These Eggless Pumpkin Ricotta Stuffed Shells are a quick weeknight dinner the entire family will devour!! This recipe will make our busy lives just a little more manageable during the 5āclock craze. Plus, they are DELICIOUS!
Eggless Ricotta Stuffed Shells Recipe
When it is pumpkin season, I love to get the most out of it, so today, I decided to share this Eggless Pumpkin Ricotta Stuffed Shells recipe with you.
I love using pumpkin to make quick bread or muffins, but now and then, I also like to use it to make savory pumpkin recipes. That is the case with todayās recipe: Eggless Pumpkin Ricotta Stuffed Shells.
These stuffed shells are straightforward, very easy to make, tasty, and sure to please. Plus, the process of assembling them could be pretty therapeutic. I have to warn you; thereās something about piping cheese into pasta shells that resonates comfort.
Iām telling youā¦ easy-breezy, bubbly melty cheese goodness.
INGREDIENTS YOUāLL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Jumbo pasta shells
- Whole milk ricotta cheese
- Pure pumpkin puree
- Pecorino Romano or Parmesan cheese
- All-purpose flour
- Fresh sage
- Garlic powder
- Kosher salt
- Black pepper
- Marinara sauce – Homemade or store-bought.
- Mozzarella cheese
- Basil
STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructionsĀ (scroll down).
1 – COOK PASTA SHELLS ACCORDING TO PACKAGE DIRECTIONS.
2 – MAKE THE STUFFING.
Place the ricotta, pumpkin puree, parmesan or pecorino cheese, flour, sage, garlic, salt, and pepper in a bowl and mix to combine.
PRO TIP: spinach is a great way to hide some extra veggies in your dinner! Add a 10 oz package of frozen chopped spinach, thawed and drained to the filling.
3 – ASSEMBLE.
Pour the marinara sauce on the bottom of a 9×13 baking dish.
Fill each shell with the ricotta-pumpkin mixture. Arrange shells in baking dishes. Sprinkle mozzarella cheese on top.
4 – BAKE.
Cover with aluminum foil and bake for 20-25 minutes. Uncover and bake for an additional 10 minutes, or until cheese is lightly browned and bubbly.
Serve and enjoy!
FREQUENTLY ASKED QUESTIONS
CAN YOU MAKE RICOTTA STUFFED SHELLS WITHOUT EGGS?
Yes! You will need to add a little bit of flour to bind the mixture.
WHAT PASTA BRANDS ARE SAFE FOR EGGS ALLERGY?
My favorite egg-free pasta brands are 365 Whole Foods, Colavita and DeCecco. Walmart and Wegmanās brand generally does not contain eggs either; however, I highly recommend checking labels all the time because once in a while, theyāre in a shared facility.
For this recipe, I used Wegmanās Jumbo Pasta Shells.
IS IT PARMESAN CHEESE SAFE FOR EGG ALLERGY?
No, it’s not! Most Parmesan cheeses contain lysozyme from egg whites, which accelerates ripening and prevents the growth of bacteria. I would recommend you substitute Parmesan cheese for Pecorino Romano but as always, read the labels first.
Who would have thought that a Parmesan cheese could contain egg? I didn’t! Now, I understand why my daughter said her tongue “felt funny” whenever she ate something with Parmesan.
She never had an allergic reaction with Kraft Grated Parmesan Cheese, though.
HOW TO STUFF PASTA SHELLS?
Place the stuffing mixture in a large Ziploc bag or a piping bag, cut the tip of the bag off and then stuff the cheese into your shells ā It couldn’t be easier!
HOW DOES EGGLESS PUMPKIN RICOTTA STUFFED SHELLS TASTE LIKE?
These Eggless Pumpkin Ricotta Stuffed Shells donāt taste quite as strongly of pumpkin as a dish name might suggest. Instead, itās more like a subtle and irresistible touch that will let you know that thereās more than just cheese inside.
HOW LONG DO STUFFED SHELLS LAST IN THE FRIDGE?
Tightly cover the unbaked stuffed shells with foil, and keep them in the fridge for up to 3 days.
CAN BE STUFFED SHELLS MAKE AHEAD?
You can also make these in advance and keep them covered in the refrigerator for up to 2 days. Then bake as instructed.
STORING & FREEZING INSTRUCTIONS
STORE
Store baked pasta shells in the refrigerator for up to 3 days.
MAKE-AHEAD
You can also make these in advance and keep them covered in the refrigerator for up to 2 days. Then bake as instructed.
FREEZE
To freeze, simply cook the shells and stuff them. Place then in a tray and freeze completely. Then, place frozen shells in a large Ziploc freezer bag and freeze for up to 2 months.
Ready to eat your frozen pasta shells? Add marinara to a baking dish. Place the frozen shells on top and add more marinara sauce on top, if desired. Bake at 375Āŗ F covered with aluminum foil for 30 minutes. Uncover and bake or until cheese is lightly browned and bubbly.
MORE EGGLESS PASTA RECIPES YOU’LL LOVE
- Penne with Sausage and Spicy Cream Tomato Sauce
- One-Pot Creamy Alfredo Pasta with Bacon and Peas
- Turkey Sausage Alfredo Lasagna [VIDEO]
- Lasagna Zucchini Rolls
- Eggless Ricotta Stuffed Shells
- One-Pot Easy Chicken Tetrazzini
- Browse more recipes…
Eggless Pumpkin Ricotta Stuffed Shells
Ingredients
- 30 jumbo pasta shells, (1 box of 12oz) (see notes)
- 2 lb (910 g) whole milk ricotta cheese
- 15 oz (425 g) pure pumpkin puree
- Ā½ cup Pecorino Romano or Parmaesan cheese, grated (see notes)
- 1 tablespoon (9 g) all-purpose flour
- 1 tablespoon fresh sage, chopped
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Ā½ teaspoon black pepper
- 30 oz (880 g) Marinara Sauce ( about 2 jars / 3- 4 cups)
- Ā½ cup mozzarella cheese, shredded
- 2 tablespoon fresh basil, chopped (optional)
Instructions
- Preheat oven to 350Āŗ F (180Āŗ C).
- Cook pasta shells according to package directions (cook just until al dente). Drain and drizzle with a little extra virgin olive oil. Set aside.
Make the Filling:
- Place the ricotta, pumpkin puree, pecorino or parmesan, flour, sage, garlic, salt, and pepper in a bowl and mix to combine.Ā
Assemble:
- Pour the marinara sauce on the bottom of a 9×13 baking dish. Note: you can also add half of the marinara sauce on the bottom of the dish and the other half over the stuffed shells; it's up to you.
- Fill each shell with the ricotta-pumpkin mixture. Arrange shells in baking dishes. Sprinkle mozzarella cheese on top.
Bake:
- Cover with aluminum foil and bake for 20-25 minutes. Uncover and bake for an additional 10 minutes, or until cheese is lightly browned and bubbly.
- Serve topped with chopped basil, if desired.
- Penne with Sausage and Spicy Cream Tomato Sauce
- One-Pot Creamy Alfredo Pasta with Bacon and Peas
- Turkey Sausage Alfredo Lasagna [VIDEO]
- Lasagna Zucchini Rolls
- Eggless Ricotta Stuffed Shells
- One-Pot Easy Chicken Tetrazzini
- Browse more recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about Eggless Baking.
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- Magnetic Measuring Spoons Set
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- Rectangular baking dish with lid
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Originally posted August 2019, post content edited to add more helpful information, no change to the recipe in September 2021.
Sorry I forgot to snap a pic.
Awesome recipe. Super easy and so tasty. I had leftover pumpkin from a roast and used that instead of the tinned purƩe. Will def cook again THANKYOU
Hello Jamie! This a fall favorite in our home. Thanks so much for trying my recipe and for taking the time to come back and let me know!
It’s beena while since I made something like this – DELICIOUS!
I love your food photography! You always have such a great eye!
These look like such a delicious combo! I love your casserole dish!
As a vegetarian I am always looking for recipes that don’t require meat and this one looks absolutely delectable! I can’t wait to try it!
These look so scrumptious. I can’t wait to try them. I love anything with pumpkin.
I would have never thought of this combo! It sounds so yummy, can’t wait to try it!
Oh wow! That looks absolutely amazing. I am definitely going to be making this recipe soon!
Oh my word! You had me at pumpkin and ricotta. This looks amazing!
Those look amazing. I’ve made my own stuffed shells before, but not like this. I would love to try these out soon!
These sound and look delicious! I love cheesy pasta dishes so much!
This recipe really look fantastic! I love ricotta in my shells and think this recipe is amazing!
These look and sound delicious and I LOVE that baking dish. Homemade stuffed shells are yum!
These Eggless Pumpkin Ricotta Stuffed Shells look so delicious and easy to make. I will have to get the ingredients I need to make this for dinner this weekend.
omg i know i would love this. what an awesome recipe. i actually never thought about adding pumpkin to stuffed shells.
Stuffed shells are a family favorite. I love the twist of adding pumpkin. It’s so appropriate for the holiday season.
I would have never thought about putting these two things together, but I bet it tastes awesome! I think I need to try this!
I can’t wait to give this recipe a try. I love that fall twist on an old favorite. It looks delicious.