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Vegan Pumpkin Ricotta Stuffed Shells

Delicious Vegan Pumpkin Ricotta Stuffed Shells for Cozy Nights

Delightful Vegan Pumpkin Ricotta Stuffed Shells combining creamy tofu-based ricotta with pumpkin, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizers
Cuisine Vegan
Servings 4 servings
Calories 350 kcal

Equipment

  • Large saucepan
  • food processor
  • Large frying pan
  • Baking Dish

Ingredients
  

For the Pasta

  • 26-30 pieces jumbo pasta shells to hold the creamy filling perfectly
  • 1 tablespoon olive oil to prevent sticking after cooking

For the Pumpkin Ricotta Filling

  • 1 cup canned pumpkin purée adds natural sweetness and color
  • 0.5 teaspoon freshly grated nutmeg elevates flavors
  • 0.5 cup vegan parmesan cheese optional for cheesy flavor
  • 15 leaves fresh sage sliced or torn for flavor
  • 14 ounces extra-firm tofu creates a creamy texture
  • 0.25 cup nutritional yeast provides cheesy flavor
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • kosher salt to taste
  • freshly cracked black pepper to taste

For the Béchamel Sauce

  • 1.5 tablespoons extra virgin olive oil to sauté the onions
  • 1 medium yellow onion diced
  • 6 cloves garlic minced
  • 4 tablespoons all-purpose flour to thicken the sauce
  • 13.5 ounces lite coconut milk for creaminess
  • 1 teaspoon kosher salt to season
  • freshly cracked black pepper to taste

Instructions
 

Step-by-Step Instructions

  • Cook the pasta in a large saucepan of salted water for 8-10 minutes until al dente, then drain and drizzle with olive oil.
  • Prepare the tofu filling by blending tofu, nutritional yeast, garlic powder, onion powder, salt, and pepper in a food processor.
  • Mix in pumpkin purée, nutmeg, and optional vegan parmesan cheese until combined.
  • Sauté the diced onion in olive oil until softened, then add minced garlic and cook until fragrant.
  • Create the béchamel sauce by whisking in flour, then gradually add coconut milk, adjusting seasoning to taste.
  • Assemble by stuffing shells with the filling, placing in a baking dish, covering with béchamel sauce, and topping with sage.
  • Bake at 350°F for 22-25 minutes until heated through and lightly golden.

Notes

Store in an airtight container in the fridge for up to 3 days or freeze unbaked shells for up to 3 months.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 450mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 2500IUVitamin C: 3mgCalcium: 100mgIron: 3mg
Keyword Fall Dishes, Plant-based Meals, pumpkin recipes, Stuffed Shells, Vegan Comfort Food, Vegan Pumpkin Ricotta Stuffed Shells
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