As the crisp autumn air beckons, I can’t help but revisit a treasured classic reimagined for those chilly nights—Vegan Pumpkin Ricotta Stuffed Shells. The blend of creamy, homemade vegan ricotta and the warm, inviting taste of pumpkin creates the ultimate comfort food that both family and friends will adore. These stuffed shells not only capture the essence of fall but also serve as a heartwarming, dairy-free delight that dazzles during seasonal gatherings. You’ll love how easy they are to prepare, turning a cozy evening into a gourmet experience without the fuss. Plus, the luscious garlic béchamel sauce is a game-changer that elevates each bite to new heights. Intrigued by how these flavors come together? Let’s dive into this wonderfully satisfying recipe!
Why Are These Shells So Irresistible?
Comforting flavors: The combination of creamy vegan ricotta and sweet pumpkin makes each bite a delightful hug for your taste buds.
Gourmet touch: Elevate your dish with a luscious garlic béchamel sauce and crispy fried sage that impresses guests without the hassle.
Fuss-free prep: Enjoy simple steps that make cooking a breeze—perfect for busy weeknights or special occasions!
Versatile options: Whether you stick to the classic shells or give a gourmet twist, there’s a delicious pairing for everyone. For another comforting option, check out my Pumpkin Roll Cream or indulge in innovative treats like Covered Banana Pudding.
Seasonal favorite: These shells embody the essence of fall, making them a perfect centerpiece for your holiday dinners.
Vegan Pumpkin Ricotta Stuffed Shells Ingredients
For the Pasta Shells
• Jumbo Pasta Shells – The heart of this dish, holding all the savory goodness; easily found in your local grocery store.
• Olive Oil – Keeps the pasta from sticking together while adding flavor; you can use any neutral oil if you prefer.
For the Tofu Ricotta Filling
• Tofu Ricotta (Homemade) – The creamy base that makes these shells special; opt for extra-firm tofu, or use cashew ricotta if you’re avoiding soy.
• Canned Pumpkin Purée – Gives the filling a sweet and earthy touch; if you want to use fresh pumpkin, it works beautifully too.
• Freshly Grated Nutmeg – Elevates the pumpkin flavor; pre-ground nutmeg is fine but fresh really packs a punch.
• Vegan Parmesan Cheese – Optional for an extra cheesy finish; nutritional yeast is a great substitute if you want a similar flavor.
• Fresh Sage Leaves – Adds an aromatic earthiness; feel free to swap with thyme or parsley if you want a different herbaceous flair.
For the Garlic Béchamel Sauce
• Onion – Sautéed to bring a gentle sweetness to the sauce; any type works, but yellow or white are best.
• Garlic – A must for flavor; the more, the merrier when it comes to a garlic béchamel!
• All-Purpose Flour – Acts as the thickening agent for your luscious sauce; gluten-free flour can be used as a substitute.
• Lite Coconut Milk – Provides creaminess while keeping it dairy-free; substitute with your favorite nut milk for a lighter version.
These Vegan Pumpkin Ricotta Stuffed Shells are bound to be a hit at your next gathering!
Step‑by‑Step Instructions for Vegan Pumpkin Ricotta Stuffed Shells
Step 1: Cook Pasta Shells
Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook them for 9-11 minutes until al dente, stirring occasionally to prevent sticking. Once cooked, drain the shells and toss them gently with olive oil to keep them from sticking together. Set aside to cool slightly.
Step 2: Make Tofu Ricotta
In a food processor, blend the drained extra-firm tofu with nutritional yeast, a drizzle of olive oil, and a squeeze of lemon juice until the mixture is smooth, yet still slightly chunky. Incorporate spices such as salt and pepper to taste. This creamy tofu ricotta will serve as the base for your flavorful filling in the Vegan Pumpkin Ricotta Stuffed Shells.
Step 3: Prepare Pumpkin Filling
In a mixing bowl, carefully fold the canned pumpkin purée and freshly grated nutmeg into the tofu ricotta. Taste the filling and adjust the seasoning as necessary, ensuring a harmonious blend of flavors. Once well combined, the pumpkin filling will be ready to stuff into the cooked pasta shells.
Step 4: Make Garlic Béchamel Sauce
In a medium saucepan over medium heat, sauté chopped onions and minced garlic in a drizzle of olive oil until they are soft and fragrant, approximately 3-4 minutes. Gradually whisk in all-purpose flour and cook for another minute before slowly adding lite coconut milk. Continue whisking until the sauce thickens, about 5-7 minutes, resulting in a rich garlic béchamel.
Step 5: Assemble and Bake
Spread a thin layer of the garlic béchamel sauce on the bottom of a greased baking dish. Carefully stuff each cooked pasta shell with the creamy pumpkin filling and place them in the dish, open side up. Drizzle the remaining béchamel sauce over the shells, then add fresh sage leaves on top. Bake in a preheated oven at 350°F for 25 minutes until golden and bubbly.
What to Serve with Vegan Pumpkin Ricotta Stuffed Shells
Create a comforting and satisfying meal that will warm your heart and soul.
- Mixed Green Salad: A refreshing salad with citrus vinaigrette cuts through the richness, making each bite of stuffed shells even more enjoyable.
- Garlic Bread: Crispy, buttery garlic bread complements the creamy béchamel sauce and provides a delightful crunch to every meal.
- Roasted Brussels Sprouts: The earthy, caramelized flavors of roasted Brussels sprouts add a rich taste that pairs beautifully with the creamy pumpkin filling.
- Crispy Fried Sage: Elevate the flavors of your dish by sprinkling some crispy sage on top, enhancing the herbaceous elements of your stuffed shells.
- Olive Tapenade: This mixture of olives adds a briny contrast that brightens each bite, creating a special culinary harmony with the pumpkin and ricotta.
- Non-Dairy Wine: A chilled, herbal white wine like Sauvignon Blanc will enhance your meal with bright acidity—perfect for balancing the creamy texture of the shells.
- Pumpkin Spice Muffins: For dessert, serve light and fluffy pumpkin spice muffins, which continue the fall theme and provide a sweet ending to your cozy meal.
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 to maintain freshness.
Freezer: For longer storage, freeze the assembled shells wrapped in plastic wrap and placed in a freezer-safe container for up to 3 months.
Reheating: When ready to enjoy, thaw in the fridge overnight and reheat in the oven at 350°F for about 20 minutes, ensuring they warm thoroughly without drying out.
Covering: If you’re reheating from frozen, add a splash of vegetable broth to keep the shells moist and cover with foil during the first half of baking.
Make Ahead Options
These Vegan Pumpkin Ricotta Stuffed Shells are a dream for meal prep enthusiasts! You can prepare the tofu ricotta and the pumpkin filling up to 3 days in advance, storing them separately in the refrigerator to keep them fresh. Additionally, the garlic béchamel sauce can also be made ahead and refrigerated for up to 48 hours. To maintain the quality and prevent any browning, cover the fillings tightly with plastic wrap or keep them in airtight containers. On the day of serving, simply stuff the shells with the prepared filling, layer them in your baking dish, pour over the béchamel, and bake at 350°F for 25 minutes for a comforting, delicious meal that tastes just like it was made from scratch!
Expert Tips for Vegan Pumpkin Ricotta Stuffed Shells
- Fresh Ingredients Matter: Using fresh nutmeg instead of pre-ground enhances the flavors significantly, bringing a vibrant taste to your Vegan Pumpkin Ricotta Stuffed Shells.
- Watch Your Timing: Baking for too long can dry out the shells. Keep an eye on them, and consider using an oven thermometer for accurate temperature control.
- Make Ahead Magic: Prepare your filling and béchamel sauce 1-3 days in advance. This allows for easier assembly and a quicker serving time when you’re ready to impress your guests.
- Texture Tips: Ensure your tofu ricotta remains slightly chunky for the perfect creamy texture inside each shell. It adds delightful body to the filling!
- Serve with Flair: Garnish with crispy fried sage leaves for extra flavor and a stunning presentation that will have everyone asking for seconds.
Variations & Substitutions for Vegan Pumpkin Ricotta Stuffed Shells
Customize your Vegan Pumpkin Ricotta Stuffed Shells with these delightful twists and swaps to enhance flavors and suit your taste preferences!
Cannelloni Style: Try using cannelloni tubes instead of jumbo shells for a more elegant presentation that’s just as comforting.
Extra Veggies: Add sautéed spinach or seasonal vegetables, like roasted butternut squash, to the filling for added nutrition and vibrant flavor.
Spicy Kick: Mix in a pinch of red pepper flakes into the ricotta filling or béchamel sauce for a subtle spicy twist that warms you up!
Herbed Infusion: Infuse your garlic béchamel with herbs like rosemary or thyme to add depth and a gourmet feel to your dish.
Cheesy Flavor Boost: For an even cheesier experience, mix in some vegan cream cheese along with your tofu ricotta; it’s decadently creamy!
Gluten-Free Option: Substitute pasta shells with gluten-free shells for a deliciously inclusive meal that everyone can enjoy.
Crispy Topping: Top the shells with breadcrumbs mixed with vegan Parmesan for a delightful crunchy texture contrast with the creamy filling.
Elegant Garnish: Elevate the dish with a drizzle of balsamic reduction and additional fried sage leaves for a gourmet touch that’s sure to impress your guests.
For a sweeter indulgence after this savory feast, why not create a mouth-watering dessert like my Pumpkin Roll Cream? Or perhaps some delightful Covered Banana Pudding for a special treat? The possibilities are endless!
Vegan Pumpkin Ricotta Stuffed Shells Recipe FAQs
What type of pasta shells should I use for this recipe?
Absolutely! Jumbo pasta shells are ideal for this dish as they hold the creamy filling perfectly. You can also try cannelloni or larger conchiglie if you can’t find jumbo shells. Just ensure they’re large enough to stuff easily!
How do I store leftover Vegan Pumpkin Ricotta Stuffed Shells?
The more the merrier! Store any leftovers in an airtight container in the fridge for up to 3 days. This allows you to enjoy this delicious dish again without losing any of its wonderful flavors!
Can I freeze Vegan Pumpkin Ricotta Stuffed Shells?
Absolutely! To freeze, wrap the assembled shells tightly in plastic wrap, then place them in a freezer-safe container. They can be stored for up to 3 months. When you’re ready to enjoy, thaw them in the fridge overnight and then reheat in a 350°F oven for about 20 minutes, adding a splash of vegetable broth to keep them moist.
I’m allergic to soy; what can I use instead of tofu for the ricotta?
No worries! You can substitute the extra-firm tofu with cashew ricotta to create a creamy filling that’s free from soy. To make cashew ricotta, soak 1 cup of raw cashews in water for 4 hours, drain, then blend with nutritional yeast, lemon juice, and seasonings until smooth.
What if I can’t find fresh sage?
Very! You can easily substitute fresh sage with other herbs like thyme or parsley. Each brings its own unique flavor to the dish. If you love the taste of sage, you can also use dried sage—just reduce the quantity as dried herbs tend to be more concentrated.
Why is my béchamel sauce too thick or too thin?
Don’t worry! If your béchamel sauce is too thick, simply whisk in a bit more coconut milk or water to reach your desired consistency. For a thinner sauce, ensure you’re adding your liquid gradually while whisking continuously to help the flour blend seamlessly. If it’s too thin, cook it a bit longer to help it thicken.
Cozy Vegan Pumpkin Ricotta Stuffed Shells for Fall Flavor
Ingredients
Equipment
Method
- Cook a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook for 9-11 minutes until al dente, stirring occasionally. Drain and toss with olive oil to prevent sticking.
- In a food processor, blend drained extra-firm tofu with nutritional yeast, olive oil, and lemon juice until smooth yet slightly chunky. Season with salt and pepper.
- In a mixing bowl, fold canned pumpkin purée and freshly grated nutmeg into the tofu ricotta. Adjust seasoning to taste.
- Sauté chopped onions and minced garlic in olive oil over medium heat until soft, about 3-4 minutes. Gradually whisk in flour, then add lite coconut milk. Whisk until the sauce thickens, about 5-7 minutes.
- Spread a thin layer of béchamel sauce in a greased baking dish. Stuff pasta shells with pumpkin filling and arrange them open side up. Drizzle remaining sauce over the shells and add fresh sage. Bake at 350°F for 25 minutes.