If you’re looking for a cozy, comforting meal to warm your heart this fall, you’ve come to the right place! These Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe are not only delightful but also incredibly simple to whip up. Each jumbo shell is generously filled with a creamy pumpkin ricotta that brings all the autumn vibes you could ask for. Whether it’s a busy weeknight dinner or a special gathering with friends and family, this dish is sure to impress everyone at the table.
What’s even better? It combines wholesome ingredients that feed both the soul and the body. The rich tomato sauce complements the sweet pumpkin filling perfectly, turning an ordinary meal into something magical. Trust me, once you try this recipe, it’ll become a go-to favorite in your household!
Why You’ll Love This Recipe
- Quick Preparation: With just 30 minutes of prep time, you can have this delicious meal on the table in no time.
- Family-Friendly: Everyone loves pasta! The creamy pumpkin filling is mild yet flavorful, making it perfect for kids and adults alike.
- Make-Ahead Convenience: You can assemble the shells a day ahead and bake them when you’re ready to eat. Perfect for dinner parties!
- Flavor-Packed: The combination of spices and fresh sage delivers that quintessential fall taste that will leave you craving more.
- Vegan Delight: This recipe is entirely plant-based, making it suitable for anyone looking for delicious vegan options without sacrificing flavor.
Ingredients You’ll Need
These are simple, wholesome ingredients that come together beautifully in this comforting dish. Gather everything on your countertop, and let’s get cooking!
For the Pasta Shells
- 1 (12 ounce) box jumbo pasta shells
- 1 tablespoon olive oil
- Salt, for pasta water
For the Pumpkin 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 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
- Fresh sage leaves
- Vegan Parmesan cheese
- Red pepper flakes
Variations
This recipe is wonderfully flexible! Feel free to get creative and customize it to fit your tastes.
- Add some veggies: Mix in some sautéed spinach or mushrooms into the filling for extra nutrition and flavor.
- Make it a bit spicy: Add more red pepper flakes or even some chopped jalapeños if you want an extra kick.
- Swap out herbs: If sage isn’t your thing, try using fresh basil or thyme instead for a different flavor profile.
- Change up the sauce: Use a store-bought marinara or Alfredo sauce if you’re short on time—just make sure it’s vegan-friendly!
How to Make Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe
Step 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. This helps keep them slightly firm so they hold up during baking. Drain and rinse with cold water; toss them with 1 tablespoon of olive oil to prevent sticking.
Step 2: Make the Filling
In a large bowl, combine pumpkin puree, vegan ricotta cheese, nutritional yeast, chopped sage, minced garlic, nutmeg, cinnamon, cloves, and red pepper flakes if you’re using them. Season with salt and black pepper to taste. Mixing these ingredients well creates a creamy filling that’s bursting with fall flavors.
Step 3: Make the Sauce
In a large saucepan or Dutch oven over medium heat, add olive oil and sauté chopped onion until softened—about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Then pour in crushed tomatoes, tomato sauce, and vegetable broth. Stir everything together before adding oregano, basil, and sugar if desired. Season with salt and black pepper to taste. Let it simmer for about 15-20 minutes while stirring occasionally—this allows all those wonderful flavors to meld together beautifully!
Step 4: Assemble
Preheat your oven to 375°F (190°C). Spread a thin layer of sauce at the bottom of a 9×13 inch baking dish. Now comes the fun part! Stuff each shell generously with that creamy pumpkin ricotta filling. Arrange them seam-side up in your baking dish as snugly as possible. Pour any remaining sauce over those lovely shells.
Step 5: Bake
Cover your baking dish with aluminum foil and bake for about 20 minutes. After that time has passed, remove the foil and bake for another 10-15 minutes until the sauce is bubbly and everything is heated through nicely.
Step 6: Serve
Let those gorgeous shells rest for just a few minutes before serving—they’ll be hot! Garnish with fresh sage leaves, sprinkle some vegan Parmesan cheese on top along with extra red pepper flakes if you love heat.
Enjoy every bite of these Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe!
Pro Tips for Making Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe
Cooking is all about having fun and experimenting, so here are some pro tips to ensure your Vegan Pumpkin Stuffed Shells come out perfect every time!
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Choose the Right Pasta: Opt for large jumbo pasta shells that can hold plenty of filling. This ensures each bite is packed with flavor and creaminess.
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Don’t Overcook the Pasta: Cooking the shells for a couple of minutes less than the package instructions prevents them from becoming mushy during baking. This way, they maintain their structure and hold your delicious filling perfectly.
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Blend Your Filling Smoothly: Ensure that your pumpkin ricotta filling is well-mixed, creating a creamy texture that makes stuffing easier. A smooth filling not only looks appealing but also provides a delightful mouthfeel.
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Adjust Seasoning to Taste: Don’t hesitate to taste your sauce and filling as you go. Adjusting the seasoning will enhance the overall flavor profile of your dish, making it truly irresistible.
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Rest Before Serving: Allowing the stuffed shells to sit for a few minutes after baking helps the flavors meld together and makes serving easier. Plus, it keeps you from burning your tongue while trying to dig in!
How to Serve Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe
Presenting your Vegan Pumpkin Stuffed Shells beautifully can make meal times even more special! Here are some ideas on how to serve this delightful dish.
Garnishes
- Fresh Sage Leaves: Adding fresh sage leaves on top not only enhances the presentation but also complements the pumpkin flavor beautifully.
- Vegan Parmesan Cheese: A sprinkle of vegan Parmesan adds a savory touch that elevates the overall taste of the dish.
- Red Pepper Flakes: For those who enjoy a bit of heat, a dash of red pepper flakes can add a lovely kick while also providing visual appeal.
Side Dishes
- Garlic Bread: Crunchy garlic bread pairs perfectly with these stuffed shells, providing a satisfying contrast in texture and an extra layer of flavor that everyone loves.
- Mixed Green Salad: A refreshing mixed green salad with a light vinaigrette balances out the richness of the stuffed shells and adds a burst of freshness to your meal.
- Roasted Vegetables: Seasonal roasted veggies like Brussels sprouts or carrots drizzled with olive oil make for colorful sides that complement the fall theme beautifully.
- Vegan Caesar Salad: Creamy vegan Caesar dressing over crisp romaine lettuce brings an exciting twist to your meal while keeping it light and vibrant.
With these tips and serving suggestions, you’ll create an unforgettable dining experience with your Vegan Pumpkin Stuffed Shells! Enjoy every bite, and happy cooking!
Make Ahead and Storage
This Vegan Pumpkin Stuffed Shells recipe is perfect for meal prep! You can easily make it ahead of time, store it, or even freeze it for a cozy dinner whenever you want.
Storing Leftovers
- Allow the stuffed shells to cool completely before storing.
- Place them in an airtight container in the refrigerator.
- Enjoy within 3-5 days for the best flavor and texture.
Freezing
- Assemble the dish as directed, but do not bake it.
- Cover tightly with plastic wrap and aluminum foil to prevent freezer burn.
- Store in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge before baking.
Reheating
- Preheat your oven to 350°F (175°C).
- Place the stuffed shells in a baking dish and cover with foil.
- Bake for about 20-25 minutes until heated through. If they appear dry, add a splash of vegetable broth or sauce before covering.
FAQs
Here are some common questions you might have about this recipe:
Can I use different pasta for Vegan Pumpkin Stuffed Shells?
Absolutely! While jumbo pasta shells are traditional, you can use any large pasta shape that can be filled, such as cannelloni or even manicotti.
How do I make Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe gluten-free?
To make this delicious recipe gluten-free, simply substitute the jumbo pasta shells with gluten-free pasta options available at most grocery stores.
Can I prepare Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe without nutritional yeast?
Yes! While nutritional yeast adds a cheesy flavor, you can omit it or replace it with a blend of cashews that have been blended into a cream.
Final Thoughts
I’m so excited for you to try these Vegan Pumpkin Stuffed Shells! They’re not just a feast for your taste buds but also an invitation to savor the flavors of fall. Whether it’s a family dinner or cozy night in, I hope this recipe brings warmth and joy to your table. Enjoy making these delightful shells and don’t hesitate to share how they turned out!
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