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Vegan Pumpkin Ricotta Stuffed Shells

Savory Vegan Pumpkin Ricotta Stuffed Shells for Cozy Nights

Vegan Pumpkin Ricotta Stuffed Shells are a delicious comfort food perfect for cozy gatherings, featuring a creamy filling and rich béchamel sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Shells
  • 12 pieces Jumbo Pasta Shells Any large pasta shape works as a substitute.
  • 1 tablespoon Olive Oil Optional, enhances texture.
For the Filling
  • 1 block Tofu Ricotta Use extra firm tofu or cashew ricotta for a nut-free option.
  • 1 cup Canned Pumpkin Purée Homemade can also be used.
  • 1 teaspoon Freshly Grated Nutmeg Opt for fresh for best flavor.
  • 1/2 cup Vegan Parmesan Cheese Can be omitted or swapped with nutritional yeast.
For the Béchamel Sauce
  • 1 tablespoon Olive Oil For sautéing onions.
  • 1 medium Onions Sweetened and flavored for béchamel.
  • 2 cloves Garlic Minced for added flavor.
  • 2 tablespoons Flour Can use whole wheat.
  • 1 cup Lite Coconut Milk Oat milk is an alternative.
For Garnish
  • 10 leaves Fresh Sage Leaves Can replace with fresh thyme.

Equipment

  • Large pot
  • colander
  • Food Processor
  • Skillet
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Cook Pasta: Boil a large pot of salted water. Add jumbo pasta shells and cook for 10-12 minutes until al dente. Drain and drizzle with olive oil.
  2. Prepare Tofu Ricotta Filling: In a food processor, combine tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, and juice. Blend until creamy. Fold in pumpkin purée and grated nutmeg.
  3. Make Garlic Béchamel Sauce: In a skillet, heat olive oil and sauté onions until golden. Add minced garlic and cook until fragrant. Stir in flour, then whisk in coconut milk until thickened.
  4. Assemble: Preheat oven to 350°F (175°C). Spread béchamel on baking dish bottom. Stuff each shell with the filling, arrange in dish, pour sauce over top, and scatter sage leaves.
  5. Bake: Place in preheated oven and bake for 25 minutes, until bubbly and golden.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 8gSodium: 400mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 150IUVitamin C: 10mgCalcium: 15mgIron: 10mg

Notes

Cook pasta shells al dente to avoid mushiness. Use fresh nutmeg for best flavor. Layer béchamel under shells for moisture. Prepare filling and sauce in advance to simplify cooking.

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