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Vegan Pumpkin Ricotta Stuffed Shells

Vegan pumpkin ricotta stuffed shells with tofu-cashew ricotta are baked until the sauce is creamy and the vegan mozzarella bubbles. Jumbo shells are nested in a simmered orange pumpkin sauce for a hearty Italian-American main dish.
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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
  

pasta shells
  • 20 jumbo pasta shells cooked al dente
vegan ricotta
  • 1 lb firm tofu pressed (14 oz block)
  • 0.5 cup cashew cream
  • 3 tbsp nutritional yeast
  • 2 garlic
  • 1 tsp Italian seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
vegan pumpkin sauce
  • 1 can (15 oz) pumpkin puree
  • 1 can (13.5 oz) coconut cream
  • 3 garlic minced
  • 0.5 cup vegetable broth
  • 3 tbsp nutritional yeast
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
topping
  • 1 vegan mozzarella for topping
  • 0.25 cup fresh basil

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F, then grease a 9x13 baking dish so the shells slide out easily. Visual cue: a light, even coating with no dry patches.
Make vegan pumpkin sauce
  1. Sauté the minced garlic until fragrant, then add pumpkin puree, coconut cream, vegetable broth, nutritional yeast, Italian seasoning, nutmeg, salt, and pepper. Visual cue: the mixture loosens and becomes evenly orange.
  2. Simmer the sauce for 5 minutes, stirring occasionally until slightly thickened. Visual cue: gentle bubbles across the surface.
  3. Pour most of the sauce into the greased baking dish. Visual cue: a thin layer that covers the bottom.
Make tofu-cashew ricotta and stuff shells
  1. Blend pressed firm tofu, cashew cream, nutritional yeast, garlic, Italian seasoning, salt, and pepper until smooth. Visual cue: a thick, ricotta-like texture with no tofu chunks.
  2. Stuff the cooked jumbo pasta shells with the tofu ricotta, then nestle them into the sauce. Visual cue: the filling is visible and the shells settle into the sauce.
  3. Pour the remaining sauce over the stuffed shells, then top with vegan mozzarella. Visual cue: the mozzarella covers most of the surface for browning.
Bake and finish
  1. Bake for 35-40 minutes at 375F until hot and bubbling. Visual cue: the mozzarella looks melted and slightly browned in spots.
  2. Garnish with fresh basil immediately after baking. Visual cue: bright green leaves sitting on top of the bubbling sauce.

Notes

Pro tip: press the tofu well for a thicker, less watery ricotta-like filling. Refrigerate leftovers in a sealed container for up to 4 days; reheat covered at 350F until hot. Freezing is not recommended because the pasta and coconut cream sauce can soften after thawing. For a nut-free swap, use a soy-based cream or additional tofu to replace cashew cream if you prefer.