Vegan Pumpkin Ricotta Stuffed Shells are a cozy and delicious twist on a classic comfort food. Big pasta shells are filled with a creamy, smooth pumpkin ricotta made from plant-based ingredients that come together beautifully with spices and herbs. This dish combines the subtle sweetness of pumpkin with the tangy and rich texture of vegan ricotta, making each bite warm and satisfying.
I love making this recipe especially during the fall when pumpkins are in season and the weather calls for something hearty but not too heavy. The pumpkin adds a lovely natural sweetness that balances perfectly with the savory tomato sauce and herbs. I always find that the creamy filling surprises people because it’s so flavorful and rich without any dairy.
When I serve these stuffed shells, I like to sprinkle a little fresh basil or sage on top and pair it with a simple green salad. It’s a great meal to bring to a dinner party or to enjoy as a cozy night in. Plus, it’s easy to make ahead and bake when you’re ready, so it’s perfect for busy days. Whether you’re vegan or just curious, this dish is a fun and tasty way to enjoy pumpkin in a new way.
Key Ingredients & Substitutions
Jumbo pasta shells: These shells hold the filling perfectly. If you can’t find jumbo shells, large manicotti tubes work well too. Just stuff them the same way.
Pumpkin puree: Canned pumpkin is convenient, but fresh homemade pumpkin puree is great if you’re up for it. You can also substitute with butternut squash puree for a similar taste.
Cashews: Soaked cashews create a creamy base for the vegan ricotta. If you have a nut allergy, try silken tofu or soaked sunflower seeds instead, though texture may vary.
Nutritional yeast: This adds a cheesy, savory flavor that mimics ricotta. If you don’t have nutritional yeast, a little miso paste or vegan Parmesan can add umami.
Spinach and herbs: Fresh spinach adds color and nutrients. You can swap with kale or Swiss chard. Sage and thyme bring earthiness; dried or fresh both work well.
How Do You Make the Pumpkin Cashew Ricotta Smooth and Creamy?
Getting a smooth, creamy ricotta makes the filling amazing. Here’s what works best:
- Soak cashews in hot water for at least 2 hours to soften them. This is key for blending well.
- Use a high-speed blender or food processor to achieve the best texture. Start blending, then add pumpkin and seasonings gradually.
- Add a splash of water or plant milk as needed to loosen the mixture but keep it thick enough to stuff.
- Don’t rush blending—stop and scrape down the sides to make sure everything becomes creamy and uniform.
With these tips, your cashew pumpkin ricotta will be deliciously smooth and easy to spoon into the shells.
Equipment You’ll Need
- Large pot – to boil the jumbo pasta shells until they’re perfectly al dente without breaking.
- High-speed blender or food processor – for blending cashews and pumpkin into a smooth, creamy ricotta filling.
- 9″x13″ baking dish – roomy enough to hold all the stuffed shells and bake evenly.
- Mixing bowls – for combining ingredients and folding in spinach easily.
- Spatula or wooden spoon – great for scooping and mixing the filling without scratching your blender or bowls.
Flavor Variations & Add-Ins
- Swap pumpkin for butternut squash puree for a sweeter, milder flavor that works well in the filling.
- Add sautéed mushrooms or caramelized onions in the filling for an earthy, rich twist.
- Mix in vegan mozzarella or Parmesan for extra cheesiness if you like a gooier bake.
- Include fresh herbs like rosemary or thyme along with sage for a more herbal depth, especially in fall meals.
Vegan Pumpkin Ricotta Stuffed Shells Recipe
Ingredients You’ll Need:
Pasta Shells:
- 20 jumbo pasta shells
For The Pumpkin Ricotta Filling:
- 1 cup pumpkin puree (canned or homemade)
- 1 1/2 cups raw cashews (soaked in hot water for at least 2 hours)
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1/2 tsp ground nutmeg
- 1 tsp dried sage or 1 tbsp fresh sage, finely chopped
- 1/2 tsp dried thyme or 1 tsp fresh thyme, finely chopped
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach, chopped
Sauce & Garnish:
- 3 cups marinara sauce (store-bought or homemade)
- Fresh basil leaves, thinly sliced for garnish
- Olive oil, for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 35-40 minutes to bake, plus 2 hours for soaking cashews. The total hands-on time is around 20 minutes, perfect for preparing a warm, comforting meal.
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Preheat your oven to 375°F (190°C). Lightly grease a 9″x13″ baking dish with olive oil. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to prevent sticking, then set aside.
2. Make the Pumpkin Ricotta Filling:
Drain the soaked cashews and place them in a high-speed blender or food processor. Add pumpkin puree, nutritional yeast, minced garlic, lemon juice, apple cider vinegar, ground nutmeg, sage, thyme, salt, and pepper. Blend until the mixture is smooth and creamy. Add a small amount of water if needed to reach a ricotta-like texture. Fold in the chopped spinach gently.
3. Assemble and Bake:
Spread 1 cup of marinara sauce evenly on the bottom of your prepared baking dish. Stuff each cooked pasta shell with a generous spoonful of the pumpkin ricotta filling, then place the shells open side up in the dish. Pour the remaining marinara sauce over and around the shells. Drizzle a bit of olive oil on top and cover the dish with aluminum foil. Bake for 25 minutes.
4. Finish Baking and Serve:
Remove the foil and bake for an additional 10-15 minutes, until the shells are heated through and slightly golden on top. Take out of the oven and let cool for 5 minutes before serving. Garnish with thinly sliced fresh basil leaves for a flavorful touch.
Enjoy your creamy and comforting vegan pumpkin ricotta stuffed shells—a delightful fall-inspired meal everyone will love!
Can I Use Frozen Pumpkin Puree for the Filling?
Yes, frozen pumpkin puree works well! Just thaw it completely in the fridge or at room temperature before blending to ensure a smooth filling.
How Should I Store Leftovers?
Store any leftover stuffed shells in an airtight container in the refrigerator 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. Add a few extra minutes to the baking time if baking directly from the fridge.
What Can I Substitute for Cashews?
If you’re nut-free, try using silken tofu or soaked sunflower seeds as a creamy base, but note the flavor and texture may differ slightly from the original recipe.
