Description
Vegan Pumpkin Ricotta Stuffed Shells feature jumbo pasta shells filled with homemade pumpkin-tofu ricotta, baked in a savory pumpkin sauce and topped with herbs. Creamy, cozy, dairy-free, and perfect for fall or holiday dinners!
Ingredients
14 oz firm tofu, pressed and drained
½ cup raw cashews, soaked
2 cups pumpkin puree, divided
2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 garlic clove
2 tablespoons olive oil, divided
½ teaspoon sea salt
¼ teaspoon nutmeg
2 tablespoons fresh parsley, chopped
1 cup unsweetened non-dairy milk
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried sage
20–24 jumbo pasta shells
Fresh sage or parsley, for garnish
Fresh black pepper
Instructions
Cook shells in salted boiling water until al dente. Drain and set aside.
In a food processor, blend tofu, soaked cashews, 1 cup pumpkin, nutritional yeast, lemon juice, garlic, 1 tbsp olive oil, salt, nutmeg, and parsley until creamy.
For the sauce: whisk together 1 cup pumpkin, non-dairy milk, nutritional yeast, 1 tbsp olive oil, garlic powder, onion powder, sage, salt, and pepper.
Spread half the sauce in a 9×13-inch baking dish. Fill shells with pumpkin ricotta and arrange in dish.
Drizzle with remaining sauce. Cover with foil and bake at 375°F for 25 minutes. Uncover and bake 10–15 more minutes.
Garnish with herbs and pepper. Let cool slightly before serving.
Notes
To make nut-free, omit cashews and use extra tofu. For gluten-free, use GF pasta shells. Make ahead up to 2 days and refrigerate before baking. Freeze assembled shells for longer storage.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Pasta, Main Course, Vegan, Fall
- Method: Baked, Oven
Keywords: vegan stuffed shells, pumpkin ricotta shells, dairy free pasta bake, vegan holiday recipe, fall comfort food, pumpkin pasta, tofu ricotta, plant based, Italian vegan, Thanksgiving pasta