Vegan Pumpkin Ricotta Stuffed Shells
A cozy dish featuring jumbo pasta shells stuffed with creamy vegan pumpkin ricotta, perfect for a fall gathering or weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup homemade vegan ricotta
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 2 cups garlic Alfredo sauce (vegan)
- Fresh parsley for garnish
Instructions
- Cook the Jumbo Shells: Bring a pot of salted water to a boil, add the jumbo shells, and cook until al dente. Drain and rinse under cold water.
- Prepare the Vegan Ricotta: In a food processor, blend soaked cashews, nutritional yeast, lemon juice, minced garlic, and salt until creamy.
- Mix the Pumpkin Filling: In a bowl, combine pumpkin puree, vegan ricotta, salt, pepper, and nutmeg.
- Stuff the Shells: Preheat oven to 375°F (190°C), spread garlic Alfredo sauce in a baking dish, and fill the shells with pumpkin filling.
- Cover with Sauce: Pour remaining Alfredo sauce over the shells and spread evenly.
- Bake to Perfection: Bake for 25-30 minutes until bubbling.
- Garnish and Serve: Cool slightly and garnish with fresh parsley.
Notes
For added flavor, top with crushed red pepper or mix in fresh herbs like sage or thyme.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Vegan, Pumpkin, Ricotta, Stuffed Shells, Comfort Food, Fall Recipe