Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe

Vegan Pumpkin Stuffed Shells: Prepare to be amazed! Imagine sinking your fork into a perfectly cooked jumbo pasta shell, bursting with a creamy, savory-sweet pumpkin filling that’s entirely plant-based. This isn’t your average weeknight dinner; it’s a culinary experience that will redefine your perception of vegan comfort food.

Stuffed shells, a beloved Italian-American classic, have long been a staple at family gatherings and holiday feasts. While traditionally filled with ricotta cheese and meat, this vegan adaptation honors the spirit of the original while embracing the rich flavors of autumn. The addition of pumpkin not only adds a delightful sweetness but also a creamy texture that perfectly complements the pasta.

What makes these Vegan Pumpkin Stuffed Shells so irresistible? It’s the harmonious blend of flavors and textures. The slightly sweet pumpkin filling, seasoned with aromatic spices like nutmeg and sage, is balanced by the savory notes of garlic and herbs. The jumbo shells provide a satisfying bite, while the creamy sauce ties everything together in a symphony of deliciousness. Whether you’re a seasoned vegan or simply looking for a creative and comforting meal, this recipe is guaranteed to impress. Plus, they can be made ahead of time, making them perfect for busy weeknights or special occasions!

Ingredients:

• For the Jumbo Shells:
• 1 (12 ounce) box jumbo pasta shells
• 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 Kite Hill or Tofutti)
• 1/2 cup nutritional yeast
• 1/4 cup chopped fresh sage
• 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 the Marinara Sauce:
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup chopped fresh basil, for garnish
• Optional Toppings:
• Vegan Parmesan cheese
• Fresh sage leaves
• Toasted pumpkin seeds

Preparing the Marinara Sauce:

Okay, let’s get started with the marinara sauce. This is the foundation of our delicious stuffed shells, and making it from scratch really elevates the dish. Trust me, it’s worth the little extra effort!

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. Don’t rush this step; allowing the onions to soften properly will build a great flavor base. Next, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
2. Add the Tomatoes and Seasonings: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring the sauce to a simmer.
3. Simmer and Develop Flavor: Reduce the heat to low, cover the saucepan, and let the sauce simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together and deepen. Stir occasionally to prevent sticking. Taste and adjust the seasonings as needed. You might want to add a pinch more salt, pepper, or even a touch of sugar if the sauce is too acidic.
4. Finish the Sauce: Once the sauce has simmered to your liking, remove it from the heat. Stir in half of the chopped fresh basil. Reserve the remaining basil for garnish.

Cooking the Jumbo Shells:

While the sauce is simmering, let’s get those jumbo shells cooked. It’s important to cook them al dente, as they will continue to cook in the oven.

1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook according to the package directions, but subtract about 2 minutes from the recommended cooking time. You want them to be slightly undercooked and still firm to the bite.
2. Drain and Rinse: Once the shells are al dente, drain them immediately. Rinse them with cold water to stop the cooking process and prevent them from sticking together. Gently place the cooked shells on a baking sheet lined with parchment paper to prevent them from sticking while you prepare the filling.

Preparing the Vegan Pumpkin Ricotta Filling:

Now for the star of the show – the creamy, flavorful pumpkin ricotta filling! This is where the magic happens.

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

Stuffing the Shells:

This is the fun part! Get ready to get your hands a little messy as we stuff those shells with the delicious pumpkin ricotta filling.

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

Baking the Stuffed Shells:

Almost there! Now it’s time to bake the stuffed shells until they are hot, bubbly, and the sauce is nicely heated through.

1. Cover and Bake: Cover the baking dish with aluminum foil. This will help to keep the shells moist and prevent the sauce from drying out.
2. Bake: Bake in the preheated oven for 20 minutes.
3. 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.

Serving and Garnishing:

The moment we’ve been waiting for! Time to serve up these beautiful and delicious vegan pumpkin stuffed shells.

1. Let Cool Slightly: Let the stuffed shells cool for a few minutes before serving. This will allow the sauce to thicken slightly and prevent you from burning your mouth.
2. Garnish: Garnish with the remaining chopped fresh basil, vegan Parmesan cheese (if using), fresh sage leaves (if using), and toasted pumpkin seeds (if using).
3. Serve: Serve the vegan pumpkin stuffed shells hot and enjoy! They are delicious on their own or with a side salad or garlic bread.

Conclusion:

So there you have it! These Vegan Pumpkin Stuffed Shells are more than just a meal; they’re an experience. They’re a celebration of autumn flavors, a testament to the deliciousness of plant-based cuisine, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try for anyone looking to elevate their weeknight dinners or impress guests with a sophisticated, yet surprisingly simple, dish.

Why is it a must-try, you ask? Well, first and foremost, the flavor profile is simply divine. The creamy, subtly sweet pumpkin filling, perfectly balanced with savory herbs and spices, creates a symphony of tastes that will dance on your palate. The richness of the cashew cream sauce adds a luxurious touch, while the toasted breadcrumbs provide a delightful textural contrast. But beyond the incredible taste, these stuffed shells are also surprisingly easy to make. Don’t let the “stuffed” part intimidate you! The process is straightforward, and I’ve included plenty of tips and tricks to ensure your success. Plus, it’s a fantastic way to sneak in some extra veggies!

Now, let’s talk serving suggestions and variations. While these Vegan Pumpkin Stuffed Shells are fantastic on their own, a simple side salad with a light vinaigrette would complement them beautifully. Think arugula with toasted pecans and cranberries, or a classic mixed green salad with a balsamic glaze. For a heartier meal, you could add a side of roasted vegetables, such as Brussels sprouts or butternut squash. And if you’re feeling adventurous, why not try adding some vegan sausage crumbles to the filling for an extra layer of flavor and protein?

Another fun variation is to experiment with different types of pasta shells. While jumbo shells are the traditional choice, you could also use manicotti or even cannelloni. Just be sure to adjust the cooking time accordingly. And if you’re short on time, you can prepare the filling and sauce ahead of time and assemble the shells just before baking. This makes it a perfect dish for entertaining, as you can do most of the work in advance and then simply pop it in the oven when your guests arrive.

I’m also a big fan of customizing the spices to suit your own preferences. If you like a little heat, add a pinch of red pepper flakes to the filling. Or, if you prefer a more savory flavor, try adding some smoked paprika or garlic powder. The possibilities are endless! The key is to have fun and experiment until you find the perfect combination that suits your taste.

But honestly, the best part about this recipe is sharing it with others. Imagine the smiles on your friends’ and family’s faces as they savor each bite of these delicious, comforting shells. It’s a dish that’s sure to bring people together and create lasting memories. So, I urge you to give this recipe a try. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you make any modifications to the recipe? What did your family think? Share your photos and stories with me in the comments below. I can’t wait to see your creations and hear all about your culinary adventures with these Vegan Pumpkin Stuffed Shells. Happy cooking!

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