As I was rummaging through my pantry for inspiration, a can of pumpkin suddenly caught my eye. The vibrant orange hue reminded me that autumn is just around the corner, and what better way to celebrate than with delectable Vegan Pumpkin Ricotta Stuffed Shells? This recipe is a delightful twist on a classic dish, showcasing the creamy goodness of a tofu-based ricotta and the warmth of nutmeg. With only a 10-minute prep time, these stuffed shells make for an impressive yet effortlessly easy meal that’s perfect for gatherings or cozy family dinners. Plus, they’re entirely plant-based, making them a crowd-pleaser for vegans and non-vegans alike! Are you ready to bring a taste of fall to your dinner table? Let’s dive into the joys of cooking together!
Why are Vegan Pumpkin Ricotta Shells irresistible?
Comforting, these Vegan Pumpkin Ricotta Stuffed Shells are the perfect hug for your taste buds, offering a warm, creamy filling that feels like a cozy afternoon. Healthier twist on a classic, they swap cheese for a decadent tofu blend, making them both heart-friendly and satisfying. Versatile enough for any occasion, from casual family dinners to impressive dinner parties, they’re sure to please everyone at the table. Quick prep time of just 10 minutes means you can whip up a delicious meal without a fuss. Not a pumpkin fan? Feel free to explore other flavors as well, such as in my delicious Vegan Stuffed Peppers recipe!
Vegan Pumpkin Ricotta Stuffed Shells Ingredients
Get ready to bring warmth and flavor to your dinner table with these delightful Vegan Pumpkin Ricotta Stuffed Shells!
For the Pasta
- Jumbo pasta shells – you’ll need 26 to 30 to hold the creamy filling perfectly.
- Olive oil – use 1 tablespoon to prevent the shells from sticking after cooking.
For the Pumpkin Ricotta Filling
- Canned pumpkin purée – 1 cup adds natural sweetness and a vibrant color.
- Freshly grated nutmeg – ½ teaspoon elevates the flavors with a warm, aromatic touch.
- Vegan parmesan cheese (optional) – ½ cup brings a cheesy flavor without dairy.
- Fresh sage leaves – 15 leaves, sliced or torn, enhance the fall vibe and taste.
- Extra-firm tofu – one 14-ounce block creates a rich, creamy texture in the filling.
- Nutritional yeast – ¼ cup provides a cheesy flavor while being vegan-friendly.
- Garlic powder & onion powder – ½ teaspoon each for a savory depth.
- Kosher salt – to taste for enhancing the overall flavor.
- Freshly cracked black pepper – to taste adds a nice spice to the filling.
For the Béchamel Sauce
- Extra virgin olive oil – 1 ½ tablespoons to sauté the onions for maximum flavor.
- Medium yellow onion – 1 diced onion contributes sweetness when sautéed.
- Garlic cloves – 6 minced for that aromatic kick in your sauce.
- All-purpose flour – 4 tablespoons thicken the sauce for a luscious texture.
- Lite coconut milk – one 13.5 ounce can makes the sauce creamy without overpowering.
- Kosher salt – 1 teaspoon to season the béchamel sauce perfectly.
- Freshly cracked black pepper – to taste for a delightful finishing touch.
Get ready to impress your family and friends with these scrumptious Vegan Pumpkin Ricotta Stuffed Shells, and enjoy every bite of this cozy, heartwarming dish!
Step‑by‑Step Instructions for Vegan Pumpkin Ricotta Stuffed Shells
Step 1: Cook the Pasta
Bring a large saucepan of salted water to a boil. Add 26 to 30 jumbo pasta shells and cook until just al dente, about 8-10 minutes. Drain the shells, then drizzle with 1 tablespoon of olive oil to prevent them from sticking together. Set aside for later.
Step 2: Prepare the Tofu Filling
In a food processor, combine the block of extra-firm tofu, nutritional yeast, garlic powder, onion powder, 1 ½ teaspoons of kosher salt, and a nice sprinkle of freshly cracked black pepper. Add 1 ½ tablespoons of extra virgin olive oil, along with lemon zest, lemon juice, and crushed red pepper flakes. Pulse until the mixture is smooth but still slightly chunky, creating a delicious ricotta-like texture.
Step 3: Mix in Pumpkin and Spices
In a large bowl, fold together the tofu filling with 1 cup of canned pumpkin purée, ½ teaspoon of freshly grated nutmeg, and ½ cup of optional vegan parmesan cheese. Gently combine the ingredients until uniformly mixed, and taste for seasoning, adding more salt or pepper as needed for the perfect balance in your Vegan Pumpkin Ricotta Stuffed Shells.
Step 4: Sauté the Aromatics
Heat a large frying pan over medium heat and add 3 tablespoons of extra virgin olive oil. Once the oil is heated, toss in 1 diced medium yellow onion and season with salt. Sauté for 6-7 minutes until the onion becomes softened and translucent, then add 6 minced garlic cloves, cooking for another 1-2 minutes until the garlic is fragrant and golden.
Step 5: Create the Béchamel Sauce
Lower the heat and whisk in 4 tablespoons of all-purpose flour, stirring constantly for about 1 minute. Gradually whisk in one 13.5-ounce can of lite coconut milk, ensuring no clumps form. Allow the sauce to bubble for 2 minutes until thickened and creamy, then blend until smooth, adjusting the seasoning with salt and pepper to taste.
Step 6: Assemble the Dish
Preheat your oven to 350°F (or 175°C). Pour ½ cup of the prepared béchamel sauce into a 13x9-inch baking dish. Stuff each cooked jumbo shell with 1-2 tablespoons of the pumpkin ricotta filling and arrange them snugly in the dish. Cover them with the remaining béchamel sauce and scatter chopped fresh sage leaves across the top for a fragrant finishing touch.
Step 7: Bake to Perfection
Place the baking dish in the preheated oven and bake for 22-25 minutes. The Vegan Pumpkin Ricotta Stuffed Shells should be lightly golden and heated through. When done, remove them from the oven, letting the delightful aromas fill your kitchen before serving these comforting shells to your family and friends.
Vegan Pumpkin Ricotta Stuffed Shells Variations
Feel free to get creative and customize your Vegan Pumpkin Ricotta Stuffed Shells for a unique flavor experience every time you make them!
- Gluten-Free: Substitute jumbo pasta shells with gluten-free varieties, ensuring everyone can enjoy this dish without worry.
- Spinach Twist: Add cooked spinach to the ricotta filling for an extra dose of nutrients and a pop of color.
- Mushroom Medley: Incorporate sautéed mushrooms into the filling for a savory earthiness that pairs beautifully with the pumpkin.
- Nutty Crunch: Top your shells with crushed walnuts or pecans before baking for a delightful crunch and added flavor.
- Herb Fusion: Experiment with different herbs like thyme or rosemary in place of sage to create a fresh spin and aromatic twist.
- Heat it Up: Mix in diced jalapeños or extra crushed red pepper flakes to the filling for those who enjoy a spicy kick.
- Cheesy Goodness: Swap the nutritional yeast with vegan cream cheese or add a dollop on top before baking for extra creaminess.
- Roasted Veggies: Layer in roasted bell peppers or zucchini beneath the shells in the baking dish for added freshness and depth of flavor.
These variations not only add excitement to your meal but also allow you to tailor it to different dietary needs and flavor profiles. For an alternative spin on stuffed vegetables, check out my delightful Vegan Stuffed Peppers recipe!
Make Ahead Options
These Vegan Pumpkin Ricotta Stuffed Shells are perfect for meal prep, allowing you to enjoy homemade comfort food without the last-minute rush! You can prepare the pumpkin ricotta filling and the béchamel sauce up to 3 days in advance; just store them separately in airtight containers in the refrigerator. Cook the pasta shells on the day you plan to bake them, as they can be cooked up to 24 hours in advance, then drizzled with olive oil to keep them from sticking. When you’re ready to serve, simply stuff the shells, layer them in the baking dish, and pour the sauce on top before baking as instructed. This way, your meal will retain its deliciousness while saving precious time!
Expert Tips for Vegan Pumpkin Ricotta Stuffed Shells
-
Pasta Perfection: Ensure you cook your jumbo shells just al dente to prevent them from breaking while stuffing. This helps keep your Vegan Pumpkin Ricotta Stuffed Shells intact.
-
Flavor Boost: Don’t skip the fresh sage! It elevates the dish and captures the essence of autumn, giving your filling extra depth and richness.
-
Smooth Filling: To get the perfect ricotta-like texture, pulse your tofu mixture until smooth but still slightly chunky. Avoid over-blending, which can lead to a paste instead of a delightful filling.
-
Balance Seasoning: Always taste your tofu ricotta and béchamel sauce as you cook, adjusting salt and pepper to ensure a harmonious flavor throughout your Vegan Pumpkin Ricotta Stuffed Shells.
-
Leftover Love: If you have extra filling, turn it into a creamy dip by adding a splash of coconut milk and serving it with veggies or crackers—no waste here!
-
Make Ahead: Perfect for busy nights, prepare and assemble your Vegan Pumpkin Ricotta Stuffed Shells a day in advance. Refrigerate and just pop them in the oven when ready to serve!
What to Serve with Vegan Pumpkin Ricotta Stuffed Shells
Prepare to delight your senses with a full meal that beautifully complements the warm, comforting flavors of pumpkin and sage.
-
Garlic Bread: This golden, crispy side brings buttery goodness and a toasted aroma, perfect for mopping up any leftover béchamel sauce. A classic pairing that adds crunch to every bite.
-
Mixed Greens Salad: A fresh, crisp salad dressed in a light vinaigrette adds a refreshing contrast, balancing the richness of the stuffed shells. Toss in seasonal veggies for an extra pop!
-
Roasted Seasonal Vegetables: Sweet roasted carrots, Brussels sprouts, or butternut squash echo the flavors of your dish, providing a delightful texture while enhancing the fall-inspired theme on your table.
-
Sautéed Kale: Tender kale wilts down beautifully in a splash of lemon juice and olive oil, making a nutrient-packed side that adds a touch of brightness to your meal.
-
Vegan Cheese Board: Showcase creamy plant-based cheeses alongside fruits and nuts. This beautiful board brings delightful visuals and interactive fun while enjoying delicious vegan snacks before the main event.
-
Cranberry Sauce: A tangy cranberry sauce makes for a wonderful contrast against the savory filled shells, cutting through the richness and adding a pop of color on your plate.
-
Chai-Spiced Almond Milk Latte: Perfect for a cozy finish, this warm beverage with aromatic spices enhances the overall experience, wrapping you in comfort long after the meal is over.
-
Pumpkin Pie: End your dinner on a sweet note with this classic autumn dessert, maintaining the pumpkin theme. Its creamy texture and warm spices tie the meal together beautifully.
How to Store and Freeze Vegan Pumpkin Ricotta Stuffed Shells
Fridge: Keep your stuffed shells in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through for optimal flavor.
Freezer: For longer storage, freeze the unbaked shells in a tightly sealed container for up to 3 months. Thaw overnight in the fridge before baking.
Reheating: If frozen, bake directly from frozen for about 35-40 minutes. Cover with foil for the first 20 minutes to retain moisture, then uncover to finish baking.
Leftovers: Any leftover Vegan Pumpkin Ricotta Stuffed Shells can be stored in the fridge for up to 3 days for quick, satisfying meals!
Vegan Pumpkin Ricotta Stuffed Shells Recipe FAQs
What kind of pumpkin is best for this recipe?
Absolutely! Canned pumpkin purée is your best bet for these Vegan Pumpkin Ricotta Stuffed Shells. It's perfectly smooth and sweet, giving the filling that rich, comforting flavor we all love. Just make sure it's pure pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices that can alter the taste.
How should I store leftover stuffed shells?
To store your Vegan Pumpkin Ricotta Stuffed Shells, place them in an airtight container in the fridge. They’ll stay fresh for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) until warmed through—about 15-20 minutes should do the trick!
Can I freeze the stuffed shells before baking?
Yes, you can! To freeze, prepare the dish but without baking it. Place the unbaked stuffed shells in a tightly sealed container or cover them with plastic wrap and aluminum foil. They’ll be good in the freezer for up to 3 months. When ready to cook, thaw overnight in the fridge and bake as directed, or bake them directly from frozen for about 35-40 minutes, covering with foil for the first 20 minutes to keep them moist.
What if my filling is too runny?
No worries! If your tofu filling is too runny for your Vegan Pumpkin Ricotta Stuffed Shells, try incorporating more nutritional yeast or even a bit of almond flour to absorb the excess moisture. Start with a tablespoon at a time until you reach the desired consistency. Always taste as you go, so the flavor stays just right!
Are there any common allergies to be aware of with this dish?
While the recipe is vegan and friendly to many, be mindful of allergies to soy or gluten. The extra-firm tofu contains soy, and if you want a gluten-free option, you can use gluten-free pasta shells and a gluten-free flour alternative for thickening the béchamel sauce. Always check labels to ensure safety for everyone at your table!
Can I use a different type of cheese instead of vegan parmesan?
Very! If you prefer a different cheesy flavor or don’t have vegan parmesan on hand, you can substitute it with a homemade cashew cheese or nutritional yeast for a cheesy taste without the cheese. You could even add a bit of miso paste for a savory depth that everyone will love!
Delicious Vegan Pumpkin Ricotta Stuffed Shells for Cozy Nights
Equipment
- Large saucepan
- food processor
- Large frying pan
- Baking Dish
Ingredients
For the Pasta
- 26-30 pieces jumbo pasta shells to hold the creamy filling perfectly
- 1 tablespoon olive oil to prevent sticking after cooking
For the Pumpkin Ricotta Filling
- 1 cup canned pumpkin purée adds natural sweetness and color
- 0.5 teaspoon freshly grated nutmeg elevates flavors
- 0.5 cup vegan parmesan cheese optional for cheesy flavor
- 15 leaves fresh sage sliced or torn for flavor
- 14 ounces extra-firm tofu creates a creamy texture
- 0.25 cup nutritional yeast provides cheesy flavor
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- kosher salt to taste
- freshly cracked black pepper to taste
For the Béchamel Sauce
- 1.5 tablespoons extra virgin olive oil to sauté the onions
- 1 medium yellow onion diced
- 6 cloves garlic minced
- 4 tablespoons all-purpose flour to thicken the sauce
- 13.5 ounces lite coconut milk for creaminess
- 1 teaspoon kosher salt to season
- freshly cracked black pepper to taste
Instructions
Step-by-Step Instructions
- Cook the pasta in a large saucepan of salted water for 8-10 minutes until al dente, then drain and drizzle with olive oil.
- Prepare the tofu filling by blending tofu, nutritional yeast, garlic powder, onion powder, salt, and pepper in a food processor.
- Mix in pumpkin purée, nutmeg, and optional vegan parmesan cheese until combined.
- Sauté the diced onion in olive oil until softened, then add minced garlic and cook until fragrant.
- Create the béchamel sauce by whisking in flour, then gradually add coconut milk, adjusting seasoning to taste.
- Assemble by stuffing shells with the filling, placing in a baking dish, covering with béchamel sauce, and topping with sage.
- Bake at 350°F for 22-25 minutes until heated through and lightly golden.
Leave a Reply