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Vegan Pumpkin Ricotta Stuffed Shells

A cozy and creamy plant-based dish filled with pumpkin and savory spices, all nestled within tender pasta shells. Perfect for family gatherings or comforting dinners.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 12 pieces large pasta shells
  • 1 cup pumpkin puree
  • 1 cup cashew cheese or firm tofu, crumbled Tofu gives a firmer consistency.
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
Sauce and Garnish
  • 2 cups marinara sauce For layering and topping.
  • to taste Fresh basil For garnish.

Method
 

Preparation of Shells
  1. Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente, then drain and rinse with cold water.
Filling Preparation
  1. In a mixing bowl, combine pumpkin puree, cashew cheese (or crumbled tofu), nutritional yeast, garlic powder, onion powder, salt, black pepper, and Italian seasoning. Mix until smooth and creamy.
Assembly and Baking
  1. Preheat your oven to 375°F (190°C). Stuff each cooked shell generously with the pumpkin filling.
  2. Spread a layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells seam side up, and cover with the remaining marinara sauce.
  3. Cover the dish with aluminum foil to prevent drying out and bake for 25 minutes. Uncover and bake for an additional 5 minutes.
Garnishing
  1. Remove the dish from the oven, garnish with fresh basil, and serve warm.

Notes

Make sure not to overcook your pasta shells; they should still be firm as they will soften more while baking. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat at 350°F (175°C) until warmed through.