Pumpkin Ricotta Filling
- 1 batch cashew ricotta
- 1 (15) oz. can of pumpkin puree
- 1/2 cup vegan mozzarella cheese
- 2-3 cloves garlic, minced
- 1 tsp. dried thyme
- 1/2 tsp. dried sage minced
- salt and pepper, to taste
Preheat the oven to 350 degrees Fahrenheit.
Prepare the jumbo shells according to packaged directions. Allow shells to cool while preparing the filling.
In a food processor blend together the ingredients for the Cashew Ricotta until it begins to resemble ricotta cheese. Transfer to a bowl. Add pumpkin puree, vegan cheese, garlic, dried herbs, salt, and pepper and mix to combine. Set aside. To make Sage Cream Sauce blend cashews with 1 cup of soymilk in a high-powered blender until completely smooth. Transfer to a bowl and whisk in remaining ingredients. Pour half of the Sage Cream Sauce into a 9x13 baking pan. Stuff shells with 2-3 tablespoons of pumpkin filling and place in the pan. Top with remaining cream sauce.
over with tin foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until sauce is hot and bubbly. Remove from oven and allow shells to cool slightly before serving.
Serving and Storing - Serve these pumpkin stuffed shells immediately. Top with toasted hazelnuts, and fresh sage. Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. When ready to eat, thaw in the refrigerator the night before. Once thawed, gently reheat in the oven until heated all the way through.
Recipe Tips - If you don't have a high-powered blender, soak the cashews in water for 6 hours prior to using. When ready, drain and rinse the cashews and blend them together in a food processor. They won't be quite as smooth but it should work.
Calories: 346kcal | Carbohydrates: 28g | Protein: 9g | Fat: 18g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 314mg | Fiber: 4g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 3mg