Vegan Pumpkin Ricotta Stuffed Shells
Vegan Pumpkin Ricotta Stuffed Shells

Vegan Pumpkin Ricotta Stuffed Shells

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Vegan Pumpkin Ricotta Stuffed Shells – The final word fall consolation meals, these vegan Pumpkin Ricotta Stuffed shells are tacky, creamy, chewy, and garlicky. Made with self-made vegan ricotta unfold, pumpkin, and the perfect garlic béchamel sauce, you may by no means put your fork down!

The unique title for this recipe was Vegan Ricotta Pumpkin Stuffing Scallops paired with Creamy Garlic Béchamel Sauce. As soon as I stated it aloud, I heard how ridiculous it sounded and realized I wanted to work more durable on developing succinct recipe titles.

Vegan Pumpkin Ricotta Stuffed Shells
Vegan Pumpkin Ricotta Stuffed Shells

In my protection, the unique title is an extremely correct description of the recipe and it does sound extremely scrumptious, which it’s.

Whatever the recipe title, let’s discuss deets of what’s inside this recipe. This recipe is the ULTIMATE consolation meals: it’s tacky, creamy, chewy, and garlicky, and is a should make in the course of the fall/winter/vacation season!

Why you’ll love these Vegan Pumpkin Ricotta Stuffed Shells

Fall consolation meals: Big pasta shells get stuffed in a tacky pumpkin filling, topped with a creamy white sauce, after which baked within the oven. It’s the epitome of consolation meals for chilly climate and pumpkin season!

Texture, texture, texture! The distinction of the chewy baked shells with the creamy filling and sauce is so good you received’t be capable of put your fork down!

Attention-grabbing vacation dish. I’ve made this for 2 Thanksgiving dinners, one Christmas dinner, and one fall banquet, and this dish is all the time successful. It often will get the “I can’t imagine that is vegan” line, and in keeping with lots of you, the outcomes are the very same in your houses 🙂

Surprisingly straightforward. Regardless of this being an attention-grabbing and spectacular dish fancy sufficient for the vacations, it’s truly fairly straightforward to assemble and make. For those who watch the video down beneath or on Youtube, you’ll be capable of seeing that it’s very easy and doesn’t require any particular cooking abilities.

Ingredients + Methods for this Recipe

Jumbo Pasta Shells

Yow will discover jumbo pasta shells at many grocery shops (although not all). I’ve discovered them at Complete Meals, Vons, and Ralphs, in addition to shops like Goal and Walmart. The massive shell measurement, together with the decadent filling and sauce, implies that only a few shells will fulfill your cravings!

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Prepare dinner the shells in a big pot of salted boiling water till simply al dente. When the shells are carried out cooking, drain them and toss them with a little bit of olive oil to forestall sticking and drying out.

Pumpkin Ricotta Filling

This filling is so tasty but really easy to make and comes collectively in lower than 10 minutes. It begins with my self-made vegan tofu ricotta cheese. I take advantage of a variation of this cheese in a variety of my recipes, from lasagna to savory tarts.

This filling is so tasty but really easy to make and comes collectively in lower than 10 minutes. It begins with my self-made vegan tofu ricotta cheese. I take advantage of a variation of this cheese in a variety of my recipes, from lasagna to savory tarts.

The tofu ricotta requires additional agency tofu, dietary yeast, and some dried herbs and seasonings to attain the standard texture of conventional ricotta. The good factor about it’s you don’t just press the tofu – you simply have to pat dry extra water earlier than crumbling it up. The opposite good factor is that the meals processor does all of the give you the results you want. All you do is add the elements to a meal processor and pulse repeatedly till barely easy however nonetheless a bit chunky.

Conventional ricotta is pretty bland in style, however, my vegan model is so flavorful that you just need to eat it by itself! (many readers do exactly this).

Then, the tofu ricotta will get folded right into a pumpkin filling, which options canned pumpkin purée, freshly grated nutmeg, salt, pepper, and vegan parmesan cheese for that additional tacky goodness. The pumpkin and nutmeg carry a bare candy and barely earthy aptitude that’s irresistible! The marginal candy but spicy aroma of freshly grated nutmeg will really delight your style buds, so please don’t skip this step!

Garlic Béchamel Sauce

The ultimate part of this scrumptious dish is the creamy garlic white sauce. I’ve made my fair proportion of plant-based white sauces, and this recipe is by far my favorite. It’s so creamy and flavorful you could eat it by the spoon. You understand a dish goes to be wonderful when you’ll be able to eat two of the elements by the spoon.

Begin off by cooking some onions in additional virgin olive oil till properly softened and frivolously browned, then add the garlic till very aromatic. The cooked onions and garlic make this sauce from an odd Béchamel sauce to an especially flavorful, garlicky Béchamel sauce. After they’re carried out cooking, you’ll add all-purpose flour and stir to include, much like making a roux.

After which to make this white sauce tremendous creamy without utilizing dairy-based milk or cream, I take advantage of canned “lite” coconut milk. It’s creamy sufficient to make this sauce luxurious and decadent, however gentle enough that the sauce’s received ends too heavy or thick. The flour will assist in thickening the sauce in a short time, and it ought to take simply 2 minutes.

To assemble the dish, pour about a half cup of the Béchamel sauce onto the underside of a 13×9-inch (33×23 cm) rectangular pan (a Three litter pan).

Stuff 1 to 2 tablespoons of the pumpkin ricotta filling into every jumbo shell. Organize the stuffed shells on high of the sauce. Then drizzle the remaining sauce on high of the shells. Lastly, scatter some chopped sage leaves on high for that earthy, woodsy perfect-for-fall taste!

Bake within the oven at 350°F (or 175°C) for 25 minutes till the shells are frivolously golden!

Tips for Making Vegan Pumpkin Ricotta Stuffed Shells

Prepare dinner the pasta in well-salted boiling water till simply al dente. I all the time suggest cooking pasta in well-salted water as a result of that’s what is going to carry some taste to the pasta. Clearly, the filling and sauce may have a number of taste, however, you need each little chew to be nicely seasoned, even the elements of the pasta that don’t have a filling.

Use freshly grated nutmeg. I do know I sound like a bougie meals snob channeling her internal Ina Garten after I say this, however freshly grated nutmeg actually does make a giant distinction and provides a lot of extra depth and depth of taste in comparison with pre-ground nutmeg. Plus, recent nutmeg pods have a superb shelf life when saved correctly, about 3-Four years, so it’s an affordable buy-in comparison with floor nutmeg, which can lose its efficiency a lot faster.

The key to the Garlic Béchamel sauce is permitting the onions to prepare dinner down within the olive oil till softened and frivolously browned. It provides a lot of wealthy taste and notes of umami.

Don’t overbake the stuffed shells. The shells will begin to dry out in the event that they’re baked too lengthy, so control them and use an oven thermometer you probably have one!

For serving choices, since this dish is so creamy and indulgent, I desire to serve it as a facet dish versus a major course. However, it’s additionally so scrumptious that many individuals desire it as a major dish. Nevertheless, you serve it, I assure that your company won’t ever comprehend it’s vegan and/or shall be more than happy.

How to make this recipe ahead of time

You can also make the tofu ricotta several days upfront and the pumpkin ricotta filling 1-2 days upfront. You can even make the garlic Béchamel sauce several days upfront.

Then, on the day of serving, you’ll be able to (1) prepare dinner the shells, (2) stuff the shells with the pumpkin ricotta filling, and (3) bake the dish.

To scale back cooking time on the day of, you’ll be able even to stuff the shells, prepare them within the baking pan, and retailer coated within the fridge for as much as someday. Then, carry to room temperature earlier than baking within the oven for 25 minutes.

How to make self-made pumpkin puree

  1. Preheat the oven to 400°F/205°C.

  2. Line a baking sheet with parchment paper.

  3. Lower the pumpkin in half, from stem to finish, utilizing a rocking movement as you rotate the pumpkin. You’ll want a really sharp massive knife. If it’s nonetheless too tough to chop, pop the entire pumpkin within the microwave for 1 minute. Attempt once more, and should you’re nonetheless not in a position to lower it, microwave for an additional 30 to 60 seconds.

  4. While you’ve sliced the pumpkin, pull the halves aside – they need to separate on the stem. Use a large spoon for the purpose of removing the seeds and as a lot of the stringy bits, you’ll be able to.

  5. Calmly sprinkle the flesh with kosher salt. Place the pumpkin halves, lower facet down, on the lined baking sheet.

  6. Bake pumpkin till the flesh is tender and the pores and skin away from the flesh, between 40-45 minutes (depending on measurement).

  7. As soon as the pumpkin is cool sufficient to deal with, scoop out the flesh right into a meals processor and mix till very easy, about Three to Four minutes.

  8. Retailer within the fridge in a hermetic container for five to 7 days, or you’ll be able to freeze it for a number of months.

Vegan Pumpkin Ricotta Stuffed Shells

Recipe by BobbyCourse: Dinner, Side DishCuisine: Italian-Inspired, New American


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Vegan Pumpkin Ricotta Stuffed Shells – The final word fall consolation meals, these vegan Pumpkin Ricotta Stuffed shells are tacky, creamy, chewy, and garlicky. Made with self-made vegan ricotta unfold, pumpkin, and the perfect garlic béchamel sauce, you may by no means put your fork down!


  • 1/2 cup (50-60g) vegan parmesan cheese* (optional)

  • Garlic Béchamel Sauce (recipe below)

  • Tofu Ricotta (recipe below)

  • 1/2 teaspoon freshly grated nutmeg

  • 15 fresh sage leaves, sliced or torn up

  • Freshly cracked black pepper to taste

  • 24 to 28 jumbo pasta shells

  • 1 cup (240-250g) pumpkin purée (canned or homemade; see notes above on “how to make homemade pumpkin puree”)

  • 1/2 teaspoon kosher salt

  • 1 tablespoon olive oil

  • Tofu Ricotta
  • 1/4 cup (20g) nutritional yeast

  • 1/2 teaspoon garlic powder

  • 1 (14-ounce/400g) block of extra-firm tofu

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 medium lemon, juiced and zested

  • 1/2 teaspoon crushed red pepper flakes (optional)

  • 1/2 teaspoon onion powder

  • 1 1/2 tablespoons extra virgin olive oil

  • Garlic Béchamel Sauce
  • 1 yellow onion, diced

  • 6 cloves garlic, minced

  • 4 tablespoons all-purpose flour

  • 3 tablespoons extra virgin olive oil

  • Freshly cracked black pepper to taste

  • 1 (13.5 ounce/400 mL) can “lite” coconut milk**

  • 1 teaspoon kosher salt


  • Preheat the oven to 350°F (or 175°C). Lightly grease a 9×13-inch baking dish with olive oil.
  • Cook the pasta shells. Bring a large saucepan of water to a boil and generously salt the water. Add the jumbo pasta shells and cook according to the box instructions until just al dente (do not overcook!), then drain well.
  • Transfer the cooked pasta shells to a baking sheet and drizzle with the 1 tablespoon olive oil to prevent sticking and set aside.
  • While the pasta is cooking, prepare the Tofu Ricotta. Drain the block of tofu and dab away the excess water with some paper towels. Place the tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, extra virgin olive oil, lemon zest, lemon juice, and crushed red pepper flakes (if using) in a food processor and pulse repeatedly until the texture is smooth but still a little chunky, similar to the texture of ricotta cheese.
  • Make the pumpkin ricotta filling. In a large bowl, combine the Tofu Ricotta, pumpkin purée, nutmeg, 1/2 teaspoon kosher salt, black pepper to taste, and vegan parmesan cheese (if using). Fold the ingredients together using a silicone spatula. Taste the filling and adjust the seasonings accordingly, adding more salt, pepper, or nutmeg as needed. Spoon 1-2 tablespoons of the filling into each jumbo pasta shell, and set aside.
  • Make the Garlic Béchamel Sauce. Heat a large frying pan over medium heat and add the 3 tablespoons extra virgin olive oil. Once the oil is hot, add onion and season with a pinch of salt. Cook for 6-7 minutes, or until the onion is softened and lightly browned. Add the garlic and cook for 1 to 2 minutes, stirring frequently to prevent burning. Reduce the heat to medium-low and add the flour, whisking constantly for a minute until well incorporated. Gradually pour in the lite coconut milk in stages, whisking after each addition to prevent clumps, and then cook for 2 minutes until the sauce has thickened.
  • Transfer the sauce to a blender and add the 1 teaspoon kosher salt and black pepper to taste. Blend until the sauce is smooth and creamy. Taste the sauce for seasonings, adding more salt or pepper as desired.
  • Assemble the dish. Pour 1/2 cup of the Garlic Béchamel Sauce in the prepared baking dish. Arrange the stuffed jumbo shells on top of the sauce. Pour the remaining sauce on top of the shells. Scatter the chopped fresh sage leaves on top of the sauce. Bake the stuffed shells for 25 minutes, or until the pasta shells are lightly golden. Serve warm.


  • The vegan parmesan cheeses I’ve used are Follow Your Heart shredded parmesan and Violife vegan parmesan wedge.
  • ** To make your own “lite” coconut milk, blend together 1 element complete-fat canned coconut milk with 2 components water, stir together until properly blended. Then measure out thirteen.5 ounces (400 mL).

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