Description
Enjoy a delicious twist on classic stuffed shells with these Vegan Pumpkin Ricotta Stuffed Shells, featuring creamy tofu ricotta and a savory garlic béchamel sauce.
Ingredients
Scale
- 26 to 30 jumbo pasta shells
- 1 tablespoon olive oil
- Tofu Ricotta
- 1 cup canned pumpkin purée
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup vegan parmesan cheese
- Garlic Béchamel Sauce
- 15 fresh sage leaves
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions until al dente, then drain and set aside.
- Prepare the Tofu Ricotta by blending together the extra-firm tofu, nutritional yeast, garlic powder, onion powder, salt, black pepper, olive oil, lemon zest and juice, and crushed red pepper flakes until smooth.
- In a bowl, mix the Tofu Ricotta with the canned pumpkin purée and freshly grated nutmeg until well combined.
- Stuff each cooked pasta shell with the pumpkin ricotta filling.
- To make the Garlic Béchamel Sauce, heat olive oil in a saucepan over medium heat, add diced onion, and cook until translucent.
- Add minced garlic and cook for an additional minute before whisking in the all-purpose flour.
- Gradually add the coconut milk while whisking, then season with salt and pepper. Cook until thickened.
- Spread a thin layer of garlic béchamel sauce on the bottom of a baking dish, place the stuffed shells on top, and then cover with the remaining sauce.
- Sprinkle with vegan parmesan cheese if using and scatter sage leaves over the top.
- Cover with aluminum foil and bake for 25 minutes, then remove foil and bake for an additional 5 minutes until bubbly.
Notes
For extra flavor, you can sauté the sage leaves in olive oil before adding them to the dish. Adjust the seasoning to your taste.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 4–5 stuffed shells
- Calories: 465 kcal
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: Vegan Pumpkin Ricotta Stuffed Shells, stuffed pasta, vegan recipes, pumpkin recipes, tofu ricotta