Vegan Stuffed Shells with Pumpkin and Cashew Ricotta

These Pumpkin and Cashew Ricotta Vegan Stuffed Shells are topped with Sage Béchamel Sauce for a delicious plant-based pasta dish the whole family will love.

Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 
4.34 from 3 votes
Pumpkin Stuffed Shells
Course: Main Course
Cuisine: Vegan
Keyword: Vegan Stuffed Shells
Servings: 6 people
Calories: 232 kcal
Author: Sarah McMinn
Ingredients
Pumpkin Ricotta Filling
Sage Béchamel Sauce
  • 3 tbsp vegan butter, I use Miyoko's
  • 2 tbsp all-purpose flour
  • 2 cups unsweetened soy milk
  • 2 cloves garlic, minced
  • 2 tsp fresh sage, minced
  • 1/8th tsp nutmeg
  • pinch of salt
Toppings
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Prepare the jumbo shells according to packaged directions. Strain through water when shells are al dente. Do not overcook as they will become too tender to stuff. Allow shells to cool while preparing the filling.

  3. In a food processor blend together the ingredients for the Cashew Ricotta until it begins to resemble ricotta cheese. Transfer to a large bowl. Add pumpkin puree, garlic, dried herbs, salt and pepper and mix to combine. Set aside.
  4. To make Béchamel Sauce, heat vegan butter in a medium saucepan over medium-high heat. Once butter is melted, add flour and stir for 3-4 minutes, until mixture is golden-brown and fragrant. 

  5. In another pot, bring milk and minced garlic, sage, and nutmeg to a boil. Add hot milk to butter/flour mixture in 3 batches. Bring to a boil, whisking often, then reduce heat to a simmer. Cook for 10 minutes, whisking constantly. Once thick and creamy, remove from heat and set aside. The sauce will continue to thicken as it cools.

  6. Pour half of the Béchamel Sauce into a 9x13 baking pan. To stuff shells, gently press the top and the bottom with your fingers so that shells open width-wise. Spoon in 2 heaping tablespoons of pumpkin/ricotta filling and place in the pan on top of the Béchamel Sauce. Repeat until all the filling is gone. Top with remaining Béchamel Sauce.
  7. Cover with tin foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until sauce is hot and bubbly. Remove from oven and allow shells to cool slightly before serving.
  8. Serve with fresh sage, hazelnuts, and freshly ground pepper. 

Recipe Notes

Transfer any leftovers into an airtight container and store in the refrigerator for up to 5 days. 

Nutrition Facts
Vegan Stuffed Shells with Pumpkin and Cashew Ricotta
Amount Per Serving
Calories 232 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 77mg3%
Potassium 202mg6%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
Vitamin A 495IU10%
Vitamin C 0.9mg1%
Calcium 129mg13%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.