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Mushroom and Tofu Ricotta Shells with Creamy Pumpkin Sauce

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5 from 7 reviews

  • Author: Courtney West
  • Total Time: 1 hour
  • Yield: 4 1x
  • Diet: Vegan

Description

These mushroom and tofu ricotta shells with creamy pumpkin sauce are perfect for a cozy and comforting dinner. Jumbo pasta shells are filled with high protein tofu ricotta and sauteed mushrooms then nestled in a creamy pumpkin sauce and baked until bubbling. These vegetarian stuffed shells are packed with cozy fall flavors and are well worth the effort!

Ingredients

Units Scale
  • for the tofu ricotta
  • 1 16-ounce block super firm tofu, drained
  • 1 teaspoon sea salt
  • 2 teaspoons granulated sugar
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons nutritional yeast
  • 3 tablespoons extra virgin olive oil
  • for the shells and cooked mushrooms
  • 20 jumbo pasta shells, such as conchiglioni
  • 2 tablespoons olive oil, plus a bit extra
  • 2 garlic cloves, minced
  • 8 ounces cremini mushrooms, stems removed and caps diced
  • 4 ounces shiitake mushrooms, stems removed and caps diced
  • sea salt, to taste
  • for the creamy pumpkin sauce
  • 1 tablespoon olive oil
  • 3 tablespoons vegan butter
  • 1 medium shallot, minced
  • Sea salt, to taste
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh sage
  • 2 teaspoons minced fresh thyme
  • Scant 1/2 teaspoon nutmeg
  • 1 15-ounce can pumpkin puree, or 1 3/4 cups homemade
  • 1 1/2 cups vegan cream, or half and half
  • Vegan parmesan, or regular parmesan, optional for sprinkling

Instructions

  1. Start with the tofu ricotta. Crumble and add the tofu to the bowl of a food processor along with all of the remaining ingredients. Pulse several times (about 15-20) to bring everything together into a thick, ricotta-like texture. Scrape down the sides as needed to ensure everuthing is properly mixed. Set the tofu ricotta aside for now.
  2. Bring a large pot of water to boil and preheat the oven to 425 degrees. Once the water is boiling, add a large pinch of salt along with the jumbo shells. Cook for only 9-10 minutes (there should be a suggested pre-bake time on the package). Drain the shells and keep them in the colander. Drizzle and toss with a small amount of olive oil to keep shells from sticking together.
  3. While the pasta cooks, heat a large skillet over medium. Add olive oil. When oil shimmers, add the garlic. Cook for just 1 minute, stirring constantly, then add the diced mushrooms and a pinch of salt. Cook, stirring every 1-2 minutes. until the mushrooms are starting to brown. This should take about 8-10 minutes. If the pan starts to look dry at any point, add a splash of water. Add the cooked mushrooms to a bowl along with the tofu ricotta and mix.
  4. Wipe out pan the mushrooms were cooked in then return it to the burner over medium heat to make the creamy pumpkin sauce. Add the oil and vegan butter to the pan. As soon as the butter melts, add the shallot and a pinch of salt. Cook, stirring regularly, until the shallots softens and is translucent (about 2-3 min). Add the garlic, sage, thyme, and nutmeg. Cook for an additional 1-2 minutes, then stir in the pumpkin puree and cream and along with a large pinch of salt. Mix until smooth and fully combined, then remove from the heat. Taste and add salt as needed then pour the sauce into the bottom of a 9×13 or similar sized baking dish.
  5. Place a cooked shell in the palm of one hand, then use a spoon to fill the shell with the mushroom ricotta mixture. Nestle each filled shell in the pumpkin sauce. If preferred, sprinklea handful of grated vegan parmesan or regular parmesan over the top. Cover the baking dish with foil and bake for 20 minutes in the preheated oven until sauce is bubbling.
  6. Serve with additional grated parmesan if desired.

Notes

  • If you want to save on prep time, use 3-4 cups of a store-bought pumpkin pasta sauce. If you don’t mind the dish having less protein, you can swap in about 3 cups of regular ricotta cheese. 
  • You’ll need 1-2 lemons to yield enough juice and zest for the tofu ricotta. I typically only need one medium/large lemon if it’s juicy.
  • If you would rather use dried herbs, use a heaping 1/2 teaspoon each of dried sage and thyme and add them along with the shallot.
  • If you do not need the recipe to be vegan, feel free to use half and half or regular cream in place of the vegan cream.
  • If you’re using a standard 9×13 baking dish you should have room for 20 shells. If you’re using a slightly smaller one, you should have room for at least 15 shells or a bit more.
  • If you want the parmesan to brown a bit, once you remove the foil from the baking dish, set it under the broiler for about 3-5 minutes. Don’t leave it under too long or it will make the tops of the shells hard.
  • Cover and keep leftovers in the fridge and enjoy within 4-5 days. To reheat leftovers in the microwave, place the shells and sauce in a microwave safe dish and reheat in 30-second intervals until warmed through. To use the oven, place leftover shells and sauce in an oven safe dish, cover the dish with foil, then place in a preheated 350 degree oven for about 20 minutes until warmed through.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner

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