Eggless Pumpkin Ricotta Stuffed Shells

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 5’clock 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 today’s 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; there’s something about piping cheese into pasta shells that resonates comfort.

I’m telling you… easy-breezy, bubbly melty cheese goodness.

Ingredients You’ll Need

• 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 instructions (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 Wegman’s brand generally does not contain eggs either; however, I highly recommend checking labels all the time because once in a while, they’re in a shared facility.

For this recipe, I used Wegman’s 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 — It couldn’t be easier!

HOW DOES EGGLESS PUMPKIN RICOTTA STUFFED SHELLS TASTE LIKE?

These Eggless Pumpkin Ricotta Stuffed Shells don’t taste quite as strongly of pumpkin as a dish name might suggest. Instead, it’s more like a subtle and irresistible touch that will let you know that there’s 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 375º 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…

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Originally posted August 2019, post content edited to add more helpful information, no change to the recipe in September 2021.