As the leaves turn golden and the air crisps, there’s something irresistibly comforting about filling my kitchen with the warm aromas of fall. This season, I’m excited to share my Vegan Pumpkin Ricotta Stuffed Shells—a delightful fusion of creamy mush and garlicky goodness that perfectly embodies autumn. Not only are these stuffed shells a crowd-pleaser, but they also come together surprisingly quickly, making them ideal for those busy weeknights or festive gatherings. With a rich pumpkin filling nestled in chewy pasta and topped with a velvety garlic béchamel, this dish proves that plant-based cooking can be both satisfying and impressive. Are you ready to elevate your fall dinner game with this cozy recipe?
Why are Vegan Pumpkin Ricotta Shells a Must-Try?
Comfort Food Reinvented: These Vegan Pumpkin Ricotta Stuffed Shells bring a comforting twist to traditional pasta dishes, making them perfect for cozy fall nights.
Quick Prep Time: With easy-to-follow steps, you can whip up this dish in no time, combining busy schedules with delicious home-cooked meals.
Satisfying Flavor Explosion: The blend of garlic, pumpkin, and creamy textures delivers a rich, savory experience that keeps appetites at bay.
Versatile Serving Options: Serve these shells as a stunning main course or an elegant side for gatherings, and watch your guests rave about the flavors!
Healthy Plant-Based Choice: Each serving balances nutrition without compromising taste, making it a guilt-free indulgence suitable for everyone.
If you’re in the mood for more delightful fall recipes, consider pairing this dish with a sweet treat like Pumpkin Sugar Cookies for an irresistible meal.
Vegan Pumpkin Ricotta Stuffed Shells Ingredients
For the Shells
• Jumbo Pasta Shells – Essential structure for the dish that can be found in most grocery stores.
• Olive Oil – Helps prevent pasta from sticking; any neutral oil can be substituted.
For the Ricotta Filling
• Tofu (Extra-Firm) – The key ingredient for creating a creamy vegan ricotta; use soy-free tofu if allergic.
• Nutritional Yeast – Adds a cheesy flavor; can be omitted for a lower-calorie option.
• Garlic Powder – Enhance the flavor profile; fresh garlic can also be used for a bolder taste.
• Onion Powder – Complements the garlic; you can switch to fresh onion for added freshness.
• Canned Pumpkin Purée – The base of the filling, providing moisture and flavor; feel free to use homemade purée if canned is unavailable.
• Freshly Grated Nutmeg – Infuses warmth and spice; freshly grated offers the best flavor.
• Vegan Parmesan Cheese – Optional for a creamy finish; substitute with homemade nut-based cheese if desired.
For the Garlic Béchamel Sauce
• Medium Yellow Onion – Forms the aromatic base of the sauce; shallots can also work as a substitute.
• Garlic (Fresh) – Provides a flavorful foundation for the béchamel.
• All-Purpose Flour – Thickens the sauce; cornstarch is a gluten-free option.
• Coconut Milk (Lite) – Adds creaminess while being lighter than regular cream; for richness, you can use full-fat coconut milk.
For Garnish
• Fresh Sage Leaves – Adds flavor and a pop of color; can be replaced with fresh thyme or left out if you prefer.
Dive into creating these delightful Vegan Pumpkin Ricotta Stuffed Shells that embrace the essence of fall while satisfying your cravings!
Step‑by‑Step Instructions for Vegan Pumpkin Ricotta Stuffed Shells
Step 1: Cook the Shells
Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, carefully add the jumbo pasta shells and cook according to package instructions, usually around 9-11 minutes, until they are al dente. Drain the shells, and toss them with a drizzle of olive oil to prevent sticking. Set aside to cool slightly.
Step 2: Prepare Tofu Ricotta
While the shells cool, drain the tofu and place it in a food processor. Add nutritional yeast, garlic powder, onion powder, olive oil, lemon zest, and juice. Blend these ingredients together until you achieve a creamy and smooth consistency. Once blended, gently fold in the canned pumpkin purée and freshly grated nutmeg, creating a rich filling for the Vegan Pumpkin Ricotta Stuffed Shells.
Step 3: Make Garlic Béchamel Sauce
In a medium saucepan over medium heat, add a splash of olive oil and the finely chopped onion. Sauté until the onion becomes soft and translucent, about 5 minutes. Next, add minced garlic and cook for an additional minute, until fragrant. Gradually whisk in the all-purpose flour, stirring for about one minute before slowly pouring in the coconut milk. Continue to stir until the mixture thickens, around 3-5 minutes, creating your velvety garlic béchamel sauce.
Step 4: Assemble the Dish
Preheat your oven to 350°F (175°C). In a baking dish, spread a generous layer of the garlic béchamel sauce on the bottom. Stuff each cooked pasta shell with the pumpkin filling, carefully arranging them in the dish. Once all shells are filled, pour any remaining béchamel sauce over the top. Optionally, garnish with fresh sage leaves for added flavor before placing the dish in the oven.
Step 5: Bake
Place the baking dish in the preheated oven and bake the Vegan Pumpkin Ricotta Stuffed Shells for 22-25 minutes. Look for a lightly golden top and an aromatic scent wafting through your kitchen. Once done, remove from the oven and let cool slightly before serving. Enjoy the warm, comforting flavors packed into each delicious shell!
Expert Tips for Vegan Pumpkin Ricotta Stuffed Shells
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Don’t Overcook Shells: Ensure pasta shells are al dente; overcooking can lead to a mushy structure when baked.
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Season Your Pumpkin: Add salt and pepper to the pumpkin filling to enhance the flavors. A pinch of nutmeg deepens the taste further.
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Thicken Your Sauce: If the garlic béchamel is too thin, simmer longer, whisking continuously to achieve the desired creamy consistency.
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Make Ahead: Prepare the filling and béchamel in advance. Store them in the fridge overnight, then assemble just before baking for quick and easy preparation.
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Garnish for Flavor: Fresh sage not only enhances the presentation but adds aromatic freshness; consider frying some sage leaves for a crispy texture.
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Easy Substitution: If you can’t find jumbo shells, you can use manicotti or even lasagna sheets for a fun twist on Vegan Pumpkin Ricotta Stuffed Shells.
What to Serve with Vegan Pumpkin Ricotta Stuffed Shells
As you prepare to indulge in the creamy, garlicky delight of these shells, consider complementing your meal with dishes and bites that enhance the cozy fall experience.
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Garlicky Roasted Vegetables: The sweet and savory flavors of roasted carrots, Brussels sprouts, and sweet potatoes create a beautiful balance with the rich filling of the shells.
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Crispy Green Salad: A refreshing salad with mixed greens, sliced apples, and a light vinaigrette adds a delightful crunch and brightness to your plate. The sweetness of the apples complements the deep flavors of the shells wonderfully.
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Creamy Vegan Mashed Potatoes: These fluffy potatoes, enriched with coconut cream or a splash of almond milk, provide a hearty side that mirrors the comforting essence of the stuffed shells.
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Homemade Garlic Bread: Golden, crusty slices of garlic bread spread with vegan butter and fresh herbs will invite your family to dig into this warm, inviting meal. There’s something so satisfying about tearing into soft bread.
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Sautéed Spinach with Lemon: Lightly sautéed spinach with a splash of lemon brightens the dish. Its fresh flavor cuts through the creaminess of the shells, creating a harmonious balance.
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Warm Apple Crisp: For dessert, a warm apple crisp served with a dollop of coconut whipped cream provides a sweet finish, echoing the comforting fall theme of your meal. The cinnamon and nutmeg in the crisp perfectly complement the spices in the shells.
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Spiced Apple Cider: To drink, a cup of warm spiced apple cider will warm your soul and tie your meal together, adding a fruity and aromatic touch that invites the spirit of autumn to the table.
Make Ahead Options
These Vegan Pumpkin Ricotta Stuffed Shells are perfect for meal prep and can be made ahead to save time during busy weeknights or festive gatherings! You can prepare the filling and the garlic béchamel sauce up to 24 hours in advance. Simply store them in airtight containers in the refrigerator. If you want to assemble your dish ahead of time, fill the shells and place them in the baking dish, then cover it tightly and refrigerate. When ready to bake, allow the assembled dish to come to room temperature, then pop it in the oven for 22-25 minutes. This way, you’ll enjoy the same delicious flavors without the last-minute rush!
How to Store and Freeze Vegan Pumpkin Ricotta Stuffed Shells
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through, ensuring each shell is heated evenly.
Freezer: For longer storage, you can freeze the assembled, unbaked Vegan Pumpkin Ricotta Stuffed Shells for up to 2 months. Wrap tightly in plastic wrap or foil and place in a freezer-safe container.
Make-Ahead: Feel free to prepare the filling and béchamel sauce in advance, keeping them stored in the fridge for up to 24 hours. Assemble and bake whenever you’re ready!
Reheating: When reheating frozen stuffed shells, allow them to thaw in the fridge overnight before baking. Cover with foil and heat at 350°F (175°C) for about 30-35 minutes until heated through.
Vegan Pumpkin Ricotta Stuffed Shells Variations
Feel free to get creative with your Vegan Pumpkin Ricotta Stuffed Shells! Here are some delightful ways to tailor this recipe to your taste.
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Gourmet Twist: Add caramelized leeks and fried sage for a rich flavor infusion. The sweetness of the leeks pairs beautifully with the creamy filling.
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Butternut Squash Swap: Use butternut squash in place of pumpkin for a unique taste and a touch of sweetness. This subtle change offers a cozy new flavor profile.
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Cheesy Option: Substitute the nutritional yeast with vegan cream cheese for a tangy richness. The texture will take on an extra lusciousness your taste buds will adore.
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Protein Boost: Mix in cooked lentils or chopped spinach to the pumpkin filling for added nutrition and a lovely texture. It’s a great way to sneak in some extra greens!
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Garlicky Goodness: Infuse the béchamel sauce with roasted garlic instead of fresh. This gives a sweet, mellow flavor that elevates the entire dish.
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Spice It Up: For a little heat, add red pepper flakes to the filling. This gentle spiciness creates an exciting contrast to the creamy pumpkin.
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Herbal Alternatives: Swap fresh sage for thyme or rosemary if you’re looking for a different herbal note. These herbs can add their own unique flair to the overall flavor.
By exploring these variations, you’ll find endless ways to delight your family and friends with your Vegan Pumpkin Ricotta Stuffed Shells. If you’re in the mood for more crispy, savory delights, don’t forget to check out the recipe for Onion Bacon Ricotta as a flavorful side!
Vegan Pumpkin Ricotta Stuffed Shells Recipe FAQs
What type of pasta should I use for Vegan Pumpkin Ricotta Stuffed Shells?
Absolutely! Jumbo pasta shells are ideal for this recipe as they provide the perfect structure for stuffing with the creamy pumpkin ricotta filling. You can typically find them in any grocery store, or for a twist, consider using manicotti or even lasagna noodles.
How should I store leftover Vegan Pumpkin Ricotta Stuffed Shells?
I recommend storing any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat in the microwave or the oven, ensuring they are heated evenly throughout for the best experience!
Can I freeze Vegan Pumpkin Ricotta Stuffed Shells?
Certainly! You can freeze unbaked Vegan Pumpkin Ricotta Stuffed Shells for up to 2 months. Wrap them tightly in plastic wrap or foil, then place them in a freezer-safe container. To bake from frozen, thaw in the fridge overnight, cover with foil, and bake at 350°F (175°C) for about 30-35 minutes until they’re heated through.
Any tips for troubleshooting the filling consistency?
Very! If your tofu ricotta filling seems too dry, you can add a splash of water or vegetable broth to achieve a smoother consistency. Always taste and adjust seasoning by adding salt, pepper, or even a squeeze of lemon juice for extra zest. If it’s too wet, try adding a bit of nutritional yeast or flour to thicken.
Are there any dietary considerations for this dish?
Definitely! These Vegan Pumpkin Ricotta Stuffed Shells are plant-based and suitable for vegans. However, if you’re cooking for someone with allergies, make sure to check for soy allergies since the ricotta base is made from tofu. For gluten-free options, you can use gluten-free pasta shells and cornstarch in the béchamel sauce.
Can I prepare Vegan Pumpkin Ricotta Stuffed Shells in advance?
For sure! You can prepare the filling and garlic béchamel sauce a day in advance and store them in the fridge. Just assemble the shells when you’re ready to bake them. This allows for a quick but impressive meal that can easily be integrated into your busy schedule.
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 according to package instructions, about 9-11 minutes, until al dente. Drain and toss with olive oil to prevent sticking.
- Drain the tofu and place it in a food processor. Add nutritional yeast, garlic powder, onion powder, olive oil, and blend until creamy. Fold in canned pumpkin purée and freshly grated nutmeg.
- In a medium saucepan, heat olive oil and sauté the chopped onion until soft, about 5 minutes. Add minced garlic and cook for 1 more minute. Gradually whisk in flour, then add the coconut milk, stirring until thickened, about 3-5 minutes.
- Preheat the oven to 350°F (175°C). Spread a layer of garlic béchamel sauce in a baking dish. Stuff each shell with pumpkin filling and arrange them in the dish. Pour remaining béchamel sauce over the shells and garnish with sage.
- Bake the stuffed shells for 22-25 minutes until the top is lightly golden and aromatic. Allow to cool slightly before serving.
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