As the leaves change and the air turns crisp, I’ve found myself craving the warm embrace of comfort food, and these Vegan Pumpkin Ricotta Stuffed Shells are right at the top of my list! With a luscious filling that combines creamy tofu ricotta, vibrant pumpkin, and aromatic spices, this dish perfectly captures the essence of fall. Not only are they surprisingly easy to whip up, but they also make for a crowd-pleasing centerpiece at any gathering, turning your holiday table into a feast of flavors. Whether you’re a seasoned chef or just venturing into vegan cooking, these shells promise to impress and satisfy everyone. Curious how to turn simple ingredients into a delightful dish? Let’s dive in!
Why are these shells so irresistible?
Unique Flavor Combination: The interplay between creamy tofu ricotta and rich pumpkin creates a delightfully unique flavor profile that celebrates the season.
Easy to Prepare: Even novice cooks can master this recipe, making it a perfect choice for those new to vegan cooking.
Versatile Serving Options: Pair these shells with a simple salad or crusty bread for a well-rounded meal that pleases every palate.
Impressive Presentation: Their stunning appearance makes these shells a showstopper at any gathering. If you’re looking for more crowd-pleasers, check out my Joumou Haitian Pumpkin or Stuffed Bell Peppers recipes!
Crowd-Pleasing Comfort: These shells combine nostalgic comfort food with healthy ingredients, ensuring every bite is both satisfying and nourishing.
With these reasons in mind, you’ll soon see why this recipe has quickly become a fall favorite!
Vegan Pumpkin Ricotta Stuffed Shells Ingredients
For the Shells
• Jumbo Pasta Shells – Ideal for holding the creamy filling; choose your favorite brand.
• Olive Oil – Helps prevent sticking and enhances flavor; avocado oil is a great alternative.
For the Filling
• Tofu Ricotta – Made with extra firm tofu, nutritional yeast, and spices; cashew ricotta is an excellent soy-free option.
• Canned Pumpkin Puree – Delivers that delicious fall flavor and creamy texture; use homemade pumpkin puree if you prefer.
• Freshly Grated Nutmeg – Adds a warm, earthy sweetness; ground nutmeg works in a pinch, but fresh is always best.
• Vegan Parmesan Cheese – Offers a savory flavor to the filling; leave it out for a nut-free version.
For the Sauce
• Fresh Sage Leaves – Brighten up the dish and add an aromatic touch; dried sage can be used if needed.
• Onions – Sautéed for a base layer of flavor in the béchamel sauce; yellow or white onions work well.
• Garlic – Adds depth of flavor to the sauce; fresh minced garlic is preferred for the best taste.
• Flour – Used to thicken the béchamel sauce; any all-purpose flour will do.
• Coconut Milk – Provides creaminess to the sauce; for a nut-free alternative, try soy milk.
Make sure to gather everything you need for these Vegan Pumpkin Ricotta Stuffed Shells, and get ready to create a delightful fall dish that will be the star of your table!
Step‑by‑Step Instructions for Vegan Pumpkin Ricotta Stuffed Shells
Step 1: Cook Pasta Shells
Begin by bringing a large pot of salted water to a rolling boil. Carefully add the jumbo pasta shells and cook them for 8-10 minutes until al dente, ensuring they remain firm to the bite. Once cooked, drain the shells in a colander and drizzle them with a little olive oil to keep them from sticking together as they cool.
Step 2: Prepare Tofu Ricotta
In a food processor, combine the drained extra firm tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, and juice. Blend these ingredients until they reach a chunky-smooth consistency, making sure the mixture is well combined. This creamy tofu ricotta will serve as the foundation for your Vegan Pumpkin Ricotta Stuffed Shells filling.
Step 3: Make Filling
In a medium mixing bowl, fold together the prepared tofu ricotta with the canned pumpkin puree, freshly grated nutmeg, and vegan parmesan cheese. Mix until all ingredients are evenly incorporated, creating a rich and creamy filling. This flavorful mixture will pack the perfect punch inside each shell, making your dish a delightful and hearty option for any fall gathering.
Step 4: Prepare Garlic Béchamel Sauce
In a saucepan over medium heat, add a drizzle of olive oil and sauté finely chopped onions until they become soft and translucent, about 4-5 minutes. Stir in minced garlic and cook for an additional minute. Gradually whisk in flour, creating a roux, then slowly pour in coconut milk, whisking until the sauce thickens, roughly 6-8 minutes. Season with salt and pepper to taste for extra flavor.
Step 5: Assemble Dish
Preheat your oven to 350°F (175°C). Spread a layer of the garlic béchamel sauce at the bottom of a baking dish. Take each cooked pasta shell and fill it generously with the pumpkin ricotta mixture. Arrange the stuffed shells in the baking dish, pouring any remaining sauce over the top and garnishing with fresh sage leaves for an aromatic touch.
Step 6: Bake
Transfer the assembled dish to the preheated oven and bake for 22-25 minutes, or until the top is bubbly and light golden brown. Keep an eye on the Vegan Pumpkin Ricotta Stuffed Shells as they bake, looking for a deliciously crispy top. Once finished, remove from the oven, allow them to cool slightly, and enjoy the warm, comforting flavors of fall!
Vegan Pumpkin Ricotta Stuffed Shells Variations
Feel free to mix things up and explore your creativity with these shells for a personalized touch!
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Herb Swap: Substitute thyme for sage to introduce a different, earthy herbal flavor. It complements the pumpkin beautifully, providing a fresh twist.
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Cheesy Extra Creamy: Blend half ricotta cheese with extra firm tofu in the filling to boost creaminess. This combination enhances richness, making every bite a luscious delight.
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Green Goodness: Add chopped spinach to the pumpkin ricotta for a pop of color and an extra nutrition boost. The spinach adds a fresh flavor and a vibrant contrast.
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Spice it Up: Incorporate a dash of cayenne pepper or red pepper flakes for a hint of heat. This will create a delightful interplay between sweet pumpkin and spicy warmth.
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Nut-Free Option: If you prefer a nut-free dish, simply omit the vegan parmesan cheese from the filling. You won’t miss out on flavor; the pumpkin and spices are just divine!
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Gourmet Touch: Finish with a drizzle of truffle oil before serving for a touch of luxury that elevates the entire dish. It adds an exquisite aroma that’s sure to impress.
Explore these variations to find your perfect match! And if you’re in the mood for more delightful recipes, don’t forget to check out my delicious Joumou Haitian Pumpkin and Stuffed Bell Peppers!
Expert Tips for Vegan Pumpkin Ricotta Stuffed Shells
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Al Dente Shells: Cook your pasta shells just until al dente. They’ll soften more during baking, so keeping them slightly firm ensures perfect texture.
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Use Fresh Nutmeg: Freshly grated nutmeg adds depth to your filling. If you only have ground nutmeg, use it, but know that fresh provides a more vibrant flavor.
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Prevent Mushiness: Avoid overcooking the shells to prevent them from becoming mushy. A short boil and a drizzle of olive oil will keep them together nicely.
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Filling Storage: Store any leftover filling and garlic béchamel sauce separately in the refrigerator for up to three days. This way, you can whip up another delicious batch soon!
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Garnish for Flavor: Don’t skip the fresh sage leaves on top. They not only add an impressive look but also enhance the overall flavor of your Vegan Pumpkin Ricotta Stuffed Shells.
Storage Tips for Vegan Pumpkin Ricotta Stuffed Shells
Fridge: Store leftovers in an airtight container for up to 5 days. This helps maintain the flavors and freshness of the Vegan Pumpkin Ricotta Stuffed Shells.
Freezer: For longer storage, place stuffed shells in a single layer in a freezer-safe container. They can be frozen for up to 2 months. Just make sure to wrap them well to prevent freezer burn.
Reheating: To reheat, place frozen or refrigerated shells in a baking dish, drizzle with extra béchamel sauce, and cover with foil. Bake at 350°F (175°C) for 25-30 minutes, until heated through.
Assembly Tip: If you don’t want to freeze the entire dish, keep extra filling and béchamel sauce separate in the fridge to enjoy with fresh pasta shells later!
Make Ahead Options
These Vegan Pumpkin Ricotta Stuffed Shells are a fantastic meal prep option that can save you valuable time on busy weeknights! You can prepare the tofu ricotta and filling up to 3 days in advance by storing them in an airtight container in the refrigerator. Additionally, assemble the entire dish (without baking) and refrigerate it for up to 24 hours before popping it into the oven. To maintain quality, prevent the pasta from drying out by covering the dish tightly with foil before refrigerating. When you’re ready to enjoy, simply bake straight from the fridge at 350°F (175°C) for 25-30 minutes until heated through and bubbly. Indulge in comforting and flavorsome Vegan Pumpkin Ricotta Stuffed Shells with minimal effort!
What to Serve with Vegan Pumpkin Ricotta Stuffed Shells
Transform your dining experience with these delightful pairings that create a warm, inviting atmosphere perfect for cozy gatherings.
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Garlic Bread: Crunchy and buttery, garlic bread complements the creamy filling, adding a satisfying texture to each bite.
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Mixed Green Salad: A vibrant salad with fresh greens and a light vinaigrette provides a refreshing contrast to the richness of the dish. Tossing in some pear slices or walnuts adds a lovely autumnal touch.
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Roasted Brussels Sprouts: These slightly bitter, caramelized veggies create a beautiful balance with the sweet pumpkin filling, enhancing your meal’s complexity and taste.
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Buttery Corn on the Cob: Sweet and juicy corn on the cob is a classic side, adding sweetness that pairs perfectly with savory stuffed shells.
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Chilled White Wine: A crisp white wine like Pinot Grigio elevates the entire meal, highlighting the dish’s flavors while keeping your palate refreshed.
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Pumpkin Spice Latte: Cap off the meal with a cozy pumpkin spice latte, perfectly complementing the fall flavors and ensuring a delightful finish.
Each of these accompaniments celebrates the essence of autumn and enhances the comfort factor of the Vegan Pumpkin Ricotta Stuffed Shells, making every bite a celebration. Enjoy!
Vegan Pumpkin Ricotta Stuffed Shells Recipe FAQs
What type of pumpkin should I use for this recipe?
Absolutely! Canned pumpkin puree works perfectly for the filling, but if you prefer, you can make your own by roasting and pureeing fresh pumpkin. Just be sure the pumpkin is cooked until soft, then blend until smooth for that creamy texture we love!
How long can I store the Vegan Pumpkin Ricotta Stuffed Shells in the fridge?
You can store leftovers in an airtight container in the refrigerator for up to 5 days. Just remember to allow them to cool completely before storing to keep them fresh!
Can I freeze the stuffed shells before baking?
Very! To freeze, assemble the stuffed shells and place them in a single layer in a freezer-safe container. You can freeze them for up to 2 months. When you’re ready to enjoy them, just bake directly from the freezer, adding extra time to ensure they’re heated through!
What should I do if my shells break during cooking?
Don’t worry, it happens to the best of us! If your shells break while cooking, gently patch them up with a bit of the filling mixture. Alternatively, you can use the broken pieces in the initial layer of your baking dish, making the layering even more interesting.
Is this recipe suitable for those with soy allergies?
Definitely! If you’re avoiding soy, simply substitute the tofu ricotta with a nut-based option like cashew or almond ricotta. It adds a deliciously creamy texture without the allergens, allowing everyone to enjoy this Vegan Pumpkin Ricotta Stuffed Shells dish.
How do I prevent my stuffed shells from becoming mushy?
To keep your shells perfectly al dente, boil them just until tender, but still firm to the bite—around 8-10 minutes usually does the trick! A drizzle of olive oil post-drain helps prevent sticking and keeps your shells intact while cooking!
Vegan Pumpkin Ricotta Stuffed Shells for Cozy Fall Nights
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 8-10 minutes until al dente. Drain and drizzle with olive oil.
- In a food processor, combine tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, and juice until chunky-smooth.
- In a bowl, fold together tofu ricotta, pumpkin puree, nutmeg, and parmesan until well mixed.
- In a saucepan, heat olive oil and sauté chopped onions until softened. Add garlic, then whisk in flour and gradually pour in coconut milk, stirring until thickened.
- Preheat oven to 350°F. Spread béchamel sauce in a baking dish, fill shells with pumpkin mixture, place them in the dish, and pour remaining sauce over top.
- Bake for 22-25 minutes until bubbly and golden brown. Allow to cool slightly before serving.