The last time we made stuffed shells with tofu-ricotta, we loved them so much we were eager to make them again. However, this time we decided to make a pumpkin filling because it’s autumn, which of course feels like the perfect time for a pumpkin-based pasta dish. We ate these shells for dinner, and they were more than filling, but they would also make a great side dish for Thanksgiving.
We hope you enjoyed this recipe for Vegan Ricotta, Pumpkin & Kale Stuffed Shells. If you’d like to find more vegan recipes like this one, check out more of our recipes here.