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Vegan Pumpkin Ricotta Stuffed Shells

Vegan Pumpkin Ricotta Stuffed Shells That Delight Every Bite

This Vegan Pumpkin Ricotta Stuffed Shells recipe combines cozy flavors into a satisfying plant-based dish, perfect for dinner parties and busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinners
Cuisine: American, Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 26-30 pieces jumbo pasta shells provides the perfect size to hold the filling
  • 1 tablespoon olive oil helps prevent sticking
For the Pumpkin Ricotta Filling
  • 1 cup canned pumpkin purée offers natural sweetness and moisture
  • ½ teaspoon freshly grated nutmeg adds warmth and spice
  • ½ cup vegan parmesan cheese optional, adds cheesy flavor
  • 15 leaves fresh sage leaves contributes aromatic touch
  • 1 block extra-firm tofu provides plant-based protein
  • ¼ cup nutritional yeast enhances cheesy flavor
  • ½ teaspoon garlic powder adds savory depth
  • ½ teaspoon onion powder enhances overall taste
  • kosher salt to taste
  • freshly cracked black pepper to taste
  • 1 small lemon zest brightens flavors
  • 1 tablespoon lemon juice adds acidity
  • ½ teaspoon crushed red pepper flakes gives subtle heat
For the Garlic Béchamel Sauce
  • 3 tablespoons extra virgin olive oil base for the sauce
  • 1 medium yellow onion diced
  • 6 cloves garlic minced
  • 4 tablespoons all-purpose flour thickens the béchamel
  • 1 can (13.5 ounces) lite coconut milk gives creamy texture
  • 1 teaspoon kosher salt to season the béchamel

Equipment

  • large pot
  • Baking Dish
  • Food processor
  • Frying pan
  • Mixing Bowl

Method
 

Pasta Cooking
  1. In a large pot, bring salted water to a boil, then add jumbo pasta shells and cook for 8-10 minutes.
  2. Drain the pasta and drizzle with olive oil to prevent sticking.
Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. Drain and pat dry the extra-firm tofu, then puree with nutritional yeast, garlic powder, onion powder, kosher salt, black pepper, olive oil, lemon zest, lemon juice, and crushed red pepper flakes until slightly chunky.
  3. Combine the tofu mixture with pumpkin purée, nutmeg, and optional vegan parmesan in a bowl.
  4. Stuff each pasta shell with the pumpkin ricotta filling and place seam side up in the baking dish.
Béchamel Sauce
  1. Warm olive oil in a frying pan and sauté onion for 5 minutes. Add minced garlic and cook until fragrant.
  2. Whisk in flour and cook for 1 minute. Gradually add shaken coconut milk and whisk until thickened.
  3. Season with kosher salt.
Assemble and Bake
  1. Pour part of the béchamel into the baking dish, add the stuffed shells, drizzle with remaining sauce, and sprinkle sage leaves.
  2. Bake for 22-25 minutes until warmed through and golden.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 52gProtein: 18gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 100IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Follow tips for choosing quality pasta and ensuring a smooth béchamel. Freezing options available for meal prep.

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