Vegan Pumpkin Ricotta Stuffed Shells Recipe

I’m sharing a Meatless Comfort Food twist on stuffed shells with a simple homemade vegan ricotta made from just a few surprising ingredients that will have readers asking for the recipe.

I didn’t expect that blending extra-firm tofu with pumpkin puree would become my weekend obsession, but here we are. These stuffed shells are creamy and kinda cheesy, everyone at my table scraped their plates clean.

I love that it’s pure Meatless Comfort Food, and somehow it fits right into my Vegan Fall Recipes lineup, casual enough for weeknights yet special for guests. The filling is spoonable, forgiving when I screw up measurements, and honestly you might find yourself snacking on it before it even hits the shells.

Try it when you want something different and simple.

Ingredients

• Extra-firm tofu gives protein and creamy ricotta like texture mild flavor absorbs spices.
• Pumpkin adds fiber vitamin A subtle sweetness and keeps filling moist and cozy.
• Nutty cheesy umami adds B vitamins and depth without dairy boosts savory punch.
• Fresh spinach adds iron folate leafy green freshness and sneaky volume to filling wilts alot.
• Tomato marinara gives acidity sweetness lycopene and a bright saucy hug for shells.
• Lemon juice wakes flavors adds brightness and a little tang balances pumpkin richness.
• Melty vegan mozzarella gives creamy stretch extra indulgence and a golden, bubbly top.

Ingredient Quantities

• 12 oz jumbo pasta shells (about 20-24 shells)
• 14 oz extra-firm tofu, pressed
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/3 cup nutritional yeast
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1-2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 2 cups fresh baby spinach, roughly chopped
• 1/4 cup fresh basil, chopped
• 24 oz marinara sauce (about 3 cups)
• 1 cup shredded vegan mozzarella (optional)
• 2-4 tbsp unsweetened plant milk (almond or soy) to loosen filling
• 2 tbsp chopped fresh parsley for garnish

How to Make this

1. Preheat oven to 375°F (190°C). Press the 14 oz extra-firm tofu for 15-20 minutes between clean kitchen towels with a heavy pan or canned goods to get rid of excess water, then crumble or roughly chop it.

2. Boil 12 oz jumbo shells according to package but stop 2 minutes early so they are al dente, stir occasionally so they don’t stick, drain and set aside on a tray so they don’t seal up. Reserve a little pasta water in case you need to loosen the sauce.

3. In a food processor or high speed blender, combine the pressed tofu, 1 cup canned pumpkin, 1/3 cup nutritional yeast, 2 tbsp lemon juice, 2 minced garlic cloves, 1-2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground nutmeg. Pulse until it’s a spreadable ricotta texture, scraping down the sides as needed. Add 2-4 tbsp unsweetened plant milk if it’s too stiff.

4. Taste and adjust seasoning, don’t be shy with salt or lemon, they brighten the pumpkin and make it cheesy. If it’s too loose, add a spoon more nutritional yeast or a bit more tofu. If too dry add another splash of plant milk.

5. Roughly chop 2 cups fresh baby spinach and 1/4 cup fresh basil; fold them into the ricotta mixture by hand so the greens stay a little bit textured, not totally pureed. Squeeze any excess moisture from the chopped spinach first if it looks wet.

6. Pour about 1 cup of the 24 oz marinara into the bottom of a 9×13 inch baking dish and spread it to coat the base. This keeps the shells from sticking and adds saucy goodness underneath.

7. Stuff each shell with about 2 tablespoons of the pumpkin-tofu ricotta and place them seam side up in the dish on top of the sauce. If you have extra filling you can dollop it between shells.

8. Spoon the remaining marinara over the shells so they’re well covered, thin with a little reserved pasta water if needed. Sprinkle 1 cup shredded vegan mozzarella on top if using.

9. Cover with foil and bake 20 minutes, then remove foil and bake another 5-10 minutes until bubbly and the vegan cheese is slightly golden. Let rest 5 minutes before serving so the filling sets. Garnish with 2 tbsp chopped fresh parsley and extra basil if you want.

Equipment Needed

1. Large stockpot for boiling the jumbo shells, you’ll want room so they don’t stick
2. Colander to drain the pasta and save a little pasta water
3. 9 by 13 inch baking dish for assembling and baking the shells
4. Food processor or high speed blender to make the pumpkin tofu “ricotta”
5. Mixing bowl and a rubber spatula or wooden spoon for folding in the greens
6. Cutting board and chef’s knife to chop spinach, basil and parsley
7. Measuring cups and spoons for the pumpkin, nutritional yeast, oil, lemon, salt etc
8. Baking sheet or tray to spread drained shells so they don’t seal up
9. Clean kitchen towels and a heavy pan or a tofu press to press the tofu, plus foil and oven mitts for baking

FAQ

Vegan Pumpkin Ricotta Stuffed Shells Recipe Substitutions and Variations

• Extra-firm tofu → cashew ricotta: soak 1 cup raw cashews 4+ hrs, blend with 2 tbsp lemon juice, 1-2 tbsp nutritional yeast, pinch salt and 2-4 tbsp plant milk until chunky like ricotta; use ~1 to 1 1/4 cups to replace 14 oz tofu, it’s richer and creamier.
• Pumpkin puree → roasted butternut squash or mashed sweet potato, 1:1 swap, roast and mash (or use canned) for similar texture and a slightly nuttier flavor.
• Nutritional yeast → store-bought vegan Parmesan (about 1/3 cup) or 1-2 tbsp white miso for umami, just cut back on the added salt if you use miso.
• Fresh baby spinach → frozen chopped spinach (about a 10 oz bag, thawed and well squeezed) or chopped kale, wilted; frozen saves prep time and is easy to fold in.

Pro Tips

1. Press and texture the tofu more than you think you need to, 30 minutes or a quick freeze then thaw gives a silkier ricotta feel. Pulse in the food processor until it’s mostly smooth but still a little grainy, that texture makes it feel like real cheese not mousse.

2. Keep the shells from sealing up by laying them single layer on a sheet pan and tossing gently with a teaspoon of olive oil right after draining. If you stack them they’ll glue shut, and you’ll cry later when you cant stuff them.

3. Squeeze the spinach dry, no shortcuts, or the filling will get watery. If it still seems loose add another spoon of nutritional yeast or a little more crumbled tofu instead of more plant milk, that keeps the filling firm when baked.

4. Taste the filling raw and be bold with lemon and salt, they wake up the pumpkin and nutritional yeast. If you want extra depth stir in a splash of soy sauce or miso, just a tiny bit will make it savory not funky.

5. Cover while baking so it steams and sets, then uncover at the end to brown the top. For make ahead, assemble, freeze uncovered on a tray till solid then wrap well, bake from frozen adding about 20 minutes and keep a little extra sauce on hand so it doesnt dry out.