These easy Pumpkin Poblano Stuffed Shells are the perfect Fall dinner recipe! Hearty, saucy and 100% vegan, these jumbo pasta shells are stuffed with a protein-rich ricotta filling and topped with creamy Pumpkin Poblano sauce.
If you’re looking for an easy vegetarian stuffed shells recipe, this is the one to try! In addition to being completely meat-free, it’s also vegan! No dairy, no eggs and no artificial ingredients! In fact these plant-based stuffed shells are surprisingly nutrient-dense, full of vitamins, fiber, protein and best of all, cozy Fall flavors!
These jumbo pasta shells are filled with a simple tofu ricotta filling, which is rich and creamy with a salty tanginess to balance the Pumpkin Poblano Sauce. The sauce is made with canned pumpkin, sautéed onions and tasty poblano peppers and seasoned up right with allspice, cumin, and nutmeg bring out the flavor of the pumpkin and peppers.
This healthy and cozy Fall dinner recipe can be on the table in less than one hour and if I have no doubt you and your loved ones will be going back for seconds! This meal is a comforting delight 😊
Fresh or Canned Pumpkin?
I tested this recipe using canned pumpkin because it’s convenient and yields great results! But if you’re looking for ways to use fresh pumpkin, this recipe would be a great option.
Canned Pumpkin
Canned pumpkin is a convenient and easy way to cook with pumpkin without having to do much prep. For best results, look for the kind that only contains one ingredient (just pure pumpkin) Libby’s is my go-to because the flavor and consistency are reliably on point.
Fresh Pumpkin
If you’d like to use fresh pumpkin, you’ll want to peel, chop and then steam or roast the pumpkin until fork under. Then cool and blend into a smooth puree. Measure out 1 cup and follow the recipe as written.
Ingredients to Make Vegan Stuffed Shells
All of the measurements and instructions to make these tasty dinner recipes are located below and you can even print it out for your convenience!
- Jumbo Pasta Shells – a cute pasta shape that are perfect for stuffing!
- Vegan Ricotta Cheese – the perfect cheesy filling for stuffed shells and packed with plant-based protein!
- Pumpkin, Allspice, Nutmeg and Cumin – I love pumpkin sauces but they can tend to be on the sweet side sometimes. So instead, this one gets an earthy, savory kick that showcases how dynamic pumpkin can be!
- Poblano Peppers, Onions and Garlic – Adds fresh flavors and a punchy peppery note that takes this creamy sauce to the next level.
- Plant Milk and Cashews – both help to make this sauce incredibly silky smooth and luxurious. Nut-free directions below.
- Maple Syrup – just a dash helps to balance the natural bitterness of the pumpkin and compliments the spices.
- Optional Toppings – I highly recommend sprinkling some pumpkin and sunflower seeds on top! The nutty flavor and delicate crunch compliments this dish well and provides the perfect finishing touch!
How to Make Stuffed Pasta Shells
There’s just 6 easy steps to make the perfect stuffed shells recipe!
- Soak the Cashews – Soft cashews equal creamy sauces so you’ll want to soak them overnight or simply boil the raw cashews in hot water for 15 minutes and then allow the water to cool. Then drain the water and you’re ready to go!
- Make the Tofu Ricotta – While the cashews are softening, I make a quick vegan ricotta by combining tofu, spices and olive oil in a blender. Pulse until smooth and set aside.
- Cook the Pasta – Bring a large pot of water to a boil and add a big pinch of salt. Once boiling, add the pasta noodles and cook until 1 minute before the package directions. For example, if the instructions say to cook for 11 minutes, set a timer for 10 so they’re a little bit al dente.
- Make the Sauce – while the pasta noodles are cooking, sauté the poblano peppers and onions. Add the spices and fresh garlic and allow to cool slightly. Then blend with the cashews, pumpkin, plant milk and maple syrup until silky-smooth.
- Assemble – Preheat the oven to 375 and when the shells are cooked, drain the water and rinse well with cold water so they’re not too hot to handle. Then shake well in a colander to remove the excess moisture and begin filling each shell with the ricotta filling. Place in a 9x13in casserole dish and pour the Pumpkin Poblano Sauce over the shells and bake for 15 minutes.
- Toppings – After 15 minutes, I like to sprinkle on a few handfuls of pumpkin and sunflower seeds and return the pan to the oven for 5 more minutes. This toasts the seeds and makes them perfectly flavorful.
How to Serve
The first time I made this stuffed shells recipe, I served it with a fresh and crunchy salad made with romaine lettuce, cucumbers, tomatoes, olives and pepperoncinis. I tossed it with this easy Champagne Vinaigrette and it was a great combo! The punchy acidity and fresh flavors of the salad worked well with the rich and creamy pasta and my mom noted that the olives were a particularly nice touch, so don’t skip those!
Frequently Asked Questions
How to Make this Sauce Nut-Free
For a nut-free version of this sauce, skip the cashews and add 1/4 cup of light, runny tahini like this one. Since it’s salted, you’ll want to lower the salt in this recipe from 1 tsp to 3/4 and then add more to taste as desired.
How to Store Leftovers
Allow the baked shells to cool completely, then transfer to an airtight container and refrigerate for 3-4 days. Reheat completely in the oven or microwave before serving and enjoy!
Can I Freeze Stuffed Shells?
Yes! Allow the baked shells to cool completely, then transfer to an airtight container. Freeze for up to 6 months. When ready to serve, place the container in the fridge to thaw and then reheat in the oven or microwave until warmed though.
More Vegan Pasta Recipes To Try!
- Creamy Sun-Dried Tomato Pasta
- Brazil Nut Pesto
- Baked Ziti
- Pasta e Fagoli
- Crazy-Good Lemon Tortellini
- Butternut and “Bacon” Mac and Cheese
Pumpkin Poblano Stuffed Shells
Equipment
- 1 9×13 Casserole Dish
Ingredients
Pumpkin Poblano Sauce
- 2 tbsp olive oil
- 1 cup canned pumpkin I use Libby's
- 2.5 cups diced poblano peppers about 2 large peppers
- 1 cup diced yellow onion about 1 medium onion
- 3 cloves garlic
- 1¼ tsp kosher salt I use Morton's
- 1 tsp black pepper
- ½ tsp ground allspice
- ½ tsp ground cumin
- ⅕ tsp ground nutmeg
- ½ cup raw cashews
- 1-1¼ cup plant milk unsweetened
- 2 tbsp maple syrup
Tofu Ricotta
- 2 blocks firm tofu
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- 2 tsp onion granules
- 2 tsp white rice vinegar
- 2 tsp kosher salt
Remaining Ingredients
- 1 12oz box jumbo pasta shells like this
- 1 handful each of pumpkin seeds, sunflower seeds, and chopped fresh cilantro for topping
Instructions
Soak the Cashews
- Soft cashews equal creamy sauces so you'll want to soak them overnight or simply boil the raw cashews in hot water for 15 minutes and then allow the water to cool. Then drain the water and you're ready to go!
Prep
- While the cashews are softening, dice the onions and peppers and set aside. Then peel the garlic and set that aside too. No need to mince the garlic, the whole cloves will go into the pan.
- Next, cook the pasta shells to al dente by bringing a large pot of water to a boil. Once boiling, add a pinch of salt and then add the noodles. Cook for one minute less than it says to on the package instructions. Then drain the water and rinse well with cold water to make the shells cool enough to handle for stuffing.
Make the Tofu Ricotta
- Making vegan ricotta is quick and easy. Simply combine all of the ingredients listed above in a food processor or blender and pulse until smooth. Mix well and set aside.
Pumpkin Poblano Sauce
- Add olive oil to a large frying pan and set to medium heat. When warm, add the onions and cook for 5 minutes. We want to sweat out the onions here, not brown them, so make sure the heat isn't too high 🙂
- Then add the poblano peppers and cook for 3 minutes.
- Add black pepper, allspice, cumin, nutmeg and 1/4 tsp of kosher salt and mix well. Then add the garlic cloves, no need to chop them up, and sauté for 5-6 minutes.
- Remove the pan from the heat and allow the veggies to cool.
- In a blender, add the drained cashews, canned pumpkin, cooled veggies, 1 tsp of kosher salt, plant milk and maple syrup. Blend on high until very smooth.
Assemble
- Spoon 1/4 of sauce into the bottom of a 9×13 pan and spread into an even layer.
- Then generously stuff each shell with ricotta and place upright in the pan. Nestling each shell tightly together. It's ok to stack some on top of each other as needed.
- Then drizzle the sauce on top and use a spatula to spread it out to the edges of the pan.
- Bake for 15 minutes, then sprinkle with pumpkin and sunflower seeds and bake for 5 more minutes. Sprinkle with cilantro and allow to cool for 5-10 minutes before serving then enjoy!
Notes
How to Store Leftovers
Allow the baked shells to cool completely, then transfer to an airtight container and refrigerate for 3-4 days. Reheat completely in the oven or microwave before serving and enjoy!Can I Freeze Stuffed Shells?
Yes! Allow the baked shells to cool completely, then transfer to an airtight container. Freeze for up to 6 months. When ready to serve, place the container in the fridge to thaw and then reheat in the oven or microwave until warmed though.
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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This recipe looks great, but Barilla’s owners have been vocally homophobic and have advocated against gay marriage and adoption by queer couples.
Author
Yikes, that’s awful! Thanks for letting me know.
Hi Nikki. I might just be missing it…but what should the oven setting be for the very last step?
Author
It’s 375 🙂 Hope yo enjoy this recipe!
375 degrees. It is in the “Assemble” section.
Author
Yes, thank you 🙂