Cozy Vegan Pumpkin Ricotta Stuffed Shells Recipe for Cold Nights

Vegan pumpkin ricotta stuffed shells upgrade ordinary pasta into a culinary masterpiece that speaks directly to comfort food lovers.

Creamy, plant-based ingredients blend seamlessly to recreate traditional Italian flavors with a modern twist.

Seasonal autumn notes dance through each tender shell, creating a warm and inviting dining experience.

Nutritious ingredients elevate this dish beyond simple meal preparation into a celebration of mindful eating.

Rich, smooth textures contrast beautifully with delicate herb undertones, making every bite a delightful surprise.

Sophisticated yet approachable, these stuffed shells challenge preconceived notions about vegan cuisine.

Simple pantry staples come together with unexpected complexity, proving plant-based cooking can be both elegant and satisfying.

Why Vegan Pumpkin Ricotta Stuffed Shells Are Creamy and Cozy

• Savor Plant-Based Comfort: Indulge in a creamy, luxurious pasta dish that proves vegan cuisine can be incredibly satisfying and rich with complex flavors.
• Maximize Nutritional Powerhouse: Packed with protein-rich tofu, nutrient-dense pumpkin, and wholesome ingredients, this recipe transforms traditional comfort food into a healthy, nourishing meal.
• Elevate Texture Adventure: Experience a delightful contrast between the silky smooth béchamel sauce, chunky tofu ricotta, and perfectly cooked pasta shells that create an exciting mouthfeel in every bite.
• Craft Effortless Gourmet Meal: This recipe offers restaurant-quality results with straightforward cooking techniques, making it accessible for home cooks of all skill levels who want to impress without spending hours in the kitchen.

Plant-Based Ingredients That Make This Dish a Winner

Main Ingredients:

• Jumbo Pasta Shells: Large pasta perfect for stuffing, choose high-quality shells that hold filling well.

• Tofu, Pumpkin Purée: Creamy base for vegan ricotta, select firm tofu and pure pumpkin without added spices.
• Nutritional Yeast: Provides cheesy flavor and adds nutritional value to the filling.

Sauce Ingredients:

• Lite Coconut Milk: Creates smooth, creamy sauce with rich texture.
• Extra Virgin Olive Oil: Adds depth of flavor and helps with sauce consistency.

Seasoning and Flavor Enhancers:

• Garlic Powder, Onion Powder: Provides deep, aromatic background flavor.
• Nutmeg: Adds warm, subtle sweetness to pumpkin filling.
• Fresh Sage Leaves: Brings fresh, earthy herb note to the dish.

Additional Ingredients:

• Flour: Helps thicken béchamel sauce and create smooth consistency.
• Lemon Zest, Lemon Juice: Brightens and balances overall flavor profile.
• Vegan Parmesan Cheese: Optional ingredient for extra cheesy flavor.
• Crushed Red Pepper Flakes: Adds subtle heat and complexity.

How to Fill and Bake Shells That Stay Tender

Step 1: Boil Pasta Shells

Fill a big pot with water and sprinkle in salt. Toss jumbo pasta shells into the bubbling water and cook until they’re just tender. Drain and spread them on a baking sheet. Drizzle with olive oil to keep them from sticking together.

Step 2: Warm Up the Oven

Crank the oven to 350°F. Grab a 13×9-inch baking dish and set it nearby.

Step 3: Whip Up Tofu Ricotta

• Tofu
• Nutritional yeast
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Olive oil
• Lemon zest
• Lemon juice
• Red pepper flakes

Pulse until it looks like a creamy, slightly chunky mixture.

Step 4: Create Pumpkin Filling

• Tofu ricotta
• Pumpkin purée
• Nutmeg
• Vegan parmesan

Stir everything together and taste. Add extra seasonings if needed. Scoop the filling into each pasta shell.

Step 5: Craft Garlic Béchamel Sauce

Heat a pan and pour in olive oil. Sauté diced onions until they’re soft and golden. Toss in minced garlic and cook briefly. Sprinkle flour and whisk constantly. Slowly pour in coconut milk, stirring to prevent lumps.

Step 6: Blend and Season Sauce

Transfer the sauce to a blender. Add salt and pepper. Blend until silky smooth.

Step 7: Assemble Delicious Dish

Pour some sauce into the baking dish. Arrange stuffed shells on top. Drizzle remaining sauce over shells. Sprinkle fresh sage leaves.

Step 8: Bake to Perfection

Slide the dish into the oven. Bake for 22-25 minutes until shells turn golden. Pull out and serve piping hot!

• Use fresh ingredients for maximum flavor
• Don't overcook the pasta
• Taste and adjust seasonings as you go

Tips for Creamy Texture and Balanced Pumpkin Flavor

• Drain Tofu Thoroughly: Pat the tofu with paper towels multiple times to remove excess moisture, ensuring a creamy ricotta-like texture.
• Prevent Pasta Sticking: Drizzle cooked shells with olive oil and spread them on a baking sheet to keep them from clumping together.
• Balance Filling Flavors: Taste the pumpkin ricotta mixture before stuffing and adjust seasonings gradually for a perfectly balanced filling.
• Whisk Béchamel Carefully: Add coconut milk slowly while whisking constantly to prevent lumps and create a smooth, creamy sauce.
• Sage Enhancement: Chop fresh sage leaves just before scattering on top to release maximum flavor and aromatic oils.

Storing and Reheating Vegan Shells Without Drying Out

• Refrigeration: Store leftover stuffed shells in an airtight container for up to 4 days. Cool completely before sealing to prevent condensation and soggy texture.
• Freezing: Wrap the baking dish tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm individual portions in the microwave for 1-2 minutes, stirring halfway through. For best results, reheat in a preheated 350°F oven covered with foil for 15-20 minutes until heated through and sauce bubbles slightly.

What to Serve With This Plant-Powered Pasta

• Complement Creamy Shells with Crisp Salad: Pair the rich, velvety pumpkin shells with a bright arugula salad dressed in lemon vinaigrette. The peppery greens and tangy dressing will cut through the dish's creaminess, creating a balanced bite.
• Enhance Flavors with Earthy Red Wine: Select a medium-bodied red wine like Pinot Noir or Sangiovese. These wines complement the nutmeg and sage notes while providing a subtle complexity that elevates the pumpkin and tofu ricotta flavors.
• Boost Meal with Roasted Vegetable Side: Add roasted Brussels sprouts or cauliflower with garlic and olive oil. The caramelized, slightly charred vegetables will provide a delightful textural contrast and intensify the overall dining experience.
• Refresh Palate with Herbal Tea: Conclude the meal with a warming chamomile or mint tea. These light, soothing beverages help digest the rich pasta and cleanse the palate with their gentle, aromatic qualities.

Seasonal Variations and Ingredient Swaps

• Autumn Harvest Mix: Enhance the pumpkin ricotta filling by adding roasted butternut squash and diced crispy sage leaves for extra seasonal warmth.
• Mediterranean Herb Fusion: Replace sage with fresh basil and oregano, then sprinkle crumbled vegan feta cheese on top for a vibrant Mediterranean flavor profile.
• Spicy Southwest Style: Incorporate roasted green chiles, cumin, and smoked paprika into the tofu ricotta mixture, then top with fresh cilantro and sliced jalapeños for a bold kick.
• Mushroom Forest Blend: Mix sautéed wild mushrooms like shiitake and cremini into the pumpkin ricotta filling, creating an earthy and rich alternative that celebrates woodland ingredients.

Vegan Pumpkin Ricotta Stuffed Shells Recipe

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4.7 from 18 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Rich Italian comfort meets autumn’s embrace with vegan pumpkin ricotta stuffed shells. Creamy plant-based filling nestled in tender pasta shells creates a hearty meal that brings warmth and satisfaction to your dinner table.

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Ingredients

Scale 1x2x3x

Pasta Shells:

• 26 to 30 jumbo pasta shells
• 1 tablespoon olive oil

Main Ingredients:

• 1 (14-ounce/400g) block of extra-firm tofu
• 1 cup (240-250g) canned pumpkin purée
• 1 (13.5 ounce/400 mL) can “lite” coconut milk
• 4 tablespoons all-purpose flour
• 1 medium yellow onion, diced
• 6 cloves garlic, minced

Seasonings and Additional Ingredients:

• ¼ cup (20g) nutritional yeast
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon freshly grated nutmeg
• ½ cup (50-60g) vegan parmesan cheese
• 1 small lemon, zested and 1 tablespoon juice
• 15 fresh sage leaves
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 3 tablespoons extra virgin olive oil
• 1 ½ tablespoons extra virgin olive oil
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

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Instructions

1. Submerge jumbo pasta shells in generously salted boiling water, cooking until slightly firm. Carefully drain the shells and arrange them on a baking sheet, lightly coating with olive oil to prevent adhesion.
2. Heat the oven to 350°F and prepare a rectangular baking dish for the upcoming preparation.
3. Press excess moisture from the tofu block using clean kitchen towels. Transfer tofu to a food processor and combine with nutritional yeast, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, lemon juice, and red pepper flakes.
4. Pulse the processor until the mixture reaches a rustic, slightly textured consistency reminiscent of traditional ricotta cheese.
5. In a mixing bowl, fold together the tofu ricotta, pumpkin purée, nutmeg, and vegan parmesan. Taste and refine seasonings as needed.
6. Gently fill each pasta shell with 1-2 tablespoons of the pumpkin ricotta mixture, setting them aside methodically.
7. Create the garlic béchamel by sautéing diced onions in olive oil until softened and lightly caramelized. Introduce minced garlic and cook briefly.
8. Reduce heat and incorporate flour, whisking continuously to prevent scorching. Gradually stream in coconut milk, stirring to maintain smoothness.
9. Transfer the sauce to a blender, seasoning with salt and pepper. Purée until velvety and adjust flavors as desired.
10. Spread a thin layer of béchamel across the baking dish. Nestle the stuffed shells into the sauce, covering them with the remaining béchamel.
11. Garnish with chopped sage leaves and bake for 22-25 minutes until the shells turn golden and slightly crisp.
12. Remove from the oven and serve immediately while warm and aromatic.

Notes

• Choose jumbo pasta shells that are similar in size for consistent stuffing and even cooking.
• Drain tofu thoroughly to prevent excess moisture that could make the ricotta filling watery.
• Create a smooth yet slightly chunky ricotta texture by pulsing tofu with seasonings carefully.
• Taste and adjust the pumpkin ricotta filling before stuffing to ensure balanced flavors.
• Whisk béchamel sauce continuously to prevent lumps and achieve a silky smooth consistency.
• Fresh sage leaves add an elegant finishing touch and enhance the autumn-inspired flavor profile.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 2g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 0mg