Name: Vegan Pumpkin Ricotta Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 26 to 30 jumbo pasta shells; 1 tablespoon olive oil; Tofu Ricotta (see separate recipe); 1 cup canned pumpkin purée; 1/2 teaspoon freshly grated nutmeg; 1/2 cup vegan parmesan cheese (optional); Garlic Béchamel Sauce (see separate recipe); 15 fresh sage leaves (sliced or torn); 1 block of extra-firm tofu (14 ounces); 1/4 cup nutritional yeast; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Kosher salt; Freshly cracked black pepper; 1 1/2 tablespoons extra virgin olive oil; 1 small lemon (zested and 1 tablespoon juice); 1/2 teaspoon crushed red pepper flakes; 3 tablespoons extra virgin olive oil; 1 medium yellow onion (diced); 6 cloves garlic (minced); 4 tablespoons all-purpose flour; 1 can lite coconut milk (13.5 ounces); 1 teaspoon kosher salt; Freshly cracked black pepper to taste

Why make this recipe

Vegan Pumpkin Ricotta Stuffed Shells are a delicious twist on a classic Italian dish. They are perfect for anyone looking for a hearty and comforting meal that is also plant-based. This recipe is not only tasty but also packed with nutrients from pumpkin and tofu. It’s an excellent dish for a family dinner or a cozy gathering with friends. Plus, it’s easy to make and can be enjoyed by vegans and non-vegans alike!

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How to make Vegan Pumpkin Ricotta Stuffed Shells

Ingredients:

26 to 30 jumbo pasta shells
1 tablespoon olive oil
Tofu Ricotta (recipe below)
1 cup (240-250g) canned pumpkin purée
1/2 teaspoon freshly grated nutmeg
1/2 cup (50-60g) vegan parmesan cheese (optional but recommended)
Garlic Béchamel Sauce (recipe below)
15 fresh sage leaves (sliced or torn up)
1 (14-ounce/400g) block of extra-firm tofu
1/4 cup (20g) nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt
Freshly cracked black pepper
1 1/2 tablespoons extra virgin olive oil
1 small lemon (zested and 1 tablespoon juice)
1/2 teaspoon crushed red pepper flakes
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 (shake or stir well)
1 teaspoon kosher salt
Freshly cracked black pepper to taste

Directions:

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 well and transfer the shells to a baking sheet, drizzling with the 1 tablespoon of olive oil to prevent sticking. Set aside.
Preheat the oven. Preheat your oven to 350°F (or 175°C). Grab a 13×9-inch (33×23 cm) rectangular oven-safe baking dish.
Prepare the Tofu Ricotta. Drain the block of tofu and remove excess water with paper towels. Place it in a food processor. Add nutritional yeast, garlic powder, onion powder, 1 1/2 teaspoons kosher salt, a generous amount of pepper, olive oil, lemon zest, 1 tablespoon lemon juice, and crushed red pepper flakes. Pulse until the texture is mostly smooth but still a bit chunky, similar to ricotta.
Make the pumpkin ricotta filling. In a large bowl, combine Tofu Ricotta, pumpkin purée, nutmeg, and vegan parmesan cheese (if using). Fold everything together with a silicone spatula. Taste and adjust seasonings as needed. Spoon 1-2 tablespoons of filling into each jumbo pasta shell and set aside.
Make the Garlic Béchamel Sauce. Heat a large frying pan over medium heat, then add 3 tablespoons of olive oil. Once hot, add diced onion and a pinch of salt. Cook for 6-7 minutes until softened and lightly browned. Add minced garlic and cook for an additional 1-2 minutes, stirring frequently. Lower the heat to medium-low, add flour, and whisk for a minute until well mixed. Gradually pour in the lite coconut milk, whisking after each addition, and cook for 2 minutes until the sauce thickens.
Blend the sauce. Transfer the sauce to a blender and add 1 teaspoon of kosher salt and black pepper to taste. Blend until smooth and creamy. Taste and adjust seasonings as desired.
Assemble the dish. Pour 1/2 cup of the Garlic Béchamel Sauce into the baking dish for a thin layer at the bottom. Arrange the stuffed jumbo shells on top, then pour the remaining sauce over them. Scatter the fresh sage leaves on top. Bake for 22-25 minutes until the pasta shells are lightly golden. Serve warm.

How to serve Vegan Pumpkin Ricotta Stuffed Shells

Serve these stuffed shells warm, garnished with additional fresh sage or a sprinkle of vegan parmesan cheese if desired. They pair well with a fresh salad or a side of garlic bread for a complete meal.

How to store Vegan Pumpkin Ricotta Stuffed Shells

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes.

Tips to make Vegan Pumpkin Ricotta Stuffed Shells

Don’t overcook the pasta shells to prevent them from falling apart during stuffing.
Feel free to add other vegetables to the filling, like spinach or kale, for extra nutrition.
Make the Garlic Béchamel ahead of time and store it in the fridge to save time.

Variation

You can replace pumpkin purée with butternut squash or sweet potato for a different flavor. Additionally, experiment with other spices like cinnamon for a sweeter filling.

FAQs

Can I freeze Vegan Pumpkin Ricotta Stuffed Shells?
Yes, you can freeze the assembled shells before baking. Just cover them tightly and store in the freezer for up to 3 months. Bake from frozen, adding extra time to the cooking duration.

Can I use a different type of pasta?
While jumbo shells are recommended, you can use cannelloni or even a gluten-free pasta if needed.

What if I can’t find vegan parmesan cheese?
You can omit it from the recipe or use nutritional yeast for a cheesy flavor.