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Conchiglioni with Pumpkin Sage Ricotta

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 20-25
  • Total Time: 2 minute
  • Yield: 6 servings 1x

Description

Part savory, part sweet, this recipe covers all the bases!  Some recipes do not have you press the tofu.  Pressing the tofu removes an additional 1/2 cup of water, and this prevents it from being too runny. 


Scale

Ingredients

  • 1 (16 oz) package of organic Conchiglioni Pasta, or other egg free large shell pasta
  • 1 (12 oz.) package of extra firm organic tofu, pressed
  • 3 Tbsp (6g) nutritional yeast
  • 3 Tbsp fresh sage, minced (do not omit, and dice a little extra for garnish)
  • 1 1/2 tsp dried oregano
  • 1/2 tsp dried sage
  • 1 tsp sea salt 
  • 1/8 tsp black pepper
  • 1/4 cup vegan parmesan, plus additional 1/4 cup for topping
  • 1 lemon, juiced (2 Tbsp juice)
  • 1 tsp baking spice mix (can also use pumpkin pie spice mix)
  • 3 Tbsp organic maple syrup
  • 1/2 cup organic pumpkin puree
  • 2 cups cashew béchamel 

Instructions

Preheat oven to 350°

Cook pasta according to package directions.  Be sure not to overcook!  Drain and set aside.

After the tofu has been pressed, crumble and add to a food processor.  Add nutritional yeast, fresh sage, oregano, dry sage, vegan parmesan, lemon juice, salt, and pepper.

Pulse until ingredients begin to combine into a ball stage.  Remove from the food processor and add to a medium-size bowl.  Fold in pumpkin puree, maple syrup, and baking spice mix—taste for salt.  Mix well. 

Give the pasta noodles a good rinse (they might be a little sticky).  Shake off excess water.  In a 9″x12″ glass baking dish, spread 1 cup of béchamel sauce on the dish’s bottom.

Carefully remove a conch shell and place it in the palm of your hand.  Gently squeeze each pasta shell until it opens.  Using about 2 Tbsps of filling, fill each shell until your pan is full.

Drizzle with remaining 1 cup béchamel sauce, being sure to coat all of the noodles well.  If using, top with additional parmesan cheese.

Bake for 20-25 minutes. Turn oven up to broil and carefully watch until the parmesan cheese has melted and lightly browned, about 2 minutes. (Be careful not to walk away from a broiler as it can burn very quickly).

Let cool and plate.  Drizzle shells with remaining béchamel sauce from pan. 

Taste for salt and pepper. 


Notes

*Be sure to check your pasta label for eggs. 

UPDATE:**I walked away from the broiler one hour after writing this. Sheeshhh. 


Nutrition

  • Serving Size: 6
  • Calories: 224
  • Sodium: 390
  • Fat: 4.3g
  • Saturated Fat: 0.6g
  • Carbohydrates: 34.5 g
  • Fiber: 2.8
  • Protein: 13.6 g
  • Cholesterol: 0
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