Vegan Pumpkin Ricotta Stuffed Shells
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
293 kcal
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Cuisine
American, Italian-American Fussion
Vegan Pumpkin Ricotta Stuffed Shells
Description
The Vegan Pumpkin Ricotta Stuffed Shells recipe involves cooking large pasta shells until just al dente, then filling them with a smooth tofu ricotta mixture that includes pumpkin puree, nutritional yeast, lemon zest and juice, garlic and onion powders, and red pepper flakes. This filling mimics ricotta’s creamy texture and adds a mild sweetness and warmth from the pumpkin and spices.
Once stuffed, the shells are placed in a baking dish and covered in a garlic béchamel sauce made from olive oil, diced onion, minced garlic, flour, and lite canned coconut milk, seasoned with salt and pepper. Fresh sage leaves add herbal notes. Vegan parmesan cheese sprinkled over the top gives a cheesy savory finish.
This dish comes together in the oven at a moderate temperature, allowing the flavors to meld and the sauce to thicken lightly without hardening the pasta. It serves as a filling vegan main meal suitable for autumn or anytime pumpkin flavors are desired.
For reheating, baking at a lower temperature is recommended to avoid drying the shells out. The recipe offers guidance on using canned or homemade pumpkin puree and suggests particular brands of vegan parmesan cheese, emphasizing a balance of flavors and textures in the final dish.
Ingredients
- 26 to 30 jumbo pasta shells
- 1 tablespoon olive oil
- Tofu Ricotta (recipe below)
- 1 cup pumpkin puree 240-250g; canned
- 1/2 teaspoon nutmeg freshly grated
- 1/2 cup vegan parmesan cheese 50-60g; optional but recommended
- Garlic Béchamel Sauce (recipe below)
- 15 sage sliced or torn up, fresh leaves
Tofu Ricotta
- 1 tofu extra-firm, 14-ounce / 400g block
- 1/4 cup nutritional yeast 20g
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt
- black pepper freshly cracked
- 1 1/2 tablespoons extra virgin olive oil
- 1 lemon zested and 1 tablespoon juice, small
- 1/2 teaspoon red pepper flakes crushed
Garlic Béchamel Sauce
- 3 tablespoons extra virgin olive oil
- 1 yellow onion diced, medium
- 6 cloves garlic minced
- 4 tablespoons all-purpose flour
- 1 coconut milk can shaken or stirred well, lite, canned, 13.5 ounce/400 mL
- 1 teaspoon kosher salt
- black pepper freshly cracked, to taste
Instructions
- 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 13x9-inch (33x23 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.
- 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.
Notes
- Canned pumpkin puree or homemade pumpkin puree can be used interchangeably for the filling.
- Recommended vegan parmesan brands include Follow Your Heart and Violife for optimal flavor.
- Lite coconut milk in the béchamel may be made by diluting full-fat coconut milk with water.
- To reheat leftovers, bake at 300°F (150°C) for 15-20 minutes to warm through without hardening the pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 575mg | 24% |
| Potassium | 283mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4770IU | 95% |
| Vitamin C | 10mg | 11% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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