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Vegan Pumpkin Ricotta Stuffed Shells

Vegan pumpkin ricotta stuffed shells with tofu-cashew filling are baked until the jumbo shells are tender and the vegan mozzarella turns golden. The creamy orange pumpkin sauce simmers with garlic and spices, so every bite is coated from start to finish.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Jumbo pasta shells
  • 20 jumbo pasta shells Cook al dente, then drain.
Vegan ricotta
  • 1 block (14 oz) firm tofu Press before blending.
  • 0.5 cup cashew cream Blend to a smooth ricotta texture.
  • 3 tbsp nutritional yeast For a cheesy flavor.
  • 2 cloves garlic Blend until smooth with tofu and cashew cream.
  • 1 tsp Italian seasoning
  • 1 salt and pepper Add to taste; use as one combined seasoning.
Vegan pumpkin sauce
  • 1 can (15 oz) pumpkin puree
  • 1 can (13.5 oz) coconut cream
  • 3 cloves garlic Minced for sautéing.
  • 0.5 cup vegetable broth
  • 3 tbsp nutritional yeast
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 1 salt and pepper Add to taste; use as one combined seasoning.
Topping
  • 1 vegan mozzarella Use enough to cover the top.
  • 1 fresh basil Garnish after baking.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and sauce
  1. Preheat the oven to 375F and grease a 9x13 baking dish so the stuffed shells won’t stick.
  2. Make vegan pumpkin sauce: sauté the minced garlic, then add pumpkin puree, coconut cream, vegetable broth, nutritional yeast, Italian seasoning, nutmeg, plus salt and pepper to taste.
  3. Simmer the sauce for 5 minutes until thickened slightly and fragrant, then turn off the heat.
  4. Pour most of the pumpkin sauce into the greased baking dish and spread it into an even layer.
Ricotta and assemble
  1. Blend pressed tofu with cashew cream, nutritional yeast, garlic, Italian seasoning, and salt and pepper until smooth to form vegan ricotta.
  2. Stuff the cooked al dente jumbo pasta shells with the tofu-cashew ricotta, then nestle them into the sauce in the baking dish.
  3. Pour the remaining pumpkin sauce over the stuffed shells, making sure the pasta is well covered.
  4. Top with vegan mozzarella for a melty baked layer.
Bake
  1. Bake at 375F for 35-40 minutes, until the sauce bubbles around the edges and the cheese is melted and lightly golden.
  2. Garnish with fresh basil right after baking so the leaves stay bright.

Notes

For the smoothest tofu-cashew ricotta, press the tofu well so it blends thick instead of watery. Store leftovers in the refrigerator up to 4 days; reheat covered in a 325F oven until warmed through. Freezing is not recommended because pasta texture can soften after thawing. For a gluten-free swap, use gluten-free jumbo shells sized for stuffing and bake the same way.