Description
Hearty pumpkin ricotta stuffed shells combine creamy plant-based goodness with seasonal comfort. Savory Italian-inspired pasta promises a delightful meal that satisfies both vegans and traditional eaters alike.
Ingredients
Scale
- 26 to 30 jumbo pasta shells
- 1 block (14 oz/400g) extra-firm tofu
- 1 cup (240-250g) canned pumpkin purée
- 1 can (13.5 oz/400 mL) “lite” coconut milk
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- ½ cup (50-60g) vegan parmesan cheese
- 4 tbsps all-purpose flour
- ¼ cup (20g) nutritional yeast
- 15 fresh sage leaves
- 1 small lemon, zested and 1 tbsp juice
- 3 tbsps extra virgin olive oil
- 1 ½ tbsps extra virgin olive oil
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp freshly grated nutmeg
- ½ tsp crushed red pepper flakes
- 1 tsp kosher salt
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Pasta Preparation: Boil jumbo shells in salted water until slightly firm, then drain and arrange on an oiled baking sheet to prevent sticking.
- Tofu Ricotta Creation: Press tofu thoroughly, then blend with nutritional yeast, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, lemon juice, and red pepper flakes until achieving a rustic, textured consistency.
- Pumpkin Ricotta Blending: Combine tofu ricotta with pumpkin purée, nutmeg, and vegan parmesan, adjusting seasonings to taste.
- Garlic Béchamel Development: Sauté onions in olive oil until caramelized, add minced garlic, then incorporate flour and gradually whisk in coconut milk. Transfer to blender, purée until smooth, and season with salt and pepper.
- Shell Assembly: Fill each pasta shell with pumpkin ricotta mixture, spread a thin béchamel layer in baking dish, then arrange stuffed shells and cover with remaining sauce.
- Baking Finale: Preheat oven to 350°F, garnish shells with chopped sage leaves, and bake for 22-25 minutes until golden and crisp. Serve immediately while warm and fragrant.
Notes
- Prevent Shell Sticking: Lightly coat drained pasta shells with olive oil to ensure they don’t clump together during filling and baking.
- Tofu Texture Tip: Press tofu thoroughly to remove excess moisture, creating a ricotta-like consistency that mimics traditional cheese texture.
- Flavor Balancing Technique: Taste and adjust seasonings throughout the recipe, especially in the tofu ricotta and béchamel sauce for optimal depth of flavor.
- Baking Precision: Watch shells carefully during the final 22-25 minute bake to achieve a golden, slightly crisp top without overcooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg