Pumpkin Ricotta Stuffed Shells

Steps

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1. 1
   Make the tofu ricotta: pat an extra firm tofu block dry, add it to a food processor along with nutritional yeast, onion powder, garlic powder, salt, pepper, extra virgin olive oil, zest from a small lemon, and 1 tbsp lemon juice. Blend until ricotta-like, then taste and adjust seasoning as needed.
   ▶ ≈0:12
2. 2
   Combine the pumpkin mixture: fold the tofu ricotta together with 1 cup pumpkin puree, freshly grated nutmeg (about 1/2 tsp), and 1/2 cup vegan Parmesan cheese until just combined. Taste and adjust seasoning, then refrigerate.
   ▶ ≈1:24
3. 3
   Infuse the milk: heat 2 cups full fat oat milk over medium-low heat in a saucepan, add 3–4 large sprigs fresh thyme, 1 sprig fresh sage, 1 bay leaf, salt, pepper, and a pinch of nutmeg. Let this gradually come to a gentle simmer over 10–15 minutes, then strain and set aside.
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4. 4
   Clean the leeks: slice 2 large leeks thinly, including the dark green tops if they're not too tough. Soak in cold water for a few minutes, gently rub with your hands to loosen dirt, then carefully lift the leeks out of the water (keeping the dirt at the bottom), and let them drain.
   ▶ ≈4:09
5. 5
   Cook the pasta shells: bring a large pot of generously salted water to a boil, add about 12 oz jumbo pasta shells, and cook according to package directions until al dente. Drain and toss lightly with a little olive oil to prevent sticking.
   ▶ ≈5:56
6. 6
   Make the béchamel: heat extra virgin olive oil in a medium pot over medium heat, add the drained leeks and a pinch of salt, and cook for 7–9 minutes until very soft with some browning. Remove about half the leeks and set aside. Add 6 chopped garlic cloves and a pinch of red pepper flakes (if using), and cook for 1 minute.
   ▶ ≈6:49
7. 7
   Finish the béchamel: add 4 tbsp flour and stir constantly for about 1 minute. Gradually pour in the strained infused milk while whisking to prevent lumps. Simmer for 2–4 minutes until the sauce thickens, taste, and adjust salt and pepper. For a smoother texture, carefully blend the sauce in a blender and return it to the pot.
   ▶ ≈7:27
8. 8
   Assemble: spread a thin layer of béchamel sauce on the bottom of a 13×9-inch baking dish. Stuff each cooked shell with the chilled pumpkin-tofu ricotta mixture (a piping bag makes this easier). Arrange the stuffed shells in the dish, pour the remaining béchamel over the top, and sprinkle with the reserved leeks.
   ▶ ≈8:21
9. 9
   Bake: place the assembled dish in a preheated 350°F oven and bake for about 22 minutes until golden and heated through.
   ▶ ≈9:31
10. 10
    Fry sage for garnish (optional but recommended): heat about an inch of oil in a small saucepan to 350°F—test by dropping in one sage leaf; if it sizzles vigorously, you're ready. Fry fresh sage leaves for 20–40 seconds until the bubbling subsides, scoop them out with a slotted spoon, and sprinkle generously with kosher salt while still warm. Top the baked shells with some whole fried sage leaves and crumbled pieces for even distribution.
    ▶ ≈9:44