Vegan Pumpkin Ricotta Stuffed Shells Recipe

I absolutely love this Vegan Pumpkin Ricotta Stuffed Shells Recipe because it combines creamy, comforting flavors with a seasonal twist that feels both cozy and special. When I first tried it, the blend of smooth pumpkin purée with tangy tofu ricotta felt like a revelation—it’s rich, velvety, and utterly satisfying without any dairy.

You’ll find that this recipe works perfectly for fall dinners, holiday meals, or anytime you want a plant-based dish that impresses without complicated steps. The garlic béchamel sauce adds a luscious layer that keeps everything moist and flavorful, making it a guaranteed crowd-pleaser.

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Ingredients You’ll Need

These ingredients come together beautifully to create a harmonious blend of flavors and textures. When you shop, look for extra-firm tofu for a ricotta texture and canned pumpkin purée that’s unsweetened to keep the filling just right.

• Jumbo pasta shells: Essential for stuffing; make sure they’re big enough to hold plenty of filling.
• Olive oil: Adds richness and prevents pasta from sticking.
• Extra-firm tofu: The base for the vegan ricotta—press out excess water for best texture.
• Nutritional yeast: Brings a cheesy, nutty flavor without dairy.
• Garlic powder & onion powder: Cajole up the tofu ricotta filling with savory depth.
• Kosher salt & black pepper: Basic seasonings that really make the flavors pop.
• Lemon zest and juice: Give the filling brightness that balances the creamy pumpkin.
• Crushed red pepper flakes: A gentle heat to liven things up (optional).
• Canned pumpkin purée: Adds sweetness and moisture, perfect for fall.
• Vegan parmesan cheese: Optional but highly recommended for a cheesy kick.
• Yellow onion & garlic: Build flavor for the garlic béchamel sauce.
• All-purpose flour: Thickens the béchamel into a creamy sauce.
• Lite coconut milk: Keeps the béchamel vegan and creamy without heaviness.
• Fresh sage leaves: Bring earthy, aromatic flavor—perfect when scattered on top before baking.

Variations

One of the things I love is making this recipe my own. Feel free to experiment with the filling or toppings to suit your tastes or what you have on hand—it’s very forgiving and flexible.

• Spinach or kale: I often add sautéed greens into the tofu ricotta mix for a boost of color and nutrition.
• Different herbs: Instead of sage, try fresh thyme or rosemary for a different herbal note—I find sage pairs best, but thyme is lovely too.
• Nut-free option: Skip the nutritional yeast if you’re sensitive, and boost umami with a splash of miso paste in the filling.
• Make it spicy: Adding a pinch more crushed red pepper flakes in the filling gives it a subtle kick that wakes up the palate.

How to Make Vegan Pumpkin Ricotta Stuffed Shells Recipe

Step 1: Perfectly Cook and Prep the Pasta Shells

Start by bringing a large pot of water to boil, generously salted like the sea—that seasoning really makes a difference! Add your jumbo pasta shells and cook them just until al dente, following the package instructions precisely to avoid mushiness. Once done, drain well and transfer to a baking sheet, drizzling with olive oil to prevent sticking. This little trick keeps each shell tidy and ready to be filled.

Step 2: Make the Creamy Tofu Ricotta Filling

Drain your block of extra-firm tofu thoroughly—pat it dry to remove excess moisture so the ricotta isn’t watery. Into your food processor, toss the tofu along with nutritional yeast, garlic and onion powders, salt, pepper, olive oil, lemon zest and juice, and crushed red pepper flakes. Pulse until the texture looks smooth but still a bit chunky, like real ricotta—it’s like magic turning these simple ingredients into something cheesy and dreamy.

Step 3: Combine Pumpkin and Ricotta for That Unsurpassable Filling

In a large bowl, fold together your tofu ricotta, canned pumpkin purée, freshly grated nutmeg, and vegan parmesan if using. Give it a good taste test here to adjust salt, pepper, or nutmeg—you want a perfectly balanced, slightly sweet and savory filling that’ll shine through. Using a spoon or small scoop, fill each pasta shell with about 1-2 tablespoons of this luscious mixture. Don’t skimp; these fillings are the stars!

Step 4: Whip Up the Garlic Béchamel Sauce

Heat olive oil in a pan over medium heat, then add diced onion with a pinch of salt, cooking gently until it’s soft and lightly browned—this caramelization adds incredible depth. Toss in minced garlic and sauté for 1-2 minutes, just until fragrant, making sure it doesn’t burn. Lower the heat, stir in flour, and whisk constantly to make a roux. Gradually pour in your lite coconut milk, whisking continuously for a smooth sauce without lumps. Cook a couple minutes until it thickens, then blend in salt and pepper, blending until velvety smooth. This sauce will take your stuffed shells from good to next level.

Step 5: Assemble and Bake Your Vegan Pumpkin Ricotta Stuffed Shells

Preheat your oven to 350°F (175°C). Spread about half a cup of the garlic béchamel sauce in your baking dish to layer the base—this keeps shells from sticking and adds moisture. Arrange your filled shells on top, then pour the remaining sauce over everything. Scatter fresh sage leaves across the top for that inviting aroma and pop of color. Bake for 22-25 minutes until shells are warmed through and edges turn lightly golden. The smell filling your kitchen at this point? Absolutely irresistible.

How to Serve Vegan Pumpkin Ricotta Stuffed Shells Recipe

Garnishes

I love to finish this dish with extra fresh sage leaves scattered on top right after baking, plus a sprinkle of vegan parmesan if I have it on hand. Sometimes, a drizzle of good-quality olive oil just before serving adds a lovely sheen and richness.

Side Dishes

This recipe pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette and some garlic-roasted Brussels sprouts or green beans on the side. For a heartier meal, a warm loaf of crusty bread is perfect for sopping up leftover sauce.

Creative Ways to Present

For special dinners, I like arranging the stuffed shells in individual ramekins or small baking dishes for elegant plating. Another fun idea is to serve the filling scooped over pasta or polenta if you’re short on time—flavors stay just as fantastic.

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed shells in an airtight container in the fridge for up to 4 days. Before storing, I cover the dish tightly with foil or plastic wrap to keep the béchamel sauce from drying out.

Freezing

This recipe freezes surprisingly well. I freeze the assembled but unbaked shells in an airtight container or freezer-safe dish for up to 2 months. When ready to eat, bake straight from frozen (just add extra baking time) for a fuss-free dinner.

Reheating

To reheat leftovers, I always bake them covered at a low temperature (around 300ºF/150ºC) for 15-20 minutes to warm through without drying out the shells. Microwaving tends to dry out the texture in my experience.

FAQs

Final Thoughts

This Vegan Pumpkin Ricotta Stuffed Shells Recipe truly feels like an autumn hug on a plate—it combines creaminess, warmth, and a touch of elegance that makes me excited to cook for friends and family. I highly recommend giving this recipe a try when you want something comforting yet special, and I’m confident you’ll appreciate how straightforward and rewarding it is. Enjoy the process and the delicious results!

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