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 with comfort.
I’m telling you… easy-breezy, bubbly melty cheese goodness.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Jumbo pasta shells: 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 occasionally, they’re in a shared facility. For this recipe, I used Wegman’s Jumbo Pasta Shells.
- Ricotta cheese: I use and recommend whole-milk ricotta for the best taste.
- Pure pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
- Pecorino Romano or Parmesan cheese: If you have an egg allergy, read the label first. Some cheeses contain lysozyme from egg whites, which accelerates ripening and prevents the growth of bacteria.
- Flour: Standard all-purpose flour works best here. This ingredient will help to bind the filling mixture.
- Fresh sage: If fresh sage is not available, you can use dried. In that case, add just half of the amount called in the recipe.
- Garlic powder, Kosher salt & Black pepper: For flavor!
- Marinara sauce: Homemade or store-bought. If using store-bought Marinara sauce, try to get a Hight-quality one. My favorite is Rao’s Homemade Marinara Sauce.
- Mozzarella cheese: Skip the pre-shredded bags of cheese and grate your own instead. I find that the pre-grated cheeses at the store tend to be coated with weird stuff and do not melt as smoothly.
- Fresh Basil to garnish: This is optional!
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).
Step 1 – Cook Pasta Shells
Cook pasta shells according to package directions.
Step 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.
Step 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.
Step 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!
Tips to Make the BEST Stuffed Pasta Shells
Boil extra shells in case of some break during the boiling or draining process
I recommend undercooking your shells by 1-2 minutes because they will continue to cook when they go into the oven.
If using store-bought Marinara sauce, try to get a Hight-quality one. My favorite is Rao’s Homemade Marinara Sauce.
Skip the pre-shredded bags of cheese and grate your own instead. I find that the pre-grated cheeses at the store tend to be coated with weird stuff and do not melt as smoothly.
Use whole milk ricotta for the best taste!
Variations
Extra Protein. If you want to add some protein, feel free to top with your favorite meat sauce or Bolognese sauce.
Spinach. Want to make spinach ricotta stuffed shells? Add 10 oz of frozen spinach (thawed and squeezed dry) to the cheese mixture.
Spicy. Add red pepper flakes or cayenne pepper to the cheese mixture for a little heat.
Manicotti. Instead of jumbo shells, use manicotti noodles to turn this recipe into an Easy Eggless Cheese Manicotti.
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 them 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.
Frequently Asked Questions
Yes! You will need to add a little bit of flour to bind the mixture.
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.
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.
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 mixture into your shells — It couldn’t be easier!
These Eggless Pumpkin Ricotta Stuffed Shells don’t taste as strongly of pumpkin as a dish’s name suggests. Instead, it’s more like a subtle and irresistible touch that will let you know that there’s more than just cheese inside.
Tightly cover the unbaked stuffed shells with foil and keep them in the fridge for up to 3 days.
You can also make these in advance and keep them covered in the refrigerator for up to 2 days. Then bake as instructed.
More Egg-Free Paste Recipes You’ll Love!
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- 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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Recipe Card 📖
Eggless Pumpkin Ricotta Stuffed Shells
Equipment
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 pure
- ½ 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
- ½ teaspoon black pepper
- 30 oz (880 g) Marinara Sauce ( about 2 jars / 3- 4 cups)
- ½ cup mozzarella cheese, shredded
- 2 tablespoon fresh basil, chopped (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350º F (180º 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.
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.
- 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.
- 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 occasionally, they’re in a shared facility. For this recipe, I used Wegman’s Jumbo Pasta Shells.
- 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.
- 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!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
This recipe was originally published on August 2019. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in September 2022 to make it as helpful as possible!
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 purée. 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!