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close up view of a plate with vegan stuffed shells with pumpkin sauce

Stuffed Shells in Savory Pumpkin Sauce

  • Author: Vicky and Ruth
  • Total Time: 1 hour 5 minutes
  • Yield: 12 stuffed shells 1x
  • Diet: Vegan


Our incredible stuffed shells recipe in savory pumpkin sauce is the perfect addition to your Fall menu. Would you like a different sauce and filling? Continue reading for more suggestions..


  • 16 jumbo pasta shells (see note)
  • For the pumpkin sauce:
  • 1 tbsp extra virgin olive oil
  • 1 medium-size onion, diced
  • 1 tbsp fresh grated ginger
  • 1 sprig fresh rosemary, finely chopped
  • 3 fresh sage leaves, finely chopped
  • 1 - 6oz can tomato paste
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • ¾ cup no-chicken or vegetable broth
  • 1 tsp salt (or to taste)
  • 1 - 15oz can pumpkin
  • 1 -  13.5oz can full-fat coconut milk
  • For the filling ( see more options  in the notes below)
  • 14oz extra firm tofu, patted dry
  • 2 tbsp olive oil
  • 1 sprig fresh rosemary, finely chopped
  • 2 large sage leaves, finely chopped
  • 1/3 cup fresh parsley
  • 1 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • Zest of 1 lemon (optional)
  • 1/2 tsp salt


  1. Cook the pasta shells following the packaging instructions for al-dente. Drain well and set aside (you can drizzle  little bit of oil on top to keep them from sticking together)
  2. To prepare the sauce. heat the olive oil in a large non-stick skillet. Add the onions and cook over medium heat for about 2 minutes, until translucent. Add the ginger, rosemary and sage and continue cooking for another 3 minutes, stirring often to prevent the onions from burning
  3. Add the tomato paste, maple syrup, and balsamic vinegar. Stir well and cook for 3 minutes. Slowly add the broth and salt, stir well and continue cooking for 2 more minutes
  4. Whisk in the pumpkin and coconut milk, making sure they're well incorporated. Simmer for about 5 minutes, stirring occasionally. Turn off the heat and pour the sauce into a 10.5"x 7.5" baking dish
  5. Preheat the oven to 375F
  6. To prepare the filling, combine all the ingredients in the food processor and pulse until creamy
  7. Carefully place a heaping tablespoon of filling inside the shells (see note) and arrange them on the baking dish, on top of the sauce. Cover with aluminum foil a bake for 30-35 minutes


  1. This recipe makes approximately 12 shells. We recommend you cook extra pasta shells, in case some of them break while cooking.
  2. Use a ricotta cheese mixture with parmesan and mozzarella cheese for the filling and serve it with marinara sauce to enjoy the classic ricotta stuffed shells. 
  3. Make spinach stuffed shells using a blend of fresh spinach and ricotta and parmesan cheese for a highly nutritious filling.
  4. If you want to add more protein to your stuffed shells, you can add imitation veggie ground beef or vegan Italian sausage to your filling
  • Prep Time: 20
  • Cook Time: 45
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian


  • Serving Size: 3 stuffed shells with sauce
  • Calories: 562
  • Sugar: 15.2
  • Sodium: 1026.7
  • Fat: 34.7
  • Saturated Fat: 18.5
  • Unsaturated Fat: 14.2
  • Trans Fat: 0
  • Carbohydrates: 50.3
  • Fiber: 7.9
  • Protein: 19.1
  • Cholesterol: 0

Keywords: thanksgiving, holidays, kosher,

31 Days of Tasty Plant-Based Dinner Recipes That Will Delight Your Taste Buds and Nourish Your Body


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