Amid the comforting aroma of autumn spices, I stumbled upon a delightful culinary secret: Vegan Pumpkin Ricotta Stuffed Shells. These graceful giants of pasta, filled with a creamy, pumpkin-infused ricotta, not only satisfy your savory cravings but also offer a hearty, plant-based twist to your dinner table. With minimal prep time and a wholesome ingredient list, this dish is perfect for a cozy weeknight meal or an impressive gathering with loved ones. Plus, they’re freezer-friendly, making them a versatile choice that can bring warmth and joy to any dinner. Ready to transform your pasta game and indulge your senses? Let’s dive into this deliciously creative journey!
Why Are These Shells So Irresistible?
Deliciously Unique: Experience the warm flavors of pumpkin paired with creamy tofu ricotta, making these shells a standout dish.
Effortless Preparation: With just 10 minutes of prep time, you can whip up a meal that's perfect for any weekday or gathering.
Crowd-Pleasing Comfort: These Vegan Pumpkin Ricotta Stuffed Shells are rich enough to satisfy even the heartiest appetites. Serve with a fresh salad or garlic bread for an unforgettable meal.
Perfect for Meal Prep: Freeze the extras for a quick, wholesome dinner option that’s ready whenever you're craving something comforting. Dive into this recipe and discover more delightful pasta dishes to impress your family and friends!
Vegan Pumpkin Ricotta Stuffed Shells Ingredients
For the Pasta
• Jumbo pasta shells – 26 to 30 shells create the perfect vessel for your creamy filling.
• Olive oil – 1 tablespoon helps prevent sticking and adds flavor.
For the Pumpkin Filling
• Canned pumpkin purée – 1 cup provides a rich, autumnal flavor that shines in each bite.
• Freshly grated nutmeg – ½ teaspoon adds warm spice that complements the pumpkin beautifully.
• Vegan parmesan cheese (optional) – ½ cup contributes a nutty depth to the ricotta filling.
• Fresh sage leaves – 15 leaves, sliced or torn, infuse an aromatic herbal note.
• Extra-firm tofu – 1 block (14 ounces) serves as the base for your creamy ricotta alternative.
• Nutritional yeast – ¼ cup enhances the flavor, bringing a cheesy richness to this plant-based dish.
• Garlic powder – ½ teaspoon adds savory depth to the filling.
• Onion powder – ½ teaspoon enhances the overall flavor profile.
• Kosher salt – Season to taste, balancing the dish and bringing flavors together.
• Freshly cracked black pepper – Adds a subtle heat that complements the other flavors.
• Extra virgin olive oil – 1 ½ tablespoons provide richness and cohesion in the filling.
• Small lemon – Zest and juice brighten the filling, making the flavors pop.
• Crushed red pepper flakes – ½ teaspoon brings a gentle warmth to the filling.
For the Garlic Béchamel Sauce
• Extra virgin olive oil – 3 tablespoons create a silky base for the sauce.
• Medium yellow onion – 1 onion, diced, creates a sweet and fragrant foundation.
• Garlic – 6 cloves, minced, infuse the sauce with robust flavor.
• All-purpose flour – 4 tablespoons thicken the sauce, creating a comforting consistency.
• Lite coconut milk – 1 (13.5 ounce) can lends creaminess and a subtle sweetness to the sauce.
• Kosher salt – 1 teaspoon ensures the sauce is flavorful and well-seasoned.
• Freshly cracked black pepper – To taste, enhances the delicious garlic flavor in the sauce.
Dive into this recipe for Vegan Pumpkin Ricotta Stuffed Shells, and savor the essence of fall in every gooey, cheesy bite!
Step‑by‑Step Instructions for Vegan Pumpkin Ricotta Stuffed Shells
Step 1: Cook the Pasta
Bring a large saucepan of salted water to a rolling boil, then add 26 to 30 jumbo pasta shells carefully. Cook them until just al dente, about 7-9 minutes, then drain in a colander. Toss the cooked shells with 1 tablespoon of olive oil to prevent sticking, and set them aside while you prepare the filling and sauce.
Step 2: Preheat the Oven
While the pasta shells are cooling, preheat your oven to 350°F (175°C). Grease a 13 x 9-inch baking dish lightly to ensure that your Vegan Pumpkin Ricotta Stuffed Shells don't stick. This will be the cozy home for your deliciously stuffed shells as they bake to perfection.
Step 3: Prepare the Tofu Ricotta
Drain the block of extra-firm tofu and pat it dry to remove excess moisture. In a food processor, combine the tofu with nutritional yeast, garlic powder, onion powder, 1 ½ teaspoons of kosher salt, black pepper, 1 ½ tablespoons of olive oil, lemon zest, lemon juice, and crushed red pepper flakes. Pulse until the mixture is slightly smooth but retains a bit of texture, resembling ricotta.
Step 4: Mix in the Pumpkin
In a large mixing bowl, gently fold the prepared tofu ricotta with 1 cup of canned pumpkin purée and ½ teaspoon of freshly grated nutmeg. If you’re using vegan parmesan cheese, add it in at this stage as well. Taste the filling and adjust the seasonings to your preference, ensuring a delightful balance of flavors.
Step 5: Make the Garlic Béchamel Sauce
In a frying pan, heat 3 tablespoons of extra virgin olive oil over medium heat. Once hot, add the diced yellow onion and sauté until softened and lightly browned, about 6-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. The mixture should be golden and aromatic.
Step 6: Thicken the Sauce
Lower the heat to medium-low and add 4 tablespoons of all-purpose flour to the onion and garlic mixture. Whisk continuously for 1 minute to create a roux, then gradually pour in 1 can of lite coconut milk, whisking all the while. Continue cooking for 2 minutes until the sauce thickens and becomes creamy, then remove from heat.
Step 7: Blend the Sauce
Transfer your thickened garlic béchamel sauce to a blender, adding 1 teaspoon of kosher salt and freshly cracked black pepper to taste. Blend until the sauce is ultra-smooth and creamy, ensuring it’s well combined for a luscious topping over your stuffed shells.
Step 8: Stuff the Pasta Shells
Pour ½ cup of the garlic béchamel sauce into the bottom of the prepared baking dish to coat it. Take each cooked pasta shell and stuff it generously with 1-2 tablespoons of the pumpkin ricotta filling. Arrange the stuffed shells in a single layer on top of the saucy base, making sure they are well-cozy together.
Step 9: Assemble the Dish
Drizzle the remaining garlic béchamel sauce over the arranged stuffed shells until they are beautifully coated. Scatter the chopped fresh sage leaves on top for a fragrant finish. This step adds not only flavor but a delightful visual appeal to your Vegan Pumpkin Ricotta Stuffed Shells.
Step 10: Bake and Serve
Place the baking dish in the preheated oven and bake for 22-25 minutes, or until the tops of the shells are lightly golden and bubbling. Once ready, remove from the oven and let them cool slightly before serving warm. Enjoy these hearty, delicious Vegan Pumpkin Ricotta Stuffed Shells with loved ones!
What to Serve with Vegan Pumpkin Ricotta Stuffed Shells
Delight your senses as you create a beautifully balanced meal that perfectly complements the rich flavors of this pasta dish.
- Garlic Bread: The golden, buttery crunch of garlic bread provides a satisfying contrast that enhances every creamy bite. It's a classic side that brings warmth to the table.
- Simple Green Salad: Crisp lettuce, cherry tomatoes, and a light vinaigrette offer a refreshing contrast to the richness of the stuffed shells. This balance of textures keeps your meal exciting.
- Roasted Brussels Sprouts: With their caramelized, crispy edges, roasted Brussels sprouts add a nutty flavor and a healthy, vibrant side that meshes well with the dish's earthiness.
- Sautéed Spinach: Lightly sautéed spinach with garlic and a splash of lemon brightens the plate. This leafy green side is packed with nutrients and adds a pop of color.
- Herb-Infused Quinoa: Serve this protein-packed grain seasoned with herbs to add a nutty base that absorbs the flavors beautifully. It complements the vegan filling without overpowering it.
- Vegan Caesar Salad: Creamy, tangy, and satisfying, a vegan Caesar brings a rich and slightly zesty element that pairs perfectly with the mellow flavors of the shells.
- Red Wine: A light-bodied red wine, such as Pinot Noir, beautifully enhances the flavors of the dish, creating a harmonious dining experience.
- Dark Chocolate Mousse: End your meal with a silky dark chocolate mousse for a decadent yet light dessert that rounds off the evening with a touch of indulgence.
Vegan Pumpkin Ricotta Stuffed Shells Variations
Feel free to mix things up and make this delicious recipe your own with these creative twists!
- Gluten-Free: Swap jumbo pasta shells for gluten-free varieties or use zucchini noodles for a low-carb option. They’ll soak up the filling beautifully!
- Spicy Kick: Add 1 tablespoon of your favorite hot sauce or extra crushed red pepper flakes to the filling for a fiery flavor boost. Spice lovers will appreciate the delightful heat!
- Herb Infusion: Experiment with fresh herbs such as thyme, basil, or even rosemary in place of sage for a different aromatic twist. Each herb brings its unique charm to the dish!
- Nutty Flavor: Incorporate ¼ cup of toasted walnuts or pine nuts into the ricotta mixture for added texture and a delicious nutty flavor. It's an enjoyable surprise in every bite!
- Creamy Avocado: Blend half an avocado into the tofu ricotta for extra creaminess and healthy fats. It’ll take your filling to another level while keeping it plant-based!
- Roasted Vegetables: Add roasted spinach or kale into the filling for a nutrient boost and a burst of color. The earthy flavor complements the pumpkin so well!
- Coconut-Free: Replace lite coconut milk with almond or cashew milk for a different creamy sauce without coconut. Each alternative brings its unique flavor profile!
- Mushroom Medley: Sauté 1 cup of assorted mushrooms (like shiitake or cremini) and fold them into the filling for a savory umami delight. They’ll make the dish even more satisfying!
Dive into these variations and let your creativity shine in your cooking! If you're curious about other amazing pasta creations, check out these cozy pasta recipes that are sure to become household favorites!
Make Ahead Options
These Vegan Pumpkin Ricotta Stuffed Shells are a fantastic choice for meal prep! You can prepare the pumpkin ricotta filling and garlic béchamel sauce up to 3 days in advance. Simply store them separately in airtight containers to maintain freshness. The cooked pasta shells can be filled and assembled in the baking dish, then covered and refrigerated for up to 24 hours before baking. When you're ready to serve, just bake them straight from the fridge, adding a few extra minutes to the baking time, ensuring delicious, warm, and comforting flavors for your busy weeknights. Enjoy the luxury of having a hearty meal ready to go!
Expert Tips for Vegan Pumpkin Ricotta Stuffed Shells
• Perfectly Cooked Pasta: Ensure shells are al dente: Cooking them just slightly firm prevents them from breaking during stuffing and baking.
• Taste the Filling: Adjust spices as needed: Always taste your pumpkin ricotta filling before stuffing. Adding more salt, pepper, or nutmeg can elevate the flavors significantly.
• Smooth Béchamel: Blend sauce thoroughly: For a creamy garlic béchamel, blend until completely smooth to avoid lumps that could disrupt your Vegan Pumpkin Ricotta Stuffed Shells’ texture.
• Freeze for Later: Prepare in advance: These stuffed shells make a fantastic freezer meal. Just make sure to layer parchment paper between shells to prevent sticking.
• Serve with Fresh Sides: Balance the richness: Pair with a light, crisp salad or garlic bread to complement the flavors and make your meal more satisfying.
How to Store and Freeze Vegan Pumpkin Ricotta Stuffed Shells
Fridge: Store leftover stuffed shells in an airtight container in the fridge for up to 3 days. Make sure to cover them with any remaining béchamel sauce to keep them moist.
Freezer: For longer storage, freeze the stuffed shells before baking. Arrange in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months.
Reheating: To reheat from the fridge, warm in a preheated oven at 350°F (175°C) for 15-20 minutes. If reheating from frozen, bake at 375°F (190°C) for about 30-40 minutes, covering with foil for the first 20 minutes to prevent over-browning.
Thawing: Always thaw frozen Vegan Pumpkin Ricotta Stuffed Shells in the fridge overnight before reheating for best results.
Vegan Pumpkin Ricotta Stuffed Shells Recipe FAQs
How do I choose the right pumpkin for this recipe?
Absolutely! For this recipe, using canned pumpkin purée is a breeze. Look for pure pumpkin (not pumpkin pie filling) at your local grocery store. If you choose to use fresh pumpkin, select a small variety, like sugar pumpkins, which are sweeter and have a smoother texture. Just roast and puree it before mixing into your filling!
How should I store leftover stuffed shells?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Be sure to cover them with any remaining béchamel sauce to help keep the shells moist and flavorful. When ready to enjoy again, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes.
Can I freeze these Vegan Pumpkin Ricotta Stuffed Shells?
Very much so! To freeze, prepare the stuffed shells in advance but do not bake them. Arrange them in a single layer on a baking sheet and freeze until firm, about 2-3 hours. Then transfer to a freezer-safe container or a freezer bag, layering parchment paper between any stacks. They can be frozen for up to 3 months.
What should I do if the filling is too dry?
If your pumpkin ricotta filling seems dry, don’t worry! Simply add a splash of plant-based milk or a bit more olive oil to reach the desired creaminess. Taste as you go to ensure the flavors stay balanced and to your liking.
Are there any dietary considerations for this dish?
Definitely! This dish is predominantly vegan-friendly, making it suitable for plant-based eaters. However, if you have nut allergies, ensure your vegan parmesan and any additional toppings don’t contain nuts. For gluten-free options, substitute the jumbo pasta shells with gluten-free shells and use a gluten-free all-purpose flour for the béchamel recipe.
How do I know when the stuffed shells are done baking?
You'll know your Vegan Pumpkin Ricotta Stuffed Shells are done when the tops are lightly golden and bubbly, which usually takes about 22-25 minutes at 350°F (175°C). If you’re unsure, a quick touch of the sauce can tell you if it's piping hot throughout. Enjoy!
Heartwarming Vegan Pumpkin Ricotta Stuffed Shells Delight
Ingredients
Equipment
Method
- Bring a large saucepan of salted water to a rolling boil, then add the jumbo pasta shells. Cook them until just al dente, about 7-9 minutes, then drain and toss with olive oil.
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Drain the tofu and combine in a food processor with nutritional yeast, garlic powder, onion powder, salt, black pepper, olive oil, lemon zest, lemon juice, and red pepper flakes. Pulse until slightly smooth.
- Gently fold the tofu ricotta with canned pumpkin and nutmeg in a bowl, and adjust seasonings.
- In a frying pan, heat olive oil and sauté the onion until softened. Add minced garlic and cook until fragrant.
- Add all-purpose flour to the mixture. Whisk and gradually add coconut milk until the sauce thickens.
- Blend the sauce with salt and pepper until smooth.
- Pour some béchamel sauce into the baking dish, stuff each shell with pumpkin ricotta, and arrange them in a single layer.
- Drizzle remaining sauce over stuffed shells and sprinkle with fresh sage leaves.
- Bake for 22-25 minutes, until golden and bubbling. Let cool slightly before serving.
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