Vegan Pumpkin Ricotta Stuffed Shells Recipe

These Vegan Pumpkin Ricotta Stuffed Shells are a showstopper: cozy pasta shells brimming with silky pumpkin, savory tofu ricotta, a luscious garlicky béchamel, and a sprinkle of fresh sage. It’s comfort food at its finest—luxurious, satisfying, and completely plant-based!

Ingredients You’ll Need

The ingredient list for these Vegan Pumpkin Ricotta Stuffed Shells is straightforward, but each component adds something special—silky texture, subtle depth, or cozy color. Don’t be tempted to skip or swap too much, because this combo is magic!

• Jumbo pasta shells: The perfect vessel for all that luscious filling; make sure not to overcook so they don’t tear when stuffing.
• Olive oil: Prevents the cooked pasta from sticking and gives richness to the sauce and ricotta.
• Canned pumpkin purée: For vibrant color and velvety, seasonal flavor (use pure, unsweetened pumpkin).
• Extra-firm tofu: The base for your vegan ricotta—once processed, it gives a fabulous creamy, spreadable texture.
• Nutritional yeast: Adds the signature “cheesy” flavor without any dairy.
• Vegan parmesan cheese (optional): Deepens the flavor and amps up the cheesiness—perfect if you want a little extra punch.
• Freshly grated nutmeg: Just a hint transforms the filling from tasty to irresistible (trust me, don’t skip it!).
• Fresh sage leaves: These aromatic herbs provide classic autumn notes and a burst of color to finish.
• Lemon (zest and juice): Brightens up the ricotta filling and balances the richness.
• Onion & garlic: The foundation of the Garlic Béchamel Sauce; sautéed for big, savory flavor.
• All-purpose flour: Thickens the béchamel without any heavy dairy.
• Lite coconut milk: This gives the béchamel a silky texture and ultra-creamy mouthfeel—no coconut flavor!
• Crushed red pepper flakes: Just a hint in the ricotta gives a subtle kick.
• Kosher salt and black pepper: For seasoning every layer just right.

Variations

One of the joys of Vegan Pumpkin Ricotta Stuffed Shells is their flexibility—feel free to swap in your favorite flavors or adapt for what you have on hand. Make this your signature dish, or keep it classic—the choice is yours!

• Swap the pumpkin: Substitute with butternut squash purée or mashed sweet potato for a different autumnal twist and equally gorgeous color.
• Add greens: Fold in sautéed spinach or chopped kale into the tofu ricotta for a boost of color, flavor, and nutrition.
• Spicy kick: Stir in more crushed red pepper or a pinch of smoked paprika to the filling for a gentle heat that plays beautifully with pumpkin’s sweetness.
• Go nut-free: This recipe is already nut-free if using coconut milk, but oat milk or soy milk can sub in the béchamel if coconut isn’t your thing.

How to Make Vegan Pumpkin Ricotta Stuffed Shells

Step 1: Cook and Prep the Pasta Shells

Start by bringing a big pot of salted water to a rolling boil, then cook your jumbo shells just until al dente—think tender but not at all mushy! Drain well, then toss with a drizzle of olive oil right on a baking sheet so they don’t stick together as they cool. It makes stuffing them so much easier later on!

Step 2: Make the Tofu Ricotta

Drain your extra-firm tofu and gently pat it dry. Crumble it into a food processor, then add nutritional yeast, garlic powder, onion powder, salt, pepper, olive oil, fresh lemon zest and juice, and a sprinkle of red pepper flakes. Pulse until it’s mostly smooth with a bit of texture—think classic ricotta, with just the right creamy, fluffy bite.

Step 3: Create the Pumpkin Ricotta Filling

Now for the magic! Fold together your fresh tofu ricotta, pumpkin purée, nutmeg, and vegan parmesan (if you’re using it). Taste and adjust the seasoning—you want it savory with a subtle pop of nutmeg and richness from the pumpkin. This is the heart of your Vegan Pumpkin Ricotta Stuffed Shells!

Step 4: Whip Up the Garlic Béchamel Sauce

Heat olive oil in a pan, cook your diced onion until soft and golden, then toss in that glorious garlic. Sprinkle in flour and cook it briefly (the secret to a smooth sauce!), then slowly whisk in your well-shaken lite coconut milk. Let it simmer into a thick, glossy sauce. Finally, blend it all until velvety smooth, seasoning as you like with salt and pepper.

Step 5: Stuff and Assemble the Shells

Pour a thin layer of béchamel sauce into your baking dish. Stuff each shell with a generously heaping spoonful of the pumpkin ricotta mixture and snugly nestle them in the sauce. Top everything with even more béchamel and a scatter of chopped fresh sage—the ultimate autumn flourish.

Step 6: Bake Until Bubbling and Golden

Slide your dish into a preheated oven and bake for about 22–25 minutes. You’re looking for the shells to be beautifully golden on top and everything gently bubbling. Let them rest for a few minutes before serving so all those luscious flavors can settle in!

How to Serve Vegan Pumpkin Ricotta Stuffed Shells

Garnishes

Ashy dustings of extra vegan parmesan, a crack of black pepper, and a final flurry of fresh sage leaves are all you need to transform these Vegan Pumpkin Ricotta Stuffed Shells into a restaurant-worthy dish. Even a little lemon zest brightens everything up!

Side Dishes

These shells are hearty enough to be the star, but they truly shine with a crisp green salad (think peppery arugula with lemon dressing) and some crusty, warm bread to mop up every last drop of sauce. Roasted Brussels sprouts or steamed broccoli also make wonderful companions.

Creative Ways to Present

For a special occasion, serve the shells in individual gratin dishes, or top each serving with microgreens or toasted pine nuts for texture. If you’re feeding a crowd, sprinkle pomegranate seeds on top for a festive pop of color and flavor—everyone will swoon!

Make Ahead and Storage

Storing Leftovers

Any leftover Vegan Pumpkin Ricotta Stuffed Shells keep beautifully in the fridge. Simply store them in an airtight container for up to four days—the flavors will just get cozier and more melded over time.

Freezing

You can freeze the assembled, unbaked shells (for up to 2 months) in a freezer-safe dish, tightly covered. When you’re ready, bake from frozen, adding about 10–15 extra minutes to the bake time.

Reheating

To reheat, cover the shells with foil and warm in a 350ºF (175ºC) oven until heated through—about 20 minutes. For single servings, the microwave works just fine, too, though the oven keeps the texture at its best.

FAQs

Final Thoughts

If you’re ready to bring a big, joyful hug of autumn to your table, these Vegan Pumpkin Ricotta Stuffed Shells are calling your name. Layered with flavor, easy to make ahead, and impossible not to love—give them a try, and don’t be surprised when everyone asks for seconds!

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