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As the autumn leaves swirl outside, I found myself craving the comforting warmth of a home-cooked meal that celebrates the season. Enter these Vegan Pumpkin Ricotta Stuffed Shells—each bite brings a delightful mix of creamy tofu ricotta nestled in tender pasta shells, all enveloped in a luscious garlic béchamel sauce. Not only do they offer a satisfying twist on traditional stuffed shells, but they’re also a fantastic way to sneak in a dose of fall’s favorite flavor, pumpkin! Whether you’re looking to impress guests or just want to treat yourself to a cozy meal, this recipe will leave your kitchen filled with enticing aromas and happy hearts. Ready to dive into a plate of pure, homemade delight? Let’s get cooking!
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Why are these shells a must-try?
Comforting flavors come together in this delightful dish, blending creamy pumpkin and tofu ricotta for a true fall indulgence. Quick prep means you can have dinner ready in just over an hour, perfect for busy weeknights. Vegan-friendly yet satisfying, it caters to everyone at the table, proving that delicious doesn't mean compromising on dietary preferences. Impressive presentation makes it an ideal choice for gatherings; guests will be wowed by the rich béchamel sauce and vibrant topping of fresh sage. Meet your new go-to recipe that elevates your cooking game and warms your soul!
Vegan Pumpkin Ricotta Stuffed Shells Ingredients
For the Jumbo Pasta Shells
• Jumbo pasta shells – 26 to 30 are perfect for holding all the delicious filling.
• Olive oil – 1 tablespoon helps prevent the shells from sticking together.
For the Tofu Ricotta
• Extra-firm tofu – 1 (14-ounce) block packs in protein and creates a creamy texture.
• Nutritional yeast – ¼ cup adds a cheesy, umami flavor without any dairy.
• Garlic powder – ½ teaspoon enhances the savory notes beautifully.
• Onion powder – ½ teaspoon deepens the flavor profile of the ricotta.
• Kosher salt – to taste balances the flavors; adjust as needed.
• Freshly cracked black pepper – to taste adds a subtle kick to the filling.
• Extra virgin olive oil – 1 ½ tablespoons promotes creaminess in the mixture.
• Lemon – zest from 1 small lemon and 1 tablespoon juice brighten up the flavors.
• Crushed red pepper flakes – ½ teaspoon brings a hint of warmth to each bite.
For the Garlic Béchamel Sauce
• Extra virgin olive oil – 3 tablespoons serves as the base for a silky sauce.
• Medium yellow onion – 1, diced, provides sweetness and depth to the sauce.
• Garlic – 6 cloves minced give your dish a fragrant, aromatic kick.
• All-purpose flour – 4 tablespoons thicken the béchamel for a luxurious texture.
• Lite coconut milk – 1 (13.5 ounce) can keeps the sauce creamy and vegan.
• Kosher salt – 1 teaspoon enhances the overall flavor; adjust to taste.
• Freshly cracked black pepper – to taste adds just the right amount of spice.
With these simple yet essential ingredients, you're just steps away from creating the most delicious Vegan Pumpkin Ricotta Stuffed Shells, capturing the essence of autumn on your plate!
Step‑by‑Step Instructions for Vegan Pumpkin Ricotta Stuffed Shells
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil over high heat. Carefully add 26 to 30 jumbo pasta shells and cook until just al dente, following the package instructions (usually about 8-10 minutes). Once done, drain the pasta and drizzle with a tablespoon of olive oil to prevent sticking. Set aside to cool slightly.
Step 2: Prepare the Tofu Ricotta
While the pasta cooks, drain and pat dry a block of extra-firm tofu. In a food processor, blend together the tofu, ¼ cup of nutritional yeast, garlic powder, onion powder, kosher salt, black pepper, olive oil, lemon zest, juice, and crushed red pepper flakes. Pulse until the mixture is relatively smooth yet slightly chunky, creating a delicious filling for your Vegan Pumpkin Ricotta Stuffed Shells.
Step 3: Mix in the Pumpkin
In a large mixing bowl, combine the tofu ricotta with 1 cup of canned pumpkin purée, ½ teaspoon of freshly grated nutmeg, and vegan parmesan cheese, if using. Mix well until evenly combined, tasting to adjust the seasoning as needed. Spoon 1-2 tablespoons of this creamy filling into each jumbo shell, generously packing them for maximum flavor.
Step 4: Make the Béchamel Sauce
Heat 3 tablespoons of extra virgin olive oil in a large frying pan over medium heat. Add one diced medium yellow onion and sauté until softened and lightly browned, about 5-7 minutes. Stir in 6 minced garlic cloves and continue cooking for another 1-2 minutes until fragrant, providing a rich base for your Vegan Pumpkin Ricotta Stuffed Shells.
Step 5: Thicken the Sauce
Reduce the heat and whisk in 4 tablespoons of all-purpose flour, stirring constantly for about one minute. Gradually pour in a can of “lite” coconut milk, whisking vigorously to avoid lumps. Cook for an additional 2 minutes until the mixture thickens and becomes velvety. This garlic béchamel sauce will envelop the shells in creamy goodness.
Step 6: Blend the Béchamel
Transfer the completed béchamel sauce to a blender and add kosher salt and freshly cracked black pepper to taste. Blend until completely smooth and creamy. This fragrant sauce will not only enhance the flavor of your Vegan Pumpkin Ricotta Stuffed Shells but will also create a luscious layer on top when baking.
Step 7: Assemble the Dish
Pour ½ cup of the prepared béchamel sauce into a 13x9-inch baking dish to create a base. Carefully arrange the stuffed pasta shells on top of the sauce, making sure they are snug. Drizzle the remaining béchamel sauce over the shells and scatter sliced or torn fresh sage leaves on top, adding a burst of autumnal flavor.
Step 8: Bake and Serve
Preheat the oven to 350°F (175°C) and bake the assembled Vegan Pumpkin Ricotta Stuffed Shells for 22-25 minutes. Look for a lightly golden top and bubbling sauce. Once done, remove from the oven and allow to cool slightly before serving warm, reveling in the comforting aromas wafting through your kitchen.
Expert Tips for Vegan Pumpkin Ricotta Stuffed Shells
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Choose Perfect Shells: Opt for jumbo pasta shells that are sturdy and large enough to hold the filling without breaking. Check for the freshest ones!
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Avoid Overcooking Pasta: Cook the shells just until al dente. If overcooked, they can become mushy and difficult to fill. Rinse and oil them immediately after cooking.
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Smooth Tofu Ricotta: Make sure to blend the tofu mixture until it's well combined but still slightly chunky for the best texture. Too smooth can make it runny in the shells.
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Season Generously: Don’t hesitate to adjust seasonings in your tofu ricotta and béchamel sauce; the vegan pumpkin ricotta stuffed shells should sing with flavor!
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Béchamel Consistency: When making the béchamel sauce, ensure it thickens properly before blending for a smooth finish. If it's too thin, it won't cling to the shells as effectively.
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Sage Flavors: Fresh sage adds a wonderful depth to the dish; feel free to mix in a little to the ricotta filling for extra flavor or use it as a garnish.
How to Store and Freeze Vegan Pumpkin Ricotta Stuffed Shells
Fridge: Store any leftover vegan pumpkin ricotta stuffed shells in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Freezer: For longer storage, freeze the assembled dish before baking. Cover with plastic wrap and then foil; it keeps well for up to 2 months.
Reheating: To enjoy frozen shells, thaw overnight in the fridge. Reheat in the oven at 350°F (175°C) for about 30-35 minutes until piping hot.
Serving Tip: If you've already baked the shells and have leftovers, you can also freeze baked portions. Just remember to use a cover to maintain flavor and moisture!
Make Ahead Options
These Vegan Pumpkin Ricotta Stuffed Shells are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can prepare the entire dish up to 24 hours in advance by assembling it completely—just cover tightly with plastic wrap and refrigerate to maintain freshness. If you prefer to prep components separately, cook the pasta shells and make the béchamel sauce 3 days ahead, storing them in separate airtight containers in the fridge. To finish, simply reheat the assembled dish in the oven at 350°F (175°C) for about 25-30 minutes until heated through, ensuring each bite is just as delicious as when freshly made!
What to Serve with Vegan Pumpkin Ricotta Stuffed Shells
Embrace a cozy evening with these delightful stuffed shells, where each bite is elevated by perfect pairings that evoke the spirit of fall.
- Garlic Bread: A warm, crusty loaf slathered in garlic butter beautifully complements the creamy béchamel sauce and adds crunch to your meal.
- Steamed Broccoli: Tender but crisp, this green vegetable adds vibrant color and a touch of freshness, balancing the rich flavors of the dish.
- Mixed Green Salad: A bright salad with cherry tomatoes, cucumbers, and a light vinaigrette offers a zesty contrast, cleansing your palate between bites.
- Roasted Brussels Sprouts: These caramelized bites bring an earthiness that pairs exceptionally well with the nuttiness of the pumpkin filling.
- Cranberry Sauce: A tart, homemade cranberry sauce provides a lovely sweet-tangy note, enhancing the overall flavor with a seasonal touch.
- Mulled Apple Cider: Sipping warm apple cider infused with spices adds an aromatic and flavorful drink option that pairs wonderfully with the cozy vibe of the meal.
- Vegan Pumpkin Pie: Keep with the pumpkin theme and serve a slice of this classic dessert to finish your fall feast on a sweet note.
- Herb-Infused Olive Oil: Drizzle a bit over the stuffed shells for an extra layer of flavor, while highlighting the fragrant herbs you've used in the dish.
Vegan Pumpkin Ricotta Stuffed Shells Variations
Invite your inner chef to get creative with these scrumptious stuffed shells, transforming each bite into a new experience!
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Gluten-Free: Use gluten-free pasta shells to cater to dietary restrictions without sacrificing flavor or texture.
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Cheesy Twist: Add a layer of shredded vegan mozzarella between the pasta shells and béchamel for a melty surprise!
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Herb-Infused: Mix in fresh herbs like thyme or basil into the tofu ricotta for a fragrant flavor boost and a delightful aroma.
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Spicy Kick: Increase the crushed red pepper flakes in the ricotta or béchamel for a heat level that warms your soul!
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Pumpkin Spice: Add a hint of cinnamon or allspice to the pumpkin filling for an extra touch of comforting fall flavor.
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Nutty Flavor: Incorporate ground walnuts or pecans into the ricotta for a lovely crunch and a nutty depth that complements the sweetness of the pumpkin.
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Creamy Spin: For a richer béchamel, substitute the coconut milk with unsweetened almond milk or cashew cream, enhancing creaminess and flavor.
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Veggie-Packed: Stir in sautéed spinach or kale into the tofu ricotta filling for added nutrients and a splash of color!
Feel free to explore these variations, and make this dish uniquely yours. For even more inspiration, why not check out some delicious pumpkin recipes or learn about easy vegan alternatives that can elevate your meal? Enjoy the journey of flavor!
Vegan Pumpkin Ricotta Stuffed Shells Recipe FAQs
How do I select the best pumpkin for the recipe?
Absolutely! For this recipe, you want to use canned pumpkin purée, which is typically made from sugar pumpkins that give the best flavor and consistency. Look for labels that state "100% pumpkin" without any added spices or sugar, to ensure you're getting pure pumpkin goodness!
What’s the best way to store leftover stuffed shells?
Very! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, ensuring the flavors stay vibrant and delicious.
Can I freeze the assembled Vegan Pumpkin Ricotta Stuffed Shells?
Absolutely! For freezing, cover the dish tightly with plastic wrap and then aluminum foil to prevent freezer burn. They can be stored for up to 2 months. When you're ready to enjoy them, thaw overnight in the fridge and bake at 350°F (175°C) for about 30-35 minutes, or until piping hot!
What if my béchamel sauce turns out too thin?
Not to worry! If your béchamel sauce is too thin, try simmering it for a few more minutes while whisking continuously, which will help thicken it. Alternatively, mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk that into the sauce until it reaches your desired consistency.
Are these Vegan Pumpkin Ricotta Stuffed Shells suitable for someone with nut allergies?
Yes, you can easily accommodate nut allergies! Just ensure the nutritional yeast and any other ingredients you use are labeled nut-free. This recipe is inherently nut-free since it uses tofu and not any nut-derived products, making it safe for most allergy-conscious eaters.
How should I prepare the tofu for the stuffing?
To prepare your tofu, start by draining it thoroughly and patting it dry with a kitchen towel to remove excess moisture. Cut the block into smaller pieces for easier blending and process until smooth yet slightly chunky based on your preference. This step is essential to achieve that creamy and delightful texture in your Vegan Pumpkin Ricotta Stuffed Shells!
Vegan Pumpkin Ricotta Stuffed Shells for Cozy Nights
Ingredients
Equipment
Method
- Cook the pasta in salted boiling water until al dente, about 8-10 minutes. Drain, drizzle with olive oil, and set aside to cool.
- Blend tofu, nutritional yeast, garlic powder, onion powder, kosher salt, black pepper, olive oil, lemon zest, juice, and red pepper flakes in a food processor until slightly chunky.
- Mix tofu ricotta with pumpkin purée and nutmeg in a bowl. Adjust seasoning and fill each shell with the mixture.
- Heat olive oil in a frying pan, sauté onion for 5-7 minutes, then add minced garlic and cook for another 1-2 minutes.
- Whisk in flour for 1 minute, slowly add coconut milk, and cook until thickened, about 2 minutes.
- Blend the béchamel sauce until smooth, adjusting with salt and pepper as needed.
- Pour béchamel sauce into a baking dish, arrange stuffed shells, drizzle with remaining sauce, and garnish with sage.
- Bake at 350°F (175°C) for 22-25 minutes until golden and bubbling. Allow to cool slightly before serving.
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