Vegan Pumpkin Ricotta Stuffed Shells Recipe

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The ultimate fall comfort food, these vegan Pumpkin Ricotta Stuffed shells are cheesy, creamy, chewy, and garlicky. Made with a homemade vegan ricotta spread, pumpkin, and the best garlic Alfredo sauce, you'll never put your fork down!

For the filling, I’m starting off with a homemade “ricotta” cheese. I use a combination of tofu, nutritional yeast, and herbs to achieve the savory taste of traditional ricotta. You just need a food processor to blend up the ingredients until they are slightly smooth but still a little chunky. And to give the ricotta filling a slightly sweet and slightly earthy flair, I use canned pumpkin purèe. If you don’t have access to canned pumpkin (my European friends tell me it’s not a thing), not to worry! You can use homemade pumpkin purée or butternut squash purée. Just roast or steam the pumpkin/squash until tender, and once cool, scoop out the flesh and purée it in a food processor.

INGREDIENTS 

• 24 jumbo pasta shells
• 1 tablespoon olive oil 
• 1 cup canned pumpkin purée
• Tofu Ricotta (recipe below) 
• 1/2 cup vegan parmesan cheese (optional) 
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• Freshly cracked black pepper to taste
• 15 fresh sage leaves 
•  Garlic Alfredo Sauce (recipe below) 
• Fresh herbs for serving (basil, thyme, sage)

Tofu Ricotta Cheese 

• 1 14-ounce container of extra-firm tofu
• 1/4 cup of nutritional yeast
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 tablespoons of extra virgin olive oil
• 1 medium lemon, juiced and zested 
• 1/2 teaspoon crushed red pepper flakes 

Garlic Alfredo Sauce

• 3 tablespoons extra virgin olive oil
• 1 yellow onion, diced 
• 6 cloves garlic, minced 
• 4 tablespoons all-purpose flour 
• 1 can “lite” coconut milk 
• 1 teaspoon kosher salt
• Freshly cracked black pepper to taste

DIRECTIONS 

1. Preheat the oven to 350°F (or 175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
2. Bring a large saucepan of water to a boil and generously salt the water. Add the jumbo pasta shells and cook according to the box instructions until al dente, then drain well. 
3. Transfer the cooked pasta shells to a baking sheet and drizzle with the 1 tablespoon olive oil to prevent sticking and set aside.
4. While the pasta is cooking, prepare the Tofu Ricotta. Drain the block of tofu and dab away the excess water with some paper towels. Place the tofu and remaining ingredients in a food processor and pulse repeatedly until the texture is chunky but a little smooth, similar to ricotta cheese. 
5. Make the pumpkin ricotta filling. In a large bowl, combine the Tofu Ricotta, pumpkin purée, vegan parmesan cheese (if using), and nutmeg. Season with the 1/2 teaspoon kosher salt and black pepper to taste. Taste the filling and adjust the seasonings accordingly. Stuff each jumbo shell with 1-2 tablespoons of the filling and set aside. 
6. To make the Garlic Alfredo Sauce, heat a large skillet over medium heat. Once the skillet is hot, add the extra virgin olive oil, followed by the diced onion. Cook for 6-7 minutes until the onion is softened and lightly browned. Then add the garlic and stir frequently for 2 minutes to prevent burning. Reduce the heat to medium-low and add the flour, whisking constantly for a minute until well incorporated. Gradually pour in the lite coconut milk in stages, whisking after each addition to prevent clumps, and then cook for 2 minutes until the sauce has thickened. Transfer the sauce to a high-speed blender and add the 1 teaspoon kosher salt and black pepper to taste. Blend until the sauce smooth and creamy. Taste the sauce for seasonings, adding more salt or pepper as desired.  
7. Pour 1/2 cup of the Garlic Alfredo Sauce in the prepared baking dish. Arrange the jumbo shells on top of the sauce. Pour the remaining sauce on top of the shells. Scatter the fresh sage leaves on top of the sauce. Bake the stuffed shells for 25 minutes until the pasta shells are lightly golden. Garnish with fresh herbs and serve warm. 

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