Vegan Pumpkin Ricotta Stuffed Shells

Author: Bridee   Date Posted:4 December 2018 


This recipe is the ULTIMATE Vegan comfort food: it is cheesy, creamy and garlicky and can easily be adapted to become a gluten-free option. Enjoy!


24 jumbo pasta shells (Use a gluten-free option if desired)

1 tablespoon Toscana Premium Organic Extra Virgin Olive Oil​

1 re cooked pumpkin purée

Tofu Ricotta (recipe below)

1/2 cup Angel Food Parmesan Alternative (optional) 

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon Maldon Sea Salt Flakes​

Gourmet Organic Herbs Organic Cracked Black Pepper to taste

15 fresh sage leaves 

Garlic Alfredo Sauce (recipe below)

Fresh herbs for serving (basil, thyme, sage)

Tofu Ricotta

1 packet of Earth Source Firm Tofu​

1/4 cup of Bragg Premium Nutritional Yeast 

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1 teaspoon Maldon Sea Salt Flakes​

1/2 teaspoon Gourmet Organic Herbs Organic Cracked Black Pepper​​

1 1/2 tablespoons of Toscana Premium Organic Extra Virgin Olive Oil​

1 medium lemon, juiced and zested 

1/2 teaspoon crushed Gourmet Organic Herbs Organic Chilli Flakes ​ 

Garlic Alfredo Sauce

3 tablespoons Toscana Premium Organic Extra Virgin Olive Oil​

1 yellow onion, diced 

6 cloves garlic, minced 

4 tablespoons all-purpose flour (Use a Casalare Not So Plain Flour​ if desired)

1 can Spiral Organic Reduced Fat Coconut Milk​

1 teaspoon Maldon Sea Salt Flakes​

Gourmet Organic Herbs Organic Cracked Black Pepper​​ to taste


Preheat the oven to 175°C. Lightly grease a 9×13-inch baking dish with nonstick cooking spray.

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. 

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

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.

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.

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. 

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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