Pumpkin Stuffed Shells

pumpkin-shellsfinal1

It is the first day of Fall and time for all the pumpkin goodness! This delicious pumpkin stuffed shell recipe will be a great addition to your Thanksgiving menu, especially for all your guests who love pasta dishes.  Don’t forget to save the recipe. I guarantee that there won’t be any leftovers.

Daevyd loves pasta in all forms so he asked me to make him stuffed shells. He also wanted to help me prepare them so I allowed him to help me  with filling.

I added some pumpkin puree to the filling knowing that Daevyd wouldn’t mind me doing so because the color reminds him of cashew cheese which he loves. I also figured that this  was such a great way to add Vitamin A plus several other beneficial nutrients to his diet.

I wanted to actually bake the stuffed shells it in a pumpkin flavored cashew sauce but Daevyd requested pasta sauce instead. Well, I gave in since he agreed to the pumpkin puree being added to the filling, plus he helped me to prepare it. We were both happy!

For gluten-free jumbo pasta shells, this company is the answer.

daevydstuffedshells

Since it’s pumpkin season, I will also mention that there are so many varieties of pumpkins around this time of year.  It’s fun trying the different ones. If you haven’t tried the Jamaica version as yet, you should really be adventurous and do so. It’s delicious in soups and stews and it tends to be firmer and sweeter. I used it to make this delicious version of Jamaican Pumpkin Soup that is a guaranteed to tantalize the pickiest taste buds.

 

Ingredients

For: 6 people

Instructions

  1. Bring a large pot of salted water to boil on medium-high heat. Add the shells and cook according to package directions until al dente. Drain and toss with olive oil.
Cashew Sauce
  1. To prepare cashew sauce. Place cashews, water, yeast flakes, onion, garlic, lemon juice, salt in a high speed blender.
  2. Process until smooth and creamy,You may need to add extra water.
Pumpkin Ricotta
  1. Drain and rinse tofu and place into a large bowl, mash with a fork, potato masher or hands.
  2. Stir in cashew cream, pumpkin puree, basil and parsley.
  3. Preheat oven 350 degrees F.
  4. To assembly shells, spread pasta sauce on the bottom of baking dish, about 1 cup.
  5. Fill each shell with pumpkin ricotta and line baking dish.
  6. Garnish with extra pasta sauce and parsley.
  7. Cover dish with foil and bake for 25- 30 minutes.
  8. Enjoy with a salad!

Recipe notes

Vegan Fajita Rice Bowl
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Next Recipe Vegan Lentil Bolognese
  1. Karlaroundtheworld | Karla

    I’m quite adventurous enough to try this one. This looks delicious at any day or season!

  2. Those look so good and I’m sure the kids will love them as well. We’re huge pasta lovers at home and this is definitely worth a try!

  3. Oh my goodness, these are the most delicious looking pumpkin stuffed shells I have seen so far this year. Thanks for the recipe

  4. These do look good. And now I”m off to look up cashew cheese because I never heard of it until you referenced it here. Yum!

  5. Krystel @ Planning The Magic

    Wow this sounds amazing. Times like this I wish I was a better cook but I will find someone interested in trying these with me! Pumpkin and cheese… can’t get any better

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