Vegan Pumpkin Ricotta Stuffed Shells
A cozy dish featuring tender pasta shells filled with creamy pumpkin and vegan ricotta, enveloped in a lush garlic Alfredo sauce.
- 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 Large Pasta Shells
- 1 Cup Pumpkin Puree
- 1 Cup Vegan Ricotta Cheese
- 1/4 Cup Nutritional Yeast
- 2 Cloves Garlic, Minced
- 1 Teaspoon Italian Seasoning
- Salt and Pepper to Taste
- 2 Cups Garlic Alfredo Sauce
- Fresh Parsley for Garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells in a large pot of salted boiling water until just shy of al dente. Drain and rinse under cold water.
- Prepare the filling by mixing pumpkin puree, vegan ricotta, garlic, nutritional yeast, Italian seasoning, salt, and pepper in a bowl until smooth.
- Fill each pasta shell with about two tablespoons of the filling mixture and place them seam side up in a greased baking dish.
- Make the garlic Alfredo sauce or use store-bought.
- Pour the Alfredo sauce over the stuffed shells, covering them completely.
- Bake covered with aluminum foil for 25-30 minutes, removing foil in the last 5-10 minutes for a golden finish.
- Garnish with freshly chopped parsley before serving.
Notes
For added flavor, consider adding cooked spinach or a pinch of red pepper flakes to the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan, pumpkin, stuffed shells, pasta, Alfredo, comfort food