Cooking Instructions

• Bring a large pot of salted water to a boil and cook 26 to 30 jumbo pasta shells until just al dente, usually about 8-10 minutes. Once cooked, drain the shells and toss them with 1 tablespoon of olive oil to prevent sticking. Set aside.
• Preheat your oven to 350°F (175°C) and prepare a 13x9-inch rectangular baking dish by lightly greasing it.
• Drain and pat dry one block of extra-firm tofu. In a food processor, combine the tofu with ¼ cup nutritional yeast, ½ teaspoon each of garlic and onion powder, salt, pepper, 1 ½ tablespoons olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and ½ teaspoon red pepper flakes. Pulse until smooth with some texture remaining.
• In a large mixing bowl, combine the prepared Tofu Ricotta with 1 cup of canned pumpkin purée and ½ teaspoon freshly grated nutmeg. If using vegan parmesan, add ½ cup now. Mix thoroughly and adjust seasoning as needed.
• In a medium saucepan, heat 3 tablespoons of olive oil, then add one diced yellow onion. Cook until softened, about 6-7 minutes. Add 6 minced garlic cloves and sauté for 1-2 minutes.
• Stir in 4 tablespoons of all-purpose flour, cooking for about one minute to create a roux. Gradually add one can (13.5 ounces) of lite coconut milk, whisking continuously to prevent clumps from forming. Cook until thickened, about 2 minutes, then blend until smooth. Season with salt and pepper to taste.
• Pour ½ cup of the prepared Garlic Béchamel Sauce into the bottom of the greased baking dish. Stuff each cooked pasta shell with 1-2 tablespoons of the pumpkin ricotta filling, placing them in a single layer in the dish. Pour the remaining béchamel sauce over the top and scatter fresh sage leaves.
• Place the baking dish in the preheated oven and bake for 22-25 minutes, until light golden on top and bubbling at the edges.