These mushroom and tofu ricotta shells with creamy pumpkin sauce are perfect for a cozy and comforting dinner. Jumbo pasta shells are filled with a high protein tofu ricotta and sauteed mushroom mixture. The vegan stuffed shells are nestled in a creamy pumpkin sauce flavored with garlic, thyme, sage, and nutmeg. Baked until the sauce is bubbling, these stuffed shells are packed with fall flavors and well worth the effort!
My tofu ricotta stuffed shells with spinach were so popular that I knew I needed to develop an autumnal version! These vegan stuffed shells also use my high protein vegan ricotta while sauteed mushrooms are swapped in for the spinach. Instead of store-bought marinara, we’re making a quick creamy pumpkin sauce that is packed with flavor and ready in mere minutes. There’s more prep required here than most of my recipes but the good news is that (a) it’s totally worth it once you taste the first bite! and (b) you can make the tofu ricotta/mushroom mixture and creamy pumpkin sauce 2-3 days ahead of time. Let’s whip up some of these super cozy stuffed shells!
If higher protein meals are your thing, this one has about 25g per serving if divded into 4 servings (or 20g per serving if divided into 5 servings)!
Notes on Ingredients and Substitutions
If you can’t find jumbo pasta shells (conchiglioni), you can use manicotti or cannelloni in their place. I highly recommend using super firm tofu (sometimes called “high protein tofu”) over extra firm here for the tofu ricotta since it’s denser and less watery and does not require any pressing. If you only have extra firm, make sure to press it first and note the recipe won’t have quite as much protein. I love the combination of cremini mushrooms and shiitake mushrooms but since shiitakes can be on the pricey side, feel free to use all cremini mushrooms here. Regular or vegan parmesan is optional but I love sprinkling it over the top of the shells prior to baking!
Have a pumpkin hanging around and want to use homemade pumpkin puree here? Cut it in half, place it cut side down on a parchment lined baking sheet, and roast at 375 until the flesh is very tender. Scoop out and discard the seeds, then scoop the flesh into a food processor or blender and blend until very smooth. Smaller varieties like sugar pie, kabocha, or red kuri are best for this.
Mushroom and Tofu Ricotta Stuffed Shells in 6 Easy Steps
Want a Side Salad?
For a quick and flavorful option you can whip up while the stuffed shells bake, try my kale, apple, and celery salad with maple dijon dressing. It holds up well once dressed and pairs well with the autumnal flavors in the creamy pumpkin sauce. Plus, there’s no cooking involved, just chopping and mixing!
Mushroom and Tofu Ricotta Shells with Creamy Pumpkin Sauce
- Yield: 4–5 servings 1x
- Diet: Vegan
Description
These mushroom and tofu ricotta shells with creamy pumpkin sauce are perfect for a cozy and comforting dinner. Jumbo pasta shells are filled with a high protein tofu ricotta and sauteed mushroom mixture. The vegan stuffed shells are nestled in a creamy pumpkin sauce flavored with garlic, thyme, sage, and nutmeg. Baked until the sauce is bubbling, these stuffed shells are packed with fall flavors and well worth the effort!
Ingredients
- 1 16–ounce block super firm tofu, drained
- 1 teaspoon sea salt
- 2 teaspoons granulated sugar
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 3 tablespoons extra virgin olive oil
- 15–20 jumbo pasta shells (conchiglioni)
- 2 tablespoons olive oil, plus a bit extra
- 2 garlic cloves, minced
- 8 ounces cremini mushrooms, stems removed and caps diced
- 4 ounces shiitake mushrooms, stems removed and caps diced
- sea salt, to taste
- 1 tablespoon olive oil
- 3 tablespoons vegan butter
- 1 medium shallot, minced
- Sea salt, to taste
- 2 garlic cloves, minced
- 2 teaspoons minced fresh sage
- 2 teaspoons minced fresh thyme
- Scant 1/2 teaspoon nutmeg
- 1 15–ounce can pumpkin puree, or 1 3/4 cups homemade
- 1 1/2 cups vegan cream, or half and half
- Vegan parmesan, or regular parmesan, optional for sprinkling
Instructions
Start with the tofu ricotta. Crumble and add the tofu to the bowl of a food processor along with all of the remaining ingredients. Pulse several times (about 15-20) to bring everything together into a thick, ricotta-like texture. Scrape down the sides as needed to ensure everuthing is properly mixed. Set the tofu ricotta aside for now.
Bring a large pot of water to boil and preheat the oven to 425 degrees. Once the water is boiling, add a large pinch of salt along with the jumbo shells. Cook for only 9-10 minutes (there should be a suggested pre-bake time on the package). Drain the shells and keep them in the colander. Drizzle and toss with a small amount of olive oil to keep shells from sticking together.
While the pasta cooks, heat a large skillet over medium. Add olive oil. When oil shimmers, add the garlic. Cook for just 1 minute, stirring constantly, then add the diced mushrooms and a pinch of salt. Cook, stirring every 1-2 minutes. until the mushrooms are starting to brown. This should take about 8-10 minutes. If the pan starts to look dry at any point, add a splash of water. Add the cooked mushrooms to a bowl along with the tofu ricotta and mix.
Wipe out pan the mushrooms were cooked in then return it to the burner over medium heat to make the creamy pumpkin sauce. Add the oil and vegan butter to the pan. As soon as the butter melts, add the shallot and a pinch of salt. Cook, stirring regularly, until the shallots softens and is translucent (about 2-3 min). Add the garlic, sage, thyme, and nutmeg. Cook for an additional 1-2 minutes, then stir in the pumpkin puree and cream and along with a large pinch of salt. Mix until smooth and fully combined, then remove from the heat. Taste and add salt as needed then pour the sauce into the bottom of a 9×13 or similar sized baking dish.
Place a cooked shell in the palm of one hand, then use a spoon to fill the shell with the mushroom ricotta mixture. Nestle each filled shell in the pumpkin sauce. If preferred, sprinklea handful of grated vegan parmesan or regular parmesan over the top. Cover the baking dish with foil and bake for 20 minutes in the preheated oven until sauce is bubbling.
Serve with additional grated parmesan if desired.
Notes
- You’ll need 1-2 lemons to yield enough juice and zest for the tofu ricotta. I typically only need one medium/large lemon if it’s juicy.
- If you would rather use dried herbs, use a heaping 1/2 teaspoon each of dried sage and thyme and add them along with the shallot.
- If you do not need the recipe to be vegan, feel free to use half and half or regular cream in place of the vegan cream.
- If you’re using a standard 9×13 baking dish you should have room for 20 shells. If you’re using a slightly smaller one, you should have room for at least 15 shells or a bit more.
- If you want the parmesan to brown a bit, once you remove the foil from the baking dish, set it under the broiler for about 3-5 minutes. Don’t leave it under too long or it will make the tops of the shells hard.
- Cover and keep leftovers in the fridge and enjoy within 4-5 days. To reheat leftovers in the microwave, place the shells and sauce in a microwave safe dish and reheat in 30-second intervals until warmed through. To use the oven, place leftover shells and sauce in an oven safe dish, cover the dish with foil, then place in a preheated 350 degree oven for about 20 minutes until warmed through.
- Category: main
These take a little extra time but the effort is so worth it once you take the first bite! I love the creamy pumpkin sauce paired with the mushrooms and tofu ricotta — so utterly comforting and perfect for fall and winter. Plus, these are great for those that aren’t particularly fond of baked pasta dishes with tomato sauce!
This is such a beautiful Fall dish. I love the pumpkin sauce paired with the mushroom ricotta. Thanks for the recipe, it is Fall comfort food at its best!
Couldn’t agree more! This one is definitely high up on my fall comfort food list 🙂
I really enjoy the combination of pumpkin flavor mixed with mushroom. I believe they complement each other beautifully.
So happy you think so! They’re such a great fall combo 🙂
Tried these mushroom + tofu ricotta shells and they were incredible!Even the meat-eaters at my table loved them! Thanks for sharing such a wonderful recipe!
Yay! So glad to hear everyone loved them. Thank you for coming back and leaving a review!
This recipe looks so delicious! I love the idea of tofu ricotta with mushrooms and that creamy pumpkin sauce, such a cozy dinner idea for fall!
It is super cozy! Hope you enjoy it 🙂
Loved the pumpkin sauce and the shells! I made the ricotta mixture the day before and that made cooking the day of easier. Thank you for sharing this tasty recipe.
Awesome! Love that you were able to make the tofu ricotta ahead of time. Thank you for coming back and leaving a review!
Love this recipe so much. I made everything the day before and then just assembled and baked. It was so worth it! That pumpkin sauce is delicious.
Yay! I’m so happy you were able to prep ahead – it really does make assembly go so much quickly!