Description
Creamy Pumpkin Stuffed Shells with Sage and Parmesan (plant-based) offer a perfect blend of autumn flavors with tender pasta shells filled with a luscious pumpkin puree, fresh sage, and melted plant-based cheeses. This cozy and comforting dish is ideal for fall dinners and special occasions, boasting a harmonious balance of creamy sweetness, herbal freshness, and cheesy indulgence.
Ingredients
Scale
For the Pasta Shells
- Large pasta shells, enough to fill a 9×13 inch baking dish
For the Pumpkin Filling
- 1 cup pumpkin puree
- 1/2 cup plant-based ricotta
- 1/2 cup plant-based Parmesan, grated
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 cup smoked turkey bacon, chopped
- 1 tablespoon fresh sage leaves, chopped
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon natural gelling agent
For Assembly and Baking
- Olive oil, for greasing and drizzling
- Grape juice, a splash for moisture
Optional Variations
- Fresh spinach, chopped, for stirring into the filling
- Smoked turkey slices, as an alternative protein
- Fresh thyme or rosemary, instead of sage
- Nut-based cheese, instead of plant-based Parmesan (for vegan adaptation)
- Red pepper flakes, a pinch for added heat
Instructions
- Prepare the Pasta Shells: Boil large pasta shells in salted water until tender but still holding their shape. Drain carefully and rinse briefly with cool water to stop the cooking process. Set aside to cool completely before stuffing.
- Make the Pumpkin Filling: In a skillet, heat olive oil and sauté minced garlic and chopped smoked turkey bacon until fragrant and lightly crisp. Add pumpkin puree, fresh chopped sage, vegetarian Worcestershire sauce (natural), salt, and pepper. Stir in plant-based ricotta and Parmesan until creamy. Sprinkle in the natural gelling agent to help firm the mixture as it cools. Once mixed, remove from heat and let it cool slightly.
- Stuff the Shells: Using a spoon, gently fill each pasta shell with the pumpkin mixture. Be generous but careful not to overstuff to prevent bursting during baking.
- Assemble and Bake: Lightly grease a baking dish with olive oil. Arrange the stuffed shells side by side in a single layer. Drizzle with a little olive oil or a splash of grape juice for moisture. Cover with foil and bake in a preheated oven at 375°F (190°C) for about 20 minutes, then remove the foil and bake an additional 10 minutes to lightly brown the tops.
- Serve Warm: Once out of the oven, let the shells rest for a few minutes before serving. This pause allows the flavors to meld and the filling to set just right.
Notes
- Cook pasta al dente to ensure shells hold their shape during baking.
- Use fresh sage leaves for a vibrant aroma and flavor.
- Cool the filling before stuffing to prevent tearing of pasta shells.
- Including the natural gelling agent helps maintain a creamy texture without looseness.
- Choose quality plant-based cheeses for better texture and meltability.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: pumpkin stuffed shells, plant-based, creamy pumpkin recipe, autumn recipe, vegetarian pasta, fall dinner, savory pumpkin dish
