Description
This delightful Vegan Pumpkin Ricotta Stuffed Shells recipe offers a creamy, flavorful twist on classic stuffed shells, combining the sweetness of canned pumpkin with tofu and nutritional yeast for a healthy, plant-based ricotta alternative. Baked to perfection with marinara sauce and vegan mozzarella cheese, it’s a comforting and nutritious dish perfect for cozy dinners.
Ingredients
Scale
Pasta
- 18 jumbo pasta shells
Stuffing
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1 cup firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Topping
- 2 cups marinara sauce
- 1/2 cup vegan mozzarella cheese, shredded
- Fresh parsley, for garnish
Instructions
- Prepare Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 10 minutes. Drain the shells and set them aside to cool slightly.
- Sauté Garlic: In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Make Pumpkin Ricotta Mixture: In a mixing bowl, combine the canned pumpkin puree, crumbled tofu, nutritional yeast, chopped basil, nutmeg, salt, and black pepper. Add the sautéed garlic and mix well until the filling is smooth and creamy.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Stuff Shells: Fill each cooked jumbo pasta shell generously with the pumpkin ricotta mixture and arrange them carefully in the prepared baking dish.
- Add Sauce: Pour the remaining 1 cup of marinara sauce evenly over the stuffed shells, ensuring they are well covered.
- Add Cheese Topping: Sprinkle the shredded vegan mozzarella cheese evenly over the top of the shells.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for another 10 minutes or until the vegan cheese is bubbly and golden brown.
- Garnish and Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving to add a pop of color and freshness.
Notes
- Use firm tofu to ensure a better texture in the ricotta mixture.
- Be careful not to overcook pasta shells; they should be al dente so they don’t become mushy when baked.
- Fresh basil can be substituted with dried basil, but use about one-third the amount as dried herbs are more concentrated.
- To make it nut-free, confirm that the vegan mozzarella cheese does not contain any nut-based ingredients.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
