Vegan Pumpkin Ricotta Stuffed Shells

🥘 Ingredients

• jumbo pasta shells dry 8 oz
• Kosher
• extra virgin olive oil 1 tbsp
• Tofu Ricotta 1
• canned pumpkin puree 1 cup
• freshly grated nutmeg ½ tsp
• vegan parmesan ½ cup
• extra virgin olive oil 3 tbsp
• medium yellow onion 1
• garlic cloves 6
• all-purpose flour 4 tbsp
• lite coconut milk 1
• kosher salt 1 tsp
• Freshly
• fresh sage leaves 15

1. 1

   Gather: jumbo pasta shells dry , Kosher salt, extra virgin olive oil , Tofu Ricotta , canned pumpkin puree , freshly grated nutmeg , vegan parmesan . For the garlic béchamel sauce: extra virgin olive oil , medium yellow onion , garlic cloves , all-purpose flour , lite coconut milk , kosher salt , Freshly cracked black pepper to taste, fresh sage leaves .
2. 2

   Cook the pasta shells. 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 just al dente (do not overcook!), then drain well.
3. 3

   Transfer the cooked pasta shells to a baking sheet and drizzle with the 1 tbsp olive oil to prevent sticking and set aside.
4. 4

   Preheat the oven to 350°F / 175°C. Grab a 13x9” (3.3 L) baking dish.
5. 5

   Make the pumpkin ricotta filling. In a large bowl, combine the Tofu Ricotta, pumpkin purée, nutmeg, and vegan parmesan cheese (if using). Fold the ingredients together using a silicone spatula. Taste the filling and adjust the seasonings accordingly, adding more salt or nutmeg as needed. Spoon 1 to 2 tablespoons of the filling into each jumbo pasta shell, and set aside.
6. 6

   Make the Garlic Béchamel Sauce. Heat a large frying pan over medium heat and add the 3 tbsp extra virgin olive oil. Once the oil is hot, add the onions and season with a pinch of salt. Cook for 6-7 minutes , or until the onions are softened and lightly browned. Add the garlic and cook for 1 to 2 minutes, stirring frequently 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.
7. 7

   Blend the sauce. Transfer the sauce to a blender and add the 1 tsp kosher salt and black pepper to taste. Blend until the sauce is smooth and creamy. Taste the sauce for seasonings, adding more salt or pepper as desired.
8. 8

   Assemble the dish. Pour 1/2 cup of the Garlic Béchamel Sauce into the baking dish, enough for a thin layer on the bottom of the pan. Arrange the stuffed jumbo shells on top of the sauce. Pour the remaining sauce on top of the shells. Scatter the chopped fresh sage leaves on top of the sauce. Bake the stuffed shells for 22-25 minutes , or until the pasta shells are lightly golden. Serve warm.