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These Vegan Pumpkin and Sausage Stuffed Shells are filled with tofu ricotta and topped with fried sage. A simple and delicious vegan dinner! | ThisSavoryVegan.com #thissavoryvegan #vegan #veganpasta
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Vegan Pumpkin and Sausage Stuffed Shells

These Vegan Pumpkin and Sausage Stuffed Shells are filled with tofu ricotta and topped with fried sage. A simple and delicious vegan dinner!
Course Main Course
Cuisine Italian
Keyword pasta
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5

Ingredients

  • 1 lb jumbo shells I used about 20 shells
  • 2 tablespoon olive oil
  • 8 oz vegan sausage
  • 1 small yellow onion diced
  • 2 cloves garlic diced
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • salt & pepper to taste
  • red pepper flakes to taste, optional
  • 4 oz pumpkin puree
  • 3 oz tomato paste
  • 1 cup vegan chicken broth*
  • ¼ cup unsweetened non-dairy milk**
  • Tofu Ricotta***
  • 8 oz frozen spinach thawed and drained
  • 2 tablespoon sun-dried tomatoes diced
  • 2 tablespoon fresh basil
  • 1 tablespoon vegan butter
  • fresh sage leaves
  • fresh thyme

Instructions

  • Bring a large pot of water to a boil. Add shells to the pot and cook according to package instructions. Drain and rinse with cold water. Set aside.
  • Heat olive oil in a pan over medium heat. Add sausage and crumble with a wooden spoon. Continue cooking until browned (approx. 5 minutes).
  • Add onion, garlic, oregano, dried basil a pinch of salt, pepper & red pepper flakes to the pan. Sauté until onions are cooked through (approx. 5-7 minutes).
  • Add the pumpkin puree, tomato paste and broth to the pan and stir to combine. Add the non-dairy milk and give it one last mix. Remove the sauce from the heat and set aside until ready to use.
  • Prepare the vegan ricotta according to the instructions. Add the ricotta, spinach, sun-dried tomatoes, fresh basil and a pinch of salt and pepper in a bowl. Stir until combined.
  • Preheat oven to 350 degrees.
  • Spread 1 cup of sauce on the bottom of a baking dish (I used a 10" cast iron skillet). Fill each shell with about 1 tablespoon of the ricotta mixture and place in the baking dish. Repeat until all of your filling is used.
  • Spread the remaining sauce across the top of the shells. Place in the oven for 15-20 minutes, or until warm and bubbly.
  • While the shells are cooking, prepare the fried sage. Heat vegan butter in a small sauce pan. Add fresh sage leaves to the pan and cook until crispy. Remove from the pan and place on a paper towel to absorb leftover butter.
  • Once the shells are done baking, top them with the fried sage and fresh thyme. Serve while hot and store leftovers in an airtight container in the fridge.

Video

Notes

*You can get this at Whole Foods or online here.
**I prefer soy or oat.
***You can get my vegan ricotta recipe here.