Cook the Pasta: Bring a large pot of salted water to a rolling boil and add the jumbo pasta shells. Cook according to package instructions until al dente, about 10–12 minutes. Drain and drizzle with olive oil.

Make Tofu Ricotta: In a mixing bowl, combine the drained tofu, nutritional yeast, garlic powder, onion powder, olive oil, lemon zest, and juice. Blend until chunky yet creamy. Fold in the pumpkin purée, nutmeg, and vegan parmesan.

Prepare Garlic Béchamel Sauce: Heat olive oil in a saucepan over medium heat, sauté onions until soft, about 5 minutes. Add garlic and cook for an additional minute. Whisk in all-purpose flour, then slowly add coconut milk until the sauce thickens, about 5–7 minutes.

Assemble the Dish: Preheat your oven to 350°F (175°C). In a baking dish, pour a layer of béchamel sauce. Stuff each pasta shell with the pumpkin ricotta, seam-side up. Cover with remaining béchamel and sprinkle fresh sage.

Bake: Place the shells in the oven and bake for 25 minutes until golden and bubbly. Let sit for a few minutes before serving.