Vegan Pumpkin Ricotta Stuffed Shells Recipe

Get ready to fall in love with Vegan Pumpkin Ricotta Stuffed Shells, a cozy comfort food that’s as beautiful as it is delicious! Packed with a silky, savory pumpkin and vegan ricotta filling, each jumbo pasta shell turns into a little pocket of autumn-inspired flavor, all baked in a bubbling marinara sauce. Whether you’re making them for a festive dinner or an indulgent weeknight treat, you’ll delight in every creamy, golden bite of this dish. Even non-vegans will swoon when you bring a bubbling pan of these stuffed shells to the table!

this Recipe

Ingredients You’ll Need

Every component of these Vegan Pumpkin Ricotta Stuffed Shells is chosen to create layers of flavor and texture—nothing fancy, just the kind of ingredients that come together to make weeknight magic. While each is easy to find, they unite for something truly mouthwatering!

• Jumbo pasta shells: Their wide shape is perfect for scooping in the pumpkin ricotta, holding both filling and sauce beautifully.
• Canned pumpkin puree: Adds smooth, subtly sweet, and earthy richness to the filling (make sure it’s pure pumpkin, not pie mix!).
• Firm tofu: The base for vegan ricotta—crumbles into a creamy, cheesy texture without dairy.
• Nutritional yeast: Delivers bold, “cheesy” flavor and depth without any animal products.
• Lemon juice: Brightens up the filling and brings a gentle tang—key for authentic ricotta vibes!
• Fresh garlic: Lends sharpness and aroma you simply can’t skip in Italian-inspired comfort food.
• Spinach (fresh or frozen): For vibrant color plus earthy, slightly bitter notes that balance the sweetness of pumpkin.
• Olive oil: Adds silkiness and rounds out the flavors while sautéing or blending.
• Nutmeg: Just a pinch—we’re talking a classic autumn spice that brings warmth and coziness.
• Marinara sauce: The perfect tangy, tomatoey base, whether store-bought or homemade.
• Salt and pepper: Essential for seasoning the filling to taste so every bite pops!
• Fresh basil (optional): For sprinkling before serving—brings a burst of herbaceous flavor and color.

How to Make Vegan Pumpkin Ricotta Stuffed Shells

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil, then add the jumbo pasta shells. Cook them until just al dente—usually a minute or two less than the package directs—since they’ll soften more while baking. Drain and rinse the shells with cool water to stop the cooking process and keep them from sticking together. Lay them out on a tray so they’re ready to fill!

Step 2: Whip Up the Vegan Pumpkin Ricotta Filling

While the shells cook, grab your food processor and crumble in the firm tofu, pumpkin puree, nutritional yeast, lemon juice, olive oil, garlic, nutmeg, salt, and pepper. Toss in the spinach (make sure it’s squeezed dry if using frozen). Blend until you have a thick, creamy, slightly textured filling—taste and adjust seasoning if needed. You want it savory and “cheesy” with hints of pumpkin and warm spice.

Step 3: Stuff the Shells

Spoon about two heaping tablespoons of the pumpkin-ricotta mixture into each cooked shell. If you want less mess, a piping bag (or zip-top bag with a corner snipped off) works wonders here. Place each filled shell in a baking dish over a layer of marinara sauce, nestling them side by side as you go.

Step 4: Assemble and Bake

Once all the shells are snug in the dish, spoon the remaining marinara sauce over the top. If you want a bit of golden color, you can also sprinkle a little vegan parmesan or a drizzle of olive oil. Cover with foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes, then uncover and bake for 10-15 more minutes until bubbling and heated through.

Step 5: Time to Serve!

Let your Vegan Pumpkin Ricotta Stuffed Shells cool for 5 to 10 minutes, then shower them with chopped fresh basil. Each scoop will be rich, creamy, and totally satisfying, with the pumpkin and vegan ricotta taking center stage in every bite.

How to Serve Vegan Pumpkin Ricotta Stuffed Shells

Garnishes

For the perfect finishing touch on your Vegan Pumpkin Ricotta Stuffed Shells, a handful of fresh basil or Italian parsley makes everything feel extra-special and vibrant. Try a sprinkle of vegan parmesan or a drizzle of good olive oil to add richness, or a pinch of crushed red pepper flakes for those who love a little heat.

Side Dishes

These stuffed shells are showstoppers all on their own, but pairing them with a crisp green salad dressed with lemon vinaigrette or a bowl of garlicky sautéed broccoli makes for a balanced meal. Crusty bread is a welcome companion—perfect for scooping up extra sauce and bits of pumpkin-ricotta filling!

Creative Ways to Present

To wow your guests, arrange your Vegan Pumpkin Ricotta Stuffed Shells in individual baking dishes for a personal, restaurant-style touch. You can even top them with toasted pepitas (pumpkin seeds) for crunch or finish with ribbons of zucchini or roasted red pepper for added color and flavor. For fall gatherings, serving straight from a rustic casserole dish brings cozy vibes to the table.

Make Ahead and Storage

Storing Leftovers

If you have leftover Vegan Pumpkin Ricotta Stuffed Shells (lucky you!), simply cover the baking dish or transfer the shells to an airtight container. They’ll keep in the fridge for up to four days, and the filling tastes just as satisfying when reheated.

Freezing

This dish is a freezer dream! Assemble the shells up to the point just before baking, then wrap tightly and freeze for up to two months. When you’re ready to enjoy, bake straight from frozen with an extra 10-15 minutes cooking time, or thaw overnight in the fridge for the best texture.

Reheating

To warm up leftovers, bake them in a covered dish at 350°F (175°C) until heated through, or use the microwave for a quick lunch fix. If they look a bit dry, splash on a little extra marinara before reheating to keep them saucy and luscious.

FAQs

Can I use a different vegan ricotta brand instead of homemade tofu ricotta?

Absolutely! If you’re short on time, any store-bought vegan ricotta will work beautifully in this recipe. Just combine it with the pumpkin, lemon, and seasonings for that signature filling.

Is there a gluten-free option for the pasta shells?

Yes! There are several gluten-free jumbo pasta shells available at specialty grocers and online. Just cook them a touch underdone, as gluten-free pasta can get fragile when overbaked.

Can I add more veggies to the filling?

Go for it! Chopped sautéed mushrooms, caramelized onions, or roasted bell peppers make delicious mix-ins. Just be sure to cook off extra moisture so your filling stays creamy.

What can I use instead of spinach?

Kale, Swiss chard, or even finely chopped broccoli all work as alternatives. Just blanch and drain them well, or sauté before adding to the ricotta mixture.

How do I make this nut-free?

Simply ensure your vegan ricotta is nut-free (many tofu-based recipes are already!) and skip any nut-based parmesan. This way, your Vegan Pumpkin Ricotta Stuffed Shells stay totally allergy-friendly.

Final Thoughts

There’s something magical about a bubbling tray of Vegan Pumpkin Ricotta Stuffed Shells coming out of the oven—comforting, inviting, and bursting with flavor. Whether you’re new to plant-based cooking or a seasoned vegan, this recipe brings autumn coziness and seriously satisfying eats to your dinner table. Give it a try, and let it become a beloved staple in your kitchen!

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