Vegan Pumpkin Ricotta Stuffed Shells: A Comforting Delight for All
A delicious vegan twist on stuffed shells featuring a creamy pumpkin ricotta filling.
- 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
- 1 box jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup cashew cream
- 1/2 cup nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente.
- In a mixing bowl, combine the pumpkin puree, cashew cream, nutritional yeast, garlic powder, basil, salt, and pepper.
- Stuff each pasta shell with the pumpkin ricotta mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and top with the remaining marinara sauce.
- Bake for 25-30 minutes until heated through.
Notes
- Feel free to add spinach or kale to the filling for extra nutrition.
- To make this dish gluten-free, use gluten-free pasta shells.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 280
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vegan Pumpkin Ricotta Stuffed Shells