Vegan Pumpkin Ricotta Stuffed Shells

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The ultimate fall comfort food, these vegan Pumpkin Ricotta Stuffed shells are cheesy, creamy, chewy, and garlicky. Made with a homemade vegan ricotta spread, pumpkin, and the best garlic béchamel sauce, you'll never put your fork down!
Prep 10 mins
Cook 1 hr 5 mins
Total 1 hr 15 mins
5 from 107 votes

The original title for this recipe was Vegan Pumpkin Ricotta Stuffed Shells with Creamy Garlic Béchamel Sauce. Once I said it aloud, I heard how ridiculous it sounded and realized I needed to work harder on coming up with succinct recipe titles.

In my defense, the original title is an incredibly accurate description of the recipe and it does sound incredibly delicious, which it is.

Regardless of the recipe name, let’s talk deets of what’s inside this recipe. This recipe is the ULTIMATE comfort food: it is cheesy, creamy, chewy, and garlicky, and is a must make during the fall/winter/holiday season!

	Vegan Pumpkin Ricotta Stuffed Shells

Why you’ll love these Vegan Pumpkin Ricotta Stuffed Shells

Fall comfort food: Giant pasta shells get stuffed in a cheesy pumpkin filling, topped with a creamy white sauce, and then baked in the oven. It’s the epitome of comfort food for cold weather and pumpkin season!

Texture, texture, texture! The contrast of the chewy baked shells with the creamy filling and sauce is so good you won’t be able to put your fork down! This is one of my favorite secret tofu recipes – most people would never suspect it’s an ingredient!

Crowd pleasing holiday dish. I have made this for two Thanksgiving dinners, one Christmas dinner, and one fall dinner party, and this dish is always a hit. It usually gets the “I can’t believe this is vegan” line, and according to many of you, the results are the exact same in your homes :)

Surprisingly easy. Despite this being a crowd pleasing and impressive dish fancy enough for the holidays, it’s actually quite easy to assemble and make. If you watch the video down below or on Youtube, you’ll be able to see that it’s really easy and doesn’t require any special cooking skills.

Vegan Pumpkin Ricotta Stuffed Shells

Watch! How to make Vegan Pumpkin Ricotta Stuffed Shells.

Pumpkin Ricotta Stuffed Shells | brilliant vegan recipe 🍂
Pumpkin Ricotta Stuffed Shells | brilliant vegan recipe 🍂

Ingredients + Methods for this Recipe

Jumbo Pasta Shells

You can find jumbo pasta shells at many grocery stores (though not all). I’ve found them at Whole Foods, Vons, and Ralphs, as well as stores like Target and Walmart. The large shell size, in combination with the decadent filling and sauce, mean that just a few shells will satisfy your cravings!

Cook the shells in a large pot of salted boiling water until just al dente. When the shells are done cooking, drain them and toss them with a bit of olive oil to prevent sticking and drying out.

Pumpkin Ricotta Filling

This filling is so tasty yet so easy to make and comes together in less than 10 minutes. It starts with my homemade vegan tofu ricotta cheese. I use a variation of this cheeze in a number of my recipes, from lasagna to savory tarts.

The tofu ricotta requires extra firm tofu, nutritional yeast, and a few dried herbs and seasonings to achieve the traditional texture of traditional ricotta. The nice thing about it is you don’t have to press the tofu – you just need to pat dry excess water before crumbling it up. The other nice thing is that the food processor does all the work for you. All you do is add the ingredients to a food processor and pulse repeatedly until slightly smooth but still a little chunky.

Traditional ricotta is fairly bland in taste, but my vegan version is so flavorful that you’ll want to eat it on its own! (many readers do just this).

Then, the tofu ricotta gets folded into a pumpkin filling, which features canned pumpkin purée, freshly grated nutmeg, salt, pepper, and vegan parmesan cheese for that extra cheesy goodness. The pumpkin and nutmeg bring a slightly sweet and slightly earthy flair that is irresistible! The slightly sweet yet spicy aroma of freshly grated nutmeg will truly delight your taste buds, so please don’t skip this step!

stuffed shells in pan, unbaked.

Garlic Béchamel Sauce

The final component of this delicious dish is the creamy garlic white sauce. I’ve made my fair share of plant-based white sauces, and this recipe is by far my favorite. It’s so creamy and flavorful that you can eat it by the spoon. You know a dish is going to be amazing when you can eat two of the components by the spoon.

Start off by cooking some onions in extra virgin olive oil until nicely softened and lightly browned, then add the garlic until very fragrant. The cooked onions and garlic are what take this sauce from an ordinary Béchamel sauce to an extremely flavorful, garlicky Béchamel sauce. After they are done cooking, you’ll add all-purpose flour and stir to incorporate, similar to making a roux.

And then to make this white sauce super creamy without using dairy-based milk or cream, I use canned “lite” coconut milk. It’s creamy enough to make this sauce luxurious and decadent, but light enough that the sauce won’t turn out too heavy or thick. The flour will help thicken the sauce very quickly, and it should take just 2 minutes.

Transfer the sauce to a blender, add salt and pepper, and blend until smooth and creamy! Keep in mind that if you taste this sauce before blending, it will taste quite coconutty. But, once you add the salt and pepper and blend it up in a blender until creamy, I promise it loses that coconut taste!

unbaked stuffed shells in pan.

To assemble the dish, pour about 1/2 cup of the Béchamel sauce onto the bottom of a 13×9-inch (33×23 cm) rectangular pan (a 3 liter pan).

Stuff 1 to 2 tablespoons of the pumpkin ricotta filling into each jumbo shell. Arrange the stuffed shells on top of the sauce. Then drizzle the remaining sauce on top of the shells. Finally, scatter some chopped sage leaves on top for that earthy, woodsy perfect-for-fall flavor!

Bake in the oven at 350°F (or 175°C) for 25 minutes until the shells are lightly golden!

Tips for making this recipe

Cook the pasta in well-salted boiling water until just al dente. I always recommend cooking pasta in well-salted water because that’s what will bring some flavor to the pasta. Obviously, the filling and sauce will have lots of flavor, but you want every little bite to be well seasoned, even the parts of the pasta that don’t have filling.

Also, don’t cook the shells past the al dente stage – they should still have a bit of bite to them. Since the stuffed shells will get baked in the oven for a bit, you definitely don’t want them to be too soft, or else the end dish could be a bit mushy.

Use freshly grated nutmeg. I know I sound like a bougie food snob channeling her inner Ina Garten when I say this, but freshly grated nutmeg really does make a big difference and adds so much more depth and intensity of flavor compared to pre-ground nutmeg. Plus, fresh nutmeg pods have an excellent shelf life when stored properly, about 3-4 years, so it’s an inexpensive purchase compared to ground nutmeg, which will lose its potency much quicker.

The key to the Garlic Béchamel sauce is allowing the onions to cook down in the olive oil until softened and lightly browned. It adds so much rich flavor and notes of umami.

Don’t overbake the stuffed shells. The shells will start to dry out if they’re baked too long, so keep an eye on them and use an oven thermometer if you have one!

For serving options, since this dish is so creamy and indulgent, I prefer to serve it as a side dish as opposed to a main course. But, it’s also so delicious that many people prefer it as a main dish. However you serve it, I guarantee that your guests will never know it’s vegan and/or will be very pleased.

Vegan Pumpkin Ricotta Stuffed Shells

How to make this recipe ahead of time

You can make the tofu ricotta several days in advance, and the pumpkin ricotta filling 1-2 days in advance. You can also make the garlic Béchamel sauce several days in advance.

Then, on the day of serving, you can (1) cook the shells, (2) stuff the shells with the pumpkin ricotta filling, and (3) bake the dish.

To reduce cooking time on the day of, you can even stuff the shells, arrange them in the baking pan, and store covered in the fridge for up to one day. Then, bring to room temperature before baking in the oven for 25 minutes.

pumpkin shells on plate.

How to make homemade pumpkin puree

If you can’t find canned pumpkin puree, you can make your own pumpkin puree using fresh pumpkin!

  1. Preheat the oven to 400°F/205°C.
  2. Line a baking sheet with parchment paper.
  3. Cut the pumpkin in half, from stem to end, using a rocking motion as you rotate the pumpkin. You’ll need a very sharp large knife. If it’s still too difficult to cut, pop the whole pumpkin in the microwave for 1 minute. Try again, and if you’re still not able to cut it, microwave for another 30 to 60 seconds.
  4. When you’ve sliced the pumpkin, pull the halves apart – they should separate at the stem. Use a large spoon to scoop out the seeds and as much of the stringy bits you can.
  5. Lightly sprinkle the flesh with kosher salt. Place the pumpkin halves, cut side down, on the lined baking sheet.
  6. Bake pumpkin until the flesh is tender and the skin is pulling away from the flesh, 40-45 minutes (dependent on size).
  7. Once the pumpkin is cool enough to handle, scoop out the flesh into a food processor and blend until very smooth, about 3 to 4 minutes.
  8. Store in the fridge in an airtight container for 5 to 7 days, or you can freeze it for several months.

Other incredible pumpkin recipes

If you give this Vegan Pumpkin Ricotta Stuffed Shells recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!

Vegan Pumpkin Ricotta Stuffed Shells

5 from 107 votes
The ultimate fall comfort food, these vegan Pumpkin Ricotta Stuffed shells are cheesy, creamy, chewy, and garlicky. Made with a homemade vegan ricotta spread, pumpkin, and the best garlic béchamel sauce, you'll never put your fork down!
Prep Time: 10 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 15 mins
Course: Dinner, Side Dish
Cuisine: Italian-Inspired, New American
Diet Vegan
Serving size: 8


  • 26 to 30 jumbo pasta shells
  • 1 tablespoon olive oil
  • Tofu Ricotta (recipe below)
  • 1 cup (240-250g) canned pumpkin purée*
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • Freshly cracked black pepper to taste
  • 1/2 cup (50-60g) vegan parmesan cheese* (optional but recommended)
  • Garlic Béchamel Sauce (recipe below)
  • 15 fresh sage leaves, sliced or torn up

Tofu Ricotta

  • 1 (14-ounce/400g) block of extra-firm tofu
  • 1/4 cup (20g) nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 medium lemon, (zested and 1 tablespoon juice)
  • 1/2 teaspoon crushed red pepper flakes

Garlic Béchamel Sauce

  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 6 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 1 (13.5 ounce/400 mL) can “lite” coconut milk**, can shaken or stirred well
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper to taste


  • Cook the pasta shells. Bring a large saucepan of water to a boil and generously salt the water. Add the jumbo pasta shells and cook according to the box instructions until just al dente (do not overcook!), then drain well.
  • Transfer the cooked pasta shells to a baking sheet and drizzle with the 1 tablespoon olive oil to prevent sticking and set aside.
  • Preheat the oven to 350°F (or 175°C).
  • While the pasta is cooking, prepare the Tofu Ricotta. Drain the block of tofu and dab away the excess water with some paper towels. Place the tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, extra virgin olive oil, lemon zest, 1 tablespoon lemon juice, and crushed red pepper flakes in a food processor and pulse repeatedly until the texture is relatively smooth but still a little chunky, similar to the texture of ricotta cheese.
  • Make the pumpkin ricotta filling. In a large bowl, combine the Tofu Ricotta, pumpkin purée, nutmeg, 1/2 teaspoon kosher salt, black pepper to taste, and vegan parmesan cheese (if using). Fold the ingredients together using a silicone spatula. Taste the filling and adjust the seasonings accordingly, adding more salt, pepper, or nutmeg as needed. Spoon 1-2 tablespoons of the filling into each jumbo pasta shell, and set aside.
  • Make the Garlic Béchamel Sauce. Heat a large frying pan over medium heat and add the 3 tablespoons extra virgin olive oil. Once the oil is hot, add onion and season with a pinch of salt. Cook for 6-7 minutes, or until the onion is softened and lightly browned. Add the garlic and cook for 1 to 2 minutes, stirring frequently to prevent burning. Reduce the heat to medium-low and add the flour, whisking constantly for a minute until well incorporated. Gradually pour in the lite coconut milk in stages, whisking after each addition to prevent clumps, and then cook for 2 minutes until the sauce has thickened.
  • Blend the sauce. Transfer the sauce to a blender and add the 1 teaspoon kosher salt and black pepper to taste. Blend until the sauce is smooth and creamy. Taste the sauce for seasonings, adding more salt or pepper as desired.
  • Assemble the dish. Pour 1/2 cup of the Garlic Béchamel Sauce in the prepared baking dish (enough for a thin layer on the bottom of the pan). Arrange the stuffed jumbo shells on top of the sauce. Pour the remaining sauce on top of the shells. Scatter the chopped fresh sage leaves on top of the sauce. Bake the stuffed shells for 22-25 minutes, or until the pasta shells are lightly golden. Serve warm.


* You can use canned pumpkin puree or make your own; see blog post on “how to make homemade pumpkin puree” for instructions. 
** The vegan parmesan cheeses I’ve used are Follow Your Heart shredded parmesan and Violife vegan parmesan wedge.
*** To make your own “lite” coconut milk, mix together 1 part full-fat canned coconut milk with 2 parts water, stir together until well combined. Then measure out 13.5 ounces (400 mL).

Calories: 293kcal | Carbohydrates: 32g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 575mg | Potassium: 283mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4770IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 2mg

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206 comments on Vegan Pumpkin Ricotta Stuffed Shells

  1. Alexandria M Morales-Garcia

    5 stars
    I love this recipe!! I have made it multiple times because it’s so delicious. My son (who is 3) also loves it. Last time I made was my anniversary, it worked beautifully as a fancy dinner. I served it with a vegan cheese board, salad, and red wine.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Alexandria! That dinner sounds wonderful.

  2. Michele G.

    5 stars
    This was delicious!!! I opted to make it into a lasagna as I was out of shells- I swapped some oat milk & vegan heavy “cream” for the coconut milk and topped it with some brown butter sage leaves and toasted walnuts once it came out of the oven. The flavors were very nice and it was so creamy! Everyone enjoyed it! Thanks for another wonderful dish!

    1. Support @ Rainbow Plant Life

      Thank you for sharing, Michele! That dish sounds so lovely!

  3. Suzanne

    5 stars
    This is insanely good! Made it for a non-vegan friend who had no idea and loved every bite. I made my own butternut purée instead of pumpkin and it was divine.

    1. Support @ Rainbow Plant Life

      Suzanne, So glad to hear you loved this recipe!

  4. Breana

    5 stars
    So delicious! Definitely worthy to entertain a group of people.

    1. Support @ Rainbow Plant Life

      Thank you for the wonderful compliment, Breana!

  5. Romy

    5 stars
    Made this recipe today and it was delicious! Will add a little bit less lemon to the filling next time as the lemony taste slightly overpowered the other flavours (maybe my lemon was too big). But all in all, very good, hearty, creamy dish. Will definitely make it again 😍

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Romy. We are glad you enjoyed the recipe!

  6. Robin

    5 stars
    This recipe looks great! I’m cooking it for thanksgiving tomorrow. Loved the live stream

    1. Support @ Rainbow Plant Life

      That’s so great to hear, we hope you enjoy it today!

  7. Hilary M

    5 stars
    I made this for a vegan potluck with 8 people and it was devoured!! Everyone loved it. Comments were “these shells are so special!” “these shells are perfect” “I wouldn’t change a thing!” “I don’t taste coconut at all” They are truly delicious. 100% I will make these again. I’m going to make them in two weeks for a non-vegan guest. Can’t wait! Also, I so appreciate your YouTube live cooking yesterday. It was incredibly helpful!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Hilary! And thanks for tuning into the livestream :)

  8. Margaret

    5 stars
    I just made this dish, and everyone absolutely loved it. . . both vegan and non-vegan friends alike! It was quite tasty! Because of the labor involved with stuffing all those shells :-), I think that, the next time I make it, I’ll use either manicotti or turn it into a lasagna.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Margaret, and good luck with the preparation next time!

  9. Jason Pena

    5 stars
    Hello. I just seen your YouTube channel my question, is the Vegan Pumpkin Ricotta Stuffed Shells in your cookbook?

    1. Support @ Rainbow Plant Life

      Hi Jason, no it is not! Most blog recipes are different from the Rainbow Plant Life cookbook recipes :)

  10. Audrey

    Can I use dried organic sage from the spice aisle? I can’t find fresh.

    1. Support @ Rainbow Plant Life

      Hi there, yes you can substitute it but the flavor won’t be as fresh. Also, dried herbs are often much more potent than fresh so that’s important to keep in mind when cooking. Instead of 15 fresh sage leaves, you can use about 1 1/2 teaspoon dried sage. Good luck!

  11. M. Nelson

    5 stars
    Love this recipe!! My 9 year older daughter said “it’s crazy amazing”!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback!

  12. Lyric

    5 stars

    1. Support @ Rainbow Plant Life

      Of course, we hope you enjoyed!

  13. Annie

    Help! Planning to make these for Thanksgiving, but I can’t find Jumbo shells anywhere :( What can I replace them with?

    1. Nisha

      Many readers have used manicotti for this, or even turned it into a lasagna :)

    2. M. Nelson

      Try Target

    3. Support @ Rainbow Plant Life

      Hi Annie, several readers have used manicotti before! Or, you can turn it into a layered lasagna if you can’t find manicotti.

  14. Tausha

    4 stars
    This was the very first time we’ve had tofu and to quit surprise I really enjoyed the taste. My husband wasn’t a fan of the white sauce though, maybe next time around I’ll try it with red and I’ll add just a little more pumpkin for the sweet. I paired it with garlic bead on the side.

    1. Support @ Rainbow Plant Life

      Too bad your husband wasn’t a fan of the sauce, but we are glad you enjoyed the shells, Tausha! Garlic bread sounds like a lovely side for this dish.

  15. Rebecca

    5 stars
    I absolutely love your recipes and a proud owner of your Vegan Instapot receipt book (spiral bound of course). If possible can you provide recipe alternatives for a tofu replacement, or any soy replacement. I have a soy and cashew allergy and am challenged to find a recommended replacement when the recipe calls for cashew, soy or miso. Thanks in advance ;)

    1. Nisha

      Hi Rebecca, thank you for your support :) For this particular recipe, if you can find Kite Hill Foods Almond Ricotta, it would work fabulously. Sadly, my next suggestion for a homemade ricotta would be cashew-based! I tried making my own almond ricotta and it came out terribly! For miso, you can try buying chickpea miso (it’s soy-free).

      1. Karen

        The Gentle Chef has a super easy almond ricotta recipe that I use all the time

      2. Karen

        Hi. This looks amazing and I want to make it as a side for Christmas. I’m concerned about using coconut milk though in case it tastes coconutty. Any advice here would be appreciated.

        1. Support @ Rainbow Plant Life

          Hi Karen, if you taste this sauce before blending, it will taste quite coconutty. But, once you add the salt and pepper and blend it up in a blender until creamy, we promise it loses that coconut taste! If you’re really concerned you can try substituting with unsweetened oat or soy milk.

  16. Demi

    5 stars
    I love this meal :)

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Demi!

  17. Elizabeth

    I haven’t tried the recipe yet. I plan on making it for Thanksgiving this year. Can’t wait to try it it sound so delicious! Not that there will be any leftovers but if there is can I freeze any leftovers for another time?

    1. Support @ Rainbow Plant Life

      From Nisha: “I haven’t tried freezing them because there are never leftovers lol, and never have great success with freezing pasta, as it changes the texture. But if you do need to freeze leftovers, make sure you cook the pasta only until just al dente (so they don’t get mushy in the second bake after freezing). Also, place the remaining stuffed shells on a baking sheet, and freeze until just frozen. Then you can transfer them to an airtight container (or the baking dish you are planning to use), cover with foil or plastic wrap, and then the lid. Thaw in the fridge before baking at 350, and bake until warmed through. Hope that works!”

  18. Sue

    I made this dish today for a friends’ fall luncheon. All my (non-vegan) friends liked it; asked for seconds. One even said it tasted restaurant-quality! Will definitely make this again . . . :-)

    1. Support @ Rainbow Plant Life

      That’s so great to hear, Sue! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  19. Diana

    Be sure to read the recipe folks. I misread and used regular coconut milk instead of lite coconut milk and the coconut flavor was overpowering. The pumpkin ricotta filling was delicious with just a subtle pumpkin flavor. Next time I’ll add more pumpkin and maybe some poultry seasoning to the filling. Overall great recipe and I think it would be easily customizable to add different flavors. I served it with a fennel and apple salad and it was a great pairing.

    1. Support @ Rainbow Plant Life

      Glad you enjoyed the recipe despite the addition of the wrong type of coconut milk! That salad pairing sounds quite delightful, Diana!

  20. Elfie

    this was so so delicious! I didn’t have any tofu, but i softened some cauliflower in boiling water and used that instead and it was DELICIOUS. Also we don’t have canned pumpkin here in Australia, so I roasted my own and just used a potato masher to make it smooth.

    1. Support @ Rainbow Plant Life

      Hi Elfie, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

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