As I opened the pantry door, an unexpected treasure caught my eye—a can of pumpkin purée just waiting to be transformed. This Vegan Pumpkin Ricotta Stuffed Shells recipe is a delightful fusion of cozy fall flavors and creamy texture, perfect for those of us who crave comfort while keeping it plant-based. Not only is this dish a fantastic way to impress friends at dinner parties, but it also comes together in about an hour—making it a win for busy weeknights. Imagine sinking your fork into a cheesy, nutmeg-kissed filling wrapped in soft pasta, all smothered in a rich garlic béchamel. So, are you ready to elevate your dinner game and indulge in a bowl of plant-powered goodness? Keep scrolling to discover how to create this heartwarming treat!
Why Make Vegan Pumpkin Ricotta Shells?
Flavorful Twist: The combination of pumpkin and nutmeg creates a comforting, autumn-inspired dish that warms the soul.
Easy Steps: With just a few straightforward steps, you can whip up a crowd-pleaser that everyone will adore.
Nutrient-Rich: Packed with plant-based protein from tofu and nutritional yeast, this dish is as wholesome as it is delicious.
Impressive Presentation: Stuffed shells look gourmet, making them perfect for dinner parties or special occasions.
Versatile Recipe: Feel free to swap ingredients; adding spinach or different spices can personalize this delectable dish to your taste.
Get ready to wow your family with this Vegan Pumpkin Ricotta Stuffed Shells recipe, perfect for a cozy dinner or a festive celebration!
Vegan Pumpkin Ricotta Stuffed Shells Ingredients
For the Pasta
• Jumbo pasta shells – 26 to 30 shells provide the perfect size to hold the delightful vegan filling.
• Olive oil – 1 tablespoon helps prevent sticking and adds a lovely flavor to the pasta.
For the Pumpkin Ricotta Filling
• Canned pumpkin purée – 1 cup offers natural sweetness and moisture, making the filling creamy.
• Freshly grated nutmeg – ½ teaspoon adds warmth and a hint of spice to the pumpkin flavor.
• Vegan parmesan cheese – ½ cup, optional but adds a cheesy, savory note to the dish.
• Fresh sage leaves – 15 leaves, sliced or torn, contribute an aromatic touch that complements pumpkin perfectly.
• Extra-firm tofu – 1 block provides a great base for the ricotta, packed with plant-based protein.
• Nutritional yeast – ¼ cup enhances the cheesy flavor while being a nutritious powerhouse.
• Garlic powder – ½ teaspoon infuses the filling with a savory depth.
• Onion powder – ½ teaspoon adds another layer of flavor that enhances the overall taste.
• Kosher salt – To taste, essential for bringing out the flavors in your filling.
• Freshly cracked black pepper – To taste, it adds a gentle kick to the mixture.
• Lemon zest – The zest of 1 small lemon brightens the flavors with a refreshing citrus note.
• Lemon juice – 1 tablespoon adds acidity that balances the richness of the filling.
• Crushed red pepper flakes – ½ teaspoon gives a subtle heat that complements the creaminess.
For the Garlic Béchamel Sauce
• Extra virgin olive oil – 3 tablespoons are used to create a flavorful base for the sauce.
• Yellow onion – 1 medium onion, diced, provides sweetness and depth to the béchamel.
• Garlic – 6 cloves, minced, adds an aromatic punch to the sauce.
• All-purpose flour – 4 tablespoons help thicken the béchamel, ensuring it clings deliciously to the shells.
• Lite coconut milk – 1 can (13.5 ounces) gives a creamy texture and a hint of sweetness; shake well before using.
• Kosher salt – 1 teaspoon, to season the béchamel and enhance the other flavors.
Dive into these Vegan Pumpkin Ricotta Stuffed Shells and relish the heartwarming flavors of fall in each delicious bite!
Step‑by‑Step Instructions for Vegan Pumpkin Ricotta Stuffed Shells
Step 1: Cook the Pasta
In a large pot, bring salted water to a boil, then gently add 26 to 30 jumbo pasta shells. Cook the shells for 8-10 minutes, or until just al dente. Drain them well and drizzle with 1 tablespoon of olive oil to prevent sticking. Set them aside while you prepare the filling.
Step 2: Preheat the Oven
While the pasta is cooking, preheat your oven to 350°F (175°C). Next, prepare a 13x9-inch (33x23 cm) oven-safe baking dish by lightly greasing it with olive oil. This will ensure that the Vegan Pumpkin Ricotta Stuffed Shells bake evenly and don’t stick to the dish.
Step 3: Prepare the Tofu Ricotta
Drain and pat dry 1 block of extra-firm tofu. In a food processor, combine the tofu with ¼ cup of nutritional yeast, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, 1 ½ teaspoons of kosher salt, freshly cracked black pepper, 1 ½ tablespoons of olive oil, lemon zest, lemon juice, and crushed red pepper flakes. Pulse the mixture until it’s smooth yet slightly chunky, creating a delicious ricotta texture.
Step 4: Make the Pumpkin Filling
In a large mixing bowl, combine the tofu ricotta you just made with 1 cup of canned pumpkin purée, ½ teaspoon of freshly grated nutmeg, and the optional ½ cup of vegan parmesan cheese. Stir well to combine and taste the mixture to adjust seasonings if needed. Set this hearty pumpkin filling aside while you prepare the béchamel sauce.
Step 5: Stuff the Shells
Using a spoon or small offset spatula, generously fill each cooked jumbo shell with 1 to 2 tablespoons of the creamy pumpkin ricotta filling. Place the stuffed shells seam side up in the prepared baking dish. This step ensures that each shell is fully packed with that comforting, flavorful filling.
Step 6: Prepare the Garlic Béchamel Sauce
In a frying pan over medium heat, warm 3 tablespoons of extra virgin olive oil. Add 1 medium diced yellow onion and sauté until softened, about 5 minutes. Stir in 6 minced garlic cloves, cooking until fragrant, approximately 1-2 minutes more.
Step 7: Thicken the Sauce
Reduce the heat to medium-low and sprinkle in 4 tablespoons of all-purpose flour, whisking for 1 minute to create a roux. Gradually add in 1 can of well-shaken lite coconut milk, whisking continuously until the sauce thickens and smooths out, which should take about 2 minutes. Add 1 teaspoon of kosher salt and adjust seasoning to taste.
Step 8: Assemble the Dish
Pour ½ cup of the creamy garlic béchamel sauce into the bottom of your prepared baking dish. Carefully arrange the stuffed shells in a single layer on top. Drizzle the remaining béchamel sauce over the stuffed shells and sprinkle the sliced or torn sage leaves evenly across the top for a fragrant finishing touch.
Step 9: Bake to Perfection
Bake in your preheated oven for 22-25 minutes, or until the Vegan Pumpkin Ricotta Stuffed Shells are warmed through and the tops are lightly golden. The aroma that wafts through your kitchen at this stage will surely have everyone eagerly anticipating dinner. Serve warm and revel in the delightful comfort of this plant-based dish!
Expert Tips for Vegan Pumpkin Ricotta Stuffed Shells
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Choose the Right Pasta: Ensure you select quality jumbo pasta shells—overcooked shells can become fragile and break apart when stuffing.
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Prevent Sticking: Drizzle olive oil over the cooked, drained pasta to prevent them from sticking together, ensuring ease when handling.
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Taste the Filling: Before stuffing the shells, always taste the pumpkin ricotta filling to adjust seasoning. Salt can make a huge difference!
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Smooth Béchamel: Whisk the garlic béchamel sauce continuously to achieve a silky texture. Avoid lumps by adding the coconut milk gradually.
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Baking Tips: Cover the baking dish with foil for the first 15 minutes of baking to retain moisture, then uncover for the last 10 to achieve a lovely golden top.
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Meal Prep Friendly: These Vegan Pumpkin Ricotta Stuffed Shells can be assembled ahead of time and stored in the fridge. Just bake when you’re ready to enjoy!
How to Store and Freeze Vegan Pumpkin Ricotta Stuffed Shells
Fridge: Store any leftover Vegan Pumpkin Ricotta Stuffed Shells in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Freezer: For longer storage, freeze the stuffed shells before baking. Wrap them tightly in plastic wrap and foil, then place in an airtight container for up to 2 months.
Reheating: When ready to enjoy, thaw in the fridge overnight. Bake at 350°F (175°C) for 30-40 minutes until heated through.
Tip: For best results, slightly undercook the pasta shells before freezing to maintain their texture when reheated.
What to Serve with Vegan Pumpkin Ricotta Stuffed Shells
Imagine a table filled with vibrant colors and delightful aromas that enhance the comforting goodness of your Vegan Pumpkin Ricotta Stuffed Shells.
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Garlicky Green Beans: Fresh green beans sautéed with garlic offer a crisp, vibrant balance that contrasts beautifully with the creamy pasta.
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Roasted Brussels Sprouts: The caramelized edges and nutty flavors bring a savory depth to your meal, elevating the comforting vibes of the stuffed shells.
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Apple & Arugula Salad: A crisp salad with sweet apples and peppery arugula creates a refreshing contrast that balances the richness of the dish wonderfully.
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Creamy Polenta: Silky, creamy polenta adds a comforting base that complements the shells’ filling while providing a delightful texture contrast.
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Lemon-Infused Quinoa: This light and citrusy quinoa dish keeps things lively, perfectly accompanying the warm flavors of pumpkin and sage in the stuffed shells.
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Chilled White Wine: A glass of chilled Sauvignon Blanc brightens the meal with acidic notes, enhancing the rich flavors of the béchamel sauce.
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Dark Chocolate Mousse: End on a sweet note with a vegan dark chocolate mousse that offers rich decadence, harmonizing beautifully with the meal's warmth.
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Herbal Infused Tea: A cup of soothing herbal tea serves as a lovely, comforting drink option, bringing a gentle warmth to your meal experience.
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Pumpkin Spice Cheesecake: For a hint of indulgence, serve this dessert as it mirrors the flavors of your pasta dish, keeping with the autumn theme throughout.
Make Ahead Options
These Vegan Pumpkin Ricotta Stuffed Shells are perfect for busy weeknights and meal prep enthusiasts! You can prepare the stuffed shells up to 24 hours in advance by following a few simple steps. First, cook the jumbo pasta shells and make the tofu ricotta filling, then stuff the shells and arrange them in the baking dish. To keep everything fresh, cover the dish tightly with plastic wrap or foil and refrigerate. When you're ready to serve, simply pour the béchamel sauce over the shells and bake them straight from the fridge, adding an extra 5 minutes to the baking time. This way, you can enjoy a delicious, stress-free meal that’s just as comforting and flavorful as when freshly made!
Vegan Pumpkin Ricotta Stuffed Shells Variations
Feel free to let your culinary creativity shine and make this recipe your own with these delightful twists!
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Gluten-Free: Swap jumbo pasta shells with gluten-free varieties, ensuring everyone can enjoy this dish without concerns.
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Spinach Addition: Fold 1 cup of sautéed spinach into the filling for an extra burst of color and nutrition. The earthy flavor of spinach complements the pumpkin beautifully.
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Different Cheese: Use cashew cheese or any nut-based cheese instead of vegan parmesan for a nutty flavor profile. Try blending in nutritional yeast for added depth.
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Smoky Flavor: Add 1 teaspoon of smoked paprika to the pumpkin ricotta filling for a hint of smokiness that takes it to the next level. It’s an unexpected flavor boost!
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Herbal Infusion: Swap sage leaves for fresh thyme or rosemary; the nuanced flavors will shine through and offer a different aromatic experience.
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Add Heat: Include chopped jalapeños or switch to spicy vegan cheese for those who love a kick! Spice can transform the dish into a more vibrant flavor adventure.
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Creamier Sauce: Use heavy coconut cream instead of lite coconut milk for an extra creamy béchamel, making the dish irresistible. Creaminess adds a luxurious texture that feels indulgent.
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Layered Toppings: Consider topping with toasted breadcrumbs mixed with olive oil and herbs before baking for a crunchy contrast. The texture of crispy tops will elevate each bite!
Remember, the beauty of cooking lies in customization. Embark on this journey and explore endless flavor possibilities, making the dish uniquely yours! You might also love pairing these delightful stuffed shells with a vibrant side salad or some homemade garlic bread to complete your meal. Enjoy your culinary creations!
Vegan Pumpkin Ricotta Stuffed Shells Recipe FAQs
How do I choose the right pumpkin purée?
Absolutely! When selecting pumpkin purée, look for 100% pure canned pumpkin, not pumpkin pie filling, which contains added sugars and spices. The purée should be thick and creamy, with a rich, vibrant orange hue indicating its ripeness. Brands like Libby’s or organic options are often great choices!
What is the best way to store leftovers?
Very! To store leftover Vegan Pumpkin Ricotta Stuffed Shells, place them in an airtight container in the fridge. They will be good for up to 3 days. When reheating, cover the dish with foil to keep moisture in and warm it in the oven at 350°F (175°C) until heated through.
Can I freeze the stuffed shells?
Absolutely! To freeze your Vegan Pumpkin Ricotta Stuffed Shells, assemble them in the baking dish without baking. Wrap tightly with plastic wrap, then cover with foil and freeze for up to 2 months. When ready to enjoy, thaw in the fridge overnight and bake at 350°F (175°C) for 30-40 minutes until warm and bubbly.
What if my shells break while stuffing?
I often make a workaround when pasta shells break! If you find any damaged shells, simply use them to create a layered pasta bake. Chop the broken pieces and mix them into the béchamel sauce along with the stuffed shells for a delicious casserole-style dish.
Can I make these shells gluten-free?
Very! To make Vegan Pumpkin Ricotta Stuffed Shells gluten-free, just opt for gluten-free jumbo pasta shells, which are widely available these days. Check the packaging to ensure they're also free of any allergens, and follow the same cooking instructions for a tasty, inclusive meal.
Is this dish safe for pets?
While the ingredients in Vegan Pumpkin Ricotta Stuffed Shells are safe for most humans, it’s essential to avoid feeding your pets anything seasoned with salt, garlic, or onion. Always consult with your vet before sharing homemade meals with your furry friends to ensure their dietary needs are met!
Vegan Pumpkin Ricotta Stuffed Shells That Delight Every Bite
Ingredients
Equipment
Method
- In a large pot, bring salted water to a boil, then add jumbo pasta shells and cook for 8-10 minutes.
- Drain the pasta and drizzle with olive oil to prevent sticking.
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Drain and pat dry the extra-firm tofu, then puree with nutritional yeast, garlic powder, onion powder, kosher salt, black pepper, olive oil, lemon zest, lemon juice, and crushed red pepper flakes until slightly chunky.
- Combine the tofu mixture with pumpkin purée, nutmeg, and optional vegan parmesan in a bowl.
- Stuff each pasta shell with the pumpkin ricotta filling and place seam side up in the baking dish.
- Warm olive oil in a frying pan and sauté onion for 5 minutes. Add minced garlic and cook until fragrant.
- Whisk in flour and cook for 1 minute. Gradually add shaken coconut milk and whisk until thickened.
- Season with kosher salt.
- Pour part of the béchamel into the baking dish, add the stuffed shells, drizzle with remaining sauce, and sprinkle sage leaves.
- Bake for 22-25 minutes until warmed through and golden.
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