Vegan Pumpkin Ricotta Stuffed Shells
A creamy, comforting dish featuring jumbo pasta shells filled with homemade vegan ricotta and pumpkin puree, topped with garlic Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup homemade vegan ricotta or store-bought
- 1 cup pumpkin puree
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup garlic Alfredo sauce
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook a large pot of salted water to a boil; add pasta shells and cook according to package instructions, about 9-11 minutes.
- Prepare the vegan ricotta: in a mixing bowl, combine vegan ricotta, pumpkin puree, minced garlic, olive oil, salt, and pepper. Mix until creamy.
- Stuff each cooked shell with the pumpkin-ricotta filling.
- Layer half of the garlic Alfredo sauce on the bottom of a baking dish, then arrange stuffed shells on top and pour remaining sauce over.
- Bake covered with foil for 25 minutes, then remove foil and bake for an additional 5 minutes until golden.
- Garnish with fresh basil before serving.
Notes
These stuffed shells are great for meal prep and can be made ahead of time. If you can’t find garlic Alfredo sauce, you can make your own or substitute with any vegan cream sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, pumpkin, stuffed shells, pasta, comfort food