1-First Steps: Preheat and Cook the Pasta Begin by preheating your oven to 350°F (175°C). This gives you time to focus on the pasta, which is the base of your Vegan Pumpkin Stuffed Shells. Cook the 26 to 30 jumbo pasta shells in salted boiling water until just al dente, then drain and toss with 1 tablespoon olive oil to prevent sticking. Having everything ready makes the rest easy and helps avoid any kitchen chaos.

2-Prepare the Tofu Ricotta and Filling: Next, make the tofu ricotta by blending the 14-ounce block of extra-firm tofu, 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 from 1 small lemon, 1 tablespoon lemon juice, and 1/2 teaspoon crushed red pepper flakes until smooth with some texture. Mix this with 1 cup canned pumpkin purée, 1/2 teaspoon freshly grated nutmeg, and 1/2 cup vegan parmesan cheese if using. Adjust seasoning as needed for that perfect balance of flavors.

3-Prepare the garlic béchamel sauce: sauté 1 medium diced yellow onion in 3 tablespoons extra virgin olive oil until softened and lightly browned. Add 6 cloves minced garlic and cook briefly, then stir in 4 tablespoons all-purpose flour to form a roux. Gradually whisk in the 13.5-ounce can of lite coconut milk, cook until it thickens, blend until creamy, and season with 1 teaspoon kosher salt and freshly cracked black pepper to taste. Pour half into a 13×9-inch baking dish, stuff the shells with the filling, add the rest of the sauce, and sprinkle with 15 sliced or torn fresh sage leaves.

4-Baking and Serving: Bake for 22-25 minutes until lightly golden and serve warm. If you’re looking for more pasta ideas, try our garlic noodles recipe for a simple side. Tips like cooking pasta in well-salted water and not overbaking keep things just right, and you can make ahead by prepping the filling and sauce 1-3 days in advance.