Vegan Pumpkin Ricotta Stuffed Shells

Vegan Pumpkin Ricotta Stuffed Shells: A Cozy, Flavorful Dish for Any Occasion

As the weather cools down, there’s nothing quite like a warm, comforting meal to bring a sense of coziness to your day. These Vegan Pumpkin Ricotta Stuffed Shells are the perfect blend of creamy, savory, and slightly sweet flavors, making them an ideal dish for autumn or any time you crave something hearty and satisfying. Packed with plant-based ingredients like tofu, pumpkin purée, and a rich garlic béchamel sauce, this recipe is sure to impress both vegans and non-vegans alike.

Why You’ll Love These Vegan Pumpkin Ricotta Stuffed Shells

This dish is a delightful combination of tender jumbo pasta shells filled with a creamy pumpkin and tofu ricotta mixture, all topped with a luscious garlic béchamel sauce. The addition of fresh sage leaves adds an aromatic touch that perfectly complements the flavors of the pumpkin and tofu ricotta. Whether you’re serving this for a family dinner, a holiday gathering, or simply treating yourself to a delicious homemade meal, these stuffed shells are sure to become a favorite.

Ingredients

For the Jumbo Pasta Shells:

• 26 to 30 jumbo pasta shells
• 1 tablespoon olive oil

For the Tofu Ricotta:

• 1 (14-ounce/400g) block extra-firm tofu
• 1/4 cup (20g) nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 1 1/2 tablespoons extra virgin olive oil
• 1 small lemon, zested and 1 tablespoon juice
• 1/2 teaspoon crushed red pepper flakes

For the Pumpkin Ricotta Filling:

• 1 cup (240-250g) canned pumpkin purée
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup (50-60g) vegan parmesan cheese (optional but recommended)

For the Garlic Béchamel Sauce:

• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 6 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 1 (13.5 ounce/400 mL) can “lite” coconut milk, well shaken or stirred
• 1 teaspoon kosher salt
• Freshly cracked black pepper, to taste

For the Topping:

• 15 fresh sage leaves, sliced or torn up

Directions

1. Cook the Pasta Shells:

• Bring a large saucepan of water to a boil and generously salt the water. Add the jumbo pasta shells and cook according to the box instructions until just al dente. Do not overcook.
• Drain the pasta well and transfer to a baking sheet. Drizzle with 1 tablespoon of olive oil to prevent sticking and set aside.

2. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Prepare a 13×9-inch (33×23 cm) rectangular oven-safe baking dish.

3. Prepare the Tofu Ricotta:

• Drain the block of tofu and pat away the excess water with paper towels. Place the tofu in a food processor.
• Add nutritional yeast, garlic powder, onion powder, 1 1/2 teaspoons kosher salt, black pepper, extra virgin olive oil, lemon zest, lemon juice, and crushed red pepper flakes.
• Pulse repeatedly until the texture is relatively smooth but still a bit chunky, similar to ricotta cheese.

4. Make the Pumpkin Ricotta Filling:

• In a large bowl, combine the Tofu Ricotta, pumpkin purée, nutmeg, and vegan parmesan cheese (if using).
• Fold the ingredients together using a silicone spatula. Taste the filling and adjust the seasonings, adding more salt, pepper, or nutmeg as needed.
• Spoon 1-2 tablespoons of the filling into each jumbo pasta shell and set aside.

5. Make the Garlic Béchamel Sauce:

• Heat a large frying pan over medium heat and add 3 tablespoons of extra virgin olive oil. Once the oil is hot, add the diced onion and season with a pinch of salt.
• Cook for 6-7 minutes until the onion is softened and lightly browned. Add the minced garlic and cook for 1-2 minutes, stirring frequently to prevent burning.
• Reduce the heat to medium-low and add the flour, whisking constantly for a minute until well incorporated.
• Gradually pour in the lite coconut milk in stages, whisking after each addition to prevent clumps. Cook for 2 minutes until the sauce has thickened.
• Transfer the sauce to a blender, add 1 teaspoon of kosher salt and black pepper to taste. Blend until smooth and creamy. Adjust seasonings as desired.

6. Assemble the Dish:

• Pour 1/2 cup of the Garlic Béchamel Sauce into the baking dish to create a thin layer on the bottom.
• Arrange the stuffed jumbo shells on top of the sauce. Pour the remaining sauce over the shells. Scatter the chopped fresh sage leaves on top.
• Bake the stuffed shells for 22-25 minutes, or until the pasta shells are lightly golden. Serve warm.

Recipe Notes

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6 servings
• Calories: 320 kcal per serving

Tips for the Best Vegan Pumpkin Ricotta Stuffed Shells

• Don’t overcook the pasta: Be sure to cook the jumbo shells just until al dente, as they will continue to cook in the oven.
• Customize the filling: You can add other herbs or spices to the tofu ricotta filling to suit your taste. Try adding a pinch of smoked paprika or a sprinkle of Italian seasoning.
• Make ahead: You can prepare the stuffed shells and béchamel sauce in advance, then assemble and bake when you’re ready to serve.

These Vegan Pumpkin Ricotta Stuffed Shells are a comforting and flavorful dish that’s perfect for fall or any time you want a hearty, satisfying meal. Serve them with a simple green salad or some crusty bread for a complete and delicious dinner. Enjoy!

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