As the leaves begin to turn and the air gets crisp, the comfort of warm, homemade meals takes center stage in my kitchen. Today, I'm excited to share my take on Vegan Pumpkin Ricotta Stuffed Shells—a dish that beautifully captures the essence of fall. Not only do these shells boast an incredibly creamy filling with the surprising twist of tofu ricotta, but they also promise to be a hit with both your taste buds and your dinner guests. With quick prep and a delightful combination of flavors, it's a vegan alternative that even non-vegan friends will love. Ready to elevate your meal game and impress everyone at the table? Let’s dive into this cozy culinary adventure!
Why Are Vegan Pumpkin Ricotta Shells Irresistible?
Comforting, delicious flavors: These stuffed shells are packed with creamy tofu ricotta and warm pumpkin, making each bite a flavor explosion.
Nutritious indulgence: You’ll love how this recipe gives you a hearty meal without any guilt, combining plant-based goodness with rich taste.
Family-friendly appeal: With their vibrant colors and savory charm, these vegan pumpkin ricotta stuffed shells are sure to win over even the pickiest eaters.
Quick and easy: With just 15 minutes of prep and simple cooking techniques, you can whip up a satisfying dinner in no time.
Seasonal favorite: Perfect for fall gatherings or cozy nights in, this dish captures the essence of autumn while being a unique twist on classic stuffed shells.
Impressive presentation: These aesthetically pleasing shells are a showstopper that will have your guests reaching for seconds, making it a perfect centerpiece for your next dinner party. Don’t miss trying out the accompanying Tofu Ricotta and Garlic Béchamel Sauce recipes for the complete experience!
Vegan Pumpkin Ricotta Stuffed Shells Ingredients
For the Pasta Shells
• Jumbo pasta shells – ensure they’re large enough to hold the creamy filling!
• Olive oil – helps prevent the pasta from sticking together as it cools.
For the Tofu Ricotta
• Extra-firm tofu – the base of our ricotta that adds creaminess without dairy.
• Nutritional yeast – imparts a cheesy flavor while boosting nutritional value.
• Garlic powder – adds depth to the ricotta for a warm, savory taste.
• Onion powder – complements the garlic and enhances the overall flavor.
• Kosher salt – essential for seasoning; adjust to taste as needed.
• Freshly cracked black pepper – adds a welcome kick to the ricotta mix.
• Extra virgin olive oil – enriches the texture and helps bind the ingredients.
• Lemon zest – gives a fresh brightness that lifts the flavors.
• Lemon juice – adds tanginess, balancing the creamy and rich ingredients.
• Crushed red pepper flakes – a hint of spice to elevate your vegan pumpkin ricotta experience!
For the Pumpkin Filling
• Canned pumpkin purée – a must-have for this fall-inspired dish, providing rich flavor and creamy texture.
• Freshly grated nutmeg – enhances the pumpkin's natural sweetness, a perfect seasonal touch.
• Vegan parmesan cheese (optional) – adds a cheesy layer that many will love.
For the Garlic Béchamel Sauce
• Extra virgin olive oil – the base for sautéing the onions and creating a rich sauce.
• Medium yellow onion – sweetens and deepens the flavor profile of the sauce.
• Garlic cloves – infuse the béchamel with aromatic goodness.
• All-purpose flour – thickens the sauce for a creamy consistency.
• Lite coconut milk – creates a comforting, dairy-free sauce that perfectly complements the stuffed shells.
• Kosher salt – essential for flavoring the béchamel; adjust for your preference.
• Freshly cracked black pepper – to taste, enhancing the overall savoriness.
For the Toppings
• Fresh sage leaves – add a herbal finish that brightens the dish and amps up the autumn vibes.
With these ingredients, you’ll be on your way to crafting the most delightful Vegan Pumpkin Ricotta Stuffed Shells your guests will rave about! Gather them and prepare for a truly cozy culinary adventure.
Step‑by‑Step Instructions for Vegan Pumpkin Ricotta Stuffed Shells
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C) to create a warm environment for baking. This step is crucial for ensuring that your Vegan Pumpkin Ricotta Stuffed Shells cook evenly. Allow the oven to reach the desired temperature while you prepare the pasta and filling.
Step 2: Cook the Pasta
In a large saucepan, bring salted water to a rolling boil. Add the jumbo pasta shells and cook according to the package instructions until they are al dente. This usually takes about 8-10 minutes. Once cooked, carefully drain the shells and rinse them under cool water to stop further cooking, then set them aside.
Step 3: Prevent Sticking
To prevent the pasta shells from sticking together, drizzle them with 1 tablespoon of olive oil and gently toss until coated. This will keep your Vegan Pumpkin Ricotta Stuffed Shells intact, making them easy to fill later. Set the oiled shells aside while you prepare the filling.
Step 4: Make Tofu Ricotta
Prepare your Tofu Ricotta by draining and patting dry the block of extra-firm tofu. Place it in a food processor along with nutritional yeast, garlic powder, onion powder, salt, black pepper, olive oil, lemon zest, lemon juice, and crushed red pepper flakes. Pulse until smooth but slightly chunky, creating a rich filling.
Step 5: Combine the Filling
In a large mixing bowl, combine the Tofu Ricotta mixture with 1 cup of canned pumpkin purée and freshly grated nutmeg. If you’re using vegan parmesan cheese, add it now. Stir well until all ingredients are fully incorporated, adjusting seasonings to your taste. This savory filling will bring your Vegan Pumpkin Ricotta Stuffed Shells to life.
Step 6: Prepare Garlic Béchamel Sauce
For the Garlic Béchamel Sauce, heat a frying pan over medium heat, then add 3 tablespoons of olive oil. Once heated, add a diced yellow onion and a pinch of salt, sautéing for about 6-7 minutes until the onion is softened and lightly golden. This will create a flavorful base for your sauce.
Step 7: Add Garlic and Flour
Next, add 6 minced garlic cloves to the pan and cook for an additional 1-2 minutes, stirring frequently to avoid burning. Then, sprinkle in 4 tablespoons of all-purpose flour, whisking constantly for about 1 minute until the mixture is well combined and develops a light golden color, forming a roux for your béchamel sauce.
Step 8: Incorporate the Coconut Milk
Gradually pour in the lite coconut milk, whisking continuously to avoid lumps. Cook the mixture for about 2 minutes until the sauce thickens to a creamy consistency. Once achieved, transfer the sauce to a blender, season with salt and pepper, and blend until smooth to create a silky Garlic Béchamel Sauce.
Step 9: Assemble the Dish
Pour ½ cup of the prepared Garlic Béchamel Sauce into the bottom of a 13x9-inch baking dish. Arrange the filled pasta shells on top, making sure they’re evenly spaced. Then, pour the remaining Béchamel Sauce over the stuffed shells, ensuring each one is generously coated with this creamy goodness.
Step 10: Bake and Garnish
Finally, scatter the sliced fresh sage leaves on top of the stuffed shells for an aromatic finish. Bake in the preheated oven for 22-25 minutes or until the tops are lightly golden and bubbling. Once done, remove from the oven and let it cool slightly before serving your delightful Vegan Pumpkin Ricotta Stuffed Shells!
Make Ahead Options
These Vegan Pumpkin Ricotta Stuffed Shells are perfect for meal prep enthusiasts! You can prepare the filling and assemble the shells up to 24 hours in advance. Simply make the Tofu Ricotta and mix it with the pumpkin purée and spices. Stuff the shells with the filling and refrigerate them in a covered dish. To maintain quality, cover the assembled shells tightly to prevent drying out. When you’re ready to serve, pour the Garlic Béchamel Sauce over the shells and bake as instructed, adding an extra few minutes to the cooking time if they're cold from the fridge. Enjoy hassle-free, comforting meals on busy nights!
How to Store and Freeze Vegan Pumpkin Ricotta Stuffed Shells
Fridge: Store leftover Vegan Pumpkin Ricotta Stuffed Shells in an airtight container for up to 3 days. Ensure they are completely cool before sealing.
Freezer: To freeze, lay shells flat in a single layer on a baking sheet before transferring them to a freezer-safe container. They can last up to 3 months.
Reheating: For best results, reheat stuffed shells in a 350°F (175°C) oven, covered with foil, for about 20-25 minutes, or until heated through. Drizzle a little extra sauce over before baking to keep them moist!
Thawing: When ready to enjoy, transfer frozen shells to the fridge to thaw overnight before reheating for optimal texture and flavor.
Expert Tips for Vegan Pumpkin Ricotta Stuffed Shells
Prevent Overcooking: Always cook the jumbo pasta shells until just al dente. They’ll continue to cook in the oven and prevent a mushy texture.
Smooth Filling: For the best tofu ricotta consistency, ensure the tofu is well-drained and blended until just slightly chunky. This creates a rich texture in your filling.
Seasoning Matters: Don’t forget to taste and adjust seasonings as you prepare the filling. A little more salt or nutmeg can enhance the flavor of your Vegan Pumpkin Ricotta Stuffed Shells beautifully.
Layering Sauce: Always start with some Garlic Béchamel Sauce at the bottom of the baking dish. This prevents sticking and adds extra moisture during baking for a delicious finish.
Garnish Smartly: Fresh sage leaves not only add aromatic flavor but also make for a beautiful presentation. Scatter them generously for that inviting look!
What to Serve with Vegan Pumpkin Ricotta Stuffed Shells
As you embrace the cozy vibes of autumn, pair these delightful stuffed shells with comforting side dishes and drinks that warm the heart.
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Garlic Bread: The perfect counterpart, its crispy, buttery crust and toasty garlic flavor complement the creamy filling beautifully.
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Steamed Broccoli: Bright green and crunchy, this side offers a fresh contrast to the rich stuffing, adding a pop of color to your plate.
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Mixed Green Salad: Light and refreshing, a simple salad with a lemon vinaigrette will balance the richness, highlighting the savory notes of the dish.
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Roasted Brussels Sprouts: Crispy on the outside and tender on the inside, their earthy flavor enhances the sweet pumpkin stuffing, creating a delightful harmony.
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Cranberry Sauce: A vibrant, tart topping that brings an unexpected zing, elevating the flavor profile and making every bite a festive experience.
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Pumpkin Spice Latte: Indulge further in the season with this creamy drink that mirrors the warm spices found in the shells, offering a taste of autumn in liquid form.
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Apple Crisp: For dessert, a warm apple crisp with a crumbly topping makes for a sweet finish that balances the savory meal perfectly.
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Vegan Wine Pairing: Opt for a crisp white wine like Sauvignon Blanc, its zesty notes will enhance the entire dining experience, making it more memorable.
These thoughtfully chosen sides will transform your meal into a cozy gathering full of flavor, warmth, and satisfaction.
Vegan Pumpkin Ricotta Stuffed Shells Variations
Feel free to customize this dish to suit your taste buds and dietary preferences!
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Gluten-Free: Use gluten-free jumbo pasta shells to enjoy the same comforting flavors without the gluten. They'll hold onto the delicious filling just as well!
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Spicy Kick: Add more crushed red pepper flakes or diced jalapeños into the Tofu Ricotta mixture for a fiery twist that will delight spicy food lovers. It brings a whole new level of excitement to your meal!
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Herbed Delight: Mix in fresh herbs like basil or oregano with the tofu ricotta for an aromatic twist. The vibrant flavors from the herbs will elevate your dish to new heights!
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Nut Cheese: Substitute the tofu ricotta with a store-bought or homemade nut-based cheese for a different creamy texture. This variation will add a rich flavor and a delightful creaminess that's hard to resist!
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Stuffed Veggies: Instead of using jumbo shells, consider stuffing halved bell peppers or zucchinis with the same filling. Roasting them will enhance their sweetness and add a unique flair to your meal!
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Creamy Spinach: Fold in cooked spinach into the filling mixture for an added nutritional boost and a pop of color. Not only does it make the dish look gorgeous, but it also enhances the flavor profile!
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Savory Mushroom: Incorporate sautéed mushrooms into the filling for an earthy taste that complements the pumpkin beautifully. The combination will make every bite more hearty and satisfying.
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Coconut Milk Alternative: Swap the lite coconut milk in the Béchamel Sauce with almond or oat milk for a different flavor twist that may play better with your taste preferences. Each alternative brings its own nuances, making it fun to experiment!
Each of these variations opens up exciting possibilities for your culinary adventure. You might even find a new favorite way to enjoy these Vegan Pumpkin Ricotta Stuffed Shells! If you're interested, check out the delicious Garlic Béchamel Sauce recipe that pairs perfectly with any of these variations. Enjoy!
Vegan Pumpkin Ricotta Stuffed Shells Recipe FAQs
How do I select the best pumpkin purée?
Absolutely! When choosing canned pumpkin purée, look for pure pumpkin with no additives or spices. It's best to pick organic varieties if available, as this ensures the pumpkin is of high quality. Avoid products labeled as "pumpkin pie filling," which contains added sugars and spices that you won't want in your savory dish!
Can I store leftover stuffed shells, and for how long?
Yes, you can! Store any leftover Vegan Pumpkin Ricotta Stuffed Shells in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cool before sealing to prevent condensation. They will maintain their delicious flavor and texture wonderfully during this short storage period.
What’s the best way to freeze these stuffed shells?
Freezing is a fantastic way to save your Vegan Pumpkin Ricotta Stuffed Shells for later! First, lay the shells flat in a single layer on a baking sheet to freeze them individually. Once solid, transfer the shells to a freezer-safe container or bag. Make sure to label them with the date. They can last up to 3 months. When you're ready to enjoy, simply thaw them in the fridge overnight before reheating!
What should I do if my béchamel sauce is too thick?
Very good question! If your Garlic Béchamel Sauce turns out thicker than desired, don’t worry. Gradually add a little more coconut milk, whisking it in until you reach your desired consistency. If it becomes too thin, let it cook for another minute or two on low heat to thicken it up slightly. Always remember to taste and adjust your seasonings as you go!
Are there any dietary considerations I should be aware of?
Yes! These Vegan Pumpkin Ricotta Stuffed Shells are naturally vegan and gluten-free if you choose gluten-free pasta shells. However, double-check that the ingredients in your tofu and vegan parmesan cheese align with any allergy concerns. Always clarify you’re using plant-based ingredients if sharing with anyone who may have dietary restrictions.
Can I make this dish ahead of time?
Absolutely! You can assemble the Vegan Pumpkin Ricotta Stuffed Shells in advance and store them in the refrigerator for up to 24 hours before baking. Just prepare your Garlic Béchamel Sauce and add it once you are ready to bake. Cover with foil to keep them from drying out, and don’t forget to add a few extra minutes to the baking time if they go in cold from the fridge. Your future self will thank you!
Vegan Pumpkin Ricotta Stuffed Shells for Cozy Nights
Equipment
- Large saucepan
- food processor
- Mixing bowl
- Frying pan
- Baking dish
Ingredients
For the Pasta Shells
- 12 shells Jumbo pasta ensure they’re large enough to hold the creamy filling!
- 1 tablespoon Olive oil helps prevent the pasta from sticking together
For the Tofu Ricotta
- 1 block Extra-firm tofu the base of our ricotta that adds creaminess without dairy
- ¼ cup Nutritional yeast imparts a cheesy flavor
- 1 teaspoon Garlic powder adds depth to the ricotta
- 1 teaspoon Onion powder complements the garlic
- 1 teaspoon Kosher salt essential for seasoning
- ½ teaspoon Freshly cracked black pepper adds a welcome kick
- 2 tablespoons Extra virgin olive oil enriches texture
- 1 teaspoon Lemon zest adds fresh brightness
- 1 tablespoon Lemon juice adds tanginess
- ¼ teaspoon Crushed red pepper flakes a hint of spice
For the Pumpkin Filling
- 1 cup Canned pumpkin purée provides rich flavor
- ¼ teaspoon Freshly grated nutmeg enhances sweetness
- ¼ cup Vegan parmesan cheese optional, for added cheesiness
For the Garlic Béchamel Sauce
- 3 tablespoons Extra virgin olive oil base for sautéing onions
- 1 medium Yellow onion sweetens the flavor
- 6 cloves Garlic infuses the sauce
- 4 tablespoons All-purpose flour thickens the sauce
- 2 cups Lite coconut milk creates a creamy sauce
- 1 teaspoon Kosher salt for flavoring
- ½ teaspoon Freshly cracked black pepper to taste
For the Toppings
- 2 tablespoons Fresh sage leaves for garnish and flavor
Instructions
Cooking Instructions
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells in salted boiling water until al dente, about 8-10 minutes. Drain and cool them under running water.
- Drizzle the cooked shells with 1 tablespoon of olive oil and toss gently to prevent sticking.
- To make Tofu Ricotta, blend drained tofu with nutritional yeast, garlic powder, onion powder, salt, black pepper, olive oil, lemon zest, lemon juice, and crushed red pepper flakes until slightly chunky.
- In a bowl, mix the Tofu Ricotta with 1 cup of canned pumpkin purée and nutmeg; if using, add vegan parmesan. Stir well.
- Heat 3 tablespoons of olive oil in a pan, add diced onion and a pinch of salt, and sauté for 6-7 minutes until softened.
- Add minced garlic and cook for 1-2 minutes. Stir in flour and whisk until light golden, about 1 minute.
- Gradually whisk in lite coconut milk and cook until thickened, about 2 minutes. Blend until smooth.
- Spread ½ cup of Garlic Béchamel Sauce in a baking dish, fill shells with the pumpkin mixture, and arrange them on top. Pour remaining sauce over the shells.
- Garnish with fresh sage leaves. Bake for 22-25 minutes until golden and bubbling.
