Vegan Pumpkin Ricotta Stuffed Shells (2024)

Prep Time: 10 minutes mins

Cook Time: 1 hour hr 5 minutes mins

Total Time: 1 hour hr 15 minutes mins

Cuisine: Italian-Inspired, New American

Serving size: 8

• ▢ 26 to 30 jumbo pasta shells
• ▢ 1 tablespoon olive oil
• ▢ Tofu Ricotta (recipe below)
• ▢ 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 (recipe below)
• ▢ 15 fresh sage leaves, sliced or torn up

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
• ▢ Kosher salt
• ▢ Freshly cracked black pepper
• ▢ 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**, can shaken or stirred well
• ▢ 1 teaspoon kosher salt
• ▢ Freshly cracked black pepper to taste

• 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 (do not overcook!), then drain well.

• Transfer the cooked pasta shells to a baking sheet and drizzle with the 1 tablespoon olive oil to prevent sticking and set aside.

• Preheat the oven to 350°F (or 175°C). Grab a a 13×9-inch (33×23 cm) rectangular oven-safe baking dish (a 3 liter pan).

• While the pasta is cooking, prepare the Tofu Ricotta. Drain the block of tofu and dab away the excess water with some paper towels. Place the tofu in a food processor. Add the nutritional yeast, garlic powder, onion powder, 1 1/2 teaspoons kosher salt, a generous amount of pepper, extra virgin olive oil, lemon zest, 1 tablespoon lemon juice, and crushed red pepper flakes.

  Pulse repeatedly until the texture is relatively smooth but still a little chunky, similar to the texture of ricotta cheese.

• Make the pumpkin ricotta filling. In a large bowl, combine the Tofu Ricotta, pumpkin purée, nutmeg, and vegan parmesan cheese (if using). Fold the ingredients together using a silicone spatula.

  Taste the filling and adjust the seasonings accordingly, adding more salt, pepper, or nutmeg as needed. Spoon 1-2 tablespoons of the filling into each jumbo pasta shell, and set aside.

• Make the Garlic Béchamel Sauce. Heat a large frying pan over medium heat and add the 3 tablespoons extra virgin olive oil. Once the oil is hot, add onion and season with a pinch of salt. Cook for 6-7 minutes, or until the onion is softened and lightly browned.

  Add the garlic and cook for 1 to 2 minutes, stirring frequently to prevent burning.

  Reduce the heat to medium-low and add the flour, whisking constantly for a minute until well incorporated.

  Gradually pour in the lite coconut milk in stages, whisking after each addition to prevent clumps, and then cook for 2 minutes until the sauce has thickened.

• Blend the sauce. Transfer the sauce to a blender and add the 1 teaspoon kosher salt and black pepper to taste. Blend until the sauce is smooth and creamy. Taste the sauce for seasonings, adding more salt or pepper as desired.

  See Also

  Slow Cooker Chicken Tikka Masala

• Assemble the dish. Pour 1/2 cup of the Garlic Béchamel Sauce into the baking dish (enough for a thin layer on the bottom of the pan).

  Arrange the stuffed jumbo shells on top of the sauce. Pour the remaining sauce on top of the shells. Scatter the chopped fresh sage leaves on top of the sauce.

  Bake the stuffed shells for 22-25 minutes, or until the pasta shells are lightly golden. Serve warm.

* You can use canned pumpkin puree or make your own; see blog post on “how to make homemade pumpkin puree” for instructions.

** The vegan parmesan cheeses I’ve used are Follow Your Heart shredded parmesan and Violife vegan parmesan wedge.

*** To make your own “lite” coconut milk, mix together 1 part full-fat canned coconut milk with 2 parts water, stir together until well combined. Then measure out 13.5 ounces (400 mL).

To reheat, add leftovers to a baking dish and bake at 300ºF/150ºC for 15 to 20 minutes, or until warmed through. [Don’t bake at a higher temp, as the shells might harden].

Prep Time: 40 minutes mins

Cook Time: 1 hour hr 20 minutes mins

Total Time: 2 hours hrs

Cuisine: American, Italian-Inspired

Diet Vegan, Vegetarian

Serving size: 8

Pumpkin Ricotta Filling

• ▢ 14 oz (400g) block of extra-firm tofu
• ▢ 1/4 cup (20g) nutritional yeast
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon onion powder
• ▢ Kosher salt & freshly ground black pepper
• ▢ 1 1/2 tablespoons extra virgin olive oil
• ▢ 1 small lemon, zested + 1 tablespoon lemon juice
• ▢ 1 cup (240g) canned pumpkin purée
• ▢ ½ teaspoon freshly grated nutmeg
• ▢ 1/2 cup (50-60g) vegan parmesan cheese* (optional but recommended)

Pasta

• ▢ 10 to 12 oz (~300g) jumbo pasta shells
• ▢ 2 to 3 teaspoons olive oil

Infused Milk

• ▢ 2 cups (480 mL) full-fat oat milk**
• ▢ 6 to 8 sprigs fresh thyme
• ▢ 1 sprig fresh sage
• ▢ 1 bay leaf
• ▢ Freshly grated nutmeg

Garlic & Leek Béchamel Sauce

• ▢ 4 tablespoons olive oil
• ▢ 2 medium leeks*** (1 pound or 450g pre-trimmed)
• ▢ 6 cloves garlic
• ▢ ¼ to ½ teaspoon crushed red pepper flakes
• ▢ ¼ cup (32g) all-purpose flour
• ▢ Infused Milk

Fried Sage Leaves (optional)

• ▢ 1 cup (210g) neutral-flavored oil of choice
• ▢ 20 to 30 leaves fresh sage

• Make the Pumpkin Tofu Ricotta. Drain the tofu and dab away some excess water with a towel. Place the tofu in a food processor. Add in the nutritional yeast, garlic powder, onion powder, extra virgin olive oil, lemon zest, 1 tablespoon of lemon juice, 1 ½ teaspoons kosher salt, and a generous amount of pepper. Blend until the mixture is creamy and thick, scraping down the sides as you go. Taste, adding more salt or lemon juice as desired.

• Transfer ricotta to a medium bowl. Add in the pumpkin, nutmeg, and parmesan cheese (if using). Fold together using a silicone spatula. Taste the filling and adjust the seasonings accordingly, adding more salt, pepper, or nutmeg as needed. Refrigerate until ready to use.

• Bring a large saucepan of water to a boil for the jumbo shells.

• While the water comes to a boil, infuse the milk. In a saucepan, combine the oat milk, thyme and sage sprigs, bay leaf, 1 teaspoon kosher salt, several cracks of pepper, and a few grates of fresh nutmeg, if desired. Heat over medium-low heat and gradually bring it to a gentle simmer. Once gently simmering, remove from the heat. Strain the milk in a sieve, discarding the herb sprigs and bay leaf. Set aside to cool.

• Prepare the leeks. While the water is coming to a boil, peel the tough outer layers and discard, along with any bruised tops. Slice the leeks pretty thinly, about 1/8” (.3 cm) thick, including the dark green tops. Add the leeks to a large bowl and cover with cold water.

  a. Let rest for a few minutes. In the meantime, chop the garlic.

  b. Run your hands in the water to loosen the dirt from the leeks, then scoop the leeks out using your hands or a slotted spoon (don’t drain or the dirt will go back into the leeks). Pat the leeks dry.

• Cook the pasta. Once the water is boiling, salt the water generously. Add the shells and cook according to the box instructions’ minimum cook time for just al dente (do not overcook!), stirring occasionally. Drain well and transfer cooked shells to a sheet pan. Drizzle with just a little olive oil to prevent sticking.

• Arrange an oven rack in the middle and preheat the oven to 350°F (or 175°C).

• Make the Béchamel Sauce. Heat a large sauté pan over medium heat with the 4 TBSP olive oil. Once hot, add the leeks and season with a generous pinch of salt. Cook for 7 to 9 minutes, or until quite soft and starting to brown on the edges.

• Scoop out a bit more than half of the leeks into a bowl. Set aside.

• Add the garlic and red pepper flakes to the leeks. Cook for 60 to 90 seconds, stirring frequently to prevent burning. Reduce the heat to medium-low. Add the flour, whisking or stirring constantly for 1 minute until thick. Gradually pour in the Infused Milk in stages, whisking after each addition to prevent clumps. Cook for 2 to 4 minutes, stirring frequently, until the sauce has thickened. Take off the heat.

• Blend the sauce. Transfer the sauce to a blender. Blend until the sauce is smooth and creamy. Taste the sauce for seasonings, adding salt or pepper as needed.

• Assemble. Spoon the pumpkin ricotta filling into each jumbo pasta shell.

  a. Pour a thin layer of the Béchamel Sauce on the bottom of a 13×9 baking dish. Arrange the stuffed jumbo shells on top of the sauce. Scatter the reserved sautéed leeks on top.

  b. Pour the remaining Béchamel Sauce on top of the shells. Bake the stuffed shells for about 22 minutes, or until the pasta shells are lightly golden on the edges.

• While the shells bake, make the fried sage leaves, if using. Pour the oil into a medium saucepan and set over medium-high heat. Bring the oil up to 350ºF to 360ºF (~180ºC); it will take 5-10 minutes. Meanwhile, line the sheet pan used to store the pasta shells with a few layers of paper towels.

  a. To test if the oil is hot enough, add one sage leaf. If it sizzles quite a lot immediately, it’s hot enough. Add the rest of the sage leaves and stir with a slotted spoon or spider. Once the bubbles become less intense, 20 to 40 seconds, use the slotted spoon to scoop the leaves out of the oil and onto the lined sheet pan.

  b. Season the leaves lightly with kosher salt. The sage will get crisp as it cools.

• Top the warm stuffed shells with whole fried sage leaves, or use your hands to crush up the crispy sage leaves all over the shells. Serve warm.

* The vegan parmesan cheeses I’ve used are Follow Your Heart shredded parmesan and Violife vegan parmesan wedge

** I recommend using a full-fat oat milk (I like Oatly) to ensure the sauce is creamy and rich.

*** Leeks are dirty! Be sure to wash thoroughly. Instructions are in the video at this timestamp.

Reheat leftover shells in a low oven, about 300ºF/150ºC for 15 to 20 minutes until warmed through. When reheated at 350ºF/175ºC, the edges of the shells dry out.