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Vegan Pumpkin Ricotta Stuffed Shells Recipe

★★★★★

4.6 from 117 reviews
  • Author: Naomi
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

This Vegan Pumpkin Ricotta Stuffed Shells recipe features jumbo pasta shells filled with a creamy, spiced tofu and pumpkin mixture, baked in a luscious garlic béchamel sauce and topped with fresh sage leaves. A comforting, plant-based dish perfect for fall or any cozy meal, combining hearty textures with warm fall flavors.

Ingredients

Scale

Pasta Shells

  • 26 to 30 jumbo pasta shells
  • 1 tablespoon olive oil

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
  • 1 1/2 teaspoons kosher salt (divided)
  • 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

Pumpkin Ricotta Filling

  • 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

  • 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 (shaken or stirred well)
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper to taste
  • 15 fresh sage leaves, sliced or torn up

Instructions

  1. 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, being careful not to overcook. Drain well.
  2. Prepare Shells for Filling: Transfer the cooked pasta shells to a baking sheet and drizzle with 1 tablespoon of olive oil to prevent sticking. Set aside.
  3. Preheat Oven: Heat the oven to 350°F (175°C). Prepare a 13×9-inch (33×23 cm) rectangular oven-safe baking dish.
  4. Make the Tofu Ricotta: Drain the tofu block and dab away excess moisture using paper towels. Place the 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 the mixture becomes relatively smooth but retains a slightly chunky texture similar to ricotta cheese.
  5. Prepare Pumpkin Ricotta Filling: In a large bowl, combine the tofu ricotta mixture with the canned pumpkin purée, freshly grated nutmeg, and vegan parmesan cheese if using. Fold everything together gently using a silicone spatula. Taste and adjust seasoning as needed with salt, pepper or nutmeg. Spoon 1 to 2 tablespoons of the filling into each cooked jumbo pasta shell and set aside.
  6. Make Garlic Béchamel Sauce: Heat 3 tablespoons of extra virgin olive oil in a large frying pan over medium heat. Add diced onion, season with a pinch of salt, and cook for 6 to 7 minutes until softened and lightly browned. Add minced garlic and cook for another 1 to 2 minutes, stirring frequently to avoid burning. Reduce heat to medium-low, sprinkle flour over the onion and garlic mixture, and whisk constantly for about one minute until fully incorporated.
  7. Incorporate Coconut Milk: Gradually pour the lite coconut milk into the pan in stages while continuously whisking to prevent lumps. Once fully combined, cook for an additional 2 minutes until the sauce has thickened slightly.
  8. Blend the Sauce Smooth: Transfer the béchamel sauce to a blender. Add 1 teaspoon kosher salt and freshly cracked black pepper to taste, then blend until smooth and creamy. Adjust seasoning if necessary.
  9. Assemble the Dish: Pour 1/2 cup of the garlic béchamel sauce into the bottom of the prepared baking dish to form a thin layer. Arrange the stuffed jumbo pasta shells evenly on top of the sauce. Pour the remaining sauce over the shells and scatter the sliced fresh sage leaves on top.
  10. Bake: Bake the assembled stuffed shells in the preheated oven for 22 to 25 minutes or until the pasta shells are lightly golden and the sauce is bubbly. Remove from oven and serve warm.

Notes

  • Do not overcook the pasta shells to prevent them from becoming mushy during baking.
  • Use extra-firm tofu for the ricotta to achieve the best texture.
  • Vegan parmesan is optional but adds a nice depth of flavor.
  • The lite coconut milk used in the béchamel sauce keeps it creamy while maintaining a plant-based profile.
  • You can substitute fresh sage with dried sage if unavailable, but fresh is preferred for flavor and texture.
  • Adjust seasoning according to taste at each stage for the best flavor balance.
  • Allow the dish to cool slightly before serving to help it set.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American Vegan

Keywords: vegan stuffed shells, pumpkin ricotta, tofu ricotta, vegan pasta recipe, fall recipes, dairy-free stuffed shells, plant-based dinner

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