Description
These Vegan Pumpkin Ricotta Stuffed Shells are a cozy, plant-based twist on classic baked pasta. Jumbo shells are stuffed with a creamy blend of vegan ricotta, pumpkin puree, fresh spinach, and Italian herbs, then baked until bubbling in a blanket of savory marinara. Perfect for chilly nights or holiday gatherings, this dairy-free, crowd-pleasing main course is brimming with autumnal flavor and hearty goodness.
Ingredients
Units
Scale
For the Shells
- 20–24 jumbo pasta shells
- Salt, for boiling pasta
For the Vegan Pumpkin Ricotta Filling
- 1 (14-ounce) block firm tofu, pressed and drained
- 1 cup canned pumpkin puree
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons nutritional yeast
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 2 cups marinara sauce (store-bought or homemade)
- Fresh basil, for garnish (optional)
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until just al dente. Drain and set aside to cool slightly, drizzling with a bit of olive oil to prevent sticking.
- Prepare the Vegan Ricotta Filling: In a food processor, combine pressed tofu, pumpkin puree, nutritional yeast, lemon juice, olive oil, garlic powder, oregano, sage, salt, and pepper. Process until smooth and creamy. Add the chopped spinach and pulse a few times until evenly distributed but not pureed.
- Stuff the Shells: Carefully spoon or pipe approximately 2 tablespoons of the pumpkin ricotta filling into each cooked shell. Arrange the stuffed shells open-side up on a plate as you work.
- Assemble the Dish: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Nestle the stuffed shells in the sauce in a single layer. Spoon the remaining marinara over and around the shells.
- Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25-30 minutes, until hot and bubbling. Remove the foil during the last 5 minutes for slightly crispier edges, if desired.
- Garnish and Serve: Let the dish cool for several minutes before serving. Top with fresh basil, if using, and enjoy!
Notes
- You can prepare the filling and stuff the shells a day in advance; assemble and bake just before serving.
- Substitute kale for spinach if you prefer a sturdier green.
- For extra creaminess, add a splash of unsweetened plant milk to the ricotta mixture.
- To make this gluten-free, use gluten-free jumbo shells if available.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
Nutrition
- Serving Size: 4-5 shells
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
