As I stood in my kitchen, the scent of autumn wafted through the air—warm spices mingling with the comforting essence of roasted pumpkin. That’s when I knew I had to share my latest creation: Vegan Pumpkin Ricotta Stuffed Shells. These delightful pasta pockets are not only easy to prepare, but they also bring a cozy, dairy-free twist to your fall dinner table. With each filled shell bursting with creamy pumpkin-tofu ricotta and enveloped in a rich pumpkin sage sauce, this dish is perfect for family gatherings or meal prep. What’s better than enjoying a hearty, plant-based comfort food that warms your heart and nourishes your body? Ready to indulge in this autumn-inspired delight? Let’s dive into the recipe! Why are Vegan Pumpkin Ricotta Shells amazing? Irresistible Flavor: With creamy pumpkin-tofu ricotta and aromatic pumpkin sage sauce, every bite feels like a warm hug on a chilly evening. Quick and Easy: This dish comes together in no time, making it perfect for busy weeknights or last-minute gatherings. Versatile Substitutions: Whether you need a nut-free option or prefer gluten-free pasta shells, this recipe adapts beautifully to your dietary needs. Crowd-Pleasing Comfort: Even non-vegans will rave about these stuffed shells, making them an ideal entrée for family dinners or Friendsgiving. Make-Ahead Magic: Assemble your shells up to two days in advance or freeze them before baking for effortless meal prep. Don’t forget to check out my Roasted Red Pepper Goat Cheese Stuffed Chicken for another delightful crowd-pleaser! Vegan Pumpkin Ricotta Stuffed Shells Ingredients • Dive into the heart of fall with these comforting flavors! For the Ricotta Filling Firm Tofu (14 oz) – Main component that creates a creamy texture; press and drain it well for best results. Raw Cashews (½ cup) – Adds extra creaminess; swap with more tofu for a nut-free variation. Pumpkin Puree (2 cups) – Provides delicious autumn flavor; butternut squash puree works as a lovely substitute. Nutritional Yeast (2 tbsp) – Gives the ricotta a scrumptious umami flavor boost. Lemon Juice (2 tbsp) – Brightens the filling and adds a zesty note. Garlic Clove (1) – Infuses savory depth into the ricotta mixture. Sea Salt (½ tsp, plus more to taste) – Enhances all the flavors in the filling. Nutmeg (¼ tsp) – Adds a warm, cozy essence to the ricotta. Fresh Parsley (2 tbsp, chopped) – Offers a burst of freshness and a pop of color. For the Pumpkin Sauce Unsweetened Non-Dairy Milk (1 cup) – Contributes creaminess to the sauce; enhances the overall texture beautifully. Pumpkin Puree (remaining) – Adds body and flavor to the sauce, bringing it all together. Dried Sage (½ tsp) – Complements the pumpkin perfectly with its earthy notes. Garlic Powder (½ tsp) – Elevates the sauce’s flavor profile with its robust taste. Onion Powder (½ tsp) – Enhances the savory notes in the sauce. For the Pasta and Garnish Jumbo Pasta Shells (20-24) – These larger shells cradle the tasty filling; perfect for stuffing! Fresh Sage or Parsley (for garnish) – Use to elevate presentation; adds a touch of freshness. Fresh Black Pepper – Optional finishing touch for added flavor; sprinkle on top before serving. Enjoy creating these Vegan Pumpkin Ricotta Stuffed Shells that are perfect for any cozy fall occasion. Step‑by‑Step Instructions for Vegan Pumpkin Ricotta Stuffed Shells Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C), allowing it to reach the perfect temperature for baking. Meanwhile, grab a large pot and fill it with salted water to bring it to a boil, preparing to cook the jumbo pasta shells for your Vegan Pumpkin Ricotta Stuffed Shells. Step 2: Cook the Pasta Once the water is boiling, gently add 20 to 24 jumbo pasta shells. Cook them for about 8–10 minutes until they are al dente, stirring occasionally to prevent sticking. Drain the shells in a colander and set them aside, ensuring they don’t clump together as they cool. Step 3: Prepare the Ricotta Filling In a food processor, combine the pressed tofu, soaked raw cashews, 1 cup of pumpkin puree, nutritional yeast, lemon juice, garlic, 1 tablespoon of olive oil, sea salt, nutmeg, and chopped parsley. Blend everything until creamy, pausing to scrape the sides as needed. The resulting mixture will be velvety and flavorful, perfect for filling your shells. Step 4: Make the Pumpkin Sauce In a mixing bowl, whisk together the remaining pumpkin puree, non-dairy milk, nutritional yeast, 1 tablespoon of olive oil, garlic powder, onion powder, dried sage, additional salt, and pepper. Continue whisking until the sauce is smooth and well combined, creating a rich base that will envelop your stuffed shells. Step 5: Assemble the Dish Spread half of the prepared pumpkin sauce evenly across the bottom of a 9×13-inch baking dish. Next, take each cooked shell and carefully fill them with a generous portion of the creamy pumpkin ricotta mixture. Arrange the filled shells in the baking dish, ensuring they are snugly positioned next to one another. Step 6: Add Remaining Sauce Once all shells are filled and in the dish, pour the remaining pumpkin sauce over the top, ensuring each shell is generously coated. This layering of sauce helps keep the shells moist during baking, enhancing the overall flavor of your Vegan Pumpkin Ricotta Stuffed Shells. Step 7: Bake the Dish Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes, allowing the flavors to meld beautifully. After that, carefully remove the foil and continue baking for an additional 10-15 minutes until the top is bubbly and golden, signaling a delicious finish. Step 8: Garnish and Serve Once baked, remove the Vegan Pumpkin Ricotta Stuffed Shells from the oven and let them cool for a few minutes. Just before serving, sprinkle fresh sage or parsley on top for a burst of color and flavor. Optionally, add a quick grind of fresh black pepper to elevate the taste, and delight in this cozy, comforting dish! Make Ahead Options These Vegan Pumpkin Ricotta Stuffed Shells are wonderful for meal prep! You can assemble the shells up to 2 days in advance, just cover them tightly with foil and refrigerate. To keep them from drying out, ensure the pumpkin sauce generously coats each shell. When you’re ready to bake, simply remove from the fridge, add a splash of non-dairy milk if needed to moisten, and bake as directed. If you prefer, you can also freeze the assembled shells for up to 3 months; just increase the baking time by 10-15 minutes when cooking from frozen. Enjoy the convenience of this cozy dish, ready to bring warmth to your busy weeknights! Vegan Pumpkin Ricotta Stuffed Shells Variations Feel free to explore these delightful twists that can elevate your Vegan Pumpkin Ricotta Stuffed Shells experience! Nut-Free: Substitute raw cashews with sunflower seeds for a creamy ricotta that accommodates nut allergies. You won’t lose the smooth texture, just an added layer of flavor. Butternut Squash: Swap pumpkin puree for roasted butternut squash for a sweeter, nutty taste. The result is a lovely variation that surprises the palate. Herb Infusion: Experiment with fresh herbs like thyme or basil in your ricotta instead of parsley. This adds layers of aromatic flavors and brightens the dish wonderfully. Zesty Twist: For a bit of zing, add a teaspoon of lemon zest into the ricotta mixture. It complements the pumpkin beautifully and brightens each bite. Heat Level: If you like a kick, mix in some red pepper flakes into the sauce for a delightful spicy surprise. It adds a whole new dimension to the comforting flavors. Sautéed Veggies: Fold in sautéed spinach or mushrooms into the ricotta mixture for an extra layer of nutrition and flavor. This twist not only enhances texture but also provides a savory depth. Gluten-Free: Use gluten-free jumbo pasta shells to make this dish accessible for gluten-sensitive friends. The flavor remains unchanged, allowing everyone to enjoy this comforting meal. Cream Alternative: Instead of non-dairy milk, you can use coconut cream for a richer sauce that adds a tropical flair. This creamy option can make the entire dish pop! For more variations, you might also enjoy the flavor dynamism in my Italian Stuffed Flank or the deliciousness of Butter Mushroom Stuffed Chicken. Explore, enjoy, and make these stuffed shells your own! How to Store and Freeze Vegan Pumpkin Ricotta Stuffed Shells Fridge: Store any leftovers in an airtight container for up to 4 days. This will keep the flavors fresh and maintain the creamy texture of your Vegan Pumpkin Ricotta Stuffed Shells. Freezer: Assemble the stuffed shells and freeze before baking for up to 3 months. Just remember to adjust baking time by 10-15 minutes if cooking from frozen. Reheating: To reheat leftovers, pop them back in the oven covered with foil at 350°F (175°C) for about 20-25 minutes, ensuring they are heated through without drying out. Expert Tips for Vegan Pumpkin Ricotta Stuffed Shells Preparation is Key: Ensure your tofu is well-pressed and drained for a creamy ricotta texture; this step eliminates excess moisture that can make the filling too watery. Don’t Overcook Shells: Aim for al dente when cooking the jumbo shells, as they will soften further while baking; prevent mushiness for the perfect bite. Flavor Boost: Experiment with fresh herbs like basil or thyme in the ricotta filling for added depth; don’t be afraid to make it your own! Make-Ahead Ease: Assemble your Vegan Pumpkin Ricotta Stuffed Shells up to 2 days in advance; store them in the fridge for a hassle-free meal later. Baking Time Watch: If baking from frozen, extend your baking time by 10-15 minutes; ensure shells are heated through and bubbly for the best texture. What to Serve with Vegan Pumpkin Ricotta Stuffed Shells Looking to complete your cozy fall meal? Pair these delightful stuffed shells with sides that enhance their comforting flavors. Garlic Bread: This classic favorite provides a crunchy, buttery contrast. It’s perfect for sopping up that luscious pumpkin sauce. Mixed Green Salad: A fresh, tangy salad with a light vinaigrette balances the creamy richness of the shells, adding brightness to your plate. Toss in some nuts for crunch! Roasted Brussels Sprouts: Their slightly nutty flavor and crispy edges complement the sweetness of the pumpkin, making for an autumn-inspired pairing. Crispy Sweet Potato Fries: The natural sweetness and chewy texture of sweet potato fries offer a delightful contrast while maintaining that cozy, homey vibe. Creamy Vegan Coleslaw: A vibrant coleslaw adds a crisp, refreshing element, contrasting beautifully with the creamy pasta filling and warm flavors. Apple Cider: This seasonal drink enhances the flavors of fall, particularly if served warm with a cinnamon stick for added spice. It’s the perfect cozy touch! Pumpkin Spice Dessert: To round off the meal, consider a slice of pumpkin pie or pumpkin bread for a sweet finale, echoing the delicious flavors of your main dish. Vegan Pumpkin Ricotta Stuffed Shells Recipe FAQs How do I choose the best pumpkin for this recipe? Absolutely! For the best flavor, opt for 100% pure pumpkin puree found in cans. If using fresh, select a small sugar pumpkin that is firm and blemish-free. Avoid pumpkins meant for decoration since they may have a watery texture and lack flavor. What’s the best way to store leftovers? Very! To keep your Vegan Pumpkin Ricotta Stuffed Shells fresh, transfer any leftovers to an airtight container. They can be refrigerated for up to 4 days. When ready to enjoy, gently reheat them in the oven covered with foil at 350°F (175°C) for about 20-25 minutes, ensuring they stay moist. Can I freeze the stuffed shells, and if so, how? Absolutely! To freeze, assemble your Vegan Pumpkin Ricotta Stuffed Shells in a baking dish and cover tightly with plastic wrap, then aluminum foil. They can be frozen for up to 3 months. When you’re ready to bake, remove the plastic wrap and bake covered in the foil for an additional 10-15 minutes—just make sure they’re heated through and bubbly! What should I do if my ricotta filling is too watery? No worries! If your filling turns out too watery, ensure your tofu is well-pressed to remove excess moisture before blending. If it still needs thickening, add a few tablespoons of nutritional yeast or a small amount of cooked quinoa to absorb extra liquid. You can always adjust the seasonings afterward to maintain flavor! Are there any allergen-friendly substitutions I can make? Very! If you’re looking for nut-free options, simply omit the cashews and replace them with more firm tofu or sunflower seeds for a similar creamy consistency. Additionally, for a gluten-free option, you can use gluten-free jumbo pasta shells—these are perfect for adapting this cozy dish to fit your needs. Can I prepare the shells in advance? Absolutely! You can assemble your Vegan Pumpkin Ricotta Stuffed Shells up to 2 days ahead of time. Just cover your baking dish tightly with plastic wrap or foil and store it in the refrigerator until you’re ready to bake. This ensures you have a hearty, homemade meal ready to go when time is short! Cozy Vegan Pumpkin Ricotta Stuffed Shells for Fall Bliss Indulge in these Vegan Pumpkin Ricotta Stuffed Shells, a comforting, dairy-free dish perfect for fall gatherings. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 35 minutes minsTotal Time 55 minutes mins Servings: 4 servingsCourse: DinnerCuisine: VeganCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Ricotta Filling14 oz Firm Tofu Press and drain for best results.½ cup Raw Cashews Can be swapped with more tofu for a nut-free variation.2 cups Pumpkin Puree Butternut squash puree works as a substitute.2 tbsp Nutritional Yeast2 tbsp Lemon Juice1 clove Garlic Infuses savory depth.½ tsp Sea Salt Plus more to taste.¼ tsp Nutmeg2 tbsp Fresh Parsley Chopped, for freshness.For the Pumpkin Sauce1 cup Unsweetened Non-Dairy Milkremaining Pumpkin Puree The remaining puree from the filling.½ tsp Dried Sage½ tsp Garlic Powder½ tsp Onion PowderFor the Pasta and Garnish20-24 Jumbo Pasta ShellsFresh Sage or Parsley For garnish.Fresh Black Pepper Optional finishing touch. Equipment food processorMixing BowlBaking dishColanderLarge pot Method Preparation StepsPreheat your oven to 375°F (190°C) and bring salted water to a boil in a large pot.Once boiling, gently add the jumbo pasta shells and cook for 8-10 minutes until al dente. Drain and set aside.In a food processor, combine pressed tofu, soaked cashews, 1 cup pumpkin puree, nutritional yeast, lemon juice, garlic, olive oil, sea salt, nutmeg, and parsley. Blend until creamy.In a mixing bowl, whisk together remaining pumpkin puree, non-dairy milk, nutritional yeast, olive oil, garlic powder, onion powder, dried sage, additional salt, and pepper until smooth.Spread half of the pumpkin sauce across the bottom of a baking dish, then fill each shell with the ricotta mixture and place in the dish.Pour the remaining pumpkin sauce over the filled shells.Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden.Let cool slightly, then garnish with fresh sage or parsley and serve. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 500mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 2000IUVitamin C: 5mgCalcium: 80mgIron: 2mg NotesThese Vegan Pumpkin Ricotta Stuffed Shells are perfect for meal prep and can be made ahead and stored in the fridge for up to 2 days or frozen before baking for up to 3 months. Tried this recipe?Let us know how it was!
