Pumpkin Ricotta Stuffed Shells
These creamy pumpkin ricotta stuffed shells are the ultimate fall comfort food. Featuring a rich tofu-based ricotta and a silky garlic béchamel sauce, this dish is baked to perfection with fresh sage. It is a sophisticated yet easy-to-make centerpiece that is perfect for holiday gatherings or cozy autumn dinners.
Instructions
- 1
Cook the jumbo pasta shells (28) in a large pot of boiling salted water until al dente. Drain well.
- 2
Toss the shells with olive oil (1 tbsp) and set aside on a baking sheet to prevent sticking.
- 3
Preheat your oven to 350°F (175°C).
- 4
In a food processor, pulse extra-firm tofu (1 block), nutritional yeast (0.25 cup), garlic powder (0.5 tsp), onion powder (0.5 tsp), kosher salt (1.5 tsp), black pepper (0.5 tsp), extra virgin olive oil (1.5 tbsp), lemon (1) zest and juice, and red pepper flakes (0.5 tsp) until smooth but still slightly chunky.
- 5
Fold the tofu mixture with pumpkin puree (1 cup), nutmeg (0.5 tsp), and vegan parmesan (0.5 cup). Stuff each shell with 1-2 tablespoons of filling.
- 6
Heat extra virgin olive oil (3 tbsp) in a pan over medium heat. Sauté onion (1) until soft and lightly browned.
- 7
Stir in garlic cloves (6 clove) and cook until fragrant.
- 8
Reduce heat to medium-low and whisk in all purpose flour (4 tbsp) to form a roux.
- 9
Gradually whisk in reduced fat coconut milk (13.5 oz) and cook until the sauce has thickened.
- 10
Blend the sauce with kosher salt (1 tsp) and black pepper (0.5 tsp) until completely smooth.
- 11
Pour a thin layer of sauce into a 13x9-inch baking dish. Arrange the shells, top with remaining sauce and fresh sage (15). Bake for 22-25 minutes until golden.
Nutrition Facts
Per portion