Vegan Stuffed Shells With Tofu Ricotta

Prepare the tofu ricotta by combining extra firm tofu, nutritional yeast, lemon juice, sea salt, black pepper, garlic powder, and chopped sage in a bowl and mixing until smooth.

Make the pumpkin sauce by blending pumpkin puree, unsweetened plant milk, vegetable broth, nutritional yeast, maple syrup, salt, and pumpkin pie spice in a saucepan.

Cook the jumbo shells pasta according to package instructions until al dente.

Stuff the cooked pasta shells with the tofu ricotta mixture.

Place the stuffed shells in a baking dish, pour the pumpkin sauce over them, and sprinkle with toasted pecans and fresh sage.

Bake the assembled dish in the oven for 15 minutes.

Spice Level:

Dietary