Description
Vegan Pumpkin Ricotta Stuffed Shells are the ultimate fall-inspired plant-based comfort food. Jumbo pasta shells are filled with a creamy pumpkin-tofu ricotta, nestled in a luscious garlic béchamel sauce, and finished with crispy sage for a decadent yet dairy-free pasta bake that’s perfect for cozy gatherings.
Ingredients
For the Shells & Filling:
-
26–30 jumbo pasta shells
-
1 tbsp olive oil
-
1 cup canned pumpkin purée
-
½ tsp freshly grated nutmeg
-
½ cup vegan parmesan (optional)
-
15 fresh sage leaves, sliced or torn
Tofu Ricotta:
-
400g extra-firm tofu
-
¼ cup nutritional yeast
-
½ tsp garlic powder
-
½ tsp onion powder
-
1½ tsp kosher salt
-
Freshly cracked black pepper
-
1½ tbsp extra virgin olive oil
-
Zest of 1 lemon + 1 tbsp lemon juice
-
½ tsp crushed red pepper flakes
Garlic Béchamel Sauce:
-
3 tbsp extra virgin olive oil
-
1 medium yellow onion, diced
-
6 garlic cloves, minced
-
4 tbsp all-purpose flour
-
1 can “lite” coconut milk (400ml)
-
1 tsp kosher salt
-
Black pepper to taste
Instructions
-
Boil pasta shells in salted water until al dente. Drain, drizzle with olive oil, and set aside.
-
In a food processor, blend tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, lemon juice, and red pepper flakes until creamy yet textured.
-
Transfer ricotta to a bowl, stir in pumpkin purée, nutmeg, and vegan parmesan. Adjust seasoning if needed.
-
Fill each shell with 1-2 tbsp of the pumpkin ricotta mixture.
-
For béchamel, sauté onion in olive oil until soft (6-7 min). Add garlic and cook for 1-2 min. Whisk in flour to form a roux, then slowly add coconut milk, whisking until thickened. Blend for smoothness, season with salt and pepper.
-
Preheat oven to 350°F (175°C). Spread ½ cup béchamel in a 13×9-inch baking dish. Arrange stuffed shells on top, then pour remaining béchamel over. Sprinkle sage leaves.
-
Bake uncovered for 22-25 minutes until bubbly and golden.
Notes
Cover filled shells with a damp towel to prevent drying while prepping sauce.
Sauté onions slowly for maximum flavor depth in the béchamel.
For crispy edges, broil the dish for 2-3 minutes after baking.
Store leftovers in the fridge for up to 4 days; reheat at 350°F.
Assemble and freeze unbaked shells for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Mains
- Method: Baking
- Cuisine: Italian-American