbo shells, large manicotti tubes work well too.
Pumpkin puree: Use canned or homemade pumpkin puree. If unavailable, butternut squash puree is a good mild substitute.
Vegan ricotta: Store-bought is convenient, but homemade using tofu or cashews blends beautifully. Adjust seasonings to keep it creamy and flavorful.
Nutritional yeast: Adds a cheesy depth. If you don’t have it, use vegan Parmesan or skip it—just boost herbs for flavor.
Herbs and spices: Sage and nutmeg complement pumpkin nicely. Fresh herbs can be substituted for dried, just use more for stronger flavor.
How Do I Make a Smooth, Thick Vegan Cream Sauce Without Lumps?
Getting a creamy sauce right is key here. Start by melting vegan butter or heating oil over medium heat. Stir in flour and cook for about a minute to make a roux—that’s the thickener.
Whisk in plant-based milk gradually, stirring constantly to prevent lumps. Keep whisking until it thickens, about 3-5 minutes. If lumps form, whisk vigorously or use an immersion blender gently.
Season with salt and pepper, and remember patience is important—don’t rush the cooking or the sauce might stay thin. This sauce makes the dish creamy and luscious!
Equipment You’ll Need
- Large pot – for boiling the jumbo pasta shells just right without breaking them.
- Slotted spoon or tongs – helps you lift the shells out carefully without tearing.
- Mixing bowl – to combine the pumpkin and vegan ricotta filling smoothly.
- Medium saucepan – for making the creamy plant-based sauce without lumps.
- Whisk – essential to keep the sauce smooth while cooking and mixing ingredients.
- Baking dish (9×13 inch) – roomy enough to arrange stuffed shells in a single layer for even baking.
Flavor Variations & Add-Ins
- Add sautéed mushrooms or chopped artichokes into the filling for extra texture and umami.
- Stir in fresh spinach or kale to the pumpkin ricotta for a bright, green contrast.
- Swap pumpkin puree for sweet potato puree for a sweeter, earthy twist.
- Use fresh herbs like rosemary or thyme instead of sage for a different herbal note that pairs well with the creamy filling.
Vegan Pumpkin Ricotta Stuffed Shells
Ingredients You’ll Need:
For the Stuffed Shells:
- 20 jumbo pasta shells
- 1 cup pumpkin puree
- 1 1/2 cups vegan ricotta cheese (store-bought or homemade)
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried sage
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- Optional: 1 cup chopped fresh spinach or kale (to fold into the filling or sauce)
For the Creamy Sauce:
- 1 1/2 cups unsweetened plant-based milk (such as almond or oat milk)
- 2 tablespoons vegan butter or olive oil
- 2 tablespoons all-purpose flour
- Fresh rosemary or sage for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and stuff the shells, plus about 25-30 minutes baking time. All in all, expect around 45 minutes from start to finish for a warm and tasty meal.
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. Cook the jumbo pasta shells according to package instructions until al dente. Drain carefully and set aside so they can cool just enough to handle.
2. Make the Pumpkin Ricotta Filling:
In a mixing bowl, combine the pumpkin puree, vegan ricotta, nutritional yeast, garlic powder, onion powder, dried sage, nutmeg, salt, and pepper. If you like, fold in the finely chopped fresh spinach or kale. Mix everything until smooth and creamy.
3. Prepare the Creamy Sauce:
In a medium saucepan, melt vegan butter or heat olive oil over medium heat. Add the flour and whisk continuously for about 1 minute to create a roux. Slowly pour in the plant-based milk while whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 3 to 5 minutes. Add salt and pepper to taste.
4. Assemble and Bake:
Spread a thin layer of the creamy sauce on the bottom of a baking dish. Carefully stuff each cooked pasta shell with the pumpkin ricotta filling and place them upright in the dish. Pour the remaining sauce evenly over the shells to cover them mostly. Bake uncovered for 25-30 minutes, until the sauce bubbles and the tops of the shells turn a lovely golden color.
5. Garnish and Serve:
Once baked, sprinkle fresh rosemary or sage on top for a fragrant, fresh touch. Serve warm and enjoy your cozy vegan pumpkin ricotta stuffed shells!
Can I Use Frozen Pumpkin Puree?
Yes, frozen pumpkin puree works great! Just thaw it completely in the fridge or at room temperature before using to avoid excess moisture in the filling.
How Do I Store Leftovers?
Store any leftover stuffed shells in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Recipe 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 straight from the fridge.
What Can I Substitute for Vegan Ricotta?
If you don’t have vegan ricotta, try making a simple version using crumbled firm tofu blended with lemon juice and nutritional yeast, or use store-bought vegan cream cheese thinned with a splash of plant milk.
