Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe

Vegan Pumpkin Stuffed Shells: Prepare to be amazed by this creamy, dreamy, and utterly comforting dish that will redefine your perception of plant-based cuisine! Imagine sinking your fork into perfectly cooked jumbo pasta shells, each one overflowing with a luscious, savory-sweet pumpkin filling. This isn’t just a meal; it’s an experience.

While stuffed shells have Italian roots, this vegan twist elevates the classic comfort food to new heights. The traditional ricotta filling is replaced with a blend of creamy pumpkin puree, nutritional yeast for a cheesy depth, and aromatic spices that will warm you from the inside out. Think of it as a hug in a shell!

People adore stuffed shells for their satisfying texture and customizable nature. The pasta provides a delightful chew, while the filling offers a burst of flavor in every bite. What makes these Vegan Pumpkin Stuffed Shells so special is the unexpected yet harmonious combination of savory and sweet. The pumpkin adds a subtle sweetness that complements the savory herbs and spices, creating a truly unforgettable flavor profile. Plus, they are surprisingly easy to make, perfect for a weeknight dinner or a special occasion. Get ready to impress your friends and family with this plant-based masterpiece!

this Recipe

Ingredients:

• For the Jumbo Shells:
• 1 (12 ounce) box jumbo pasta shells
• 1 tablespoon olive oil
• Salt, for pasta water
• For the Pumpkin Ricotta Filling:
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 (15 ounce) container vegan ricotta cheese (I like Kite Hill or Tofutti)
• 1/2 cup nutritional yeast
• 1/4 cup chopped fresh sage
• 2 cloves garlic, minced
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• For the Creamy Tomato Sauce:
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 cup vegetable broth
• 1/2 cup vegan heavy cream (I like Oatly or Silk)
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar (optional, to balance acidity)
• Salt and black pepper to taste
• For Garnish (Optional):
• Fresh sage leaves
• Vegan Parmesan cheese
• Red pepper flakes

Preparing the Jumbo Shells

Okay, let’s get started! First things first, we need to cook those jumbo shells. Nobody wants crunchy pasta, right?

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook according to package directions, but subtract about 2 minutes from the recommended cooking time. We want them al dente, meaning they should still have a slight bite to them. This will prevent them from becoming mushy when we bake them later.
2. Drain and Rinse: Once the shells are cooked, drain them immediately and rinse them with cold water. This stops the cooking process and prevents them from sticking together.
3. Oil Lightly: Gently toss the drained shells with 1 tablespoon of olive oil. This will further prevent sticking and keep them pliable while we prepare the filling. Set them aside while we move on to the next step.

Making the Pumpkin Ricotta Filling

Now for the star of the show – the creamy, dreamy pumpkin ricotta filling! This is where all the fall flavors come together. Don’t be shy with the spices!

1. Combine Ingredients: In a large bowl, combine the pumpkin puree, vegan ricotta cheese, nutritional yeast, chopped fresh sage, minced garlic, nutmeg, cinnamon, cloves, and red pepper flakes (if using).
2. Season to Perfection: Season the mixture generously with salt and black pepper. Remember, taste as you go! You can always add more seasoning, but you can’t take it away.
3. Mix Well: Use a spoon or spatula to thoroughly mix all the ingredients until they are well combined and the filling is smooth and creamy.
4. Taste and Adjust: Give the filling a taste and adjust the seasonings as needed. Maybe you want a little more nutmeg, or perhaps a pinch more salt. It’s all up to you!

Crafting the Creamy Tomato Sauce

A good tomato sauce is essential for any pasta dish, and this creamy version is extra special. The vegan heavy cream adds a richness that perfectly complements the pumpkin filling.

1. Sauté the Aromatics: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
2. Add Garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Incorporate Tomatoes and Broth: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine.
4. Season the Sauce: Add the dried oregano, dried basil, and sugar (if using). Season with salt and black pepper to taste.
5. Simmer and Thicken: Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15-20 minutes, stirring occasionally. This will allow the flavors to meld together and the sauce to thicken slightly.
6. Add Creaminess: Stir in the vegan heavy cream and cook for another 5 minutes, until the sauce is heated through and creamy.
7. Taste and Adjust (Again!): Taste the sauce and adjust the seasonings as needed. You might want to add a little more salt, pepper, or even a pinch of red pepper flakes for a little kick.

Assembling the Stuffed Shells

This is where the magic happens! Get ready to get your hands dirty (in a good way!).

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Baking Dish: Spread a thin layer of the creamy tomato sauce in the bottom of a 9×13 inch baking dish. This will prevent the shells from sticking and add flavor to the bottom.
3. Stuff the Shells: Using a spoon or your fingers (my preferred method!), carefully stuff each jumbo shell with the pumpkin ricotta filling. Be generous!
4. Arrange in Baking Dish: Arrange the stuffed shells in the baking dish, seam-side up, in a single layer.
5. Cover with Sauce: Pour the remaining creamy tomato sauce over the stuffed shells, making sure they are evenly coated.

Baking and Serving

Almost there! Just a little more patience and you’ll be enjoying a delicious, comforting meal.

1. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes.
2. Uncover and Bake: Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the shells are heated through.
3. Let Rest: Let the stuffed shells rest for a few minutes before serving. This will allow the sauce to thicken slightly and the shells to cool down enough to handle.
4. Garnish and Serve: Garnish with fresh sage leaves, vegan Parmesan cheese, and red pepper flakes (if desired). Serve hot and enjoy!

Tips and Variations:

• Make Ahead: You can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Freezing: These stuffed shells freeze beautifully! Assemble them in a freezer-safe dish, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
• Spice it Up: Add a pinch of red pepper flakes to the pumpkin ricotta filling or the tomato sauce for a little extra heat.
• Add Greens: Stir in some chopped spinach or kale to the pumpkin ricotta filling for added nutrients.
• Different Sauce: If you’re not a fan of tomato sauce, you can use a vegan pesto or a creamy cashew sauce instead.
• Nut-Free Option: If you need a nut-free option, make sure your vegan ricotta is nut-free (Tofutti is a good choice).

Conclusion:

So there you have it! These Vegan Pumpkin Stuffed Shells are more than just a meal; they’re an experience. From the creamy, subtly sweet pumpkin filling to the perfectly al dente pasta shells, every bite is a celebration of autumnal flavors. I truly believe this recipe is a must-try, not just for vegans, but for anyone looking for a comforting and satisfying dish that’s packed with nutrients and bursting with deliciousness.

Why is this recipe a must-try? Well, beyond the incredible taste, it’s surprisingly easy to make. Yes, there are a few steps involved, but each one is straightforward and rewarding. Plus, it’s a fantastic way to sneak in some extra vegetables, making it a healthy and wholesome option for the whole family. And let’s be honest, who can resist the allure of pumpkin during the fall season? This recipe perfectly captures the essence of autumn in a single, delightful dish. It’s also incredibly versatile, making it perfect for weeknight dinners or even a special occasion.

Serving Suggestions and Variations:

Now, let’s talk about how you can make these Vegan Pumpkin Stuffed Shells your own! I love serving them with a simple side salad dressed with a light vinaigrette to balance the richness of the shells. A sprinkle of toasted pumpkin seeds on top adds a delightful crunch and enhances the pumpkin flavor.

But the possibilities don’t stop there! Feel free to experiment with different variations to suit your taste preferences.

* Spice it up: Add a pinch of red pepper flakes to the pumpkin filling for a subtle kick.
* Add some greens: Stir in some chopped spinach or kale into the filling for an extra boost of nutrients.
* Cheese it up (vegan style): Sprinkle some vegan parmesan cheese on top before baking for a cheesy, melty finish.
* Sauce it up: While I love the shells with just a drizzle of olive oil, you can also serve them with your favorite marinara sauce or a creamy cashew-based sauce.
* Herb it up: Fresh sage or thyme would be wonderful additions to the pumpkin filling, adding a touch of earthy flavor.
* Nut it up: A sprinkle of chopped walnuts or pecans would add a delightful textural contrast.

Don’t be afraid to get creative and experiment with different ingredients and flavors. The beauty of this recipe is that it’s a blank canvas for your culinary imagination.

I’m so excited for you to try this recipe and experience the magic of Vegan Pumpkin Stuffed Shells for yourself. I poured my heart into creating this recipe, and I truly believe it’s a winner.

I can’t wait to hear what you think! Once you’ve had a chance to make these delicious shells, please come back and share your experience in the comments below. Let me know what variations you tried, what you loved, and what you might do differently next time. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love.

So, grab your ingredients, put on your apron, and get ready to embark on a culinary adventure. I promise you won’t be disappointed! Happy cooking! And remember, the best meals are the ones shared with loved ones. Enjoy!