Pumpkin Ricotta Stuffed Shells
Video Stats
Recipe Overview
Overview
These Pumpkin Ricotta Stuffed Shells are a delightful twist on a classic comfort food, perfect for the fall season. The creamy filling, made from tofu, nutritional yeast, and pumpkin puree, is both rich and satisfying. The addition of freshly grated nutmeg elevates the flavors, making each bite a warm embrace of autumn.
The preparation begins with creating the tofu-based ricotta, which is blended to a smooth consistency and then combined with pumpkin puree. This filling is not only delicious but also vegan-friendly, ensuring that everyone at your table can enjoy it. The shells are then generously stuffed and topped with a homemade béchamel sauce infused with fresh herbs, adding another layer of flavor.
Baking the stuffed shells allows the flavors to meld beautifully, and the dish can be prepared ahead of time, making it an excellent choice for holiday gatherings. The crispy fried sage on top adds a gourmet touch, making this dish not only comforting but also visually appealing. It’s a fantastic way to impress your guests while keeping things plant-based.
Whether you’re serving it for Thanksgiving or a cozy family dinner, these stuffed shells are sure to be a hit. The combination of flavors and textures will leave everyone asking for seconds, and you might just find this recipe becoming a new holiday tradition in your home.
Recipe Details
Steps & Tips
Put a block of extra firm tofu, nutritional yeast, onion powder, garlic powder, salt, pepper, olive oil, and lemon juice in a food processor.
Tip: Add lemon juice to brighten the flavor of the dish.
Blend the mixture until smooth and scrape down the sides to ensure even mixing.
Tip: Taste and adjust seasoning to your preference before using the filling.
Add one cup of pumpkin puree and freshly grated nutmeg to the tofu mixture.
Fold in half a cup of vegan parmesan cheese into the mixture.
Refrigerate the filling while preparing the other components.
Heat water in a pot for cooking pasta shells.
Tip: Infuse milk with herbs for added flavor.
Tip: Lift leaks out of water instead of draining to avoid dirt settling back in.
Cook jumbo pasta shells in salted boiling water until al dente.
Sauté chopped leeks in olive oil over medium heat for 7 to 9 minutes until soft.
Add chopped garlic and red pepper flakes to the sautéed leeks.
Tip: Add red pepper flakes for a complex bite without making the dish spicy.
Stir in 4 tablespoons of flour and cook for a minute.
Gradually pour in the infused milk while whisking to avoid clumps.
Let the sauce cook for 2 to 4 minutes until thickened.
Tip: Blend the sauce for a smoother texture if desired.
Blend the sauce for a smoother texture if desired.
Pour a thin layer of sauce into a 13x9 baking dish.
Fill the cooked pasta shells with the chilled pumpkin ricotta filling.
Tip: Refrigerate the filling ahead of time for easier assembly.
Drizzle the remaining sauce over the stuffed shells.
Sprinkle sautéed leeks over the shells.
Bake the assembled dish in the oven at 350°F for 22 minutes.
Tip: Test oil temperature by adding a sage leaf; if it sizzles, the oil is ready.
Tip: Sprinkle fried sage with salt immediately after frying for better flavor.
Sprinkle fried sage with kosher salt while warm.
Crumble some fried sage leaves for even distribution.
Fry sage leaves in hot oil for 20 to 40 seconds until crispy.
Ingredients
Ingredient: Soy
→ Substitution: Chickpea Tofu
Ingredient: Gluten
→ Substitution: Gluten-Free Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Tofu can be used as a versatile base for vegan ricotta, providing a creamy texture.
- •Nutmeg enhances the flavor of pumpkin dishes, adding warmth and depth.
- •Leeks can be cleaned effectively by soaking them in water to remove dirt.
- •Fried sage adds a crispy texture and aromatic flavor that complements pumpkin.
