Vegan Pumpkin Ricotta Stuffed Shells: The Ultimate Cozy Fall Pasta Bake

When the leaves start to turn and a chill sneaks into the air, I crave meals that are equal parts comforting, nourishing, and just a little bit special. Vegan Pumpkin Ricotta Stuffed Shells check every box hearty pasta shells filled with creamy homemade vegan ricotta and luscious pumpkin, all baked in a velvety pumpkin sauce with a hint of sage. This recipe is pure autumn comfort food with a plant-based twist, making it perfect for a cozy family dinner, Friendsgiving, or meal prep. The first bite is a warm hug: savory, creamy, aromatic, and deeply satisfying. Even the most die-hard cheese lovers at my table come back for seconds!

this Recipe

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What Are Vegan Pumpkin Ricotta Stuffed Shells?

This recipe features jumbo pasta shells stuffed with a blend of pumpkin puree and vegan ricotta (made from tofu, cashews, or almonds), seasoned with garlic, lemon, and fresh herbs. The stuffed shells are nestled in a savory, creamy pumpkin sauce, topped with more ricotta and herbs, then baked until bubbling and golden. It’s a vegan twist on classic Italian stuffed shells, but with cozy fall flavors and no dairy at all.

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Why You’ll Fall in Love with This Recipe

• Creamy & Satisfying: All the richness and texture of classic stuffed shells—no cheese required!
• Packed with Fall Flavor: Pumpkin, sage, and a touch of nutmeg make it taste like autumn in every bite.
• Crowd-Pleasing: Vegan and non-vegan eaters alike love this dish.
• Make-Ahead Friendly: Assemble and refrigerate or freeze before baking.
• Protein-Packed: Thanks to tofu or nuts in the ricotta.
• Nutrient Dense: Pumpkin adds vitamins A & C, fiber, and antioxidants.

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How Do Vegan Pumpkin Ricotta Stuffed Shells Taste?

Each shell is packed with creamy, fluffy ricotta, subtly sweet pumpkin, and a pop of savory herbs and lemon. The baked pumpkin sauce brings it all together with a silken texture, and the sprinkle of black pepper and sage on top adds a gentle warmth. It’s rich, cozy, and just the right amount of indulgent—without being heavy.

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Health & Ingredient Benefits

• Pumpkin: Low calorie, high fiber, loaded with vitamins A, C, and potassium.
• Vegan Ricotta: Made from tofu or nuts for protein, calcium, and healthy fats.
• No Dairy or Eggs: Heart-healthy and allergy-friendly.
• Herbs (Sage, Parsley): Anti-inflammatory and full of flavor.
• Whole Grains (optional): Use whole wheat shells for extra fiber.

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Ingredients You’ll Need

For the Vegan Pumpkin Ricotta:

• 14 oz (400g) firm tofu, pressed and drained
• ½ cup raw cashews (soaked and drained)
• 1 cup pumpkin puree
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 garlic clove
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ¼ teaspoon nutmeg
• 2 tablespoons fresh parsley or basil, chopped

For the Pumpkin Sauce:

• 1 cup pumpkin puree
• 1 cup unsweetened non-dairy milk (soy, almond, or oat)
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried sage (or 1 tablespoon fresh, chopped)
• Salt and pepper, to taste

Other:

• 20–24 jumbo pasta shells (regular or whole wheat)
• Fresh sage or parsley, for garnish
• Freshly ground black pepper

Tools You’ll Need

• High-speed blender or food processor
• 9×13-inch baking dish
• Large pot for boiling pasta
• Mixing bowls and spoons
• Parchment or foil for covering
• Measuring cups and spoons
• Small spatula or spoon (for stuffing shells)

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Optional Substitutions & Additions

• Nut-Free: Omit cashews and add 2 extra tablespoons olive oil to the ricotta.
• Gluten-Free: Use gluten-free pasta shells.
• Cheesy Top: Sprinkle with vegan mozzarella or Parmesan.
• Spinach: Add chopped spinach to the filling for extra greens.
• Mushrooms: Layer sautéed mushrooms under the shells before baking.
• More Herbs: Try thyme, rosemary, or chives for variety.

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How to Make Vegan Pumpkin Ricotta Stuffed Shells

1. Cook Pasta:
   Bring a large pot of salted water to a boil. Cook shells just until al dente. Drain and set aside on a tray so they don’t stick together.
2. Make Vegan Ricotta:
   In a food processor, blend tofu, soaked cashews, pumpkin puree, nutritional yeast, lemon juice, garlic, olive oil, salt, nutmeg, and parsley until smooth and creamy. Taste and adjust salt, lemon, or herbs as needed.
3. Make Pumpkin Sauce:
   Whisk together pumpkin puree, non-dairy milk, nutritional yeast, olive oil, garlic powder, onion powder, sage, salt, and pepper until smooth.
4. Stuff Shells:
   Pour half the pumpkin sauce into the bottom of the baking dish. Using a small spoon, stuff each shell generously with the pumpkin ricotta filling. Arrange shells in the baking dish.
5. Finish & Bake:
   Drizzle remaining pumpkin sauce over the stuffed shells. Cover with foil or parchment and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 10–15 minutes, until bubbling and lightly golden.
6. Garnish & Serve:
   Sprinkle with black pepper, fresh sage, and parsley before serving. Enjoy hot!

What to Serve With

• Garlic bread or vegan focaccia
• Simple green salad with lemon vinaigrette
• Roasted Brussels sprouts or broccoli
• Crispy sage leaves for garnish
• Vegan Caesar salad

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Tips for Success

• Don’t Overcook Shells: They should be al dente to avoid falling apart.
• Let Tofu Drain Well: A drier tofu makes a fluffier ricotta.
• Stuff Shells Generously: The filling is the star!
• Taste As You Go: Adjust the ricotta for salt, tang, or herbs.
• Bake Covered First: Keeps shells moist before finishing uncovered.

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Common Mistakes to Avoid

• Too Much Liquid: Drain tofu and don’t use extra-wet pumpkin.
• Skipping the Sauce: It keeps shells moist and flavorful.
• Underseasoning: The filling needs a little extra salt and lemon.
• Crowding the Pan: Leave space for even baking.
• Serving Too Soon: Let rest 10 minutes before serving for clean slices.

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How to Store & Reheat

Store: Refrigerate in an airtight container up to 4 days.

Reheat: Cover and bake at 350°F (175°C) until heated through, or microwave single servings.

Freeze: Assemble shells, wrap tightly, and freeze before baking. Bake from frozen (add 10–15 minutes) or thaw overnight before baking.

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Frequently Asked Questions

Can I use store-bought vegan ricotta?
Yes, just blend with pumpkin and season to taste.

Can I make it nut-free?
Omit cashews and use more tofu or sunflower seeds.

Can I prep ahead?
Assemble up to 2 days ahead, cover, and refrigerate until baking.

What’s the best pasta for this?
Jumbo shells, manicotti, or cannelloni all work well.

Can I use butternut squash instead of pumpkin?
Absolutely—roasted and pureed squash is delicious here!

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Nutritional Info (Approximate per serving, 4 servings)

• Calories: 375
• Fat: 12g
• Carbohydrates: 52g
• Fiber: 5g
• Protein: 14g
• Sodium: 390mg

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Conclusion

Vegan Pumpkin Ricotta Stuffed Shells are fall comfort food at its best—creamy, hearty, and bursting with flavor. Make them for a weeknight dinner, a special holiday meal, or whenever you need a little plant-based coziness. Even non-vegans will be wowed by this wholesome pasta bake!

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August 7, 2025 by Melissa