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Vegan Pumpkin Ricotta Stuffed Shells

Vegan pumpkin ricotta stuffed shells with tofu-cashew filling baked in a creamy orange pumpkin sauce. Jumbo pasta shells get stuffed, nested in sauce, and finished with melty vegan mozzarella and fresh basil.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

Jumbo pasta shells (cooked al dente)
  • 20 jumbo pasta shells Cook until al dente, then drain and set aside.
Vegan ricotta
  • 14 oz firm tofu Press well to remove excess moisture.
  • 0.5 cup cashew cream Use unsweetened cashew cream.
  • 3 tbsp nutritional yeast Adds a classic cheesy flavor.
  • 2 garlic Cloves, blended smooth with tofu mixture.
  • 1 tsp Italian seasoning Season the ricotta.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Vegan pumpkin sauce
  • 15 oz pumpkin puree Canned pumpkin puree.
  • 13.5 oz coconut cream Canned; stir well before using.
  • 3 garlic Minced.
  • 0.5 cup vegetable broth Low-sodium if preferred.
  • 3 tbsp nutritional yeast For richness in the sauce.
  • 1 tsp Italian seasoning Season the sauce.
  • 0.25 tsp nutmeg Ground.
  • 0.5 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Topping
  • 0.25 cup vegan mozzarella Shred or tear for even melting.
  • 0.5 cup fresh basil Chopped or torn, for garnish.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and bake
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Cook the jumbo pasta shells until al dente, then drain and set aside.
Make vegan pumpkin sauce
  1. Sauté the minced garlic until fragrant in the pumpkin sauce pot.
  2. Add the pumpkin puree, coconut cream, vegetable broth, nutritional yeast, Italian seasoning, nutmeg, and salt and pepper to taste, then simmer for 5 minutes until slightly thickened.
  3. Pour most of the sauce into the greased 9x13 baking dish, reserving some for the top.
Make tofu-cashew ricotta
  1. Blend pressed firm tofu, cashew cream, nutritional yeast, garlic, Italian seasoning, salt, and black pepper until smooth.
Stuff, top, and bake
  1. Stuff the cooked shells with the tofu-cashew ricotta and nestle them into the sauce in the baking dish.
  2. Pour the remaining sauce over the stuffed shells and top with vegan mozzarella.
  3. Bake for 35-40 minutes at 375F until hot and bubbly, then garnish with fresh basil before serving.

Notes

Pro tip: press the tofu well for a thicker ricotta that won’t weep into the sauce. Refrigerate leftovers in a covered container for up to 4 days; reheat covered in a 350F oven until warmed through. Freezing is not recommended because pasta texture may soften after thawing. For a nut-free option, replace cashew cream with an equal amount of unsweetened sunflower seed cream.