As I rummaged through my pantry one rainy afternoon, the sight of a lone can of pumpkin purée sparked a delightful idea: Vegan Pumpkin Ricotta Stuffed Shells. The flexibility of this recipe not only satisfies my craving for comfort food but also whips up a colorful dish that impresses guests and family alike. These stuffed shells are an easy way to elevate your weeknight dinner, offering a creamy filling made from tofu and pumpkin, paired luxuriously with a garlic béchamel sauce. Whether you're a busy parent or a weekend chef seeking to avoid the fast-food trap, this dish is quick to prepare and can easily become a crowd-pleaser. Curious about how to make this mouthwatering dinner that’s as warm as a hug? Let’s dive in!
Why are these stuffed shells irresistible?
Comforting and nostalgic, these Vegan Pumpkin Ricotta Stuffed Shells transform a simple weeknight dinner into an extraordinary culinary experience. Creamy filling introduces a delightful tofu and pumpkin combination that melts in your mouth. Quick prep means you can whip this up in just over an hour, perfect for busy evenings. Unique twist on traditional stuffed shells that will wow your guests and family alike, making it an impressive dish at any gathering. Healthier option packed with nutrients, allowing you to enjoy comfort food guilt-free. Don't miss out on exploring other delicious plant-based recipes on our blog!
Vegan Pumpkin Ricotta Stuffed Shells Ingredients
Discover how easy it is to create deliciousness!
For the Pasta
- Jumbo pasta shells – 26 to 30 shells are perfect for holding the creamy filling.
- Olive oil – 1 tablespoon keeps the pasta from sticking.
For the Tofu Ricotta
- Extra-firm tofu – 1 (14-ounce) block provides a hearty texture and protein base.
- Nutritional yeast – ¼ cup adds a cheesy flavor to the filling.
- Garlic powder – ½ teaspoon infuses great taste.
- Onion powder – ½ teaspoon complements the other spices nicely.
- Kosher salt – Add to taste for enhanced flavor.
- Freshly cracked black pepper – Use to your own preference for a hint of spice.
- Extra virgin olive oil – 1 ½ tablespoons enriches the ricotta.
- Lemon zest – From 1 small lemon, it brightens the dish beautifully.
- Lemon juice – 1 tablespoon adds acidity to balance the creaminess.
- Crushed red pepper flakes – ½ teaspoon for a touch of heat.
For the Garlic Béchamel Sauce
- Extra virgin olive oil – 3 tablespoons form the base of the sauce.
- Yellow onion – 1 medium, diced brings sweetness when cooked.
- Garlic cloves – 6, minced, give an aromatic richness.
- All-purpose flour – 4 tablespoons help thicken the sauce.
- Lite coconut milk – 1 (13.5 ounce) can provides a creamy consistency.
- Kosher salt – 1 teaspoon enhances the flavors.
- Freshly cracked black pepper – Adjust to taste for seasoning.
For the Topping
- Fresh sage leaves – 15 leaves, sliced or torn, add a fragrant finish to your vegan pumpkin ricotta stuffed shells.
Step‑by‑Step Instructions for Vegan Pumpkin Ricotta Stuffed Shells
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook 26 to 30 jumbo pasta shells until just al dente, usually about 8-10 minutes. Once cooked, drain the shells and toss them with 1 tablespoon of olive oil to prevent sticking. Set aside while you prepare the delicious filling.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C) and prepare a 13x9-inch rectangular baking dish by lightly greasing it. This will be where your Vegan Pumpkin Ricotta Stuffed Shells will bake, so having it ready to go makes the assembly process smoother.
Step 3: Make Tofu Ricotta
To create the savory Tofu Ricotta, drain and pat dry one block of extra-firm tofu. In a food processor, combine the tofu with ¼ cup nutritional yeast, ½ teaspoon each of garlic and onion powder, salt, pepper, 1 ½ tablespoons olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and ½ teaspoon red pepper flakes. Pulse the mixture until smooth with some texture remaining, which gives the filling character.
Step 4: Combine Filling Ingredients
In a large mixing bowl, combine the prepared Tofu Ricotta with 1 cup of canned pumpkin purée and ½ teaspoon freshly grated nutmeg. If you're using vegan parmesan cheese, add ½ cup at this stage. Mix thoroughly, tasting and adjusting the seasoning as needed to ensure a perfect balance of flavors in your Vegan Pumpkin Ricotta Stuffed Shells.
Step 5: Prepare Garlic Béchamel Sauce
In a medium saucepan, heat 3 tablespoons of olive oil over medium heat, then add one diced medium yellow onion. Cook until softened and lightly browned, about 6-7 minutes, stirring frequently. Add 6 minced garlic cloves and sauté for 1-2 minutes, making sure not to burn the garlic to keep the sauce fresh and flavorful.
Step 6: Thicken the Sauce
Stir in 4 tablespoons of all-purpose flour, cooking for about one minute to create a roux. Gradually add one can (13.5 ounces) of lite coconut milk, whisking continuously to prevent clumps from forming. Keep cooking until the sauce thickens, approximately 2 minutes, then blend the mixture until smooth. Season with salt and freshly cracked black pepper to taste.
Step 7: Assemble the Dish
Pour ½ cup of the prepared Garlic Béchamel Sauce into the bottom of the greased baking dish. Stuff each cooked pasta shell with 1-2 tablespoons of the pumpkin ricotta filling, placing them in a single layer in the dish. Once all shells are filled, pour the remaining béchamel sauce over the top and generously scatter fresh sage leaves on top for added flavor.
Step 8: Bake
Place the baking dish in the preheated oven and bake the Vegan Pumpkin Ricotta Stuffed Shells for 22-25 minutes. Look for a light golden color on the tops and the edges bubbling as these signs indicate that your dish is perfectly baked and ready to hit the table.
Expert Tips for Vegan Pumpkin Ricotta Stuffed Shells
- Perfectly Cooked Shells: Ensure the pasta shells are al dente—cooking them just until firm prevents them from sticking together while stuffing.
- Adjusting the Filling: Taste the tofu ricotta filling before stuffing—adding extra salt, pepper, or nutmeg can enhance the flavors in your Vegan Pumpkin Ricotta Stuffed Shells.
- Smooth Béchamel: Whisk continuously when adding coconut milk to the roux to avoid lumps—this creates the creamy garlic béchamel sauce you'll love.
- Bake Time: Keep an eye on the shells while baking; overcooking can lead to dried-out pasta. Look for a golden color on top for perfect doneness.
- Freezing Tips: To make ahead, assemble the dish but freeze before baking—just thaw and bake when you're ready for a comforting meal.
Vegan Pumpkin Ricotta Stuffed Shells Variations
Feel free to get creative and tailor this recipe to your taste buds—there’s no limit to how you can make these stuffed shells your own!
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Gluten-Free: Use gluten-free pasta shells to make this dish accessible for gluten-sensitive friends and family.
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Spicy Kick: Add more crushed red pepper flakes to the Tofu Ricotta for a spicy twist that will awaken your taste buds!
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Herbal Infusion: Mix in your favorite fresh herbs such as thyme or rosemary into the filling for an aromatic touch that complements the pumpkin beautifully.
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Cheesy Upgrade: Swap in vegan cream cheese for a creamier filling or top with your favorite shredded vegan cheese prior to baking for a delightful cheesy crust.
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Roasted Vegetables: Stir in some finely diced mushrooms or spinach to the filling for added texture and a burst of flavor. The earthy mushrooms pair perfectly with the creamy pumpkin!
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Tomato Sauce Layering: Before baking, pour a layer of your favorite marinara sauce beneath the shells for a tangy contrast to the creamy béchamel.
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Nutty Flavor: For a unique flavor twist, mix in 2 tablespoons of toasted pine nuts or walnuts into the filling, adding a crunchy texture that surprises with every bite.
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Lemon Zing: Add more lemon juice or zest in the ricotta for a bright, zesty flavor that cuts through the richness of the dish.
These variations allow you to customize the Vegan Pumpkin Ricotta Stuffed Shells to suit your preferences or dietary needs. And if you’re looking for more flavorful plant-based recipes to try, check out our delightful dairy-free pasta recipes or explore healthy vegan meals that will inspire your next cooking adventure!
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. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
Freezer: Assemble the dish but freeze it before baking. Wrap tightly with plastic wrap and foil, and store for up to 3 months. Thaw overnight in the fridge before baking.
Reheating: When ready to enjoy, bake from frozen at 350°F (175°C) for 35-40 minutes, or until bubbly and golden on top.
Individual Portions: For quicker meals, freeze stuffed shells individually on a baking sheet, then transfer to a freezer bag to enjoy whenever the craving strikes!
Make Ahead Options
These Vegan Pumpkin Ricotta Stuffed Shells are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the filling and béchamel sauce up to 3 days in advance; simply store each component in airtight containers in the refrigerator. The cooked pasta shells can also be prepped and kept in the fridge for up to 24 hours. When you're ready to enjoy, just stuff the shells with the filling, pour the sauce over the top, and bake as directed for a warm, comforting dish that is just as delicious as if made fresh. With these make ahead tips, you'll enjoy a hassle-free dinner that impresses!
What to Serve with Vegan Pumpkin Ricotta Stuffed Shells?
Elevate your dinner table with delightful sides that perfectly complement your creamy stuffed shells.
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Garlic Bread: Offers a crunchy, buttery contrast, perfect for soaking up the rich béchamel sauce.
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Mixed Green Salad: Fresh, peppery greens and a light vinaigrette add a refreshing balance to the creamy, hearty dish.
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Roasted Brussels Sprouts: The caramelized, nutty flavor pairs beautifully with the pumpkin, enhancing the overall autumn experience.
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Crispy Sage Potatoes: Seasoned and roasted potatoes with crispy sage leave on top bring delightful texture and flavors.
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Sautéed Spinach: Quickly sautéed with garlic, it introduces a vibrant green element to round out the meal.
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Butternut Squash Soup: A warm, velvety soup enriches the meal with its sweet depth, complementing the flavors in the stuffed shells.
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Chardonnay: This bright white wine's acidity enhances the creamy ricotta, carrying hints of sweetness that harmonize with pumpkin.
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Apple Crisp: A warm dessert featuring spiced apples and a crumbly topping offers a sweet ending, highlighting fall flavors.
Vegan Pumpkin Ricotta Stuffed Shells Recipe FAQs
How do I choose the right pumpkin purée for this recipe?
Absolutely! You’ll want to select a high-quality canned pumpkin purée, preferably organic, with no added sugars or spices. Look for options that specifically state 100% pumpkin on the label. If you prefer fresh, you can also roast and puree your own pumpkin, but canned is much easier for a quick weeknight meal!
How should I store leftover Vegan Pumpkin Ricotta Stuffed Shells?
Leftover Vegan Pumpkin Ricotta Stuffed Shells can be stored in an airtight container in the fridge for up to 3 days. When storing, ensure they are completely cooled. To reheat, simply place the shells in the oven at 350°F (175°C) for about 15-20 minutes.
Can I freeze Vegan Pumpkin Ricotta Stuffed Shells?
Absolutely! To freeze, assemble the dish but do not bake it. Wrap the unbaked shells tightly in plastic wrap followed by foil, and store in the freezer for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge before baking at 350°F (175°C) for about 35-40 minutes.
What if my Garlic Béchamel Sauce comes out lumpy?
Very! If your sauce isn't smooth, you can use an immersion blender or transfer it carefully to a traditional blender to puree until silky. Be sure to blend gradually and in batches if necessary while being cautious of hot splatters!
Can I make Vegan Pumpkin Ricotta Stuffed Shells gluten-free?
Certainly! To make these shells gluten-free, just use gluten-free jumbo pasta shells and all-purpose flour substitutes such as almond flour or a gluten-free flour blend in the béchamel sauce. You'll get all the delicious flavors without the gluten!
Are these stuffed shells safe for my pets?
It’s best to avoid feeding these stuffed shells to pets. Ingredients like garlic—used in the béchamel sauce—can be harmful to dogs and cats, so it’s always best to keep it to ourselves. Enjoy this comforting dish guilt-free, knowing it’s perfect for you and your family!
Irresistible Vegan Pumpkin Ricotta Stuffed Shells Delight
Equipment
- Pot
- baking dish
- food processor
- mixing bowl
- saucepan
Ingredients
For the Pasta
- 26-30 shells jumbo pasta shells Perfect for holding the creamy filling.
- 1 tablespoon olive oil Keeps the pasta from sticking.
For the Tofu Ricotta
- 1 block (14-ounce) extra-firm tofu Provides a hearty texture and protein base.
- ¼ cup nutritional yeast Adds cheesy flavor.
- ½ teaspoon garlic powder Infuses great taste.
- ½ teaspoon onion powder Compliments the other spices.
- kosher salt Add to taste.
- freshly cracked black pepper Use to preference.
- 1 ½ tablespoons extra virgin olive oil Enriches the ricotta.
- from 1 small lemon lemon zest Brightens the dish.
- 1 tablespoon lemon juice Adds acidity.
- ½ teaspoon crushed red pepper flakes For a touch of heat.
For the Garlic Béchamel Sauce
- 3 tablespoons extra virgin olive oil Forms the base of the sauce.
- 1 medium yellow onion Diced for sweetness.
- 6 garlic cloves Minced, for aromatic richness.
- 4 tablespoons all-purpose flour Helps thicken the sauce.
- 1 can (13.5 ounce) lite coconut milk Provides creamy consistency.
- 1 teaspoon kosher salt Enhances flavors.
- freshly cracked black pepper Adjust to taste.
For the Topping
- 15 leaves fresh sage Sliced or torn for flavor.
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil and cook 26 to 30 jumbo pasta shells until just al dente, usually about 8-10 minutes. Once cooked, drain the shells and toss them with 1 tablespoon of olive oil to prevent sticking. Set aside.
- Preheat your oven to 350°F (175°C) and prepare a 13x9-inch rectangular baking dish by lightly greasing it.
- Drain and pat dry one block of extra-firm tofu. In a food processor, combine the tofu with ¼ cup nutritional yeast, ½ teaspoon each of garlic and onion powder, salt, pepper, 1 ½ tablespoons olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and ½ teaspoon red pepper flakes. Pulse until smooth with some texture remaining.
- In a large mixing bowl, combine the prepared Tofu Ricotta with 1 cup of canned pumpkin purée and ½ teaspoon freshly grated nutmeg. If using vegan parmesan, add ½ cup now. Mix thoroughly and adjust seasoning as needed.
- In a medium saucepan, heat 3 tablespoons of olive oil, then add one diced yellow onion. Cook until softened, about 6-7 minutes. Add 6 minced garlic cloves and sauté for 1-2 minutes.
- Stir in 4 tablespoons of all-purpose flour, cooking for about one minute to create a roux. Gradually add one can (13.5 ounces) of lite coconut milk, whisking continuously to prevent clumps from forming. Cook until thickened, about 2 minutes, then blend until smooth. Season with salt and pepper to taste.
- Pour ½ cup of the prepared Garlic Béchamel Sauce into the bottom of the greased baking dish. Stuff each cooked pasta shell with 1-2 tablespoons of the pumpkin ricotta filling, placing them in a single layer in the dish. Pour the remaining béchamel sauce over the top and scatter fresh sage leaves.
- Place the baking dish in the preheated oven and bake for 22-25 minutes, until light golden on top and bubbling at the edges.
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