Pumpkin Vegetarian Stuffed Shells

This pumpkin vegetarian stuffed shells recipe is a stunning main dish that’s perfect for fall! Stuffed pasta with two cheeses and pumpkin is baked in a quick marinara.

Pumpkin Vegetarian Stuffed Shells Recipe | Stuffed shells with spinach | pumpkin pasta

This post was created in partnership with Wolf. All opinions are our own.

It’s time to reclaim the kitchen, folks. You may have seen my recent trip to Madison, Wisconsin to visit one of our favorite brands to work with, Wolf. Why do we have a soft spot for the brand? Because just like us, Wolf is passionate about growing a passion for cooking. For the past few years, Wolf has put together quite a few educational and inspirational resources on how to cook more (like this pretty amazing video). This vegetarian stuffed shells recipe is all about reclaiming the kitchen! Why? Keep reading for our cooking tips that make this pumpkin vegetarian stuffed shells recipe delicious and doable.

Pumpkin vegetarian stuffed shells recipe | Stuffed shells with spinach

Reclaiming the kitchen…with vegetarian stuffed shells

This vegetarian stuffed shells recipe is part of #ReclaimtheKitchen initiative to demystify home cooking by sharing actionable tips, tools and techniques to help you reclaim your kitchen. To do this, we’ve created a cozy fall vegetarian stuffed shells recipe that can work for a dinner with friends or as a vegetarian Thanksgiving main dish. The pumpkin pasta filling is gooey and cozy, savory pumpkin mixed with ricotta and Mozzarella cheeses and a bit of fresh sage thrown in. The pumpkin vegetarian stuffed shells are then baked in our quick tomato sauce, which compliments the filling without overwhelming it. It’s an impressive, showy vegetarian main dish that’s perfect for feeding a crowd. While this vegetarian stuffed shells recipe takes a bit of time to assemble the components, it’s perfect for a celebration or at a pitch-in table. Best of all, these vegetarian stuffed shells with spinach illustrate a few tools (or “tricks”) that are important for reclaiming the kitchen.

Pumpkin vegetarian stuffed shells recipe | Stuffed shells with spinach | Pumpkin pasta

Trick 1: How to make a quick tomato sauce

For those of you who don’t have a go-to marinara sauce, here’s one that’s tasty and takes literally 5 minutes. It’s actually: pizza sauce! Yes, our Homemade Easy Pizza Sauce recipe is perfect for pasta as well. And it’s so, so simple: just pop the ingredients in the blender and whiz it up! If you don’t have 5 minutes, you can always use your favorite jar of purchased marinara (just make sure it’s high quality).

Trick 2: How to salt pasta water

If you’re not an Italian grandmother, you may not know this secret. First of all, make sure to salt your pasta water! Why? It results in tastier pasta. Second, salting your pasta means quite a bit of salt: the water should actually taste salty. Typically if we’re filling a huge pot, we’ll use about 1 tablespoon of kosher salt. Don’t worry, you won’t actually consume this much salt, as it disperses into the water that is eventually drained out.

Pumpkin vegetarian stuffed shells recipe | Stuffed shells with spinach | Pumpkin pasta

Trick 3: How to quickly wilt greens

For this vegetarian stuffed shells recipe, we’ve used a trick we picked up a few years ago. Instead of cooking our spinach on the stovetop and dirtying yet another pan, we’ve used the boiling water from the pasta to wilt the greens. It only takes a few seconds to “cook” the spinach! Simply place the spinach leaves in the pasta colander and pour some of the boiling water from the pot over the spinach. Even about half the water from the pot should be enough to entirely wilt the spinach. Then remove the spinach and finish draining your pasta. If you’re ever using spinach or greens in a pasta, this is a nice way to cook it without dirtying a pan. (We’ve also used this technique to cook red peppers in these Peanut Noodles with Napa Cabbage.)

Trick 4: How to quickly chop sage

Ever heard of chiffonade? This vegetarian stuffed shells recipe is made even more fall-ish with the herb sage, and quickly chopping sage can speed up the recipe.  This trick can be used for any leafy herb or green:

  1. Chiffonade the leaves. This means stack the leaves, roll them up, and then thinly slice them. Watch this video.
  2. Lay the thin slices together and slice them the other way, resulting in a fine chop.

We hope you enjoy these stuffed shells with spinach! For more on #ReclaimtheKitchen, head to the Reclaim the Kitchen website.

Pumpkin vegetarian stuffed shells recipe | Pumpkin pasta

And if you’re looking for ideas, we’ve got lots more vegetarian Thanksgiving recipes.

Looking for pumpkin recipes? 

At A Couple Cooks we love making pumpkin recipes! Outside of this pumpkin vegetarian stuffed shells recipe, here are a few of our favorite pumpkin recipes we’ve made:

This recipe is…

This pumpkin vegetarian stuffed shells recipe is vegetarian. For gluten free, use gluten free pasta.

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Pumpkin Sage Stuffed Shells | A Couple Cooks

Pumpkin Sage Vegetarian Stuffed Shells


1 Star (2 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6 to 8
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Description

This pumpkin vegetarian stuffed shells recipe is a stunning main dish that’s perfect for fall! Stuffed pasta with two cheeses and pumpkin is baked in a quick marinara.


Ingredients

  • 12 ounces jumbo shells
  • Double recipe of Homemade Easy Pizza Sauce (you can use a 28 ounce can tomatoes), or purchased marinara sauce
  •  5 ounces baby spinach leaves
  • 1 cup ricotta cheese
  • 1 cup Mozzarella cheese
  • 15-ounce can pumpkin puree
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 tablespoons finely chopped sage
  • 1 1/2 teaspoons kosher salt
  • Fresh ground black pepper
  • 1 egg
  • 2/3 cup shredded Pecorino or Parmesan cheese, for garnish

Instructions

  1. Preheat the oven to 375F.
  2. Bring a large pot of well-salted water to a boil. Boil the shells until al dente, according to the package instructions.
  3. Make the Homemade Easy Pizza Sauce.
  4. When the pasta is done, you’ll use the boiling pasta water to wilt the spinach. To prepare, place the spinach leaves in the colander. Once the pasta is al dente, remove from the heat and pour over enough boiling water to fully wilt it. Place the pot back on the stove and use a spoon to remove the hot greens to a bowl, then drain the pasta into the colander. Return the pasta to the pan with a drizzle of olive oil to prevent sticking. Squeeze out all the water from the greens using a paper towel, then chop it roughly.
  5. To make the filling, combine the chopped spinach with the ricotta, Mozzarella, pumpkin puree, chili powder, nutmeg, sage, salt, and several grinds of black pepper in a medium bowl. Taste, and adjust seasonings as desired. Then stir in the egg.
  6. Spread some of tomato sauce across the bottom of a 9 x 13 and 9 x 9 pans. Fill each shell with the filling, then arrange them in a single layer in the pan: 24 shells in the 9 x 13 and 15 in the 9 x 9.
  7. Top each pan with shredded Pecorino or Parmesan cheese. Bake for about 20 minutes, until the cheese is melted and the filling is warm.

Keywords: Stuffed Shells Recipe, Stuffed Shells, Pumpkin Stuffed Shells, Pumpkin Pasta, Spinach, Stuffed Shells with Spinach, Vegetarian, Thanksgiving, Pumpkin Recipes

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

4 Comments

  • Reply
    Sophie
    November 1, 2017 at 8:24 am

    When I went vegan, I loved trying out new recipes, but I still miss stuffed shells. This recipe looks like it could be adapted to be vegan. I’m definitely going to try this.

    • Reply
      Sonja
      November 5, 2017 at 7:57 pm

      Ooo wonderful! How were you thinking of making it vegan? Let me know what you’re thinking and if it works!

  • Reply
    Abby @ Heart of a Baker
    November 1, 2017 at 9:04 am

    Oh man, these look like EXACTLY what I need for dinner tonight! I’m so glad you got to experience lovely Madison, it’s such a beautiful part of the state! xo

    • Reply
      Sonja
      November 5, 2017 at 7:55 pm

      It was so wonderful! Wisconsin rocks. THANKS for the welcome and the kind comment!

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