Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe

Vegan Pumpkin Stuffed Shells: Prepare to be amazed! Imagine sinking your teeth into tender, jumbo pasta shells, each one overflowing with a creamy, dreamy pumpkin and cashew ricotta filling. This isn’t your average pasta dish; it’s a symphony of autumnal flavors that will have everyone at your table begging for seconds.

Stuffed shells, a beloved comfort food, have Italian-American roots, evolving from traditional ricotta-filled pasta dishes. While the classic version is undeniably delicious, this vegan twist elevates the experience with the subtle sweetness of pumpkin and the rich, satisfying texture of cashew ricotta. It’s a modern take on a timeless classic, perfect for cozy evenings and festive gatherings.

What makes these Vegan Pumpkin Stuffed Shells so irresistible? It’s the perfect balance of sweet and savory, the creamy filling against the slightly chewy pasta, and the sheer comfort that comes with a warm, hearty meal. Plus, it’s surprisingly easy to make! Whether you’re a seasoned vegan chef or just looking to try something new, this recipe is guaranteed to impress. Get ready to experience a taste of autumn in every bite!

this Recipe

Ingredients:

• For the Jumbo Shells:
  • 1 (12 ounce) box jumbo pasta shells
  • 1 tablespoon olive oil
  • Salt, for pasta water
• For the Vegan Pumpkin Ricotta Filling:
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (15 ounce) container vegan ricotta cheese (I like Tofutti or Kite Hill)
  • 1/2 cup nutritional yeast
  • 1/4 cup chopped fresh sage
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
• For the Vegan Bechamel Sauce:
  • 4 tablespoons vegan butter (such as Miyoko’s Kitchen Cultured Vegan Butter)
  • 4 tablespoons all-purpose flour
  • 4 cups unsweetened plant-based milk (almond, soy, or oat milk work well)
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
• For Topping:
  • 1/4 cup vegan parmesan cheese (optional)
  • Fresh sage leaves, for garnish (optional)

Preparing the Jumbo Shells

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. You want the shells to be al dente, as they will continue to cook in the oven. This prevents them from becoming mushy.
2. Drain and Rinse: Once the shells are cooked, drain them immediately and rinse them under cold water to stop the cooking process. This also helps to prevent them from sticking together.
3. Oil the Shells: Gently toss the drained shells with 1 tablespoon of olive oil. This will further prevent sticking and keep them pliable for stuffing. Set aside.

Making the Vegan Pumpkin Ricotta Filling

1. Combine Ingredients: In a large bowl, combine the pumpkin puree, vegan ricotta cheese, nutritional yeast, chopped fresh sage, chopped fresh parsley, minced garlic, salt, black pepper, ground nutmeg, and red pepper flakes (if using).
2. Mix Well: Use a spoon or spatula to thoroughly mix all the ingredients until they are evenly combined and the filling is smooth and creamy. Taste and adjust seasonings as needed. You might want to add a little more salt, pepper, or nutmeg to suit your preference.

Preparing the Vegan Bechamel Sauce

1. Melt the Vegan Butter: In a medium saucepan, melt the vegan butter over medium heat. Make sure the butter is fully melted but not browned.
2. Make a Roux: Add the all-purpose flour to the melted butter and whisk constantly for about 2-3 minutes. This creates a roux, which is the base for the bechamel sauce. The mixture should be smooth and slightly golden. Be careful not to burn the roux, as this will affect the flavor of the sauce.
3. Whisk in the Plant-Based Milk: Gradually whisk in the unsweetened plant-based milk, about 1/2 cup at a time, ensuring that each addition is fully incorporated before adding more. This will help prevent lumps from forming. Continue whisking until all the milk is added and the mixture is smooth.
4. Simmer and Thicken: Bring the sauce to a gentle simmer over medium-low heat, whisking constantly. Continue to simmer for about 5-7 minutes, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
5. Season the Sauce: Remove the saucepan from the heat and stir in the ground nutmeg, salt, and white pepper. Taste and adjust seasonings as needed. You can add a pinch more salt or nutmeg to enhance the flavor.

Stuffing and Assembling the Shells

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Spread Sauce in Baking Dish: Spread a thin layer (about 1 cup) of the vegan bechamel sauce evenly over the bottom of a 9×13 inch baking dish. This will prevent the shells from sticking and add moisture to the dish.
3. Stuff the Shells: Using a spoon or your fingers, carefully stuff each jumbo shell with the vegan pumpkin ricotta filling. Be generous with the filling, but avoid overstuffing the shells to the point where they burst.
4. Arrange the Shells: Arrange the stuffed shells in the baking dish, seam-side up, in a single layer. Pack them closely together, but avoid overcrowding the dish.
5. Pour Remaining Sauce: Pour the remaining vegan bechamel sauce evenly over the stuffed shells, making sure to cover them completely. This will keep the shells moist and prevent them from drying out in the oven.
6. Top with Vegan Parmesan (Optional): If desired, sprinkle the vegan parmesan cheese evenly over the top of the sauced shells. This will add a cheesy flavor and a golden-brown crust.

Baking the Stuffed Shells

1. Cover and Bake: Cover the baking dish tightly with aluminum foil. This will help to trap the moisture and prevent the shells from drying out. Bake in the preheated oven for 25 minutes.
2. Uncover and Bake: Remove the aluminum foil and continue to bake for another 10-15 minutes, or until the sauce is bubbly and the top is lightly golden brown. Keep a close eye on the shells to prevent them from burning.
3. Rest Before Serving: Remove the baking dish from the oven and let the stuffed shells rest for about 5-10 minutes before serving. This will allow the sauce to thicken slightly and the flavors to meld together.
4. Garnish and Serve: Garnish with fresh sage leaves (if desired) and serve hot. These Vegan Pumpkin Stuffed Shells are delicious on their own or as a side dish. They pair well with a simple salad or roasted vegetables.

Tips for Success:

• Don’t Overcook the Pasta: It’s crucial to cook the jumbo shells al dente, as they will continue to cook in the oven. Overcooked pasta will become mushy and lose its shape.
• Use High-Quality Vegan Ricotta: The quality of the vegan ricotta cheese will significantly impact the flavor and texture of the filling. I recommend using a brand that you enjoy and that has a creamy, ricotta-like consistency.
• Adjust Seasonings to Taste: Don’t be afraid to adjust the seasonings in both the filling and the bechamel sauce to suit your personal preferences. Taste as you go and add more salt, pepper, nutmeg, or other spices as needed.
• Make Ahead: These stuffed shells can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just be sure to cover them tightly to prevent them from drying out. You may need to add a few extra minutes to the baking time if baking from cold.
• Freezing Instructions: Leftover stuffed shells can be frozen for up to 2 months. Allow them to cool completely before transferring them to an airtight container or freezer bag. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) until heated through.

Variations:

• Add Vegetables: You can add other vegetables to the filling, such as spinach, kale, or mushrooms. Sauté the vegetables before adding them to the filling to remove excess moisture.
• Use Different Herbs: Feel free to experiment with different herbs in the filling, such as thyme, rosemary, or oregano.
• Make it Spicy: Add more red pepper flakes to the filling or a pinch of cayenne pepper to the bechamel sauce for a spicier dish.
• Add a Breadcrumb Topping: Mix vegan breadcrumbs with melted vegan butter and sprinkle over the top of the shells before baking for a crispy topping.

Conclusion:

And 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 both delicious and surprisingly easy to make.

Why is this a must-try? Because it’s the perfect balance of savory and sweet, rich and light. The pumpkin filling is incredibly flavorful, enhanced by the aromatic spices and the creamy cashew-based sauce. It’s a dish that will impress your guests, warm you up on a chilly evening, and leave you feeling completely satisfied. Plus, it’s a fantastic way to sneak in some extra vegetables!

But the best part? It’s incredibly versatile!

Serving Suggestions and Variations:

* Serving Suggestions: I love serving these stuffed shells with a simple side salad of mixed greens and a light vinaigrette. A sprinkle of toasted pumpkin seeds or chopped walnuts adds a nice crunch and visual appeal. For a heartier meal, consider pairing them with some roasted vegetables like Brussels sprouts or butternut squash. And don’t forget a crusty piece of bread to soak up all that delicious sauce!

* Variations: Feel free to get creative with the filling! Add some chopped spinach or kale for extra nutrients and a pop of color. If you’re not a fan of cashews, you can substitute them with silken tofu or even white beans for a similar creamy texture. For a spicier kick, add a pinch of red pepper flakes to the filling or the sauce. You could even experiment with different types of pasta shells, like manicotti or cannelloni.

* Cheese Lovers Rejoice (Vegan Style!): If you’re craving that cheesy goodness, try adding some vegan parmesan cheese on top before baking. You can find vegan parmesan at most grocery stores, or you can easily make your own using nutritional yeast, cashews, and garlic powder. A sprinkle of vegan mozzarella shreds also works wonders!

* Make it Ahead: These stuffed shells are perfect for meal prepping! You can assemble them ahead of time and store them in the refrigerator for up to 24 hours before baking. This makes them a great option for busy weeknights or for entertaining guests. Just be sure to add a few extra minutes to the baking time if you’re baking them straight from the fridge.

* Freezing for Later: If you want to make a big batch and freeze some for later, simply assemble the shells and place them in a freezer-safe container. Thaw them overnight in the refrigerator before baking as directed. They’ll be just as delicious as the day you made them!

I’m so excited for you to try this recipe for Vegan Pumpkin Stuffed Shells! It’s a dish that I’ve been perfecting for years, and I’m confident that you’ll love it as much as I do.

Now, it’s your turn! Head to the kitchen, gather your ingredients, and get ready to create a culinary masterpiece. Don’t be afraid to experiment with different flavors and variations to make it your own.

And most importantly, please share your experience with me! I’d love to hear what you think of the recipe, what variations you tried, and how it turned out. You can leave a comment below, tag me on social media, or send me an email. I’m always eager to hear from my readers and see your creations. Happy cooking!