Vegan Pumpkin Ricotta Stuffed Shells Recipe

I absolutely love this Vegan Pumpkin Ricotta Stuffed Shells Recipe because it brings together the cozy flavors of fall with a rich, creamy texture that even the biggest skeptic will enjoy. The blend of velvety tofu ricotta and naturally sweet pumpkin inside tender jumbo pasta shells feels indulgent yet wholesome—perfect for impressing guests or enjoying a comforting weeknight meal.

When I first tried this recipe, I was amazed at how the garlic béchamel sauce ties everything together, creating that luscious, creamy finish you want in a baked pasta dish. You’ll find that it’s a fantastic alternative when you crave traditional stuffed shells but want to keep it plant-based and packed with flavor.

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Ingredients You’ll Need

Gathering these fresh and pantry-friendly ingredients will make your Vegan Pumpkin Ricotta Stuffed Shells Recipe come together beautifully. Each item plays a role in creating layers of flavor and creaminess without dairy.

• Jumbo pasta shells: Their large size is perfect for stuffing with filling and holding all the flavors together.
• Olive oil: I love using extra virgin for richness and to prevent shells from sticking.
• Extra-firm tofu: This is the base for the creamy tofu ricotta—make sure it’s pressed to remove excess water.
• Nutritional yeast: Adds a cheesy, nutty depth to the tofu ricotta without dairy.
• Garlic and onion powders: Bring savory undertones to the filling; use fresh garlic for the béchamel sauce for a fragrant finish.
• Canned pumpkin purée: Choose pure pumpkin (not pie filling) for that perfect natural sweetness and texture.
• Vegan parmesan cheese (optional): Boosts flavor and gives a slight bite, but you can skip if unavailable.
• Fresh sage leaves: Their earthy aroma pairs wonderfully with pumpkin and creamy sauces.
• All-purpose flour: Essential for thickening the béchamel sauce.
• Lite coconut milk: Makes the béchamel creamy without dairy; I blend it at home for a lighter version.
• Lemon zest and juice: Brighten up the tofu ricotta and add freshness that lifts the whole dish.
• Salt, pepper, and crushed red pepper flakes: Season thoroughly and add a bit of heat to balance the sweetness.

Variations

I love to customize this Vegan Pumpkin Ricotta Stuffed Shells Recipe depending on the season or what’s in my pantry. Don’t hesitate to swap ingredients or add your favorite twists to make it feel more like home.

• Spinach or Kale: Adding sautéed greens to the filling gives it a fresh, earthy bite that my family loves.
• Spicy Kick: I sometimes toss in extra crushed red pepper flakes or a dash of smoked paprika to add warmth and spice.
• Herb Swap: If you’re not a fan of sage, fresh thyme or rosemary work beautifully with pumpkin flavors.
• Different Plant-Based Cheese: Try shredded vegan mozzarella for gooey melty topping instead of parmesan.
• Gluten-Free Option: Use gluten-free pasta shells and substitute the flour in the béchamel with a gluten-free all-purpose blend.

How to Make Vegan Pumpkin Ricotta Stuffed Shells Recipe

Step 1: Cook the Shells Perfectly

Start by bringing a large pot of salted water to a boil so the jumbo pasta shells cook evenly and absorb just the right amount of seasoning. Cook according to package instructions until just al dente — don’t overcook! When I first tried this, I made the mistake of overcooking, and the shells became a bit mushy and tore when stuffing. Drain and drizzle shells with olive oil to prevent sticking, then set them aside on a baking sheet.

Step 2: Whip Up the Tofu Ricotta

Drain your tofu well and pat it dry with paper towels — this step is key to avoid watery filling. In your food processor, combine tofu, nutritional yeast, garlic and onion powders, salt, pepper, olive oil, lemon zest and juice, plus crushed red pepper flakes. Pulse until smooth with a little chunkiness left, mimicking ricotta’s texture. I like to keep a few bits for that slight chew—makes it feel more authentic.

Step 3: Mix the Pumpkin Filling

Spoon your tofu ricotta into a large bowl and fold in canned pumpkin purée, a pinch of nutmeg, and vegan parmesan if using. Taste and tweak the seasoning here—sometimes I add a bit extra salt or a dash more nutmeg for warmth depending on how sweet my pumpkin is. This is the heart of the recipe, so give it love!

Step 4: Prepare the Garlic Béchamel Sauce

Heat olive oil in a pan over medium heat and cook diced onion until soft and just browned, about 6-7 minutes — this slow caramelization adds natural sweetness and depth. Add minced garlic and stir for a minute or two, careful not to burn it. Lower heat, whisk in flour to form a roux, then gradually pour in lite coconut milk, whisking constantly. Let it simmer for a couple minutes until thick and creamy, then transfer to a blender to puree until silky smooth. Season with salt and pepper to taste. The first time I blended mine, the sauce transformed completely — so smooth and restaurant-quality!

Step 5: Assemble & Bake

Spread half the garlic béchamel sauce in your baking dish, then nestle the stuffed shells on top. Pour the remaining sauce over the shells and scatter fresh sage leaves across the surface for that beautiful aromatic lift. Bake at 350°F (175°C) for about 22-25 minutes until the shells develop a light golden hue and the sauce is bubbly. Let it cool a few minutes before serving — this helps everything set nicely.

How to Serve Vegan Pumpkin Ricotta Stuffed Shells Recipe

Garnishes

I love topping these stuffed shells with a sprinkle of extra vegan parmesan or a drizzle of high-quality olive oil. Sometimes, a few toasted pine nuts or pepitas add a wonderful crunch and nuttiness that pairs beautifully with the creamy filling. Fresh sage leaves provide not only color but that signature fall flavor that makes this dish truly special.

Side Dishes

This recipe pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or a simple garlic sautéed kale. Roasted Brussels sprouts or a hearty bowl of butternut squash soup are awesome companions if you want to go full comfort food, especially on chilly evenings.

Creative Ways to Present

For a holiday gathering, I like to serve the stuffed shells in individual ramekins or mini cast iron skillets for a personalized touch. You can also garnish with edible flowers or a fresh herb wreath for a festive feel. Layering some caramelized onions or roasted pumpkin cubes on top before baking adds a stunning visual and boosts flavor too.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in an airtight container in the fridge for up to 3 days. I usually keep the shells covered with a bit of extra béchamel sauce to prevent drying out. It reheats beautifully without losing that creamy texture.

Freezing

If you want to freeze the stuffed shells, I recommend assembling the dish but skipping the baking step. Cover tightly with foil and freeze for up to 2 months. When ready, bake from frozen, adding additional baking time. This way, you can have a wholesome, comforting meal ready on short notice.

Reheating

I reheat leftovers gently in the oven at a low temperature—around 300°F (150°C)—for 15-20 minutes to warm through evenly without drying out. Avoid microwaving if you can; the oven helps keep the béchamel sauce creamy and the pasta tender.

FAQs

Final Thoughts

This Vegan Pumpkin Ricotta Stuffed Shells Recipe holds a special place in my heart because it proves plant-based cooking can be indulgent, comforting, and full of seasonal charm all at once. I hope you give it a try and discover just how satisfying and delicious vegan comfort food can be — your family and friends will definitely ask for seconds. Trust me, once you make these shells, they’ll become a go-to for cozy dinners and holiday celebrations alike.

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