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Vegan Pumpkin Ricotta Stuffed Shells

Vegan Pumpkin Ricotta Stuffed Shells for Cozy Nights

Enjoy warm, creamy Vegan Pumpkin Ricotta Stuffed Shells, a comforting dish perfect for fall gatherings.
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Course: Main Dishes
Cuisine: American, Italian, Vegan
Keyword: Cozy Meals, fall recipes, stuffed shells, tofu ricotta, vegan comfort food, Vegan Pumpkin Ricotta Stuffed Shells
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 320kcal

Equipment

  • Large saucepan
  • food processor
  • Mixing bowl
  • Frying pan
  • Baking dish

Ingredients

For the Pasta Shells

  • 12 shells Jumbo pasta ensure they’re large enough to hold the creamy filling!
  • 1 tablespoon Olive oil helps prevent the pasta from sticking together

For the Tofu Ricotta

  • 1 block Extra-firm tofu the base of our ricotta that adds creaminess without dairy
  • ¼ cup Nutritional yeast imparts a cheesy flavor
  • 1 teaspoon Garlic powder adds depth to the ricotta
  • 1 teaspoon Onion powder complements the garlic
  • 1 teaspoon Kosher salt essential for seasoning
  • ½ teaspoon Freshly cracked black pepper adds a welcome kick
  • 2 tablespoons Extra virgin olive oil enriches texture
  • 1 teaspoon Lemon zest adds fresh brightness
  • 1 tablespoon Lemon juice adds tanginess
  • ¼ teaspoon Crushed red pepper flakes a hint of spice

For the Pumpkin Filling

  • 1 cup Canned pumpkin purée provides rich flavor
  • ¼ teaspoon Freshly grated nutmeg enhances sweetness
  • ¼ cup Vegan parmesan cheese optional, for added cheesiness

For the Garlic Béchamel Sauce

  • 3 tablespoons Extra virgin olive oil base for sautéing onions
  • 1 medium Yellow onion sweetens the flavor
  • 6 cloves Garlic infuses the sauce
  • 4 tablespoons All-purpose flour thickens the sauce
  • 2 cups Lite coconut milk creates a creamy sauce
  • 1 teaspoon Kosher salt for flavoring
  • ½ teaspoon Freshly cracked black pepper to taste

For the Toppings

  • 2 tablespoons Fresh sage leaves for garnish and flavor

Instructions

Cooking Instructions

  • Preheat your oven to 350°F (175°C).
  • Cook the jumbo pasta shells in salted boiling water until al dente, about 8-10 minutes. Drain and cool them under running water.
  • Drizzle the cooked shells with 1 tablespoon of olive oil and toss gently to prevent sticking.
  • To make Tofu Ricotta, blend drained tofu with nutritional yeast, garlic powder, onion powder, salt, black pepper, olive oil, lemon zest, lemon juice, and crushed red pepper flakes until slightly chunky.
  • In a bowl, mix the Tofu Ricotta with 1 cup of canned pumpkin purée and nutmeg; if using, add vegan parmesan. Stir well.
  • Heat 3 tablespoons of olive oil in a pan, add diced onion and a pinch of salt, and sauté for 6-7 minutes until softened.
  • Add minced garlic and cook for 1-2 minutes. Stir in flour and whisk until light golden, about 1 minute.
  • Gradually whisk in lite coconut milk and cook until thickened, about 2 minutes. Blend until smooth.
  • Spread ½ cup of Garlic Béchamel Sauce in a baking dish, fill shells with the pumpkin mixture, and arrange them on top. Pour remaining sauce over the shells.
  • Garnish with fresh sage leaves. Bake for 22-25 minutes until golden and bubbling.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze laid flat for up to 3 months.

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 40g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 600mg | Potassium: 700mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1500IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 3mg