There is nothing quite like cozying up with a plate of creamy, flavorful stuffed pasta, especially when it’s a delightful twist like this Vegan Pumpkin Ricotta Stuffed Shells Recipe. Imagine the perfect blend of tender jumbo shells filled with a luscious pumpkin and tofu-based ricotta that’s seasoned perfectly with basil and nutmeg, all baked to bubbly perfection under a blanket of rich marinara and melty vegan mozzarella. This dish is a celebration of fall flavors, comforting textures, and vibrant colors that come together to create a meal that feels like a warm hug on a plate. It’s not just vegan; it’s utterly satisfying and sure to impress anyone at your table, whether they follow a plant-based diet or not.
Ingredients You’ll Need
This recipe treasures simplicity, allowing every ingredient to shine and contribute to the depth and harmony of flavors. Each element plays a crucial role, whether adding creaminess, zest, or a splash of color that brings the dish alive.
- 18 jumbo pasta shells: Perfect for stuffing, these create a hearty vessel while cooking to al dente texture.
- 1 tablespoon olive oil: Adds richness and helps sauté the garlic to aromatic perfection.
- 3 cloves garlic, minced: Provides a fragrant foundation that elevates the entire filling.
- 1 cup canned pumpkin puree: Brings natural sweetness, creaminess, and the signature fall flavor you’ll adore.
- 1 cup firm tofu, drained and crumbled: The protein-packed base for the ‘ricotta,’ giving a satisfying texture without dairy.
- 1/4 cup nutritional yeast: Adds a subtle cheesy flavor and umami richness, essential for vegan ricotta.
- 1/4 cup fresh basil, chopped: Fresh and bright, it balances the warmth of the pumpkin and spices beautifully.
- 1/4 teaspoon nutmeg: A fragrant spice that makes the pumpkin filling cozy and deeply inviting.
- 1/2 teaspoon salt: Enhances all the flavors, ensuring each bite is perfectly seasoned.
- 1/4 teaspoon black pepper: Adds a gentle kick and depth to the mixture.
- 2 cups marinara sauce: The rich tomato sauce ties everything together with acidity and warmth.
- 1/2 cup vegan mozzarella cheese, shredded: Melts beautifully to top the dish with gooey, golden goodness.
- Fresh parsley, for garnish: Adds a pop of brightness and a fresh herbal note at the end.
How to Make Vegan Pumpkin Ricotta Stuffed Shells Recipe
Step 1: Cook the Pasta Shells
First, preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil. Toss in those jumbo pasta shells and cook them until just al dente, about 10 minutes. Perfectly cooked shells should be firm yet tender enough to stuff without breaking. Drain and set aside carefully, giving yourself a base ready for the spectacular pumpkin filling.
Step 2: Sauté Garlic
In a medium skillet, warm up the olive oil over medium heat. Add the minced garlic and sauté just until it becomes fragrant — about a minute. The gentle cooking intensifies the garlic’s flavor without overpowering the dish, creating a lovely aromatic undertone that infuses the filling.
Step 3: Prepare the Pumpkin Ricotta Filling
In a mixing bowl, bring together the canned pumpkin puree, crumbled tofu, nutritional yeast, chopped fresh basil, a pinch of nutmeg, salt, and black pepper. Pour in your garlic-infused olive oil for an extra dimension of savory flavor. Mix everything until smooth and creamy. This luscious blend will be the heart of your Vegan Pumpkin Ricotta Stuffed Shells Recipe — velvety, flavorful, and full of character.
Step 4: Assemble the Dish
Spread one cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. This creates a luscious base layer that keeps the shells moist and adds tangy brightness. Then, carefully fill each cooked pasta shell with the pumpkin ricotta mixture and nestle them snugly in the baking dish.
Step 5: Add Sauce and Cheese
Pour the remaining marinara sauce generously over your beautiful stuffed shells, ensuring each one gets covered in the rich tomato goodness. Finally, sprinkle the shredded vegan mozzarella cheese across the top for that irresistible melty, golden finish.
Step 6: Bake to Perfection
Cover the dish with foil and bake for 20 minutes so all flavors meld together, and the shells heat through. Then remove the foil and bake for an additional 10 minutes to let the cheese bubble and turn a lovely golden brown. The result is wholesome and inviting — a perfect balance of creamy filling, tender pasta, and savory sauce ready to wow your dinner guests.
Step 7: Garnish and Serve
After removing from the oven, allow it to cool for a few minutes. Sprinkle fresh parsley on top to add a vibrant, fresh note that complements the richness of the filling and sauce beautifully.
How to Serve Vegan Pumpkin Ricotta Stuffed Shells Recipe
Garnishes
A sprinkle of fresh parsley is classic and bright, but you can also add a drizzle of high-quality olive oil or a few fresh basil leaves for an elegant touch. These little details enhance the color and add fresh, herbaceous aromas each time you dive in.
Side Dishes
These stuffed shells are a star on their own but pair wonderfully with a crisp green salad, roasted Brussels sprouts, or steamed broccoli. A crusty garlic bread or vegan focaccia also works great, perfect for mopping up all that extra marinara sauce.
Creative Ways to Present
If you want to impress, serve individual stuffed shells on decorative plates with a swirl of extra marinara sauce around the edges. Alternatively, add a sprinkle of toasted pumpkin seeds or vegan parmesan for texture and an extra hit of flavor. Making this Vegan Pumpkin Ricotta Stuffed Shells Recipe your own is part of the joy!
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This gives you ready-made comfort food waiting to be reheated when the craving hits again.
Freezing
You can freeze the baked stuffed shells either before or after baking. For best results, cover the assembled dish tightly with foil and plastic wrap. Frozen, they’ll last up to 2 months — perfect for prepping meals in advance or saving for special occasions.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) for about 15-20 minutes, covered, to prevent drying out. If thawing from frozen, allow extra time to warm through completely, ensuring that wonderful cheesy top gets that lovely melted texture once again.
FAQs
Can I substitute the tofu in this recipe?
Yes! Silken tofu or even mashed cashews can work as alternatives, though the texture and flavor may vary slightly. Firm tofu holds up best for the ricotta consistency.
Is canned pumpkin the same as pumpkin pie filling?
No, you want pure canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that could alter the flavor balance of the dish.
Can I make this recipe nut-free?
Absolutely! This recipe doesn’t rely on nuts in the filling, so it’s naturally nut-free as long as you choose a vegan mozzarella without nuts.
What kind of marinara sauce should I use?
Feel free to choose your favorite brand of vegan marinara or even homemade sauce. A simple, herb-forward sauce works best to complement the filling without overpowering it.
Can I use gluten-free pasta shells?
Yes, gluten-free jumbo shells are a great option for those with gluten intolerance. Just follow the cooking instructions on the package to get the perfect al dente texture.
Final Thoughts
This Vegan Pumpkin Ricotta Stuffed Shells Recipe is one of those dishes that warms your heart and nourishes your soul. It’s approachable, bursting with cozy seasonal flavors, and shows that vegan cooking can absolutely be indulgent and impressive without any dairy at all. I hope you make it soon, whether for a family dinner or a special occasion. Trust me—once you try this recipe, it’s going to become one of your absolute go-to comfort foods!
Print
Vegan Pumpkin Ricotta Stuffed Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Description
This delightful Vegan Pumpkin Ricotta Stuffed Shells recipe offers a creamy, flavorful twist on classic stuffed shells, combining the sweetness of canned pumpkin with tofu and nutritional yeast for a healthy, plant-based ricotta alternative. Baked to perfection with marinara sauce and vegan mozzarella cheese, it’s a comforting and nutritious dish perfect for cozy dinners.
Ingredients
Pasta
- 18 jumbo pasta shells
Stuffing
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1 cup firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Topping
- 2 cups marinara sauce
- 1/2 cup vegan mozzarella cheese, shredded
- Fresh parsley, for garnish
Instructions
- Prepare Pasta: 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 the shells and set them aside to cool slightly.
- Sauté Garlic: In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Make Pumpkin Ricotta Mixture: 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 well until the filling is smooth and creamy.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Stuff Shells: Fill each cooked jumbo pasta shell generously with the pumpkin ricotta mixture and arrange them carefully in the prepared baking dish.
- Add Sauce: Pour the remaining 1 cup of marinara sauce evenly over the stuffed shells, ensuring they are well covered.
- Add Cheese Topping: Sprinkle the shredded vegan mozzarella cheese evenly over the top of the shells.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for another 10 minutes or until the vegan cheese is bubbly and golden brown.
- Garnish and Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving to add a pop of color and freshness.
Notes
- Use firm tofu to ensure a better texture in the ricotta mixture.
- Be careful not to overcook pasta shells; they should be al dente so they don’t become mushy when baked.
- Fresh basil can be substituted with dried basil, but use about one-third the amount as dried herbs are more concentrated.
- To make it nut-free, confirm that the vegan mozzarella cheese does not contain any nut-based ingredients.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
