If fall had a signature dish, these Vegan Pumpkin Ricotta Stuffed Shells would be it. Imagine tender pasta shells filled with a creamy pumpkin-tofu ricotta blend, nestled under a velvety garlic béchamel sauce, and kissed with crispy sage leaves. Sounds fancy, right? But here’s the best part—it’s surprisingly easy and oh-so satisfying.

Whether you’re craving Dairy-Free Pasta Bake indulgence or hunting for new Fall Vegan Recipes, this dish checks all the boxes. It’s rich, cozy, and 100% plant-based comfort food that doesn’t skimp on flavor.

Why You’ll Love These Vegan Pumpkin Ricotta Stuffed Shells

These stuffed shells are a warm, bubbly hug in casserole form. You get the creamy decadence of traditional ricotta without a hint of dairy, thanks to a clever tofu-based filling that’s bursting with savory herbs, tangy lemon, and a gentle heat from red pepper flakes.

Topped with a luscious Garlic Béchamel Sauce, this dish turns a simple dairy-free pasta bake into a showstopper. It’s perfect for feeding a hungry crowd or meal prepping for those busy fall evenings when you just need something nourishing and delicious waiting in the fridge.

Ingredients You’ll Need

For the Shells & Filling:

26-30 jumbo pasta shells
1 tbsp olive oil
1 cup canned pumpkin purée
½ tsp freshly grated nutmeg
½ cup vegan parmesan (optional but delicious)
15 fresh sage leaves, sliced or torn

Tofu Ricotta:

1 block extra-firm tofu (400g)
¼ cup nutritional yeast
½ tsp garlic powder
½ tsp onion powder
1½ tsp kosher salt
Freshly cracked black pepper
1½ tbsp extra virgin olive oil
Zest of 1 lemon + 1 tbsp lemon juice
½ tsp crushed red pepper flakes

Garlic Béchamel Sauce:

3 tbsp extra virgin olive oil
1 medium yellow onion, diced
6 garlic cloves, minced
4 tbsp all-purpose flour
1 can “lite” coconut milk (400ml)
1 tsp kosher salt
Black pepper to taste

tep-by-Step: How to Make Vegan Pumpkin Ricotta Stuffed Shells

Cook the Pasta Shells: Boil the shells in salted water until al dente. Drain and drizzle with olive oil to prevent sticking while you prep the filling.
Prepare the Tofu Ricotta: Drain and pat dry your tofu. In a food processor, blend tofu, nutritional yeast, garlic powder, onion powder, kosher salt, black pepper, olive oil, lemon zest, lemon juice, and red pepper flakes until smooth but still a little textured—like classic ricotta.
Make the Pumpkin Ricotta Filling: Transfer the tofu ricotta to a large bowl and stir in the pumpkin purée, grated nutmeg, and vegan parmesan. Taste and adjust salt or lemon if needed. It should be creamy, zesty, and slightly savory.
Fill the Shells: Using a spoon (or your fingers, no shame here), fill each pasta shell with 1-2 tablespoons of the pumpkin ricotta mixture. Set aside while you make the sauce.
Cook the Garlic Béchamel Sauce: In a saucepan, heat olive oil over medium heat. Sauté the diced onion with a pinch of salt until soft and golden, about 6-7 minutes. Add minced garlic and cook for another 1-2 minutes. Reduce heat, whisk in the flour, and cook for 1 minute to form a roux. Slowly whisk in coconut milk, stirring constantly to avoid lumps, and simmer until thickened. Blend until smooth and season with salt and pepper to taste.
Assemble the Dish: Preheat your oven to 350°F (175°C). Coat the bottom of a 13×9-inch baking dish with ½ cup of the béchamel sauce. Arrange the stuffed shells in the dish, then pour the remaining sauce over the top. Sprinkle the sage leaves for a burst of herbaceous flavor.
Bake and Serve: Bake uncovered for 22-25 minutes until the top is golden and bubbly. Serve warm and bask in the compliments.

Tips to Nail This Plant-Based Comfort Food

Here’s a little tip I swear by: After stuffing the shells, cover them with a damp paper towel to keep them from drying out while you prep the sauce. Also, make sure to sauté the onions low and slow for the béchamel—that golden, caramelized flavor is worth every extra minute.

If you want to get a little extra-fancy, broil the dish for 2-3 minutes after baking to get those irresistible golden brown bits on top. Just keep a close eye; the line between perfectly crispy and “oops, burnt” is razor-thin!

A Little Story Behind These Stuffed Shells

This recipe was born during one of my “comfort food but make it plant-based” kitchen experiments. I was craving a hearty pasta bake but wanted something that felt seasonal and fresh. After a bit of rummaging in my fridge (and a happy accident with some leftover tofu), this combo came to life.

Now it’s one of my favorite Fall Vegan Recipes—equal parts cozy and satisfying, without the post-meal heaviness. It’s even won over the “but I need real cheese” skeptics in my family (mission accomplished!).

hat to Serve with Vegan Pumpkin Ricotta Stuffed Shells

This dish is a star on its own, but if you want to create a full spread, pair it with a crisp arugula salad tossed in lemon vinaigrette. The peppery greens balance the richness of the shells beautifully. For a heartier meal, add some oven roasted vegetables like Brussels sprouts or carrots to bring in extra textures and flavors.

And don’t forget a slice of crusty bread to mop up that Garlic Béchamel Sauce—it’s too good to leave on the plate.

How to Store and Reheat Stuffed Shells

Leftovers (if you’re lucky enough to have any) will keep well in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through—about 15 minutes should do the trick.

You can also freeze the assembled (but unbaked) shells. Just wrap the dish tightly with foil and freeze for up to 2 months. Bake straight from frozen, adding 10-15 extra minutes to the cook time.

FAQs About Vegan Pumpkin Ricotta Stuffed Shells

Can I substitute another non-dairy milk for the béchamel?

Yes! Unsweetened almond or oat milk works well too, but coconut milk adds a luscious richness that’s hard to beat.

Do I need to press the tofu?

Nope! Just a quick pat dry is enough. The slight moisture helps achieve that creamy ricotta texture.

Can I make this dish ahead of time?

Absolutely! Assemble the entire dish a day in advance and bake it fresh when you’re ready to serve.

Is this recipe gluten-free?

It can be! Just swap in gluten-free pasta shells and use a gluten-free flour blend for the béchamel.

If you’re searching for that perfect Plant-Based Comfort Food to celebrate fall flavors, these Vegan Pumpkin Ricotta Stuffed Shells will be your new obsession. They’re creamy, cozy, and indulgent without the dairy hangover. Plus, they’ll make your kitchen smell like a five-star Italian bistro with a seasonal twist. Tie on your apron—this one’s a keeper.

Discover more delicious recipes by following me on Facebook and Pinterest.

Vegan Pumpkin Ricotta Stuffed Shells

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Amanda Thompson
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

Vegan Pumpkin Ricotta Stuffed Shells are the ultimate fall-inspired plant-based comfort food. Jumbo pasta shells are filled with a creamy pumpkin-tofu ricotta, nestled in a luscious garlic béchamel sauce, and finished with crispy sage for a decadent yet dairy-free pasta bake that’s perfect for cozy gatherings.

Ingredients

Scale

For the Shells & Filling:

26–30 jumbo pasta shells
1 tbsp olive oil
1 cup canned pumpkin purée
½ tsp freshly grated nutmeg
½ cup vegan parmesan (optional)
15 fresh sage leaves, sliced or torn

Tofu Ricotta:

400g extra-firm tofu
¼ cup nutritional yeast
½ tsp garlic powder
½ tsp onion powder
1½ tsp kosher salt
Freshly cracked black pepper
1½ tbsp extra virgin olive oil
Zest of 1 lemon + 1 tbsp lemon juice
½ tsp crushed red pepper flakes

Garlic Béchamel Sauce:

3 tbsp extra virgin olive oil
1 medium yellow onion, diced
6 garlic cloves, minced
4 tbsp all-purpose flour
1 can “lite” coconut milk (400ml)
1 tsp kosher salt
Black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Boil pasta shells in salted water until al dente. Drain, drizzle with olive oil, and set aside.
In a food processor, blend tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, lemon juice, and red pepper flakes until creamy yet textured.
Transfer ricotta to a bowl, stir in pumpkin purée, nutmeg, and vegan parmesan. Adjust seasoning if needed.
Fill each shell with 1-2 tbsp of the pumpkin ricotta mixture.
For béchamel, sauté onion in olive oil until soft (6-7 min). Add garlic and cook for 1-2 min. Whisk in flour to form a roux, then slowly add coconut milk, whisking until thickened. Blend for smoothness, season with salt and pepper.
Preheat oven to 350°F (175°C). Spread ½ cup béchamel in a 13×9-inch baking dish. Arrange stuffed shells on top, then pour remaining béchamel over. Sprinkle sage leaves.
Bake uncovered for 22-25 minutes until bubbly and golden.

Notes

Cover filled shells with a damp towel to prevent drying while prepping sauce.

Sauté onions slowly for maximum flavor depth in the béchamel.

For crispy edges, broil the dish for 2-3 minutes after baking.

Store leftovers in the fridge for up to 4 days; reheat at 350°F.

Assemble and freeze unbaked shells for up to 2 months.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Mains
Method: Baking
Cuisine: Italian-American

Vegan Pumpkin Ricotta Stuffed Shells: The Ultimate Plant-Based Comfort Food for Fall