Pumpkin Ricotta Stuffed Shells

Name: Pumpkin Ricotta Stuffed Shells
Ingredients: 1 box of jumbo pasta shells; 1 1/2 cups blanched superfine almond flour; 1 15 ounce can of pumpkin purée (you only need about 1/2 can depending on taste); 3/4 cup unsweetened plant based milk (I use Oatly); 1/4 cup nutritional yeast; 1 tablespoon lemon juice; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; few leaves of fresh basil, chopped; 1 jar of your favorite red sauce, or homemade (I love Rao's Sensitive Marinara) - about 2 cups

laurasvegantable.com

I am one of those people that loves everything pumpkin. Of course, especially during the Fall and around Halloween. Just adding a bit of pumpkin purée to the ri

View full recipe on laurasvegantable.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at laurasvegantable.com.

Share this recipe:

Cooking tools:

Oven
Stove
Pot
Colander
Baking sheet
Mixing bowl
Spoon
Baking dish
Aluminum foil

Ingredients

1 box of jumbo pasta shells
1 1/2 cups blanched superfine almond flour
1 15 ounce can of pumpkin purée (you only need about 1/2 can depending on taste)
3/4 cup unsweetened plant based milk (I use Oatly)
1/4 cup nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon salt
few leaves of fresh basil, chopped
1 jar of your favorite red sauce, or homemade (I love Rao's Sensitive Marinara) - about 2 cups