Name: Vegan Pumpkin Ricotta Stuffed Shells for Cozy Fall Nights
Prep time: 30 min
Cook time: 25 min
Total time: 65 min
Ingredients: 12 pieces Jumbo Pasta Shells (Cook until al dente); 2 tablespoons Olive Oil (Can substitute with avocado oil); 1 block Tofu Ricotta (Alternative: cashew cheese); 1 cup Canned Pumpkin Purée (Homemade can be used); 1/4 teaspoon Freshly Grated Nutmeg (Fresh is best); 1/2 cup Vegan Parmesan Cheese (Optional, nutritional yeast can be used); 1 tablespoon Olive Oil (Use any mild oil); 1 medium Onions (Finely chopped); 2 cloves Garlic (Minced); 1 cup Coconut Milk (High-quality recommended); 1 tablespoon Flour (Gluten-free option available); 2 tablespoons Fresh Sage Leaves (Or use dried sage)

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As I pulled the warm, golden-brown Vegan Pumpkin Ricotta Stuffed Shells from the oven, my kitchen filled with the inviting aroma of garlic and fresh sage. This dish embodies all the cozy comforts of fall, transforming simple jumbo pasta shells into a heartwarming meal bursting with flavor. The creamy, garlicky tofu ricotta paired with rich pumpkin purée creates a delightful filling that’s perfect for holiday gatherings or just a special family dinner. Best of all, this recipe is not only a crowd-pleaser but also fabulously easy to whip up, ensuring you spend less time in the kitchen and more time enjoying the company of loved ones. Ready to impress everyone—even the skeptics—with this dairy-free Italian delight? Let’s dive in and create some magic!

Why You’ll Adore This Dish

Simplicity: Mastering these Vegan Pumpkin Ricotta Stuffed Shells requires just basic cooking skills, making it accessible for everyone—from novice cooks to seasoned chefs.

Flavor Explosion: The harmonious blend of pumpkin and spices enhances the creamy tofu ricotta, delivering a taste experience that feels both indulgent and wholesome.

Versatile Delight: Whether served at a holiday feast or a cozy weeknight dinner, these stuffed shells adapt beautifully, ensuring your meal is memorable no matter the occasion.

Time-Saving Innovation: Prepare components ahead of time for a quick assembly—spend less time cooking and more time enjoying, just like with our Vegan Pasta Salad.

Nutritional Powerhouse: Packed with Vitamin A and protein, this dish is a fulfilling choice that aligns perfectly with a balanced vegan lifestyle, keeping you energized during those fall days.

Vegan Pumpkin Ricotta Stuffed Shells Ingredients

For the Pasta

Jumbo Pasta Shells – These provide the perfect vessel for your creamy filling; be sure to cook them al dente for the best texture!
Olive Oil – Helps prevent sticking while adding flavor; you can also substitute it with avocado oil if desired.

For the Filling

Tofu Ricotta – A creamy, dairy-free alternative that mimics traditional ricotta; consider using cashew cheese for a different flavor profile.
Canned Pumpkin Purée – This central ingredient adds moisture and a rich pumpkin flavor; homemade pumpkin purée can be substituted if needed.
Freshly Grated Nutmeg – Delivers warmth and depth of flavor; fresh nutmeg is best, but ground nutmeg will work in a pinch.
Vegan Parmesan Cheese – Optional for extra creaminess and flavor; nutritional yeast can be a great lighter alternative.

For the Béchamel Sauce

Olive Oil – Again used for sautéing, enhances the sauce’s flavor; feel free to use any other mild oil.
Onions – Adds sweetness and texture; finely chop them for an even mix in your sauce.
Garlic – Imparts a wonderful aromatic flavor; you can increase this for a more robust taste.
Coconut Milk – Creates a creamy sauce without overwhelming coconut flavor; choose high-quality for the best results.
Flour – Acts as a thickener for the béchamel; gluten-free flour can be substituted for those with dietary restrictions.

For Garnish

Fresh Sage Leaves – Adds an earthy touch and enhances presentation; you can also use dried sage or other herbs for variation.

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

Step 1: Prepare Pasta
Begin by bringing a large pot of salted water to a boil. Carefully add in the jumbo pasta shells and cook them until just al dente, which should take about 8 to 10 minutes. Once cooked, drain the shells and toss them with a drizzle of olive oil to prevent sticking. Set them aside as you prepare the filling.

Step 2: Make Tofu Ricotta
In a food processor, combine the drained tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, lemon juice, and crushed red pepper. Blend the mixture until it becomes a chunky, ricotta-like consistency, usually around 2 to 3 minutes. This vegan ricotta will add creamy richness to your Vegan Pumpkin Ricotta Stuffed Shells.

Step 3: Combine Pumpkin Filling
In a mixing bowl, gently fold the freshly made tofu ricotta with the canned pumpkin purée, freshly grated nutmeg, and optional vegan parmesan cheese. Mix well until everything is evenly combined and creamy. The filling should have a rich, orange hue, perfect for providing an indulgent taste in each stuffed shell.

Step 4: Prepare Garlic Béchamel Sauce
Heat a tablespoon of olive oil in a medium saucepan over medium heat. Sauté the finely chopped onions until they turn soft and translucent, about 5 minutes. Add minced garlic and cook for an additional minute before adding flour. Whisk in coconut milk gradually until the sauce thickens, approximately 5-7 minutes. Blend until smooth for a velvety béchamel sauce.

Step 5: Assemble
Spread a thin layer of the garlic béchamel sauce on the bottom of a baking dish to prevent the shells from sticking. Carefully stuff each jumbo pasta shell with the pumpkin filling and arrange them snugly in the dish. Pour the remaining béchamel sauce over the stuffed shells, covering them generously, and sprinkle with crispy sage leaves.

Step 6: Bake
Preheat your oven to 350°F (175°C). Bake the assembled Vegan Pumpkin Ricotta Stuffed Shells for 22 to 25 minutes, or until bubbly and golden on top. Keep an eye on the edges of the sauce for a delightful golden crust. When perfectly baked, let them cool for a few minutes before serving them warm.

Vegan Pumpkin Ricotta Stuffed Shells Variations

Customize your Vegan Pumpkin Ricotta Stuffed Shells into something uniquely yours with these delightful twists!

Gourmet Edition: Elevate the dish by adding caramelized leeks and an herb-infused béchamel sauce for a luxurious experience.
Different Herbs: Swap in fresh thyme or rosemary for a flavorful twist that complements the pumpkin beautifully.
Gluten-Free: Use gluten-free jumbo pasta shells to cater to those with dietary restrictions without sacrificing flavor.
Extra Creamy: Incorporate vegan cream cheese into your tofu ricotta for an even richer texture that everyone will love.
Spicy Heat: Add diced jalapeños or a sprinkle of red pepper flakes to the filling for a lovely kick of heat.
Cheesy Variation: Mix in some shredded vegan mozzarella to the filling for a gooey, melty surprise inside each shell.
Savory Twist: Include sautéed spinach or kale in the filling for added nutrients and a vibrant pop of color.
Nutty Crunch: Top with toasted pine nuts or slivered almonds before baking for an added layer of texture.

Feeling inspired? For more tasty options, why not explore our Vegan Pasta Salad next? It’s another delightful way to enjoy wholesome vegan meals.

What to Serve with Vegan Pumpkin Ricotta Stuffed Shells

Imagine a cozy dinner where every bite sings with fall flavors, creating a symphony of taste that warms the soul.

Garlic Bread: The buttery, garlicky crunch of garlic bread complements the creamy filling, making each bite even more indulgent. Perfect for soaking up extra béchamel sauce!
Crispy Green Salad: A fresh salad with crisp greens and tangy vinaigrette adds a lovely contrast, balancing the richness of the stuffed shells beautifully. Toss in some nuts for added texture!
Roasted Vegetables: Seasonal roasted vegetables, like Brussels sprouts or carrots, bring earthy flavors and caramelized sweetness to the table, enhancing the overall dining experience.
Vegan Parmesan Crisps: Light and crunchy, these add a delightful texture while echoing the cheesy notes of the stuffed shells for an extra cheesy crunch.
Sautéed Spinach: A quick sauté of garlic and spinach creates a vibrant side dish that adds color and a healthy boost of nutrients, perfectly pairing with the cheesy pumpkin filling.
Apple Cider: Serve a glass of warm, spiced apple cider for a cozy drink that adds a festive flair, enhancing the nostalgic feelings of your fall dinner gathering.

Each of these pairings brings its unique flavor and texture, crafting a memorable meal that celebrates the season as you gather around the table.

Expert Tips for Vegan Pumpkin Ricotta Stuffed Shells

Pasta Perfection: Always cook the jumbo shells al dente to prevent them from becoming mushy during baking. This helps retain their structure and bite.
Creamy Béchamel: Choose high-quality coconut milk for your béchamel sauce. It should be rich but not overpower the flavors, ensuring a creamy texture that complements the stuffed shells perfectly.
Nutmeg Matters: Freshly grate your nutmeg for a vibrant flavor that elevates the dish. Pre-ground nutmeg loses its potency, so opt for fresh when you can.
Prepare Ahead: Consider making the tofu ricotta and béchamel sauce in advance. This allows for a quicker assembly on serving day, so you can enjoy more time with your guests!
Flavor Variations: Feel free to experiment by adding other herbs or spices to the filling. A touch of thyme or even a pinch of cinnamon can provide a unique twist on these Vegan Pumpkin Ricotta Stuffed Shells.

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 to maintain freshness and flavor.

Freezer: For longer storage, freeze the stuffed shells before baking. Wrap them tightly in plastic wrap and foil, and they can last for up to 2 months.

Reheating: To reheat, thaw in the fridge overnight, then bake at 350°F (175°C) for 20-25 minutes until heated through. You may want to cover with foil to prevent drying out.

Airtight Containers: Ensure any stored or frozen Vegan Pumpkin Ricotta Stuffed Shells are in airtight containers to avoid freezer burn and retain the creamy filling’s delightful taste.

Make Ahead Options

These Vegan Pumpkin Ricotta Stuffed Shells are perfect for busy weeknights or holiday gatherings! You can prepare the tofu ricotta and garlic béchamel sauce up to 3 days in advance and store them in airtight containers in the refrigerator. To maintain quality, refrigerate the stuffed shells separately from the sauce; this prevents the pasta from becoming soggy. When you’re ready to serve, simply fill the cooked pasta shells with the pumpkin filling, arrange them in your baking dish, and pour the béchamel on top. Bake straight from the refrigerator for about 25-30 minutes, ensuring a warm and delicious meal with minimal prep time!

Vegan Pumpkin Ricotta Stuffed Shells Recipe FAQs

How do I choose the right pumpkin for this recipe?
Absolutely! I recommend using canned pumpkin purée for convenience and consistency, especially during the busy fall season. If you’re feeling adventurous, you can also make your own by roasting a sugar pumpkin until tender, then blending it until smooth. Just be sure your chosen pumpkin is ripe—look for a firm skin and deep color!

How can I store leftovers of Vegan Pumpkin Ricotta Stuffed Shells?
Very easily! Store any leftover assembled shells in an airtight container in the fridge for up to 3 days. Just make sure they are well-covered to maintain their moisture and flavor. If you have leftover baked shells, they should be stored in the same way but eaten within 2–3 days.

Can I freeze Vegan Pumpkin Ricotta Stuffed Shells?
Yes, for sure! To freeze, I’d suggest assembling the shells without baking them first. Wrap them tightly in plastic wrap followed by aluminum foil to prevent freezer burn. They can last in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw them in the fridge overnight and bake at 350°F (175°C) for 20-25 minutes until heated through.

What if the filling is too watery?
If you find your pumpkin filling is too watery, a little trick is to drain the tofu before blending to get rid of excess moisture. Additionally, you can add a tablespoon or two of flour to thicken it up. Mixing in extra nutritional yeast can also provide a lovely cheesy texture while absorbing some liquid.

Are there any common allergens in this recipe?
Great question! This Vegan Pumpkin Ricotta Stuffed Shells recipe is dairy-free, making it suitable for lactose-intolerant individuals. However, if you’re cooking for others, always check for allergies to soy (in tofu) or nuts (if you’re using cashew cheese). For nut-free options, stick to soy-free tofu and considered coconut milk in the béchamel for a creamy texture without dairy or nuts.

Can I make this dish gluten-free?
Absolutely! You can use gluten-free jumbo pasta shells instead of regular ones. Many brands now offer delicious gluten-free options that hold up well in baking. Just be sure to check the cooking times as they may differ slightly from regular pasta shells!