Name: Vegan Pumpkin Ricotta Stuffed Shells for Cozy Fall Evenings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 box Jumbo Pasta Shells (Opt for gluten-free pasta for a lighter alternative.); 14 oz Extra Firm Tofu (Ensure it’s well-drained.); 1/2 cup Nutritional Yeast (Adds a cheesy flavor without dairy.); 2 tbsp Olive Oil (Always choose extra virgin for the best taste.); 1 tsp Garlic Powder (Add fresh garlic for extra zing.); 1 tsp Onion Powder (A great alternative if fresh onions are unavailable.); 1 tbsp Lemon Zest (Brightens up the filling.); 1 tbsp Lemon Juice; 15 oz Canned Pumpkin Purée (Fresh pumpkin is a great substitute.); 1/4 tsp Freshly Grated Nutmeg (Always use fresh for the most flavor.); 1/4 cup Vegan Parmesan Cheese (Optional for an extra cheesy kick.); 2 tbsp Olive Oil (Used to sauté the onions.); 1 medium Onion (Adds sweetness and depth of flavor.); 2 cloves Garlic (Crushed garlic works beautifully.); 2 tbsp All-Purpose Flour (Replace with gluten-free flour for gluten-free options.); 1 cup Coconut Milk (Cashew cream or almond milk can also work.); 10 leaves Fresh Sage Leaves (Switch to thyme or rosemary for a different flavor.); 0 optional Fried Sage (Simply fry in olive oil until crispy.)

As I simmered the fragrant garlic béchamel sauce on the stove, the aroma filled my kitchen and transported me to cozy autumn evenings spent with loved ones. These Vegan Pumpkin Ricotta Stuffed Shells bring a delightful vegan twist to classic comfort food that’s perfect for fall. With a rich, creamy filling and the option for a gourmet touch, this dish is not only a crowd-pleaser but also incredibly easy to prepare. Whether you’re hosting a dinner gathering or simply treating yourself, these stuffed shells offer a warm, hearty meal that’s equally satisfying and nourishing. And yes, I’ve even included gluten-free options to ensure everyone can enjoy this cozy delight. Are you ready to dive into this deliciously comforting dish?

Why are these shells the ultimate comfort food?

Comforting, Creamy Bliss: Each bite of these Vegan Pumpkin Ricotta Stuffed Shells promises a mouthful of velvety tofu ricotta and rich pumpkin, topped with a garlicky béchamel that warms the soul.

Unique Flavor Combo: The delightful pairing of nutmeg and fresh sage elevates this dish, making it a seasonal favorite for autumn.

Versatile Variations: Experiment with a gourmet version that includes caramelized leeks and fried sage or opt for a quick weekday meal by skipping the béchamel.

Quick and Easy: This recipe is perfect for anyone who craves homemade comfort without a hefty time commitment, making it a great choice for busy evenings.

Perfect for Gathering: Be it a cozy family dinner or a holiday gathering, this dish impresses everyone at the table, including those with dietary preferences. Try pairing it with a fresh salad for balance, or mix in some greens like kale for added nutrition. If you’re in the mood for even more fall-inspired dishes, check out the delightful Spiced Pumpkin Pancakes to complete your autumn feast!

Vegan Pumpkin Ricotta Stuffed Shells Ingredients

• Dive into this delightful dish with these essential components!

For the Pasta

Jumbo Pasta Shells – Hold the filling perfectly; opt for gluten-free pasta for a lighter alternative.

For the Tofu Ricotta

Extra Firm Tofu – The base for a creamy, satisfying texture; ensure it’s well-drained.
Nutritional Yeast – Adds a cheesy flavor without dairy; a must for vegan recipes!
Olive Oil – Enhances flavor and creaminess; always choose extra virgin for the best taste.
Garlic Powder – Adds depth to the ricotta; feel free to add fresh garlic for extra zing.
Onion Powder – Complements the overall flavor; a great alternative if fresh onions are unavailable.
Lemon Zest & Juice – Brightens up the filling and balances the richness of the other ingredients.

For the Pumpkin Filling

Canned Pumpkin Purée – Provides sweetness and moisture; fresh pumpkin is a great substitute if you’re feeling adventurous!
Freshly Grated Nutmeg – Introduces warm, aromatic notes; always use fresh for the most flavor!
Vegan Parmesan Cheese – Optional for an extra cheesy kick; find it in most grocery stores.

For the Garlic Béchamel Sauce

Olive Oil – Used to sauté the onions; a neutral oil can be substituted if preferred.
Onion – Adds a sweetness and depth of flavor when sautéed for the sauce.
Garlic – Infuses the béchamel with a robust flavor; crushed garlic works beautifully.
All-Purpose Flour – Helps thicken the sauce; replace with gluten-free flour for gluten-free options.
Coconut Milk – Creates a creamy base for the sauce; cashew cream or almond milk can also work!

For Garnish

Fresh Sage Leaves – Adds a lovely aromatic touch; switch to thyme or rosemary for a different flavor.
Fried Sage (Optional) – Elevates the presentation and adds an earthy crunch; simply fry in olive oil until crispy.

These Vegan Pumpkin Ricotta Stuffed Shells are sure to become a fall favorite, combining rich textures and flavors for a truly comforting meal!

Step‑by‑Step Instructions for Vegan Pumpkin Ricotta Stuffed Shells

Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil and carefully add the jumbo pasta shells. Cook them according to package instructions until al dente, about 10–12 minutes. Once cooked, drain the shells and immediately drizzle with olive oil to prevent sticking. Spread them out on a baking sheet to cool while you prepare the filling.

Step 2: Make Tofu Ricotta
In a mixing bowl, combine the drained extra firm tofu, nutritional yeast, garlic powder, onion powder, olive oil, lemon zest, and juice. Use a fork or a food processor to blend the mixture until it’s chunky yet creamy—this will be the delicious base of your Vegan Pumpkin Ricotta Stuffed Shells. Gently fold in the canned pumpkin purée, freshly grated nutmeg, and vegan parmesan for extra flavor.

Step 3: Prepare Garlic Béchamel Sauce
In a saucepan, heat a drizzle of olive oil over medium heat and sauté finely chopped onions until they are soft and translucent, about 5 minutes. Add minced garlic and sauté for an additional minute before sprinkling in the all-purpose flour to create a roux. Gradually whisk in coconut milk, stirring constantly until the sauce thickens, approximately 5–7 minutes. Blend for a smoother consistency if desired.

Step 4: Assemble the Dish
Preheat your oven to 350°F (175°C). In a large baking dish, pour a generous layer of garlic béchamel sauce to coat the bottom. Take each jumbo pasta shell and stuff it with the pumpkin ricotta mixture, then arrange them seam-side up in the baking dish. Cover them with the remaining béchamel sauce and sprinkle fresh sage on top for a burst of aroma.

Step 5: Bake
Place the assembled Vegan Pumpkin Ricotta Stuffed Shells in the preheated oven and bake for 25 minutes. Keep an eye on them, allowing the top to become golden and bubbly. Once done, remove from the oven and let them sit for a few minutes before serving to allow flavors to meld beautifully!

Expert Tips for Vegan Pumpkin Ricotta Stuffed Shells

Don’t Overcook Shells: Ensure they’re slightly firm before baking to prevent them from becoming mushy during cooking.
Freshly Grate Nutmeg: Using freshly grated nutmeg enhances the warm, earthy flavor that makes the filling truly special.
Adjust Seasoning: Tailor the flavor of the ricotta filling by sampling and adjusting salt and herbs to your liking for the best taste.
Keep an Eye on Bake Time: Monitor baking time to avoid drying out the Vegan Pumpkin Ricotta Stuffed Shells, ensuring they’re deliciously creamy.
Use Quality Olive Oil: Using extra virgin olive oil in both the ricotta filling and béchamel sauce significantly enhances the overall flavor.
Prepare Ahead: You can assemble shells in advance and refrigerate them, saving time on busy days while still enjoying this comforting meal.

Make Ahead Options

These Vegan Pumpkin Ricotta Stuffed Shells are a fantastic option for meal prep! You can assemble the shells, cover them with béchamel sauce, and refrigerate them up to 24 hours in advance. This not only saves you precious time on busy weeknights but also allows the flavors to meld beautifully. If you’re planning further ahead, you can prep the filling and store it in an airtight container for up to 3 days. When you’re ready to bake, simply preheat your oven to 350°F (175°C), add the stuffed shells to a baking dish, and bake for about 25 minutes until golden and bubbly. Enjoy a comforting meal that’s just as delicious without the extra stress!

Vegan Pumpkin Ricotta Stuffed Shells: Variations & Substitutions

Feel free to make these delightful stuffed shells your own with these fun and tasty tweaks!

Nut-Free: Replace tofu ricotta with creamy silken tofu blended with nutritional yeast and a splash of plant milk.
Gluten-Free: Substitute regular pasta shells with gluten-free options like brown rice or chickpea pasta to keep it friendly for all.
Herb-Infused: Add fresh thyme or rosemary to the béchamel sauce for a fragrant twist that brings out beautiful autumn flavors.
Veggie-Packed: Fold in cooked spinach or sautéed mushrooms into the stuffing mixture for a nutritious boost that enhances the texture.
Creamy Cashew Ricotta: For a rich, nutty flavor, switch the tofu for homemade cashew ricotta, blending soaked cashews with lemon juice and garlic.
Smoky & Spicy: Introduce a kick by adding some smoked paprika or red pepper flakes to the ricotta for a delightful heat that warms you up.
Fancy Garnish: Elevate presentation with crispy fried sage leaves or a sprinkle of toasted pine nuts for added crunch and richness.
Sauce Swap: Consider using a tahini-based sauce for a creamy, nutty flavor paired beautifully with the pumpkin filling.

If you’re inspired by the fall flavors, why not combine these stuffed shells with these delicious Spiced Pumpkin Pancakes for a full autumn meal? Or, enjoy a refreshing drink like this seasonal Pumpkin Spice Smoothie to complement your cozy evening.

How to Store and Freeze Vegan Pumpkin Ricotta Stuffed Shells

Fridge: Store leftover Vegan Pumpkin Ricotta Stuffed Shells in an airtight container for up to 3 days. Make sure they’re completely cool before sealing to maintain freshness.
Freezer: For longer storage, freeze the assembled shells before baking. Wrap them tightly in plastic wrap and then foil, keeping for up to 2 months.
Reheating from Fridge: To reheat, place the shells in a low oven at 300°F (150°C) for 15-20 minutes, ensuring they don’t dry out.
Reheating from Freezer: Thaw in the fridge overnight, then reheat in the oven as above for a comforting meal that’s just as delightful as when freshly made!

What to Serve with Vegan Pumpkin Ricotta Stuffed Shells

Warm, comforting meals deserve the perfect companions to enhance their flavors and textures.

Garlic Bread: The buttery richness of garlic bread complements the creamy filling, perfect for sopping up any leftover béchamel sauce. Its crunchy exterior and soft interior bring an idyllic contrast to the tender stuffed shells.
Autumn Salad: A salad with mixed greens, roasted butternut squash, and a maple vinaigrette adds freshness and a sweet touch. The crispy greens provide a lovely contrast to the rich filling while balancing the meal perfectly.
Sautéed Greens: Pairing with garlicky sautéed kale or spinach offers a delightful, healthy crunch. The slightly bitter greens enhance the pumpkin’s sweetness and add a pop of color to your plate.
Creamy Polenta: The smooth, creamy texture of polenta offers a warm base that pairs beautifully with the stuffed shells. Add a sprinkle of vegan cheese for an indulgent touch!
Herbed Quinoa: This nutty, wholesome grain complements the flavors of the dish effortlessly. Quinoa is protein-packed and makes your meal more hearty without overpowering the stuffed shells.
Pumpkin Spice Latte: For a warm drink, a cozy pumpkin spice latte pairs wonderfully with your meal, echoing the beautiful pumpkin notes in the dish while bringing a touch of seasonal indulgence.
Chocolate Avocado Mousse: End your dinner on a sweet note with this rich, creamy dessert. The velvety texture is a luscious contrast to the pasta dish and rounds out the meal beautifully.

These pairings will elevate your dining experience and add layers of flavor to your Vegan Pumpkin Ricotta Stuffed Shells!

Vegan Pumpkin Ricotta Stuffed Shells Recipe FAQs

How do I choose the right pasta for the stuffed shells?
Absolutely! When selecting jumbo pasta shells, look for those that are sturdy and free of visible cracks. Gluten-free options are excellent alternatives if you or your guests require them; just ensure they’re specifically labeled for pasta. A great tip is to check the cooking instructions and ensure they align with your filling preparation time, as some gluten-free varieties might cook faster or require less time to achieve the perfect texture.

How should I store leftover vegan stuffed shells?
You can store leftover Vegan Pumpkin Ricotta Stuffed Shells in an airtight container in the refrigerator for up to 3 days. Be sure they are completely cooled before sealing to preserve their flavor and prevent sogginess. If you need to keep them longer, transferring them into the freezer is a fantastic option!

Can I freeze the stuffed shells before baking?
Very much! To freeze the assembled Vegan Pumpkin Ricotta Stuffed Shells, wrap the baking dish tightly with plastic wrap and then cover it with aluminum foil. This will keep them fresh for up to 2 months. When you’re ready to enjoy them, thaw them in the fridge overnight before baking, ensuring they retain their delightful flavors and textures.

What if my tofu ricotta filling is too dry?
Good question! If your tofu ricotta filling seems too dry to spread easily, here’s how to fix it: drizzle in a bit more olive oil or splash in a tablespoon of plant-based milk, stirring gently until you reach a creamy consistency that’s easy to work with. Remember, the mixture should be blendable but still chunky for optimal texture in your Vegan Pumpkin Ricotta Stuffed Shells!

Can pets eat any of the ingredients in this recipe?
While this dish features many healthy, plant-based ingredients, it’s crucial to know that ingredients like garlic and onion can be harmful to pets. If you’re sharing leftovers with your furry friends, I recommend setting aside some plain pasta and pumpkin filling (without any seasoning) for them. Always consult your vet for specific dietary recommendations suitable for your pets.

Is this recipe gluten-free?
Absolutely! You can easily make these Vegan Pumpkin Ricotta Stuffed Shells gluten-free by using gluten-free jumbo pasta shells. Just be sure to check the packaging, as some brands offer excellent alternatives that maintain a lovely texture. Enjoy this comforting dish without gluten while still savoring the creamy flavors!