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Vegan Pumpkin Ricotta Stuffed Shells Recipe

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This Vegan Pumpkin Ricotta Stuffed Shells recipe combines tender jumbo pasta shells filled with a creamy, flavorful tofu ricotta and pumpkin mixture, all topped with a rich garlic béchamel sauce and fresh sage. Perfectly baked to golden perfection, this comforting dish is a delightful plant-based twist on a classic Italian favorite.

Ingredients

Pasta and Filling

  • 26 to 30 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 cup (240-250g) canned pumpkin purée
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup (50-60g) vegan parmesan cheese (optional but recommended)

Tofu Ricotta

  • 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 (1 1/2 teaspoons used in ricotta)
  • Freshly cracked black pepper (generous amount)
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 small lemon (zested and 1 tablespoon juice)
  • 1/2 teaspoon crushed red pepper flakes

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
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper to taste

Garnish

  • 15 fresh sage leaves (sliced or torn up)

Instructions

  1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente according to the package instructions, being careful not to overcook. Drain the shells well.
  2. Prevent Sticking: Transfer the drained pasta shells to a baking sheet and drizzle with 1 tablespoon olive oil. Toss gently to coat so they don’t stick together, then set aside.
  3. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 13×9-inch (33×23 cm) oven-safe baking dish suitable for about 3 liters volume.
  4. Prepare Tofu Ricotta: Drain the tofu block and pat dry with paper towels to remove excess moisture. Place tofu in a food processor along with nutritional yeast, garlic powder, onion powder, 1 1/2 teaspoons kosher salt, freshly cracked black pepper, 1 1/2 tablespoons extra virgin olive oil, lemon zest, 1 tablespoon lemon juice, and crushed red pepper flakes. Pulse repeatedly until mixture resembles ricotta with a mostly smooth but slightly chunky texture.
  5. Make Pumpkin Ricotta Filling: In a large bowl, fold the tofu ricotta with pumpkin purée, freshly grated nutmeg, and vegan parmesan cheese (if using). Season by tasting and adjusting salt, pepper, or nutmeg to preference. Spoon about 1-2 tablespoons of filling into each jumbo shell and arrange on a plate.
  6. Prepare Garlic Béchamel Sauce: Heat 3 tablespoons extra virgin olive oil in a large frying pan over medium heat. Add diced onion with a pinch of salt; cook for 6-7 minutes until softened and lightly browned. Add minced garlic and cook for 1-2 minutes, stirring frequently to avoid burning. Reduce heat to medium-low and whisk in flour, cooking for 1 minute to combine. Gradually pour in lite coconut milk in stages, whisking continuously to avoid lumps. Cook for 2 minutes until sauce thickens.
  7. Blend Sauce Smooth: Transfer the béchamel sauce into a blender. Add 1 teaspoon kosher salt and freshly cracked black pepper to taste. Blend until smooth and creamy. Taste and adjust seasonings as needed.
  8. Assemble the Dish: Pour 1/2 cup of the béchamel sauce into the bottom of the prepared baking dish to create a thin layer. Arrange the stuffed pasta shells on top in a single layer. Pour the remaining béchamel sauce evenly over the shells. Scatter the sliced or torn fresh sage leaves on top of the sauce.
  9. Bake to Finish: Bake the assembled shells in the preheated oven for 22-25 minutes, or until the sauce is bubbly and the shells begin to turn lightly golden on top. Remove from oven and serve warm.

Notes

  • Do not overcook pasta shells to ensure they hold their shape when stuffed and baked.
  • You can substitute vegan parmesan cheese with additional nutritional yeast if unavailable.
  • Lite coconut milk helps keep the béchamel sauce creamy without being too heavy; full-fat coconut milk can be used but will thicken more and taste richer.
  • Pressing and drying tofu thoroughly is crucial to achieve the right ricotta texture.
  • Fresh sage adds a lovely herbal aroma; dried sage can be substituted but use sparingly.
  • Adjust seasoning in the filling and sauce to your taste preference before assembling.

Find it online: https://bitezly.com/vegan-pumpkin-ricotta-stuffed-shells-recipe/