If you’re looking for a cozy meal that wraps you in warmth and flavor, then Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe is just the thing! This dish brings together the comforting flavors of fall with creamy pumpkin ricotta nestled inside tender jumbo pasta shells, all smothered in rich tomato sauce. It’s become a staple in my kitchen because it’s not only delicious but also super easy to whip up. Whether it’s a busy weeknight or a family gathering, this recipe fits the bill perfectly!
The best part? It’s a crowd-pleaser! The combination of pumpkin and spices creates a delightful filling that even non-vegans will love. Plus, it makes your kitchen smell amazing while it bakes! Get ready to impress your friends and family with this hearty vegan dish.
Why You’ll Love This Recipe
- Easy to make: With straightforward steps, you’ll have this delicious dish ready in no time.
- Family-friendly appeal: Even picky eaters will enjoy these stuffed shells packed with flavor!
- Make-ahead convenience: You can prepare everything in advance and bake it just before serving.
- Fall flavors on a plate: The combination of pumpkin and spices brings the essence of autumn right to your table.
- Hearty and satisfying: This dish is filling enough to be a complete meal on its own.
Ingredients You’ll Need
These are simple, wholesome ingredients that you might already have at home or can easily find at your local store. Each one plays an important role in creating the rich flavors and creamy texture of the stuffed shells. Here’s what you’ll need:
- 1 (12 ounce) box jumbo pasta shells
- 1 tablespoon olive oil
- Salt, for pasta water
- 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
- 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
- Fresh sage leaves for garnish
- Vegan Parmesan cheese for serving
- Red pepper flakes for garnish
Variations
This recipe is quite flexible! You can easily tweak certain elements to suit your tastes or what you have on hand. Here are some fun ideas:
- Add more veggies: Toss in some sautéed spinach or kale into the filling for added nutrients.
- Change up the herbs: Use thyme or parsley instead of sage for a different flavor profile.
- Stuff with beans: If you want extra protein, consider mixing black beans or chickpeas into the filling.
- Spice it up: Add more red pepper flakes or even diced jalapeños if you like some heat!
How to Make Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add the jumbo shells and cook them according to package directions, but subtract about two minutes from the recommended cooking time. This helps keep them al dente since they’ll cook further in the oven. Once done, drain and rinse with cold water to stop the cooking process, then toss them with one tablespoon of olive oil. This keeps them from sticking together.
Step 2: Make the Filling
In a large bowl, combine your pumpkin puree, vegan ricotta cheese, nutritional yeast, chopped sage, minced garlic, nutmeg, cinnamon, cloves, and red pepper flakes if you’re using them. Season this mixture with salt and black pepper to taste. Mixing well ensures every bite is flavorful!
Step 3: Make the Sauce
In a large saucepan or Dutch oven over medium heat, warm two tablespoons of olive oil. Add finely chopped onion and cook until softened—about five to seven minutes—because sautéing brings out their sweetness! Then add minced garlic for one minute until fragrant. Pour in crushed tomatoes, tomato sauce, and vegetable broth. Stir everything together before adding oregano, basil, and sugar if desired. Season again with salt and pepper before letting it simmer for about fifteen to twenty minutes.
Step 4: Assemble
Preheat your oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a baking dish (9×13 inches works great). Now comes the fun part—stuff each shell with that luscious pumpkin ricotta filling! Arrange them seam-side up in the baking dish and pour any remaining sauce over them.
Step 5: Bake
Cover your baking dish with aluminum foil and pop it into the oven for twenty minutes. After that time has passed, remove the foil and bake for another ten to fifteen minutes until everything is bubbly and heated through.
Step 6: Serve
Let those beautiful stuffed shells rest for a few minutes before serving. Garnish with fresh sage leaves along with vegan Parmesan cheese and red pepper flakes if desired—they add such a lovely touch!
Now you’re ready to enjoy this heartwarming dish!
Pro Tips for Making Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe
Creating a comforting dish like Vegan Pumpkin Stuffed Shells is a joyful experience, and with these pro tips, you’ll ensure every bite is as delicious as the last!
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Use fresh herbs: Fresh sage adds a vibrant flavor that dried herbs can’t match. It enhances the pumpkin filling and gives your dish an aromatic touch.
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Don’t overcook the pasta: Cooking the shells al dente allows them to hold their shape while baking and prevents them from becoming mushy. This will keep your stuffed shells perfectly intact.
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Taste as you go: Season both the filling and sauce throughout the cooking process. This ensures that every layer of your dish is flavorful, creating a balanced meal.
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Customize your spices: Feel free to adjust the spices according to your taste! More nutmeg or cinnamon can enhance the fall flavors, while additional red pepper flakes can spice things up.
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Make it ahead of time: Prepare the stuffed shells earlier in the day, then cover and refrigerate until you’re ready to bake. This allows the flavors to meld beautifully!
How to Serve Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe
Presenting your Vegan Pumpkin Stuffed Shells in an inviting way can make mealtime feel extra special. Here are some delightful presentation ideas:
Garnishes
- Fresh sage leaves: Placing a few whole sage leaves on top adds color and freshness to each serving.
- Vegan Parmesan cheese: Sprinkling this on top just before serving gives a savory finish that complements the flavors perfectly.
- Red pepper flakes: A dash of these adds a pop of color and lets your guests know they can add some heat if they desire.
Side Dishes
- Garlic Bread: Warm, crusty garlic bread pairs wonderfully with stuffed shells, providing a satisfying crunch and buttery goodness.
- Mixed Green Salad: A light salad with mixed greens, cherry tomatoes, and a balsamic vinaigrette offers a refreshing contrast to the rich flavors of the pasta.
- Roasted Brussels Sprouts: These crispy little veggies make for an earthy side dish that complements the pumpkin’s sweetness beautifully.
- Steamed Broccoli: Simple yet nutritious, steamed broccoli brings vibrant color to your plate and balances out the meal with its lightness.
Enjoy your time in the kitchen making this delightful fall recipe — it’s not just about nourishing your body but also about creating beautiful memories around the table!
Make Ahead and Storage
This Vegan Pumpkin Stuffed Shells recipe is perfect for meal prep! Not only does it save time, but it also allows for delicious leftovers that can be enjoyed throughout the week.
Storing Leftovers
- Allow the stuffed shells to cool completely before storing.
- Place them in an airtight container.
- Store in the refrigerator for up to 4 days.
Freezing
- Assemble the dish but do not bake it yet.
- Wrap the baking dish tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 3 months. For best results, label with the date.
Reheating
- Thaw in the refrigerator overnight if frozen.
- Preheat your oven to 375°F (190°C).
- Cover with foil and bake for 20-25 minutes until heated through.
FAQs
Here are some common questions about Vegan Pumpkin Stuffed Shells.
Can I make Vegan Pumpkin Stuffed Shells ahead of time?
Yes! You can assemble the shells ahead of time and store them in the fridge or freezer. This makes for a convenient meal option later on!
What should I serve with Vegan Pumpkin Stuffed Shells?
These stuffed shells pair wonderfully with a side salad or some garlic bread. Enjoy a complete fall-inspired meal!
Can I use other fillings instead of pumpkin ricotta?
Absolutely! Feel free to experiment with different vegan cheese options or even add spinach or kale for added nutrition.
How long do Vegan Pumpkin Stuffed Shells last in the fridge?
They can be stored in an airtight container in the fridge for up to 4 days. Perfect for delicious leftovers!
Are Vegan Pumpkin Stuffed Shells suitable for kids?
Definitely! The creamy pumpkin filling and cheesy taste make it a hit among kids and adults alike.
Final Thoughts
I hope you enjoy making these Vegan Pumpkin Stuffed Shells as much as I do! They’re not only comforting and delicious but also provide a wonderful way to embrace the flavors of fall. Whether it’s a family dinner or a get-together with friends, this dish is sure to impress. Happy cooking, and don’t forget to share your experience!
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