Introduction

This Vegan Pumpkin Ricotta Stuffed Shells recipe offers a cozy, flavorful twist on classic stuffed pasta. Creamy tofu ricotta blended with pumpkin and aromatic spices fills tender jumbo shells, all baked in a rich garlic béchamel sauce. Perfect for a comforting plant-based meal that serves a crowd.

In a white ceramic baking dish with two handles, there is one layer of large pasta shells filled with a light orange, grainy filling. A creamy white sauce is drizzled unevenly over the pasta, creating soft patches on top. Small green herb leaves are scattered across the shells and sauce, adding color contrast. In the background, a white bowl with more of the orange filling and a white spoon can be seen, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

26 to 30 jumbo pasta shells
1 tablespoon olive oil
1 (14-ounce/400g) block of extra-firm tofu
1/4 cup (20g) nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt, to taste
Freshly cracked black pepper, to taste
1 1/2 tablespoons extra virgin olive oil
1 small lemon, zested and 1 tablespoon juice
1/2 teaspoon crushed red pepper flakes
1 cup (240-250g) canned pumpkin purée
1/2 teaspoon freshly grated nutmeg
1/2 cup (50-60g) vegan parmesan cheese (optional but recommended)
3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
6 cloves garlic, minced
4 tablespoons all-purpose flour
1 (13.5 ounce/400 mL) can lite coconut milk, shaken or stirred well
1 teaspoon kosher salt (for sauce)
15 fresh sage leaves, sliced or torn

Instructions

Step 1: Bring a large saucepan of water to a boil and generously salt it. Add the jumbo pasta shells and cook according to package instructions until just al dente. Drain well.
Step 2: Transfer shells to a baking sheet and drizzle with 1 tablespoon olive oil to prevent sticking. Set aside.
Step 3: Preheat the oven to 350°F (175°C). Prepare a 13×9-inch (33×23 cm) oven-safe baking dish.
Step 4: Drain the tofu and dab dry with paper towels. Place in a food processor with nutritional yeast, garlic powder, onion powder, 1 1/2 teaspoons kosher salt, black pepper, 1 1/2 tablespoons olive oil, lemon zest, lemon juice, and crushed red pepper flakes. Pulse until smooth with a slightly chunky texture like ricotta.
Step 5: In a large bowl, combine the tofu ricotta, pumpkin purée, nutmeg, and vegan parmesan cheese if using. Fold gently and adjust seasoning with salt, pepper, or nutmeg as needed.
Step 6: Spoon 1 to 2 tablespoons of the pumpkin ricotta filling into each pasta shell. Set aside.
Step 7: For the garlic béchamel, heat 3 tablespoons olive oil in a large pan over medium heat. Add diced onion and a pinch of salt; cook for 6-7 minutes until softened and lightly browned.
Step 8: Add minced garlic and cook for 1 to 2 minutes, stirring to avoid burning. Lower heat to medium-low, whisk in flour constantly for 1 minute to form a roux.
Step 9: Gradually whisk in coconut milk in stages, preventing lumps. Cook for 2 minutes until thickened.
Step 10: Transfer sauce to a blender. Add 1 teaspoon kosher salt and black pepper to taste. Blend until smooth and creamy. Adjust seasoning as desired.
Step 11: Pour 1/2 cup of the béchamel sauce into the baking dish, spreading it evenly. Arrange the stuffed shells on top, then pour the remaining sauce over them. Scatter fresh sage leaves over the top.
Step 12: Bake for 22-25 minutes, until the shells are lightly golden. Serve warm.

Tips & Variations

Use fresh sage for a fragrant finishing touch, or substitute with thyme or rosemary if unavailable.
For a nuttier flavor, toast the nutritional yeast lightly before adding to the tofu ricotta.
The vegan parmesan is optional but adds a savory depth—try a store-bought version or make your own with cashews and nutritional yeast.
To make this gluten-free, substitute the pasta shells and flour with gluten-free alternatives.

Storage

Store leftover stuffed shells covered in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (160°C) until warmed through to maintain texture. Avoid microwaving if possible to keep the béchamel creamy.

How to Serve

A white plate holds large yellow pasta shells stuffed with a creamy orange filling, layered closely in a circular pattern. The shells are topped with small green herbs and thin, bright green slices of cooked leek, adding texture and color. Scattered on top and around the shells are several dark green fried sage leaves, contrasting with the pale creamy sauce pooling under the pasta. The sauce is smooth and light beige, covering part of the plate and adding gloss to the dish. The plate sits on a soft white marbled surface with subtle veins and light spots. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these stuffed shells ahead of time?

Yes! Assemble the dish up to a day in advance, cover it tightly, and refrigerate. Bake just before serving, adding a few extra minutes if baking straight from the fridge.

What if I can’t find vegan parmesan cheese?

You can omit the vegan parmesan or make a simple substitute by blending cashews with nutritional yeast and a pinch of salt. It adds a cheesy flavor and works well in the filling.