Vegan Pumpkin Ricotta Stuffed Shells
These Vegan Pumpkin Ricotta Stuffed Shells are creamy, cozy, and packed with fall flavors for a nourishing plant-based meal everyone will love.
Equipment
- Food processor or high-speed blender
- Large Pot
- Colander
- Baking dish (9x13 inch recommended)
- Mixing bowls
- Spatula or spoon
Ingredients
- 1 cup pumpkin puree use canned or homemade
- 1 cup cashews soaked
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 14 ounces marinara sauce use your favorite jarred or homemade
- 20 pieces jumbo pasta shells cooked al dente and drained
- fresh basil for garnish
Instructions
Prepare the Jumbo Pasta Shells
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8 to 10 minutes. Drain and rinse with cold water to stop cooking. Set aside on a clean towel or parchment paper to avoid sticking.
Soak the Cashews
- While the pasta cooks, soak the cashews in warm water for at least 30 minutes, or in boiling water for about 15 minutes to speed up the process.
Make the Pumpkin Ricotta Filling
- Drain the soaked cashews and add them to a food processor with pumpkin puree, nutritional yeast, garlic powder, onion powder, dried basil, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
Stuff the Shells
- Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Stuff each cooked shell with the pumpkin ricotta filling and place them snugly in the dish. Pour remaining marinara sauce evenly over the top.
Bake and Garnish
- Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until sauce thickens and shells are heated through. Sprinkle fresh basil leaves over the top before serving.
Notes
- Soaking cashews thoroughly is essential for a smooth, creamy filling texture.
- Cook pasta shells al dente to prevent them from breaking when stuffing and baking.
- Assemble the dish up to a day ahead and refrigerate to save time on busy days.
- Leftovers keep well refrigerated for up to 3 days or freeze unbaked shells for up to 2 months.