Curious & conscientious about food?
 
 
 
Discover insights to
support your
nutritional goals
 
Search recipes for
any diet and avoid
allergens
 
Make a grocery list
from recipes
and schedule meals
Get started with recipes for...
Let's Go!
RELATED RECIPES
Roasted Red Pepper, Chickpea, and Spinach Curry
Spinach Ricotta Stuffed Shells
Pumpkin Stuffed Shells With Sage Cream
Add to Calendar
Add as Favorite
 
 
 
 
 
45 minutes
4 servings
Adjust servings
Four shells is the equivalent of one serving here.
dairy-free
gluten-free
(?)
Has gluten from:
jumbo pasta shell (dry)
kid friendly
has meat
has pasta
(?)
Has pasta from:
jumbo pasta shell (dry)
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
jumbo pasta shell (dry)
tofu
cornstarch
maple syrup
miso paste
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
16
whole
You can also use "medium pasta shells" if you're making these as an appetizer or side dish.
 
14
ounces, weight
One package, extra firm.
 
1
tsp
 
1
tsp
 
1
tsp
 
1
tbsp
 
1
tbsp
mixed with 1 tbsp warm water.
 
1
tbsp
 
1
can
 
1/4
tsp
 
1/16
tsp
 
1
tsp
 
1/2
tsp
 
1
cup
soaked at least 2 hours and rinsed.
 
3/4
cups
or any non dairy substitute.
 
1
tbsp
 
3/4
tsp
 
1/4
cups
roughly chopped.
 
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
Preheat oven to 350. Cook shells until done, drain and set aside.
2.
For the Tofu Ricotta You're tofu should be pressed, meaning you have gotten out as much water as you can. This can be done by gently squeezing it then wrapping it in paper towels or dish towels with a book on top for 30 minutes. Or just squeeze out what you can and move on!.
3.
Add all tofu ricotta ingredients together, combine and set aside. This is tofu, crumbled up with your hands, cornstarch and water, 1/2 tsp salt, basil, oregano, nutritional yeast, lemon juice, and pepper.
4.
For the Pumpkin Filling, combine it's ingredients and set aside. This is the pumpkin, 1/2 tsp salt, nutmeg, cloves, maple syrup, and smoked paprika.
5.
Fill shells with tofu ricotta and pumpkin fillings then put in the over for 15 minutes at 350 degrees While that cooks, make your sage cream.
6.
For the Sage Cashew Cream blend until smooth all it's ingredients and set aside. This is the soaked and drained cashews, milk, miso, garlic power, and fresh sage.
7.
Once shells are done, drizzle with Sage Cashew Cream.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 768
Protein 26.8 g
Carbohydrates 108 g
Iron 0.20 mg
Fiber 15.5 g
Calcium 2.69 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2018 foodious LLC
.