Creamy Vegan Pumpkin Ricotta Stuffed Shells Recipe

Autumn’s crisp breeze brings a delightful twist to classic comfort food with these vegan pumpkin ricotta stuffed shells that dance between creamy and hearty.

Packed with seasonal charm, this recipe reimagines traditional Italian cuisine through a plant-based lens.

Tender pasta shells cradle a rich, silky filling that celebrates fall’s most beloved ingredient.

Nutritional yeast and cashews work culinary magic, creating a ricotta-like texture that rivals dairy versions.

Every bite promises a harmonious blend of warm spices and smooth, comforting textures.

Each shell bursts with wholesome flavors that will surprise even the most skeptical dinner guests.

Dive into this cozy, plant-powered dish that turns an ordinary meal into a memorable dining experience.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Calories: 360 kcal

Servings: 5

Vegan Pumpkin Ricotta Stuffed Shells Ingredient List

• Jumbo Pasta Shells: Choose whole wheat or regular shells with sturdy structure to hold rich filling, ensure they're fresh and not broken.

• Tofu, Nutritional Yeast, Garlic Powder, Onion Powder, Kosher Salt, Black Pepper, Extra Virgin Olive Oil, Lemon Zest, Lemon Juice, Crushed Red Pepper Flakes: Creates creamy, tangy base mimicking traditional ricotta with protein-packed texture.
• Pumpkin Purée: Adds earthy sweetness and gorgeous orange color, select pure pumpkin without added sugars.
• Nutmeg: Provides warm, subtle spice that complements pumpkin's mild flavor.
• Vegan Parmesan Cheese: Enhances savory depth, optional but recommended for extra richness.

• Lite Coconut Milk, Flour, Diced Onion, Minced Garlic, Extra Virgin Olive Oil: Builds silky, luxurious béchamel sauce with creamy consistency.
• Fresh Sage Leaves: Delivers aromatic, herbaceous garnish that elevates entire dish's flavor profile.
• Kosher Salt, Black Pepper: Essential for balancing and brightening overall taste.

Tools You’ll Use for Pumpkin Ricotta Shells

• Large Saucepan: Essential for boiling pasta shells with enough water.
• Baking Sheet: Helps drain and separate cooked pasta shells.
• Food Processor: Perfect for creating smooth tofu ricotta mixture.
• Large Bowl: Needed for mixing pumpkin ricotta filling.
• Silicone Spatula: Great for folding ingredients gently.
• 13×9-inch Baking Dish: Ideal for baking and serving stuffed shells.
• Large Frying Pan: Necessary for making garlic béchamel sauce.
• Whisk: Important for preventing lumps in sauce.
• Blender: Helps create smooth, creamy sauce.
• Paper Towels: Used for patting excess water from tofu.
• Measuring Spoons: Crucial for accurate seasoning.
• Cutting Board: Helpful for chopping sage leaves.
• Sharp Knife: Needed for precise ingredient preparation.

How to Bake Vegan Pumpkin Ricotta Shells

• Pasta Preparation

Boil water in a large pot and gently drop shells into bubbling liquid. Cook until they’re soft but still firm. Drain and set aside on a flat surface.

• Tofu Magic

Squeeze excess moisture from tofu block. Toss tofu into food processor with zesty seasonings like nutritional yeast, garlic, and lemon. Blend until creamy with tiny chunks.

• Pumpkin Fusion

Mix tofu blend with smooth pumpkin puree. Sprinkle in warm spices like nutmeg. Stir until ingredients dance together perfectly.

• Silky Sauce Creation

Sauté onions in olive oil until golden and sweet. Add minced garlic for extra warmth. Whisk in coconut milk slowly, creating a velvety smooth sauce that coats the back of a spoon.

• Shell Transformation

Spread a thin layer of sauce in baking dish. Gently nestle pumpkin-stuffed shells into sauce. Drizzle remaining sauce over shells. Scatter fresh sage leaves for a burst of garden flavor.

• Oven Finale

Slide dish into preheated oven. Bake until edges turn golden and shells look invitingly crisp. Remove and let rest for a few moments before serving.

Variations to Try with Pumpkin Ricotta Stuffing

• Pulse the tofu mixture carefully to maintain a slightly chunky consistency that mimics traditional ricotta cheese, avoiding over-processing into a completely smooth paste.
• Prepare the stuffed shells and sauce up to two days in advance, storing separately in the refrigerator. Assemble and bake just before serving for maximum freshness and flavor.
• Customize the filling by adding chopped spinach, roasted butternut squash, or sautéed mushrooms to increase the vegetable content and add extra nutrients to the dish.
• Experiment with different herbs and spices like fresh thyme, rosemary, or smoked paprika to create unique flavor profiles that complement the pumpkin and tofu ricotta.
• Swap regular pasta shells for gluten-free jumbo shells and use a gluten-free flour alternative in the béchamel sauce to make this recipe suitable for those with gluten sensitivities.

How to Present Vegan Shells for Dinner

• Cozy Family Dinner Star: Perfect for a heartwarming autumn meal that brings everyone together around the table, offering comfort and delicious plant-based goodness.
• Fresh Herb Garnish Paradise: Sprinkle extra chopped sage or fresh basil on top just before serving to add a bright, aromatic finish that enhances the rich pumpkin flavors and creates beautiful visual appeal.
• Wine Pairing Magic: Complement the creamy, earthy dish with a crisp white wine like pinot grigio or a light-bodied chardonnay that balances the richness of the stuffed shells and cuts through the velvety sauce.
• Side Dish Harmony: Serve alongside a simple mixed green salad with a light vinaigrette or roasted seasonal vegetables like Brussels sprouts or maple-glazed carrots to create a complete, nutritious meal that delights all the senses.

Storing Vegan Pumpkin Shells Made Simple

• Smart Storage Solutions
• Refrigerator Haven: Store leftover vegan pumpkin ricotta stuffed shells in an airtight container for up to 4 days. Cool completely before transferring to prevent moisture buildup.
• Freezer Friendly Approach: Wrap individual portions or the entire dish tightly in freezer-safe containers. Freeze for maximum 3 weeks without compromising texture or flavor.
• Reheating Rescue: Warm refrigerated shells in the oven at 350°F for 15-20 minutes, covering with aluminum foil to retain moisture. Microwaving works in a pinch but might slightly alter shell texture.
• Ingredient Separation Strategy: Keep unassembled components separate – sauce, shells, and filling can be stored individually in sealed containers for easier meal prep and extended freshness.

Silky Vegan Pumpkin Ricotta Stuffed Shells Recipe

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• Total Time: 45 minutes
• Yield: 5 1x

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Description

Hearty pumpkin ricotta stuffed shells combine creamy plant-based goodness with seasonal comfort. Savory Italian-inspired pasta promises a delightful meal that satisfies both vegans and traditional eaters alike.

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Ingredients

Scale 1x2x3x

• 26 to 30 jumbo pasta shells
• 1 block (14 oz/400g) extra-firm tofu
• 1 cup (240-250g) canned pumpkin purée
• 1 can (13.5 oz/400 mL) “lite” coconut milk
• 1 medium yellow onion, diced
• 6 cloves garlic, minced
• ½ cup (50-60g) vegan parmesan cheese
• 4 tbsps all-purpose flour
• ¼ cup (20g) nutritional yeast
• 15 fresh sage leaves
• 1 small lemon, zested and 1 tbsp juice
• 3 tbsps extra virgin olive oil
• 1 ½ tbsps extra virgin olive oil
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp freshly grated nutmeg
• ½ tsp crushed red pepper flakes
• 1 tsp kosher salt
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

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Instructions

1. Pasta Preparation: Boil jumbo shells in salted water until slightly firm, then drain and arrange on an oiled baking sheet to prevent sticking.
2. Tofu Ricotta Creation: Press tofu thoroughly, then blend with nutritional yeast, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, lemon juice, and red pepper flakes until achieving a rustic, textured consistency.
3. Pumpkin Ricotta Blending: Combine tofu ricotta with pumpkin purée, nutmeg, and vegan parmesan, adjusting seasonings to taste.
4. Garlic Béchamel Development: Sauté onions in olive oil until caramelized, add minced garlic, then incorporate flour and gradually whisk in coconut milk. Transfer to blender, purée until smooth, and season with salt and pepper.
5. Shell Assembly: Fill each pasta shell with pumpkin ricotta mixture, spread a thin béchamel layer in baking dish, then arrange stuffed shells and cover with remaining sauce.
6. Baking Finale: Preheat oven to 350°F, garnish shells with chopped sage leaves, and bake for 22-25 minutes until golden and crisp. Serve immediately while warm and fragrant.

Notes

• Prevent Shell Sticking: Lightly coat drained pasta shells with olive oil to ensure they don’t clump together during filling and baking.
• Tofu Texture Tip: Press tofu thoroughly to remove excess moisture, creating a ricotta-like consistency that mimics traditional cheese texture.
• Flavor Balancing Technique: Taste and adjust seasonings throughout the recipe, especially in the tofu ricotta and béchamel sauce for optimal depth of flavor.
• Baking Precision: Watch shells carefully during the final 22-25 minute bake to achieve a golden, slightly crisp top without overcooking.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 360
• Sugar: 4g
• Sodium: 500mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 0mg