1-Getting started with this recipe is straightforward and fun, beginning with prepping your pasta shells just right. First, cook 26 30 jumbo pasta shells in generously salted boiling water until just al dente, then drain and toss immediately with 1 tablespoon olive oil to prevent sticking. This step keeps everything smooth and easy as you move on to the fillings and sauce.

2-Next, preheat your oven to 350°F (175°C) and prepare the tofu ricotta by combining 1 (14-ounce) block extra-firm tofu (drained and pressed), 1/4 cup nutritional yeast, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, kosher salt and freshly cracked black pepper to taste, 1 1/2 tablespoons extra virgin olive oil, zest and 1 tablespoon juice from 1 small lemon, and 1/2 teaspoon crushed red pepper flakes in a food processor. Pulse until mostly smooth with some small chunks for that perfect texture.

3-Then, make the pumpkin ricotta filling by transferring the tofu ricotta to a bowl and adding 1 cup canned pumpkin purée, 1/2 teaspoon freshly grated nutmeg, and 1/2 cup vegan parmesan cheese if desired. Stir well and adjust seasoning as needed. For the garlic béchamel sauce, heat 3 tablespoons extra virgin olive oil in a saucepan over medium heat, add 1 diced medium yellow onion and cook until softened and lightly browned (about 5-7 minutes), then add 6 minced garlic cloves and cook until fragrant (about 1 minute). Reduce heat to low, stir in 4 tablespoons all-purpose flour and cook for 1-2 minutes, then gradually whisk in 1 (13.5-ounce) can lite coconut milk until smooth. Increase heat to medium and cook, whisking frequently, until thickened (5-8 minutes). Season with 1 teaspoon kosher salt and freshly cracked black pepper to taste, and blend for a creamier texture if you like.

4-Now it’s time to put it all together: spread about 1/2 cup of the béchamel sauce evenly across the bottom of a 13×9-inch baking dish. Stuff each cooked shell with 1-2 tablespoons of the pumpkin ricotta filling and arrange them seam-side up in a single layer over the sauce. Pour the remaining béchamel sauce evenly over the shells and scatter 15 sliced or torn fresh sage leaves on top. Bake uncovered for 22-25 minutes until the edges are lightly golden and the sauce is bubbly. Serve warm, and enjoy the creamy goodness!