5.02

Pumpkin Stuffed Shells

Pumpkin Stuffed Shells

These amazing Pumpkin Stuffed Shells are the perfect comfort treat, they are flavorful, cheesy with all the pumpkin goodness of Fall. Gluten-Free shells filled with mouthwatering seasoned pumpkin flavored tofu ricotta, you will be coming back for more.

Pumpkin Stuffed Shells Plated

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.

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. Also, try my Mediterranean Pumpkin Pizza for the children and Pumpkin Cheesecake.

Pumpkin Stuffed Shells

How To Make Pumpkin Stuffed Shells

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 or you can purchase Tinkyada Brown Rice Pasta Grand Shell 8 oz online.

Pumpkin Stuffed Shells

 

 

Per portion
Energy:
310 kcal / 1296 kJ
Fat:
9 g
Protein:
9 g
Carbohydrate:
50 g

Ingredients

For: 5 people

Cashew Sauce

Pumpkin Tofu Ricotta Filling

Preparation:
15 min
Cooking:
30 min
Ready in:
45 min

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.

To Make 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.

To Make Pumpkin Tofu Ricotta Filling

  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!

Notes

Pumpkin Stuffed Shells Vegan Gluten-Free

Please Leave a Comment and a Rating

Rating

30 Comments
  1. Mindy
    November 26, 2018

    5.05

    Couldn’t find the GF shells in the store – so we used bowtie pasta because this recipe sounded amazing – we were NOT disappointed! This was delicious – we may try ordering those GF shells you recommend from online next time – but the bowties worked well, too! This is a keeper!

    • Michelle Blackwood
      November 26, 2018

      I’m so happy you enjoyed them, gluten-free stuffed shells are hard to find locally, so your best bet is online

  2. Kate
    September 6, 2018

    Looks amazing! About how many stuffed shells are in a serving?

    • Michelle Blackwood
      September 6, 2018

      Thank you Kate, about 7 stuffed shells per serving.

  3. Philly
    June 22, 2018

    Is this golden free pasta shells… can’t find it here

    • Michelle Blackwood
      June 22, 2018

      They are Philly, they are the Tinkyada brand and you can find them online.

  4. Carmen
    February 14, 2018

    5.05

    I love this recipe so flavorful!

    • Michelle Blackwood
      February 14, 2018

      Thank you Carmen, so happy you love it.

  5. Melissa
    November 10, 2017

    Hi Michelle,
    Is there something that you can substitute for the cashew sauce that will go just as well with this dish? My nephew has a major nut allergy and I would like to avoid anything nut-based for the Thanksgiving holidays. Thanks in advance.

    • Michelle Blackwood
      November 10, 2017

      Melissa, I have got great results using sunflower seeds or pumpkin seeds

  6. Beth
    October 27, 2017

    Can I make a double batch of the cashew sauce and freeze half?

    • Michelle Blackwood
      October 27, 2017

      Sounds like a great idea Beth!

  7. Karlaroundtheworld | Karla
    October 7, 2016

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

    • Michelle Blackwood
      October 8, 2016

      Thank you Karla, you won’t be disappointed!

  8. Azlin Bloor
    September 28, 2016

    Love this recipe, what a fantastic combination of ingredients and flavours. Pasta shells are just so versatile!

  9. tauyanm
    September 26, 2016

    this is nice! my family loves pumpkin! would be a nice new recipe to try this week

  10. Yonca
    September 26, 2016

    What a great pumpkin recipe to try! Delicious!

  11. Elizabeth O.
    September 26, 2016

    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!

  12. Karlyn Cruz
    September 25, 2016

    Wow, my son will love this! He likes eating pasta, one of his comfort foods.

  13. Niesha Byln
    September 25, 2016

    Oh, this looks lovely and yummy. I want to cook this, I am surprised with the ingredients.

  14. Nicole Escat
    September 25, 2016

    My son is a pasta lover, I am sure that he will like this. I love the fact that there is pumpkin there.

  15. Rose Pingol
    September 25, 2016

    Wow, I want to cook this for my children. They love pasta, my grandson too!

  16. Anosa
    September 25, 2016

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

  17. Amy Jones
    September 25, 2016

    This looks so tasty, I’m adding this to my list

  18. Rosey
    September 25, 2016

    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!

  19. Heather
    September 24, 2016

    It looks so good? That’s pumpkin in there? It looks like eggs. It looks amazing!

  20. Lynn Hogg
    September 24, 2016

    This sounds like a great recipe for pumpkin and great that the kids can help. Thanks for sharing.

  21. Krystel @ Planning The Magic
    September 24, 2016

    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

  22. tara pittman
    September 23, 2016

    This sounds so good. I love the cashews and tofu in it.

  23. Melanie Smith
    September 23, 2016

    One thing I love about fall is PUMPKIN EVERYWHWERE!! Thank you for this recipe, I will try it for sure.