Description
Our incredible stuffed shells recipe in savory pumpkin sauce is the perfect addition to your Fall menu. Would you like a different sauce and filling? Continue reading for more suggestions..
Ingredients
Scale
- 16 jumbo pasta shells (see note)
- For the pumpkin sauce:
- 1 tbsp extra virgin olive oil
- 1 medium-size onion, diced
- 1 tbsp fresh grated ginger
- 1 sprig fresh rosemary, finely chopped
- 3 fresh sage leaves, finely chopped
- 1 - 6oz can tomato paste
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- ¾ cup no-chicken or vegetable broth
- 1 tsp salt (or to taste)
- 1 - 15oz can pumpkin
- 1 - 13.5oz can full-fat coconut milk
- For the filling ( see more options in the notes below)
- 14oz extra firm tofu, patted dry
- 2 tbsp olive oil
- 1 sprig fresh rosemary, finely chopped
- 2 large sage leaves, finely chopped
- 1/3 cup fresh parsley
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- Zest of 1 lemon (optional)
- 1/2 tsp salt
Instructions
- Cook the pasta shells following the packaging instructions for al-dente. Drain well and set aside (you can drizzle little bit of oil on top to keep them from sticking together)
- To prepare the sauce. heat the olive oil in a large non-stick skillet. Add the onions and cook over medium heat for about 2 minutes, until translucent. Add the ginger, rosemary and sage and continue cooking for another 3 minutes, stirring often to prevent the onions from burning
- Add the tomato paste, maple syrup, and balsamic vinegar. Stir well and cook for 3 minutes. Slowly add the broth and salt, stir well and continue cooking for 2 more minutes
- Whisk in the pumpkin and coconut milk, making sure they're well incorporated. Simmer for about 5 minutes, stirring occasionally. Turn off the heat and pour the sauce into a 10.5"x 7.5" baking dish
- Preheat the oven to 375F
- To prepare the filling, combine all the ingredients in the food processor and pulse until creamy
- Carefully place a heaping tablespoon of filling inside the shells (see note) and arrange them on the baking dish, on top of the sauce. Cover with aluminum foil a bake for 30-35 minutes
Notes
- This recipe makes approximately 12 shells. We recommend you cook extra pasta shells, in case some of them break while cooking.
- Use a ricotta cheese mixture with parmesan and mozzarella cheese for the filling and serve it with marinara sauce to enjoy the classic ricotta stuffed shells.
- Make spinach stuffed shells using a blend of fresh spinach and ricotta and parmesan cheese for a highly nutritious filling.
- If you want to add more protein to your stuffed shells, you can add imitation veggie ground beef or vegan Italian sausage to your filling
- Prep Time: 20
- Cook Time: 45
- Category: Dinner
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells with sauce
- Calories: 562
- Sugar: 15.2
- Sodium: 1026.7
- Fat: 34.7
- Saturated Fat: 18.5
- Unsaturated Fat: 14.2
- Trans Fat: 0
- Carbohydrates: 50.3
- Fiber: 7.9
- Protein: 19.1
- Cholesterol: 0