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🍝 Pasta & noodles

Vegan pumpkin ricotta stuffed shells

Cheesy, creamy, garlicky fall comfort tucked into giant pasta shells

⏱️ Time estimate: about 1 hour

Jumbo shells get stuffed with a pumpkin-tofu ricotta filling, draped in creamy garlic béchamel, and baked with sage until cozy and golden at the edges.

Vegan pumpkin ricotta stuffed shells baked with sauce

Ingredients

Shells and filling

  • 26 to 30 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 (14-ounce) block extra-firm tofu
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt and black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 small lemon, zested, plus 1 tablespoon juice
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup canned pumpkin purée
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup vegan parmesan, optional but recommended

Garlic béchamel

  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 6 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 1 (13.5-ounce) can lite coconut milk, well shaken
  • 1 teaspoon kosher salt
  • Black pepper to taste
  • 15 fresh sage leaves, sliced or torn

Instructions

  1. Cook the shells. Boil the shells in well-salted water until just al dente, then drain and toss with the tablespoon of olive oil so they don’t stick.
  2. Make the tofu ricotta. In a food processor, blend the tofu, nutritional yeast, garlic powder, onion powder, 1 1/2 teaspoons kosher salt, black pepper, extra-virgin olive oil, lemon zest, lemon juice, and red pepper flakes until mostly smooth but still a little ricotta-like.
  3. Make the pumpkin filling. Fold the ricotta together with the pumpkin purée, nutmeg, and vegan parmesan if using. Taste and adjust seasoning.
  4. Make the béchamel. Heat the olive oil in a skillet over medium heat. Cook the onion with a pinch of salt for 6 to 7 minutes until soft and lightly browned. Add the garlic and cook 1 to 2 minutes. Reduce the heat, whisk in the flour for 1 minute, then gradually whisk in the coconut milk and cook until thickened. Blend with the salt and black pepper until smooth and creamy.
  5. Assemble. Heat the oven to 350°F. Spread about 1/2 cup of béchamel in a 13-by-9-inch baking dish. Stuff each shell with 1 to 2 tablespoons pumpkin ricotta and arrange over the sauce. Pour the remaining béchamel over the top and scatter with sage.
  6. Bake. Bake 22 to 25 minutes, until the shells are lightly golden and everything is hot and cozy.

Freshly grated nutmeg really does matter here. It is one of those annoyingly fussy ingredients that earns its keep.