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Vegan Pumpkin Ricotta Stuffed Shells
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Vegan Pumpkin Ricotta Stuffed Shells

Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Servings: 8
Calories: 293kcal
Author: Nisha Vora

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

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
  • 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

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**, can shaken or stirred well
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper to taste

Instructions

  • 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!), then drain well.
  • Transfer the cooked pasta shells to a baking sheet and drizzle with the 1 tablespoon olive oil to prevent sticking and set aside.
  • Preheat the oven to 350°F (or 175°C). Grab a a 13x9-inch (33x23 cm) rectangular oven-safe baking dish (a 3 liter pan).
  • While the pasta is cooking, prepare the Tofu Ricotta. Drain the block of tofu and dab away the excess water with some paper towels. Place the tofu in a food processor. Add the nutritional yeast, garlic powder, onion powder, 1 1/2 teaspoons kosher salt, a generous amount of pepper, extra virgin olive oil, lemon zest, 1 tablespoon lemon juice, and crushed red pepper flakes.
    Pulse repeatedly until the texture is relatively smooth but still a little chunky, similar to the texture of ricotta cheese.
  • 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 accordingly, adding more salt, pepper, or nutmeg as needed. Spoon 1-2 tablespoons of the filling into each jumbo pasta shell, and set aside.
  • Make the Garlic Béchamel Sauce. Heat a large frying pan over medium heat and add the 3 tablespoons extra virgin olive oil. Once the oil is hot, add onion and season with a pinch of salt. Cook for 6-7 minutes, or until the onion is softened and lightly browned.
    Add the garlic and cook for 1 to 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, and then cook for 2 minutes until the sauce has thickened.
  • Blend the sauce. Transfer the sauce to a blender and add the 1 teaspoon kosher salt and black pepper to taste. Blend until the sauce is smooth and creamy. Taste the sauce for seasonings, adding more salt or pepper as desired.
  • Assemble the dish. Pour 1/2 cup of the Garlic Béchamel Sauce into the baking dish (enough for a thin layer on the bottom of the pan).
    Arrange the stuffed jumbo shells on top of the sauce. Pour the remaining sauce on top of the shells. Scatter the chopped fresh sage leaves on top of the sauce.
    Bake the stuffed shells for 22-25 minutes, or until the pasta shells are lightly golden. Serve warm.

Video

Pumpkin Ricotta Stuffed Shells | brilliant vegan recipe 🍂
Pumpkin Ricotta Stuffed Shells | brilliant vegan recipe 🍂

Notes

* You can use canned pumpkin puree or make your own; see blog post on “how to make homemade pumpkin puree” for instructions. 
** The vegan parmesan cheeses I’ve used are Follow Your Heart shredded parmesan and Violife vegan parmesan wedge.
*** To make your own “lite” coconut milk, mix together 1 part full-fat canned coconut milk with 2 parts water, stir together until well combined. Then measure out 13.5 ounces (400 mL).
To reheat, add leftovers to a baking dish and bake at 300ºF/150ºC for 15 to 20 minutes, or until warmed through. [Don't bake at a higher temp, as the shells might harden].