Vegan Pumpkin Ricotta Stuffed Shells Recipe

Get ready to wow everyone at your table with these Vegan Pumpkin Ricotta Stuffed Shells! They’re the ultimate cozy, crowd-pleasing comfort food—impossibly creamy, bursting with fall flavors, and decadently rich without a drop of dairy. Whether you’re hosting a holiday or just weeknight-dreaming, these stuffed shells are everything you want in a hearty, satisfying meal.

Ingredients You’ll Need

You’ll be amazed at how a handful of humble, wholesome ingredients come together to build these extraordinary Vegan Pumpkin Ricotta Stuffed Shells. Each one plays a starring role in the flavor, texture, or golden color of the finished dish—so don’t skip a thing!

• Jumbo pasta shells: These become irresistible little “boats” for our cozy pumpkin-ricotta filling.
• Olive oil: Essential for preventing the shells from sticking and lending richness to the sauces.
• Tofu Ricotta: A blend of extra-firm tofu, nutritional yeast, lemon, garlic, and spices—amazingly creamy and convincing! (See below for the easy recipe.)
• Canned pumpkin purée: Pure, smooth pumpkin gives the filling its signature color and subtle earthiness—make sure it’s not pumpkin pie mix!
• Freshly grated nutmeg: Just a hint brings out the best in the pumpkin without overpowering it.
• Vegan parmesan cheese (optional): Adds a salty, cheesy edge—use your favorite or make homemade!
• Garlic Béchamel Sauce: A rich, silky white sauce made from olive oil, onion, garlic, flour, and coconut milk (no coconut flavor)—see the recipe below.
• Fresh sage leaves: Torn or sliced, they add an unmistakable autumn fragrance and elevate every bite.
• For Tofu Ricotta: Extra-firm tofu, nutritional yeast, garlic and onion powder, olive oil, lemon zest and juice, crushed red pepper, salt and pepper.
• For Béchamel: Extra virgin olive oil, yellow onion, fresh garlic, all-purpose flour, light coconut milk, salt and black pepper.

Variations

The best thing about Vegan Pumpkin Ricotta Stuffed Shells is how endlessly customizable they are! Don’t be afraid to make this recipe your own—the flavors adapt beautifully to what you have on hand or personal dietary preferences.

• Gluten-Free Pasta: Swap in your favorite gluten-free jumbo shells to make the dish entirely gluten-free without losing any of the deliciousness.
• Spinach-Packed Filling: Stir in a cup of thawed, squeezed-dry frozen spinach or fresh sautéed greens for extra nutrients and lovely color.
• Nut-Free Sauce: Use soy or oat milk in place of coconut milk in the béchamel if you prefer no coconut products.
• More Herbs: Try adding chopped rosemary or thyme with the sage for even deeper earthy flavor.

How to Make Vegan Pumpkin Ricotta Stuffed Shells

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil and cook your jumbo shells just until al dente. This step is key—overcooked shells can tear as you fill them. Once they’re perfectly tender but still holding their shape, drain well, place on a sheet tray, and drizzle with olive oil to prevent sticking. Let them cool while you prep the filling.

Step 2: Whip Up the Tofu Ricotta

Drain the extra-firm tofu and pat it dry—no need to press for ages, but try to remove any excess moisture. Add it to a food processor along with nutritional yeast, lemon zest and juice, olive oil, garlic and onion powder, crushed red pepper, salt, and pepper. Pulse until you have a creamy but slightly textured mixture that mimics classic ricotta cheese.

Step 3: Make the Pumpkin Ricotta Filling

In a large bowl, fold together your freshly made tofu ricotta, pumpkin purée, nutmeg, and, if using, vegan parmesan. Give it a little taste test to adjust salt or spice—you want it savory, creamy, and deeply pumpkiny! This is where the magic begins.

Step 4: Prepare the Garlic Béchamel Sauce

Heat olive oil in a frying pan and sauté the onion with a pinch of salt until it’s soft and golden. Stir in the garlic, followed by the flour, whisking to create a roux. Gradually add the coconut milk, whisking to keep things smooth, until the sauce thickens into a silky, luscious base. Blend until ultra-creamy, adjusting salt and pepper as needed.

Step 5: Fill and Assemble the Shells

Fill each shell generously with the pumpkin ricotta filling—about 1–2 tablespoons each. Pour a thin layer of béchamel sauce in your baking dish, then line up the shells, snuggled close. Top them all with the remaining sauce, letting it blanket every nook and cranny, and scatter the sage leaves over the top.

Step 6: Bake and Serve

Bake in a preheated oven at 350°F (175°C) for about 22–25 minutes. The shells should look lightly golden and bubbly in spots. Serve warm and get ready for “oohs” and “aahs” at the table!

How to Serve Vegan Pumpkin Ricotta Stuffed Shells

Garnishes

Transform each plate into an autumn masterpiece by showering the finished shells with extra torn sage, shavings of vegan parmesan, and a crack of black pepper. If you want to get fancy, try a drizzle of quality olive oil or a scattering of toasted hazelnuts for crunch—absolutely divine!

Side Dishes

These Vegan Pumpkin Ricotta Stuffed Shells shine alongside a crisp green salad tossed with balsamic vinaigrette, garlicky roasted broccolini, or even a simple dish of maple-glazed carrots. For a truly celebratory meal, don’t forget some warm, crusty bread to soak up every bit of that dreamy béchamel.

Creative Ways to Present

Serve the stuffed shells straight from your prettiest casserole dish for family-style comfort, or plate individual portions with a swoosh of extra sauce and a sprig of sage for an elegant touch. For parties or potlucks, try arranging them in mini ramekins—each guest gets their own piping hot portion!

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Pumpkin Ricotta Stuffed Shells taste fantastic the next day! Store them in an airtight container in the refrigerator for up to 4 days. Make sure they’re tightly covered to keep the pasta from drying out and the flavors fresh.

Freezing

These shells freeze beautifully—either before or after baking. Simply arrange the stuffed, sauced (but unbaked) shells in a freezer-safe dish, cover tightly, and freeze up to 2 months. Or, freeze in portions once baked for quick and easy reheating!

Reheating

To reheat, cover the shells loosely and bake at 325°F (160°C) until warmed through, about 15–20 minutes. If reheating straight from frozen, add an extra 10–15 minutes or until piping hot. A splash of plant milk or extra béchamel will keep everything from drying out.

FAQs

Final Thoughts

There’s really nothing cozier than sharing a bubbling dish of Vegan Pumpkin Ricotta Stuffed Shells with friends and family. If you’re craving comfort, flavor, and a taste of autumn in every bite, you absolutely have to try this recipe. I can’t wait for you to experience just how hearty plant-based cooking can be—let me know if you make it!

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