Vegan Pumpkin Ricotta Stuffed Shells

These Vegan Pumpkin Ricotta Stuffed Shells take classic baked pasta and give it a seasonal, plant-based twist. The cashew ricotta creates a creamy, dairy-free filling that pairs perfectly with earthy pumpkin puree and fresh spinach, while warm spices like sage and nutmeg give it that cozy autumn vibe. Nestled into tender pasta shells and smothered with marinara sauce, every bite is rich, comforting, and full of flavor. Perfect for weeknight dinners, holiday gatherings, or when you’re simply craving something hearty yet wholesome, this dish delivers comfort food without compromise. It’s elegant enough to serve guests yet simple enough to make for family dinners, proving that vegan food can be indulgent, seasonal, and completely satisfying.

Full recipe:

Ingredients:

• 20 jumbo pasta shells

• 1 can (15 oz) pumpkin puree

• 1 1/2 cups raw cashews (soaked in hot water for 30 minutes)

• 1/4 cup nutritional yeast

• 2 tablespoons lemon juice

• 3 cloves garlic, minced

• 1 teaspoon onion powder

• 1 teaspoon dried sage

• 1/2 teaspoon nutmeg

• 1/2 teaspoon smoked paprika

• 2 cups fresh spinach, chopped

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper

• 1 1/2 cups marinara sauce

• 1/2 cup plant-based milk (unsweetened, unflavored)

• Fresh basil, for garnish

Directions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Cook pasta shells according to package directions until al dente. Drain and set aside to cool.

3. In a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic, onion powder, sage, nutmeg, smoked paprika, salt, pepper, and plant-based milk. Blend until smooth and creamy.

4. Transfer the cashew ricotta to a bowl and fold in pumpkin puree and chopped spinach until well combined.

5. Spread 1/2 cup marinara sauce over the bottom of the baking dish.

6. Fill each cooked pasta shell with the pumpkin ricotta mixture and arrange in the dish.

7. Pour the remaining marinara sauce evenly over the shells.

8. Cover with foil and bake for 25–30 minutes. Remove foil and bake another 5 minutes until heated through.

9. Garnish with fresh basil before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 365 kcal | Servings: 5 servings

The Story Behind Vegan Pumpkin Ricotta Stuffed Shells

Stuffed pasta shells are a beloved Italian-American comfort food, traditionally filled with ricotta cheese, spinach, or meat, and baked under layers of tomato sauce. This vegan version takes inspiration from that classic while reimagining it with a seasonal twist. Instead of dairy ricotta, cashews are transformed into a luscious, creamy base, while pumpkin puree brings earthy sweetness and velvety richness. Spinach adds freshness and nutrients, balancing the indulgence of the dish.

Pumpkin-based recipes have long been associated with fall and holiday gatherings. By incorporating it into stuffed shells, this dish becomes both nostalgic and innovative—reminding us of cozy autumn meals while offering a fresh take on plant-based cuisine. It is proof that comfort food can be wholesome, seasonal, and completely dairy-free without sacrificing taste or texture.

Why Pumpkin is the Star Ingredient

Pumpkin isn’t just for pies and lattes—it’s a versatile vegetable that shines in savory dishes, too. Its naturally creamy texture makes it a perfect addition to pasta fillings. Pumpkin also pairs beautifully with warm spices like nutmeg, sage, and paprika, which enhance its earthy sweetness and make it feel like a true autumn comfort food.

From a nutritional standpoint, pumpkin is rich in vitamins A and C, potassium, and antioxidants such as beta-carotene. These nutrients support immunity, skin health, and vision, making this recipe not only flavorful but also nourishing. Adding pumpkin to pasta creates a lighter, nutrient-packed version of a dish that is often seen as heavy.

The Secret to Creamy Vegan Ricotta

Cashew ricotta is one of the best-kept secrets in plant-based cooking. Soaked cashews are blended with nutritional yeast, lemon juice, garlic, and spices to create a creamy, cheese-like filling that mimics traditional ricotta. Nutritional yeast provides a cheesy, nutty flavor, while lemon juice adds tang to balance the richness.

Unlike dairy ricotta, cashew ricotta is cholesterol-free and rich in healthy fats and protein. This makes it not only suitable for vegans and those with lactose intolerance but also a heart-healthy choice. Combined with pumpkin puree, it becomes silky, rich, and perfectly seasoned for stuffing pasta shells.

Why This Recipe is Perfect for the Holidays

Holiday meals are about indulgence, tradition, and togetherness. These Vegan Pumpkin Ricotta Stuffed Shells bring all of that to the table. The bright orange pumpkin filling paired with marinara sauce creates a visually striking dish that looks festive and inviting. The creamy filling feels indulgent but remains light enough to complement other holiday dishes.

Since this recipe is plant-based, it is inclusive of guests with different dietary needs. It’s dairy-free, egg-free, and can easily be made gluten-free by using gluten-free pasta shells. Having a dish that accommodates a wide range of diets ensures that everyone at the table can enjoy a hearty serving without compromise.

Nutritional Benefits of Vegan Pumpkin Ricotta Stuffed Shells

Every bite of this dish is packed with nutrients:

• Pumpkin: High in fiber and loaded with vitamin A, pumpkin supports eye health and boosts the immune system.

• Cashews: A great source of healthy monounsaturated fats, protein, and magnesium, which contribute to heart and bone health.

• Spinach: Rich in iron, folate, and vitamin K, spinach enhances the nutritional density of the filling.

• Nutritional Yeast: Fortified varieties add B vitamins, including B12, which are essential for energy production.

• Tomato Sauce: Provides lycopene, a powerful antioxidant known for its heart health benefits.

Altogether, this dish is a balanced meal offering plant-based protein, fiber, and essential vitamins while keeping saturated fat and cholesterol at bay.

Why This Recipe Stands Out

This recipe is more than just another pasta dish—it stands out because of its combination of tradition, seasonality, and health-consciousness. Unlike typical baked pasta dishes that can feel heavy, this version is lightened with pumpkin and powered by nutrient-rich cashews. The flavors are sophisticated yet comforting, making it equally suitable for a weeknight dinner or a festive holiday spread.

Another reason this recipe is unique is its versatility. You can easily adapt the filling with different greens, swap in butternut squash for pumpkin, or adjust the spices to suit your taste. It’s a dish that feels indulgent yet allows for endless creativity.

Tips for Making the Perfect Vegan Stuffed Shells

• Cook Pasta Al Dente: Slightly undercook the shells so they hold their shape while baking.

• Soak Cashews Well: This ensures a smooth and creamy ricotta. A quick soak in hot water works if you’re short on time.

• Season Generously: Cashew ricotta absorbs flavors, so don’t be shy with herbs and spices.

• Layer the Sauce: Spread sauce on the bottom of the dish to prevent sticking and keep the shells moist.

• Make Ahead Friendly: You can assemble the shells a day ahead and refrigerate, then bake when ready.

These small steps help ensure that your shells turn out creamy, flavorful, and perfectly baked every time.

Creative Variations

One of the best aspects of this recipe is how adaptable it is. Here are some variations to try:

• Butternut Squash Ricotta Shells: Swap pumpkin for roasted butternut squash for a slightly sweeter filling.

• Kale or Swiss Chard: Replace spinach with other leafy greens for added flavor and nutrients.

• Spicy Twist: Add crushed red pepper flakes or cayenne for a bit of heat.

• White Sauce Version: Swap marinara for a vegan béchamel or creamy cashew sauce for a different flavor profile.

• Gluten-Free Option: Use gluten-free pasta shells to make this recipe suitable for gluten-sensitive eaters.

Each variation adds a new dimension to the dish, making it exciting to recreate again and again.

Serving Suggestions

These stuffed shells are hearty enough to be served as a main course, but they also pair well with side dishes:

• A crisp green salad with balsamic vinaigrette complements the richness of the shells.

• Garlic bread or focaccia makes a delicious, carb-friendly side.

• Roasted seasonal vegetables, such as Brussels sprouts or carrots, add balance and texture.

• A glass of red wine or sparkling water with lemon makes the meal feel extra special.

Whether served on a holiday table or as a weeknight family meal, this dish always feels like a complete, satisfying experience.

Why Families Love This Recipe

Family meals are about bringing everyone together, and this recipe is designed with inclusivity in mind. Since it’s vegan, it suits families with different dietary preferences or restrictions. Kids love the creamy pumpkin filling and the fun presentation of stuffed shells, while adults appreciate the depth of flavor and nutritional value.

It’s also budget-friendly. Pumpkin puree and cashews are affordable staples, and jumbo pasta shells stretch the filling to create a dish that feeds a crowd. The recipe reheats beautifully, making it ideal for leftovers or meal prepping.

Health Benefits of Eating Plant-Based Meals

Plant-based meals like Vegan Pumpkin Ricotta Stuffed Shells provide many long-term health benefits. Diets rich in vegetables, nuts, and whole grains are linked to reduced risks of heart disease, type 2 diabetes, and certain cancers. They also support a healthy digestive system and promote sustainable energy levels.

By incorporating more plant-based dishes into your weekly routine, you not only improve your personal health but also contribute to environmental sustainability. Plant-based diets require fewer resources and have a lower environmental impact compared to animal-based meals.

Conclusion

Vegan Pumpkin Ricotta Stuffed Shells are a celebration of flavor, comfort, and nourishment. They showcase how traditional pasta dishes can be transformed into something seasonal, plant-based, and family-friendly without losing their indulgent charm. The creamy cashew ricotta blended with pumpkin and spinach delivers a satisfying filling that pairs beautifully with marinara sauce and baked pasta shells.

This recipe is more than just a meal—it’s an experience that captures the warmth of fall, the joy of shared food, and the benefits of wholesome, plant-based eating. Whether you’re preparing it for a cozy dinner, a festive holiday feast, or as a way to introduce more plant-based meals into your life, these stuffed shells prove that vegan comfort food can be both delicious and deeply nourishing.