Vegan Pumpkin Ricotta Stuffed Shells
A delicious plant-based twist on classic stuffed shells, filled with creamy pumpkin and vegan ricotta cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 12 large pasta shells
- 1 cup pumpkin puree
- 1 cup vegan ricotta cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups garlic Alfredo sauce (vegan)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells in salted boiling water until al dente, then drain and rinse.
- Make the filling by combining pumpkin puree, vegan ricotta, garlic, olive oil, Italian seasoning, salt, and pepper in a bowl.
- Fill each shell with a generous tablespoon of the filling.
- Prepare the sauce by mixing garlic Alfredo sauce with Italian seasoning and pour it over the filled shells.
- Bake covered for 25 minutes, then uncover and bake for an additional 10-15 minutes until golden.
- Garnish with fresh parsley and serve warm.
Notes
Leftover filling can be used as a spread or dip.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan stuffed shells, pumpkin recipes, fall dishes, comfort food, plant-based meals