Creamy Pumpkin Stuffed Shells with Sage and Parmesan Delight

If you’re looking to wrap yourself in the warm, cozy flavors of fall, the Creamy Pumpkin Stuffed Shells with Sage and Parmesan (plant-based) will be your new go-to comfort food. This recipe beautifully combines velvety pumpkin, aromatic sage, and rich Parmesan (plant-based) cheese to create a decadent yet simple dish that feels like a big hug on a plate. Perfect for a family dinner or a special occasion, these stuffed shells pack satisfying flavors with every bite, making it a memorable meal you’ll want to revisit again and again.

Why You’ll Love This Recipe

• Heartwarming flavors: The combination of creamy pumpkin and earthy sage brings seasonal comfort to every mouthful.
• Easy prep: Simple ingredients and straightforward steps make it perfect for cooks of all levels.
• Plant-powered richness: Using Parmesan (plant-based) and natural gelling agent keeps it indulgent yet wholesome.
• Perfectly creamy texture: The pumpkin filling creates a luscious smoothness that coats each shell beautifully.
• Versatility: Great as a main course or a side dish, making it flexible for any meal plan.

Ingredients You’ll Need

All these ingredients are carefully selected to build layers of flavor and texture that elevate this dish. Each component plays a vital role, from the savory sage that adds fragrance to the creamy Parmesan (plant-based) that lends a rich mouthfeel.

• Jumbo pasta shells: The perfect size to hold plenty of the luscious pumpkin filling.
• Pure pumpkin puree: Brings natural sweetness and creaminess that anchors the recipe’s flavor.
• Sage leaves: Offers an herbaceous, slightly peppery note that complements pumpkin beautifully.
• Parmesan (plant-based) cheese: Adds a nutty, umami depth that makes the dish irresistibly cheesy.
• Ricotta (plant-based) cheese: For a soft, creamy filling texture that balances the pumpkin’s density.
• Smoked turkey bacon: Adds smoky richness and a satisfying bite without overpowering the dish.
• Vegetarian Worcestershire sauce (natural): Provides savory, umami complexity to the filling.
• Minced garlic: Brings aromatic warmth that rounds out the flavors.
• Fresh parsley: Adds a bright, fresh contrast to the creamy filling.
• Apple cider vinegar (natural): A splash brightens the mixture and balances richness.
• Olive oil: Necessary for sautéing and adding silkiness.
• Natural gelling agent: Helps maintain the filling’s perfect consistency while keeping it plant-powered.
• Black pepper and sea salt: Essential for seasoning and enhancing all other ingredients.

Variations for Creamy Pumpkin Stuffed Shells with Sage and Parmesan

This dish is delightfully adaptable, so feel free to customize it to your taste preferences or dietary requirements. Here are some ways to give your Creamy Pumpkin Stuffed Shells with Sage and Parmesan a personal twist:

• Spinach boost: Add finely chopped fresh spinach to the filling for extra green goodness and texture.
• Mushroom magic: Sauté chopped mushrooms with garlic for an earthy addition to the pumpkin mix.
• Nutty topping: Sprinkle toasted pine nuts or walnuts on top before baking for added crunch.
• Spice it up: Incorporate a pinch of cayenne or smoked paprika to add subtle heat and smokiness.
• Cheese swap: Try swapping Parmesan (plant-based) with a mild vegan mozzarella (plant-based) for a different creamy profile.

How to Make Creamy Pumpkin Stuffed Shells with Sage and Parmesan

Step 1: Prepare the Pasta Shells

Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside on a lightly oiled tray so they do not stick together.

Step 2: Cook the Smoked Turkey Bacon and Flavors

Heat a skillet with a bit of olive oil over medium heat. Add chopped smoked turkey bacon and cook until crispy. Remove and set aside. In the same skillet, gently sauté minced garlic and fresh sage leaves until fragrant and aromatic but not browned, about 1-2 minutes.

Step 3: Mix the Pumpkin Filling

In a large bowl, stir together the pumpkin puree, ricotta (plant-based), Parmesan (plant-based), cooked smoked turkey bacon, sautéed garlic and sage, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), chopped parsley, natural gelling agent, salt, and pepper. Mix until creamy and evenly combined.

Step 4: Stuff and Arrange the Shells

Using a spoon, carefully fill each cooked pasta shell with the pumpkin mixture. Place them in a lightly oiled baking dish in a single layer, ensuring they fit snugly but do not overlap.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Cover the baking dish with foil and bake for about 25 minutes until the filling is heated through and bubbly. Remove the foil during the last 5 minutes to slightly brown the top if desired.

Pro Tips for Making Creamy Pumpkin Stuffed Shells with Sage and Parmesan

• Don’t overcook pasta: Al dente shells hold their shape better when stuffed.
• Room temperature filling: Mix ingredients at room temp to avoid clumps and encourage smooth texture.
• Balance moisture: Use just enough natural gelling agent to keep the filling creamy but firm enough to hold in shells.
• Fresh herbs matter: Adding fresh sage and parsley really lifts the flavor profile.
• Layer flavors: Sauté garlic and sage in olive oil to infuse the dish with deep aroma from the start.

How to Serve Creamy Pumpkin Stuffed Shells with Sage and Parmesan

Garnishes

Top with a sprinkle of freshly chopped parsley or a small handful of toasted pumpkin seeds for crunch. A drizzle of olive oil or extra Parmesan (plant-based) cheese (natural) adds an elegant finishing touch.

Side Dishes

This dish pairs wonderfully with a crisp green salad dressed with lemon juice and olive oil or roasted seasonal vegetables like Brussels sprouts or carrots to add a bright, fresh contrast to the richness.

Creative Ways to Present

Serve the shells in individual ramekins or on warmed plates with a light drizzle of sage-infused olive oil, making every portion look like a gourmet meal. You can also arrange the shells in a spiral or layered pattern for a stunning visual effect.

Make Ahead and Storage

Storing Leftovers

Place any leftover stuffed shells in an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making for an even tastier meal the next day.

Freezing

Allow the cooked stuffed shells to cool completely, then freeze in a single layer on a baking sheet. Transfer to a freezer-safe container or bag and store for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in the oven at 325°F (160°C), covered with foil, until warmed through about 15-20 minutes. For a quicker option, use the microwave but cover to retain moisture and prevent drying out.

FAQs

Can I make this recipe vegan?

Absolutely! Just ensure the ricotta and Parmesan are plant-based varieties and use smoked turkey bacon alternatives or omit it for a vegan-friendly meal.

What can I substitute for the pumpkin puree?

Butternut squash puree works wonderfully as a creamy, slightly sweet alternative with a similar texture and flavor profile.

How do I perfect the texture of the filling?

Using a natural gelling agent in the right amount keeps the filling firm but creamy, so measuring carefully is key to achieving the perfect consistency.

Can I prepare this recipe ahead of time?

Yes! You can prep and stuff the shells a day ahead and refrigerate before baking. This makes for effortless meal planning and timing.

Is there a gluten-free pasta option?

Definitely. Many brands offer gluten-free jumbo shells or you can substitute large gluten-free pasta shapes that hold filling well.

Final Thoughts

There’s something truly special about the Creamy Pumpkin Stuffed Shells with Sage and Parmesan that brings comfort and elegance to your table simultaneously. It’s a recipe that beautifully marries seasonal ingredients with creamy indulgence, perfect for cozy nights or festive gatherings. Give it a try and watch how this dish quickly becomes a cherished favorite in your kitchen!

Related Posts

• Creamy Five Cheese Ziti Al Forno to Try Tonight
• Crispy Fried Shrimp and Peppers with Spicy Ranch Sauce
• Easy Pasta Fagioli Soup Recipe to Warm Up

Print