There’s something undeniably heartwarming about tucking into a pasta dish that feels like a cozy hug on a chilly evening. These Vegan Pumpkin Ricotta Stuffed Shells bring together creamy, earthy pumpkin and tangy, nutty tofu “ricotta” that practically dances on your taste buds with every bite. As the sunlight wanes and you find yourself craving comfort food, this plant-based twist on a classic Italian casserole steps in as the perfect remedy, wrapping you in a blanket of flavors that remind you of crisp autumn days and festive family gatherings.
As you dive into these jumbo shells, you’ll notice the delicate balance between the sweetness of the pumpkin puree and the savory depth imparted by garlic and nutritional yeast. Fresh basil adds bright herbaceous notes, while a whisper of nutmeg lends warmth reminiscent of spiced lattes by the fireside. Topped with bubbly vegan mozzarella and a swirl of rich marinara, it’s a celebration of color, taste, and texture—all in one 9×13-inch baking dish. Whether you’re cooking for a hungry crowd or simply treating yourself, this recipe is your ticket to a soul-satisfying dinner that tastes like love in every forkful.
KEY INGREDIENTS IN VEGAN PUMPKIN RICOTTA STUFFED SHELLS
Before we get our hands saucy, let’s talk about the stars of the show. Each ingredient plays a pivotal role in building layers of flavor and ensuring our stuffed shells come out creamy, balanced, and utterly irresistible.
- Jumbo pasta shells
These oversized shells act as cozy vessels, holding the luscious pumpkin ricotta mixture in place. Their firm texture when cooked al dente creates the perfect bite-to-sauce ratio.
- Olive oil
A drizzle of high-quality olive oil brings a fruity, peppery note to the sautéed garlic base and helps to marry the ingredients in the filling.
- Garlic
Minced garlic infuses the dish with a savory, aromatic foundation. When lightly sautéed, it releases its natural sugars, adding depth without overpowering.
- Pumpkin puree
Creamy and subtly sweet, pumpkin puree forms the backbone of our vegan ricotta. It gives the filling its signature color and velvety mouthfeel.
- Firm tofu
When drained and crumbled, firm tofu mimics the texture of traditional ricotta cheese. It adds protein and a mild canvas for the pumpkin’s subtle sweetness and the spices to shine.
- Nutritional yeast
This pantry staple brings a cheesy, umami-packed flavor that compensates for dairy absence. It rounds out the filling with a nutty complexity.
- Fresh basil
Chopped basil introduces a burst of herbal brightness, cutting through the richness and injecting a fresh, garden-like aroma.
- Nutmeg
Just a pinch of nutmeg warms the entire dish, lending a gentle spiciness that complements pumpkin’s natural sweetness.
- Salt and black pepper
Simple seasonings that enhance all other flavors—salt for elevation and black pepper for a little kick.
- Marinara sauce
A robust tomato sauce provides tanginess and moisture, creating a saucy bed that keeps the shells tender and luscious.
- Vegan mozzarella cheese
A melty, gooey topping that gives you that coveted cheese pull. It browns lightly under heat and adds creamy richness.
- Fresh parsley
A sprinkle of parsley at the end brings a pop of green color and a mild, crisp finish.
HOW TO MAKE VEGAN PUMPKIN RICOTTA STUFFED SHELLS
Let’s roll up our sleeves and dive into the step-by-step magic. This recipe is approachable yet impressive—perfect for a weeknight treat or even a casual dinner party. Follow these instructions carefully to achieve shells that are tender but not mushy, and a filling that’s smooth, creamy, and bursting with flavor.
1. Preheat your oven to 375°F (190°C). Bring a large pot of well-salted water to a rolling boil. Gently add the jumbo pasta shells and cook until they’re al dente, about 10 minutes. Drain carefully and set aside on a lightly oiled tray to prevent sticking.
2. In a medium skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about one minute, stirring constantly until the garlic becomes fragrant and just begins to turn golden (avoiding any browning).
3. In a large mixing bowl, combine the pumpkin puree, crumbled tofu, nutritional yeast, chopped basil, nutmeg, salt, and black pepper. Once the garlic is ready, fold it in. Use a spatula to mix everything until the texture is smooth, creamy, and evenly seasoned.
4. Pour 1 cup of marinara sauce onto the bottom of a 9×13-inch baking dish, spreading it into an even layer with the back of a spoon.
5. Carefully fill each cooked shell with about 2–3 tablespoons of the pumpkin ricotta mixture. Nestle the filled shells in the baking dish, arranging them snugly side by side.
6. Drizzle the remaining marinara sauce over the top of the shells, ensuring each one gets a generous coating.
7. Sprinkle the shredded vegan mozzarella evenly across the surface, covering all the shells for that irresistible, melty finish.
8. Cover the dish tightly with foil and bake for 20 minutes. Afterward, remove the foil and continue baking for another 10 minutes, or until the cheese is bubbly and lightly golden.
9. Take the shells out of the oven and let them rest for a few minutes. Garnish with fresh parsley before serving.
SERVING SUGGESTIONS FOR VEGAN PUMPKIN RICOTTA STUFFED SHELLS
Serving these stuffed shells is half the fun—whether you’re impressing guests or indulging in a solo comfort feast. The key is to complement the creamy, slightly sweet filling with textures and flavors that elevate each bite without overpowering it.
- Garlic bread slices
Toast thick slices of crusty baguette with a brush of olive oil and minced garlic. The crispy exterior and soft interior are perfect for sopping up any extra marinara.
- Crisp mixed greens
Toss peppery arugula, buttery spinach, and crisp romaine with a light lemon vinaigrette. The acidity and crunch counterbalance the richness of the shells.
- Roasted autumn vegetables
Serve alongside oven-roasted Brussels sprouts, sweet potatoes, or parsnips. The caramelized edges and hearty veggies tie seamlessly into the pumpkin theme.
- Warm herbal tea or sparkling water
Pair with a mug of chamomile or mint tea to soothe the palate, or enjoy a glass of lightly flavored sparkling water for a refreshing fizz.
HOW TO STORE VEGAN PUMPKIN RICOTTA STUFFED SHELLS
Whether you’re meal prepping for the week or saving leftover shells for a busy night, proper storage ensures your dish stays delicious, creamy, and safe to eat. Here are some practical tips to maintain flavor and texture:
- Refrigeration
Transfer cooled leftovers into an airtight container. Store in the fridge for up to 4 days. Reheat individual portions in a microwave-safe dish or pop back into a 350°F oven until warmed through.
- Freezing
For longer storage, assemble the unbaked shells in a freezer-safe dish. Wrap tightly with plastic wrap and foil. Freeze for up to 3 months. When ready, bake directly from frozen (adding extra baking time under foil).
- Separate sauces
If you expect to store for several days, consider keeping the marinara sauce and shells separate. This prevents shells from becoming overly soggy and preserves the best texture.
- Reheat gently
Whether from fridge or freezer, avoid high heat that can dry out the filling. Cover with foil and warm in a moderate oven (around 325°F) until just heated to retain moisture.
CONCLUSION
Bringing this Vegan Pumpkin Ricotta Stuffed Shells recipe to life has been an absolute joy, melding the creamy sweetness of pumpkin with the satisfying chew of pasta and the umami punch of nutritional yeast. From prepping the al dente shells to layering vibrant basil and seasonings, each step is designed to offer maximum flavor without compromising on that cozy, comforting feeling we all crave. The result is a dish that looks stunning on the table—lava-like ribbons of marinara sauce beneath a golden, melted cheese topping, flecked with fresh parsley. It’s a true crowd-pleaser, perfect for holidays, weeknight dinners, or meal-prep brilliance.
Don’t forget: you can print this article and save it to your recipe binder or digital collection for future fall feasts. Scroll down to the FAQ section for answers to common questions about substitutions, make-ahead tips, and more. I’d love to hear how your shells turned out—drop a comment if you have any questions, share your tweaks, or let me know what side dishes paired best with this creamy pasta delight. Your feedback and stories make this cooking journey so much richer!
Vegan Pumpkin Ricotta Stuffed Shells
Description
These stuffed shells are a perfect blend of nutty flavors and creamy texture, featuring pumpkin ricotta, a hint of basil, and topped with melty vegan cheese. A true comfort meal!
Ingredients
Instructions
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Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 10 minutes. Drain and set aside.
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In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
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In a mixing bowl, combine the canned pumpkin puree, crumbled tofu, nutritional yeast, chopped basil, nutmeg, salt, and black pepper. Add the sautéed garlic and mix until smooth and creamy.
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Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
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Fill each cooked pasta shell with the pumpkin ricotta mixture and place them in the baking dish.
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Pour the remaining marinara sauce evenly over the stuffed shells.
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Sprinkle the vegan mozzarella cheese on top.
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Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
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Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Note
- The dish can be prepared a day in advance and stored in the refrigerator, bake just before serving.
- You can substitute pumpkin puree with butternut squash puree for a slightly sweeter flavor.
- Add a pinch of red pepper flakes for a spicy kick.
- This recipe is great for freezing. Just ensure it's properly sealed before storing.
