Vegan Pumpkin stuffed shells are garlicky, cheesy, creamy, and chewy. Made with pumpkin tofu ricotta filling that you make yourself. It’s easy, tasty, filling, and comforting, and it requires just a few basic ingredients.


It is the first day of Fall and time for all the pumpkin goodness! This delicious pumpkin stuffed shell recipe will be a great addition to your Thanksgiving menu, especially for all your guests who love pasta dishes.  Don’t forget to save the recipe. I guarantee that there won’t be any leftovers.

Since it’s pumpkin season, I will also mention that there are so many varieties of pumpkins around this time of year.  It’s fun trying the different ones. If you haven’t tried the Jamaica version yet, you should really be adventurous and do so.

It’s delicious in soups and stews and it tends to be firmer and sweeter. I used it to make this delicious version of Jamaican Pumpkin Soup that is guaranteed to tantalize the pickiest taste buds. Also, try my Mediterranean Pumpkin Pizza for the children and Pumpkin Cheesecake.

As Always, I Suggest You Read The Complete Article For Useful Information Included In The Blurb. However, You Can Find The Detailed Recipe With the Exact Ingredients And Step-By-Step Instructions Below.

Pumpkin Stuffed Shells Plated

Since it’s pumpkin season, I will also mention that there are so many varieties of pumpkins around this

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Why You’ll Love These Vegan Pumpkin Stuffed Shells?

  • Amazingly simple. It’s actually quite simple to put together and make this impressive dish, which is suitable for the holidays and sure to please the crowd. You can see how simple it is and that no particular cooking abilities are needed.
  • Fall comfort food: The pumpkin ricotta filling is placed in large jumbo pasta shells, and the whole thing is baked to make the ultimate comfort food for the fall season and cold weather!
  • All about the texture! The contrast between the yummy baked shells and the sauce and creamy filling is so good you would not be willing to put your fork down! My family and friends had no idea that tofu is an ingredient in this dish, yet it’s one of my all-time favorites!
  • A holiday dish that will please a crowd. I’ve made this for one fall dinner party, one Christmas dinner, and two Thanksgiving meals and it’s always a hit. Many of you claim that the outcomes in your homes are exactly the same and that others frequently say, “I can’t believe this is vegan.”
  • A wonderful fusion of sweet and salty. The pumpkin puree is mildly sweet, and the salty, savory ricotta made from tofu or cashews is a nice complement.
  • Excellent for both formal and casual eating, and goes great with a basic salad and vinaigrette. Enjoy with a glass of wine or water added!
  • It is freezer-friendly and may be prepared in advance.

Pumpkin and Vegan Stuffed Shells with a wonderful twist! So let’s get to the fun stuff right away!

How To Make Pumpkin Stuffed Shells?

Daevyd loves pasta in all forms so he asked me to make him stuffed shells. He also wanted to help me prepare them so I allowed him to help me with filling them.

I added some pumpkin puree to the filling knowing that Daevyd wouldn’t mind me doing so because the color reminds him of cashew cheese which he loves. I also figured that this was such a great way to add Vitamin A plus several other beneficial nutrients to his diet.

I wanted to actually bake the stuffed shells in a pumpkin-flavored cashew sauce but Daevyd requested pasta sauce instead. Well, I gave in since he agreed to the pumpkin puree being added to the filling, plus he helped me to prepare it. We were both happy!

pumpkin stuffed shell ingredients

Ingredients Description

This recipe for vegan-filled shells can be made using cannelloni, manicotti, or any other form of pasta that can be stuffed.

Cashew Sauce

  • Cashews: Soaked with water for at least an hour. This recipe is also workable with blanched almonds and macadamia nuts.
  • Water
  • Nutritional Yeast Flakes: Nutritional yeast is a popular food additive produced from deactivated yeast that is frequently used in vegan recipes.
  • Onion: Feel free to substitute white, yellow, and red onions for the recipe, though I love yellow onions.
  • Garlic: Always use fresh garlic; it has a better flavor than jarred garlic and contains fewer additives.
  • Lemon juice: gives the food a wonderful zing and brightness.
  • Sea salt: Pink mineral salt, which naturally includes necessary minerals and trace components for the body, is my all-time favorite salt. It is excellent and a small amount is sufficient.

Pumpkin Tofu Ricotta Filling

  • Tofu, extra-firm: Both extra firm and firm silken tofu work well in this recipe. You can use any type of tofu, but we found that firm or extra-firm silken tofu has the nicest texture. Tofu that is normal and firm can also be used, and it works just as well.
  • Cashew sauce, recipe above
  • Pumpkin Puree: Make sure to use pumpkin puree from a can instead of pumpkin pie filling.
  • Basil: The flavors are enhanced by the addition of basil.
  • Dried Parsley, (extra for garnishing): for a lovely and delicious garnish
  • Pasta Sauce, the flavor of choice: The best pasta sauce is store-bought. This saves a ton of time, plus simple pasta sauce is available pretty much anywhere and is always a good choice.


  • Bring a large pot of salted water to boil on medium-high heat. Add the shells and cook according to package directions until al dente. Drain and toss with olive oil.

To Make Cashew Sauce

  • To prepare cashew sauce. Place cashews, water, yeast flakes, onion, garlic, lemon juice, and salt in a high-speed blender.
  • Process until smooth and creamy, You may need to add extra water.

To Make Pumpkin Tofu Ricotta Filling

  • Drain and rinse tofu and place into a large bowl, mash with a fork, potato masher, or hands.
  • Stir in cashew cream, pumpkin puree, basil, and parsley.
  • Preheat oven to 350 degrees F.
  • To assemble shells, spread pasta sauce on the bottom of the baking dish, about 1 cup.
  • Fill each shell with pumpkin ricotta and line the baking dish.
  • Garnish with extra pasta sauce and parsley.
  • Cover the dish with foil and bake for 25- 30 minutes.
  • Enjoy with a salad!

Stuffed Shells Serving Suggestions

Serve these shells with pumpkin filling right away. If desired, garnish with fresh sage and roasted walnuts. Serve the shells alongside a large bowl of salad or homemade soup.

To take my stuffed shells to the next level, I prefer to serve them with more cashew cream. Even though you may enjoy this dish every night of the week, it would be exceptionally tasty as the vegetarian main course for Thanksgiving or any festive dinner. If you are searching for a side dish to complement it, try one of these simple veggie options:

Storing Suggestions

To keep leftovers for up to 3 days in the fridge or up to 2 months in the freezer, place them in an airtight container. When ready to dine, let frozen food defrost overnight in the refrigerator. Once the food has been thawed, gently reheat it in the oven until it is well hot.

Pumpkin Stuffed Shells

Tips For Making Vegan Pumpkin Stuffed Shells

  1. Always use high-quality ingredients for the finest flavor; you’ll notice the difference.
  2. Make sure the pasta shells are not overcooked. Just till al dente should they be cooked. Because the stuffed shells will be cooked for a while, they should not be very soft; otherwise, the final dish may be a touch mushy.
  3. For best results use a high-speed blender, but if you don’t have one, you should first soak the cashews for six hours. When you’re ready, rinse the cashews under cold water and then pulse them in a blender or food processor. Although they won’t be as smooth, it should still work.
  4. Cook the pasta until al dente in salted boiling water. Because it will give the pasta taste, I usually advise cooking pasta in heavily salted water. Of course, the filling & sauce will be flavorful, but you’ll want every single bite to be flavorful, including the parts of pasta that don’t contain the filling.
  5. Don’t overbake the shells with the filling. If you bake the shells for too long, they will begin to dry out, so watch them carefully and, if you have one, use an oven thermometer!
  6. Because of its rich texture and flavor, I would recommend this dish as an accompaniment to another dish rather than as a whole meal. However, many people choose it as their main course because it’s so delectable. I promise that no matter how you serve it, your visitors won’t suspect it’s vegan and/or won’t be disappointed.
  7. Taste the meal you’re eating. Make sure the sauce and stuffing are seasoned to your preference.

More Vegan Pasta Recipes

Frequently Asked Questions

Can These Pumpkin Shells Be Made In Advance?

Yes! Follow the steps below to make the shells. If you want to keep the shells for later use, wrap the shells in plastic wrap before you bake them and put them in the fridge or freezer. Before baking frozen shells, allow them to defrost in the fridge for an entire night. Given that they will be cold, baking them will take a little longer.

Can I Make This Recipe Gluten-Free?

Sure! You can use your favorite brand for gluten-free jumbo shells. To prepare the food, follow the instructions on the package.

Can You Freeze Stuffed Shells Before Baking?

Yes! Just make the stuffed shells as directed up to baking, store them in a freezer-safe container, or tightly wrap them in foil and cling wrap, and store them in the freezer for up to three months. Bake for an additional 10 to 15 minutes after the recommended time to achieve complete warming.

How To Re-Heat Stuffed Shells?

Reheat leftover packed pasta shells by placing them in a shallow baking dish, covering it, and baking at 350 degrees Fahrenheit for 15 minutes, or until cooked through. Open the cover, then serve.

What Is The Best Method For Filling The Shells?

The most convenient and neat method, in my opinion, is to use a teaspoon, or soup spoon to scoop out the filling. A shell should be opened gently (without tearing it) and held in one hand while a spoonful of filling is inserted. The spoon should be removed while lightly pinching the shell’s sides.

What Can I Use Instead Of Jumbo Shells?

Instead of buying manicotti noodles, I discovered that no-boil lasagna noodles were an excellent substitute. Simply give them a quick soak in hot water, put the filling over them, and then wrap them up. It’s a hassle-free technique to achieve the same result as packed shells.


Give this a shot. It’s incredibly delicious and super easy. I hope it brings a new twist to your pasta life!

As always, I would love to hear from you. Feel free to leave any feedback or share your own experience with us in the comments section below.

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(Per portion)
  • Energy: 310 kcal / 1296 kJ
  • Fat: 9 g
  • Protein: 9 g
  • Carbs: 50 g

Cook Time

  • Preparation: 15 min
  • Cooking: 30 min
  • Ready in: 45 min
  • For: 5 servings


Cashew Sauce

Pumpkin Tofu Ricotta Filling


  1. Bring a large pot of salted water to boil on medium-high heat. Add the shells and cook according to package directions until al dente. Drain and toss with olive oil.

To Make Cashew Sauce

  1. To prepare cashew sauce. Place cashews, water, yeast flakes, onion, garlic, lemon juice, salt in a high speed blender.
  2. Process until smooth and creamy,You may need to add extra water.

To Make Pumpkin Tofu Ricotta Filling

  1. Drain and rinse tofu and place into a large bowl, mash with a fork, potato masher or hands.
  2. Stir in cashew cream, pumpkin puree, basil and parsley.
  3. Preheat oven 350 degrees F.
  4. To assembly shells, spread pasta sauce on the bottom of baking dish, about 1 cup.
  5. Fill each shell with pumpkin ricotta and line baking dish.
  6. Garnish with extra pasta sauce and parsley.
  7. Cover dish with foil and bake for 25- 30 minutes.
  8. Enjoy with a salad!


Pumpkin Stuffed Shells Vegan Gluten-Free
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.