Vegan Pumpkin Ricotta Stuffed Shells

Fall flavors meet creamy comfort in this delightful dish of Vegan Pumpkin Ricotta Stuffed Shells. Jumbo pasta shells filled with a velvety pumpkin and cashew ricotta blend, baked in a rich marinara sauce, make for a meal that’s both satisfying and nourishing. This recipe brings together the earthiness of pumpkin with the subtle tang of nutritional yeast and herbs, creating a luscious filling that’s perfect for cozy evenings or special gatherings. Whether you’re a seasoned vegan or simply looking to add some plant-based variety to your weeknight dinners, these stuffed shells are guaranteed to impress.

Why This Recipe Is Reliable

This recipe is crafted to be straightforward and foolproof, ensuring that even those new to plant-based cooking can enjoy it with confidence. The combination of soaked cashews and pumpkin puree provides a creamy texture that mimics traditional ricotta cheese without any dairy. Using dried herbs and spices enhances the flavor without overwhelming the delicate pumpkin base. The use of jumbo pasta shells means the filling stays tucked inside, holding its shape after baking. Plus, the marinara sauce adds a vibrant, tangy layer that perfectly complements the creamy filling.

The ingredients are simple, accessible, and wholesome, making this recipe a dependable choice for busy weeknights or festive occasions. Best of all, it’s versatile enough to allow for easy customization or substitutions while maintaining its delicious integrity.

What You’ll Need

• 1 cup pumpkin puree – Use canned or homemade for rich flavor and smooth texture.
• 1 cup cashews, soaked – Soaking softens them for a creamy blend.
• 1 tablespoon nutritional yeast – Adds a subtle cheesy, nutty flavor.
• 1 teaspoon garlic powder – For that savory depth.
• 1 teaspoon onion powder – Balances the garlic with mild sweetness.
• 1 teaspoon dried basil – Brings an herby aroma.
• 1/2 teaspoon salt – Enhances all the flavors.
• 1/4 teaspoon black pepper – Adds a gentle kick.
• 14 ounces marinara sauce – Use your favorite jarred sauce or homemade for best results.
• Fresh basil for garnish – Brightens the dish with a pop of color and freshness.
• 20 jumbo pasta shells – Cooked al dente and drained.

What’s in the Gear List

• Food processor or high-speed blender – Essential for blending the cashews and pumpkin into a smooth ricotta.
• Large pot – For boiling the jumbo pasta shells.
• Colander – To drain the pasta shells.
• Baking dish (9×13 inch recommended) – For assembling and baking the shells.
• Mixing bowls – For combining the filling ingredients.
• Spatula or spoon – To fill the shells with the pumpkin ricotta mixture.

Vegan Pumpkin Ricotta Stuffed Shells Cooking Guide

Step 1: Prepare the Jumbo Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, usually about 8 to 10 minutes. Be careful not to overcook, as the shells will continue to cook in the oven. Drain the pasta and rinse with cold water to stop the cooking process. Set aside on a clean kitchen towel or parchment paper to avoid sticking.

Step 2: Soak the Cashews

While the pasta cooks, soak the cashews in warm water for at least 30 minutes. This softens them, making it easier to blend into a creamy texture. If you’re short on time, boiling water can speed this up to about 15 minutes.

Step 3: Make the Pumpkin Ricotta Filling

Drain the soaked cashews and add them to a food processor along with the pumpkin puree, nutritional yeast, garlic powder, onion powder, dried basil, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed. The mixture should resemble traditional ricotta in texture — thick but spreadable.

Step 4: Stuff the Shells

Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of your baking dish. Using a spoon or spatula, carefully stuff each cooked pasta shell with the pumpkin ricotta filling. Place the filled shells snugly in the dish. Once all shells are filled and arranged, pour the remaining marinara sauce evenly over the top.

Step 5: Bake and Garnish

Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes to allow the sauce to thicken and the shells to heat through completely. Once out of the oven, sprinkle fresh basil leaves over the top for a vibrant finish.

Smart Substitutions

• Cashews: Use blanched almonds or sunflower seeds if you have a nut allergy. Soak and blend them similarly for a creamy texture.
• Pumpkin Puree: Sweet potato or butternut squash puree can be swapped in, offering a slightly different but equally delicious flavor.
• Marinara Sauce: Try a creamy tomato pasta sauce for a richer, creamier finish.
• Nutritional Yeast: For a more neutral flavor, replace with a teaspoon of miso paste or leave out entirely, though this will reduce the “cheesy” taste.
• Jumbo Pasta Shells: If unavailable, large manicotti tubes work just as well.

Easy-to-Miss Gotchas

• Don’t skip soaking the cashews — this step is crucial for a silky smooth filling.
• Be sure to cook the pasta shells just right; overcooking can cause them to break when stuffing.
• Drain your pasta well to prevent extra water from diluting the sauce and filling.
• Cover your baking dish with foil during the first part of baking to keep moisture in and avoid drying out the shells.

Make-Ahead & Storage

This dish is perfect for preparing in advance. You can assemble the stuffed shells up to a day ahead of time, cover tightly with foil or plastic wrap, and refrigerate. When you’re ready to serve, simply bake as directed, adding a few extra minutes if baking straight from the fridge.

Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F until heated through. You can also freeze the assembled shells before baking for up to 2 months—just thaw overnight in the fridge before baking.

Reader Q&A

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree is convenient and works perfectly here. Just be sure to use plain pumpkin puree and not pumpkin pie filling, which contains added spices and sugars.

Is it necessary to soak the cashews overnight?

Not at all. While overnight soaking softens the cashews the most, soaking them in hot water for 15-30 minutes is sufficient for this recipe and speeds up the process.

Can I make these shells gluten-free?

Yes! Simply substitute the jumbo pasta shells with gluten-free pasta shells or use gluten-free manicotti. Just watch the cooking time closely, as gluten-free pasta can cook faster or become mushy if overcooked.

What’s a good side dish to serve with these stuffed shells?

Light, crisp salads or roasted vegetables pair beautifully with these creamy shells. You might also enjoy them with some warm garlic bread or a fresh green bean almondine for a balanced meal.

Weekend Projects

• Pumpkin Muffins – Whip up a batch of moist and spiced pumpkin muffins to satisfy your autumn cravings.
• Vegan Cream Cheese – Try making your own tangy plant-based cream cheese, perfect for spreads and dips.
• Creamy Tomato Pasta – Master this luscious pasta dish that pairs wonderfully with your stuffed shells or stands strong on its own.

The Last Word

These Vegan Pumpkin Ricotta Stuffed Shells bring an unexpected twist to classic stuffed pasta, delivering cozy autumn flavors with plant-based goodness. The creamy pumpkin and cashew filling is rich without heaviness, and the savory marinara sauce keeps everything perfectly balanced. Whether for a festive dinner or a comforting weeknight meal, this recipe is sure to become a beloved favorite in your kitchen. Embrace the season with this nourishing, flavorful dish that pleases vegans and non-vegans alike. Enjoy every bite of this comforting, vibrant pasta creation!

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