Stuffed Shells variation: Pumpkin-Kale Ricotta Stuffed

Pumpkin-Kale Ricotta Stuffed Shells

I tweaked this recipe a bit and it was fabulous. Really healthy, too. Original recipe from VeganFoodLover.com.

Ingredients

-1/2 box of stuffed shells  

For the vegan ricotta:

-1 package firm tofu, drained and pressed 

-1/2 cup nutritional yeast 

-2 tbsp olive oil 

-2 tbsp lemon juice 

-4 cloves garlic 

-1 large bunch basil, rinsed 

-2 tsp sea salt 

-2 tsp black pepper 

For the stuffing: 

-1 can pumpkin 

-1 bunch kale, chopped 

-1 small onion, diced 

-3 cloves garlic 

-1 cup mushrooms, sliced 

-1 tsp sea salt

-1 tsp black pepper

-1 tsp basil

-1 tsp oregano

-1 tsp red pepper flakes 

-1 cup vegan cheddar

Method:

Heat oven to 350ºF. Cook pasta according to package directions. 

In a food processor, combine the ingredients for the vegan ricotta and blend until smooth. 

In a pan over medium heat, simmer onions and kale in olive oil and a tbsp of water for about 30 minutes, covered, checking periodically so it doesn't burn. Add garlic, mushrooms and spices and sauté for 10 minutes. Remove from heat and mix in pumpkin. 

Layer a small amount of vegan ricotta on the bottom of an oven safe dish. Stuff shells with pumpkin mixture and place in a single layer over the vegan ricotta. Top with more vegan ricotta, making sure to get in between the shells, and add vegan mozzarella on top of that. Bake for 30 minutes until the cheese is melted.

Super Quick and Easy Stuffed Shells

I tried (with small adjustments) this quick recipe from Vegetarian Times and it was awesome; packed with protein and hardly any fat.


Garlicky Vegan Stuffed Shells
Serves 4
Ingredients:
-1 package firm tofu, drained and dried with paper towels (14 oz.)
-1/4 cup GOOD olive oil
-12 cloves of garlic, whole and peeled
-6-8 oz. pasta shells (large, for stuffing)
-2 tbsp. apple cider vinegar
-2 tsp. lemon juice
-2 tsp. white miso
-5 oz. (6 cups) fresh baby spinach leaves
-24 oz. jar of your favorite pasta sauce (I used arrabiata because I like it a bit spicy, but puttanesca would also be GREAT)
-1 additional tbsp. olive oil
-3/4 cup of shredded vegan mozzarella cheese (optional)

Method:
Preheat oven to 375 F.

In a small skillet over medium heat, heat up the olive oil and all the garlic. Once it's hot, turn down to low and simmer, stirring often to turn cloves, for 15 minutes. Remove from heat and set aside to cool a bit.

Meanwhile, cook pasta shells according to package directions (usually a couple minutes less than usual since you're going to be baking the shells after boiling). When they are done, drain and rinse, then run under cool water for a minute before arranging them in a baking pan to cool. (I used a metal pan so they don't stick.)




 
Then use the same pot to wilt the spinach: combine spinach with 2 tbsp. water over medium heat and stir for 3-5 minutes until totally wilted. Drain in a colander and press out all the excess water you can.

In a food processor, combine the oil/garlic, tofu, vinegar, miso and lemon juice and process until smooth. Transfer to a bowl, and stir in the spinach leaves until combined.

Fill each pasta shell with about 2 tbsp. of tofu/spinach filling and arrange in a baking pan (I used a 9x14" metal one). Then top with the whole 24 oz. of pasta sauce until the shells are surrounded and mostly covered. Top with the final tbsp. of olive oil and sprinkle mozzarella (if using).

Bake for 45 minutes, until sauce is bubbling. Remove from oven and let rest for 10 minutes before serving.