Description
This Vegan Pumpkin Ricotta Stuffed Shells recipe offers a delightful plant-based twist on the classic Italian stuffed pasta, combining creamy tofu ricotta with seasonal pumpkin purée and warm spices. It’s topped with a rich garlic béchamel sauce and baked to golden perfection, creating a comforting and flavorful dish perfect for fall gatherings or cozy dinners.
Ingredients
Units
Scale
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)
- 15 fresh sage leaves, sliced or torn
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 (about 1 1/2 teaspoons used in total)
- 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
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 (see notes for homemade version)
- 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 it. Add jumbo pasta shells and cook until just al dente according to package instructions. Drain well and transfer to a baking sheet, then drizzle with 1 tablespoon olive oil to prevent sticking. Set aside.
- Preheat oven: Set oven to 350°F (175°C). Prepare a 13×9-inch (33×23 cm) rectangular oven-safe baking dish, about 3 liters in size.
- Prepare the tofu ricotta: Drain tofu and pat dry with paper towels. Place tofu in a food processor with nutritional yeast, garlic powder, onion powder, kosher salt (1 1/2 teaspoons), black pepper, olive oil, lemon zest, lemon juice, and crushed red pepper flakes. Pulse until mixture is smooth yet still slightly chunky, resembling ricotta cheese texture.
- Make pumpkin ricotta filling: In a large bowl, fold together prepared tofu ricotta, canned pumpkin purée, freshly grated nutmeg, and vegan parmesan cheese (if using). Taste and adjust seasoning with salt, pepper, or nutmeg as desired.
- Stuff the shells: Spoon 1-2 tablespoons of the pumpkin ricotta filling into each cooked pasta shell. Set the stuffed shells aside.
- Prepare garlic béchamel sauce: Heat 3 tablespoons olive oil in a large frying pan over medium heat. Add diced onion and pinch of salt; cook for 6-7 minutes until soft and lightly browned. Add minced garlic and cook 1-2 minutes, stirring frequently.
- Thicken the sauce: Reduce heat to medium-low and whisk in flour. Cook for 1 minute until incorporated. Gradually pour in lite coconut milk in stages, whisking constantly to avoid lumps. Cook for 2 minutes until sauce thickens.
- Blend sauce: Transfer sauce to blender, add 1 teaspoon kosher salt and pepper to taste. Blend until smooth and creamy. Adjust seasoning as needed.
- Assemble the dish: Pour 1/2 cup of béchamel sauce into the baking dish to form a thin layer. Arrange stuffed shells over the sauce. Pour remaining sauce evenly over the shells and scatter fresh sage leaves on top.
- Bake: Bake at 350°F (175°C) for 22-25 minutes until shells are lightly golden and sauce is bubbling. Serve warm.
Notes
- You can use canned pumpkin purée or make your own. See blog posts for homemade pumpkin purée preparation.
- For vegan parmesan, options used include Follow Your Heart shredded parmesan and Violife vegan parmesan wedge.
- To make your own “lite” coconut milk: mix 1 part full-fat canned coconut milk with 2 parts water until combined; measure out 13.5 ounces (400 mL) for recipe.
- To reheat leftovers, bake at 300ºF (150ºC) for 15-20 minutes until warmed through. Avoid higher temperatures to prevent shells from hardening.
Nutrition
- Serving Size: 1/8 of recipe (about 1.5 stuffed shells with sauce)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 0 mg
