Name: Vegan Pumpkin Ricotta Stuffed Shells: Cozy Fall Delight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 12 pieces Jumbo Pasta Shells (Feel free to use other large pasta shapes if needed.); 1 tablespoon Olive Oil (Any neutral oil can be substituted.); 14 ounces Tofu Ricotta (Consider using cashew ricotta for a nut-based version.); 1 cup Canned Pumpkin Purée (Freshly made purée can be used.); 1 teaspoon Freshly Grated Nutmeg (Always opt for fresh for better potency.); 1/2 cup Vegan Parmesan Cheese (Nutritional yeast can work as an alternate.); 5 leaves Fresh Sage Leaves (Substitute with other herbs like thyme for variety.); 2 cloves Garlic; 1 medium Yellow Onion; 1/4 cup All-Purpose Flour (Gluten-free flour blends can be used.); 1 cup Lite Coconut Milk (Mix full-fat with water for a homemade alternative.)

“Can you believe the flavors in this dish?” I overheard my friend exclaim as she took her first bite of my Vegan Pumpkin Ricotta Stuffed Shells. This recipe is not just another meal; it’s the ultimate fall comfort food, combining the warm essence of pumpkin with a delightful creamy filling that’s both vegan and crowd-pleasing. What I love most is how effortlessly it transforms an ordinary dinner into an extraordinary gathering, making it perfect for cozy nights or holiday celebrations. With its quick prep time and the ability to impress even the most discerning guests, you’ll keep this one in your cooking rotation year after year. Are you ready to dive into a dish that captures the essence of autumn? Let’s get started!

Why You’ll Fall in Love with This Recipe?

Simplicity at Its Core: The preparation is a breeze, making it suitable for both novice cooks and seasoned chefs alike.

Flavor Explosion: The rich, savory pumpkin filling paired with creamy béchamel creates a mouthwatering experience that will delight your taste buds.

Versatile Creation: Not only can you whip up these Vegan Pumpkin Ricotta Stuffed Shells for a weeknight dinner, but they also shine at holiday gatherings.

Crowd-Pleasing Delight: This dish is sure to impress your family, friends, and even picky eaters, making it a staple for any social event.

Make-Ahead Convenience: Prepare the filling and béchamel sauce ahead of time, allowing for a stress-free assembly on busy evenings or festive occasions.

For more seasonal inspiration, check out our delicious Spiced Pumpkin Pancakes that also embody the fall spirit!

Vegan Pumpkin Ricotta Stuffed Shells Ingredients

• Get ready to discover the essential components for your fall-inspired meal!

For the Pasta

Jumbo Pasta Shells – Provide the perfect vessel for your creamy pumpkin filling; feel free to use other large pasta shapes if needed.

For the Filling

Olive Oil – Adds richness and helps prevent sticking; any neutral oil can be substituted.
Tofu Ricotta – A creamy, dairy-free filling that gives a cheesy texture; consider using cashew ricotta for a nut-based version.
Canned Pumpkin Purée – Offers natural sweetness and an earthy flavor, though you can use freshly made purée from roasted pumpkin instead.
Freshly Grated Nutmeg – Enhances flavor with warm notes; always opt for fresh for its potency.
Vegan Parmesan Cheese – Delivers extra cheesy flavor; nutritional yeast can work as an alternate if you don’t have it.
Fresh Sage Leaves – Adds an earthy, aromatic touch; substitute for other herbs like thyme for variety.
Garlic – Essential for a punch of flavor in both the filling and sauce.

For the Béchamel Sauce

Yellow Onion – Brings sweetness and depth to the béchamel.
All-Purpose Flour – Thickens the sauce beautifully; gluten-free flour blends can be used for a gluten-free version.
Lite Coconut Milk – Creates a creamy consistency that’s lighter; mix full-fat with water for a homemade alternative.

Dive right into these Vegan Pumpkin Ricotta Stuffed Shells, and enjoy a delicious meal everyone will love!

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

Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook until al dente, about 9-11 minutes. Drain the shells, then drizzle them with olive oil to prevent sticking. Set them aside on a plate, ready for filling.

Step 2: Prepare Tofu Ricotta
In a blender or food processor, combine drained extra-firm tofu, nutritional yeast, garlic powder, onion powder, olive oil, lemon zest, and lemon juice. Blend until you achieve a creamy texture, scraping down the sides as needed. This tofu ricotta will provide a wonderful base for your Vegan Pumpkin Ricotta Stuffed Shells.

Step 3: Make Pumpkin Filling
In a mixing bowl, combine the prepared tofu ricotta with the canned pumpkin purée, freshly grated nutmeg, and vegan parmesan cheese. Stir until all ingredients are well incorporated and season with salt and pepper to taste. This savory pumpkin filling is the heart of your stuffed shells!

Step 4: Prepare Garlic Béchamel Sauce
In a medium saucepan, heat olive oil over medium heat and sauté the chopped yellow onion until it becomes translucent, about 3-4 minutes. Add minced garlic and stir for 1 minute more. Whisk in all-purpose flour, cooking for an additional minute until it’s lightly golden, then gradually pour in the lite coconut milk, whisking until thickened and smooth.

Step 5: Assemble the Dish
Spread a generous layer of the garlic béchamel sauce along the bottom of a baking dish. Carefully stuff each cooked shell with the pumpkin filling and place them snugly in the dish. Once all shells are filled, pour the remaining béchamel sauce evenly over the top, then sprinkle with fresh sage leaves for added flavor.

Step 6: Bake the Stuffed Shells
Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 22-25 minutes until the shells are heated through and the top is lightly golden. Remove the foil for the last few minutes to get a nice, golden crust on your Vegan Pumpkin Ricotta Stuffed Shells.

Expert Tips for Vegan Pumpkin Ricotta Stuffed Shells

Perfect Pasta: Avoid overcooking the jumbo shells! They should be al dente to maintain their structure after baking and prevent mushiness.
Layer Wisely: When assembling, spread a layer of béchamel sauce at the bottom of the dish. This helps prevent sticking and gives extra flavor to the Vegan Pumpkin Ricotta Stuffed Shells.
Timing Is Key: Keep an eye on the baking time. Too long can dry out the dish; using an oven thermometer ensures accuracy for perfectly baked shells.
Make Ahead: Prepare the tofu ricotta and garlic béchamel in advance. Chill them in the fridge for quicker assembly on busy days or for holiday gatherings.
Nature’s Flavors: Freshly grated nutmeg enhances the filling’s taste significantly. If you can, skip the pre-ground stuff for a fresh, aromatic boost!
Customize Away: Feel free to add sautéed spinach or mushrooms to the filling for extra depth, making your Vegan Pumpkin Ricotta Stuffed Shells even more crowd-pleasing!

Make Ahead Options

These Vegan Pumpkin Ricotta Stuffed Shells are perfect for meal prep enthusiasts! To ease your busy schedule, you can prepare the tofu ricotta and garlic béchamel sauce up to 3 days in advance, storing them separately in airtight containers in the refrigerator. You can also fill the pasta shells with the pumpkin filling up to 24 hours before baking; simply cover the assembled dish with foil and refrigerate. When it’s time to serve, bake the shells while still covered for about 20 minutes, then uncover and bake for an additional 5-10 minutes until golden. This way, you’ll experience all the delicious flavors of the dish, just as delightful as when made fresh!

How to Store and Freeze Vegan Pumpkin Ricotta Stuffed Shells

Fridge: Store any leftover Vegan Pumpkin Ricotta Stuffed Shells in an airtight container for up to 3 days. Reheat gently in the oven or microwave to maintain the creamy texture.

Freezer: For longer storage, freeze the assembled shells before baking. Wrap them securely in plastic wrap, then foil, and they can be kept for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.

Reheating: When reheating leftover stuffed shells, cover with foil in a preheated oven at 350°F (175°C) for about 20 minutes, ensuring they are heated through without drying out.

Make-Ahead Tip: Both the filling and béchamel sauce can be prepared 1-3 days in advance and stored in the fridge, allowing for a quicker assembly on busy meal prep days!

What to Serve with Vegan Pumpkin Ricotta Stuffed Shells

As the enticing aroma of baked pasta fills your kitchen, it’s time to think about the perfect accompaniments to elevate your meal.

Garlicky French Bread: This warm, crusty loaf acts as the perfect vehicle for soaking up the luscious béchamel sauce, making every bite feel cozy and satisfying.
Mixed Green Salad: A light salad with peppery arugula, ripe tomatoes, and a balsamic vinaigrette adds freshness and a vibrant contrast to the creamy stuffed shells, balancing the richness beautifully.
Roasted Brussels Sprouts: The nutty flavor and crispy texture of roasted Brussels sprouts complement the pumpkin filling, bringing an earthy depth to your plate. Roasting brings out their natural sweetness, making them a delightful addition.
Sautéed Spinach: Lightly sautéed spinach with garlic makes for a nutrient-rich side that perfectly enhances the flavors of the pumpkin without overshadowing it. A sprinkle of citrus zest at the end brings a burst of brightness.
Creamy Polenta: This smooth and buttery side dish harmonizes with the stuffed shells, creating a comforting, Italian-inspired experience that’s absolutely indulgent. The polenta’s warmth pairs well with the savory flavors of the pumpkin.
Spiced Apple Cider: Serve a warm mug of spiced apple cider alongside your meal for a seasonal drink that encaptures the essence of fall. Its hints of cinnamon and clove beautifully echo the warm flavors of the dish.
Dessert Option – Pumpkin Pie: For the ultimate fall experience, finish the meal with a slice of vegan pumpkin pie. Its spiced sweetness creates a delightful ending to your comforting dinner, leaving a lasting impression on your guests.

Each of these pairings not only enhances your Vegan Pumpkin Ricotta Stuffed Shells but also creates an inviting, festive atmosphere to share with friends and family. Let the celebration of flavors begin!

Vegan Pumpkin Ricotta Stuffed Shells Variations

Make this comforting dish truly your own with a few delightful twists!

Gourmet Touch: Elevate your shells with caramelized leeks mixed into the béchamel for a rich, sweet flavor that surprises and delights.
Veggie Boost: Add sautéed spinach or mushrooms to the pumpkin filling. This extra veggie goodness will make each bite even more satisfying.
Herbed Elegance: Swap out the sage for fresh thyme or rosemary for a new aromatic experience that brightens the flavor profile beautifully.
Nut-Free Variation: Use sunflower seed ricotta instead of tofu or cashews. This allergy-friendly option is just as creamy and delicious!
Extra Creamy: For a richer béchamel, blend in some vegan cream cheese right before serving; it creates a smooth, luxurious sauce everyone will adore.
Spice It Up: Add a pinch of cayenne or red pepper flakes to the filling or béchamel for a touch of heat that warms the soul during chilly fall nights.
Cheesy Delight: Enhance the cheesy flavor with extra nutritional yeast mixed into the filling. It adds depth and makes it more savory.
Crunchy Topping: Top your shells with crispy fried shallots before serving for a delightful crunch that complements the creamy texture of the dish.

Feeling inspired? While you’re in the kitchen, why not whip up some delicious Pumpkin Spice Smoothie or enjoy a side of Spiced Pumpkin Pancakes for a complete autumn-themed meal!

Vegan Pumpkin Ricotta Stuffed Shells Recipe FAQs

How do I choose the best pumpkin for the filling?
Absolutely! When selecting pumpkin, look for ones that are heavy for their size, with a firm skin and no dark spots. Canned pumpkin purée is a great, convenient alternative, but if you decide to go fresh, opt for sugar pumpkins or pie pumpkins for their sweetness and flavor.

How should I store leftover Vegan Pumpkin Ricotta Stuffed Shells?
Store any leftover Vegan Pumpkin Ricotta Stuffed Shells in an airtight container for up to 3 days. When reheating, I recommend placing them in a preheated oven at 350°F (175°C) for about 20 minutes, covered with foil, to ensure they warm evenly without drying out.

Can I freeze the stuffed shells for later?
Very! To freeze, prepare the stuffed shells and wrap them tightly in plastic wrap and foil. You can keep them in the freezer for up to 2 months. When you’re ready to enjoy, bake them directly from frozen, adjusting the baking time to about 30-35 minutes at 350°F (175°C) to heat through.

What if my tofu ricotta is too watery?
If you find the tofu ricotta too watery, try pressing the tofu before blending to eliminate excess moisture. Place it between paper towels or a clean dishcloth and place a heavy object on top for about 15 minutes. This will help get a thicker consistency for your filling.

Are there any allergy considerations with this recipe?
Yes! While the Vegan Pumpkin Ricotta Stuffed Shells are already dairy-free, be sure to double-check all substitutions you use, such as gluten-free flour for those with gluten sensitivities or allergies. Additionally, always verify that the nutritional yeast or vegan parmesan is suitable for your specific dietary needs.

Can I make the filling in advance?
Absolutely! You can prepare the tofu ricotta and béchamel sauce 1-3 days in advance. Store them separately in airtight containers in the fridge, making for a quick assembly when you’re ready to stuff and bake the shells. This makes weeknight cooking or holiday prep much easier!