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Creamy Pumpkin Stuffed Shells with Sage and Parmesan

Creamy Pumpkin Stuffed Shells with Sage and Parmesan

  • Author: Samuel
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Diet: Gluten Free

Description

Creamy Pumpkin Stuffed Shells with Sage and Parmesan (plant-based) combine velvety pumpkin, fragrant sage, and rich plant-based Parmesan in jumbo pasta shells for a cozy, comforting fall meal. This easy-to-make recipe features a creamy, luscious filling enhanced by smoked turkey bacon, fresh herbs, and natural seasonings, baked to perfection for a satisfying and elegant dish perfect for family dinners or special occasions.

Ingredients

Scale

Pasta

  • 12 oz jumbo pasta shells

Filling

  • 2 cups pure pumpkin puree
  • 1 cup ricotta (plant-based) cheese
  • 3/4 cup Parmesan (plant-based) cheese, grated
  • 4 slices smoked turkey bacon, chopped
  • 2 tablespoons vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 2 cloves minced garlic
  • 10 fresh sage leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon natural gelling agent
  • Salt, to taste
  • Black pepper, to taste

Other

  • 2 tablespoons olive oil

Instructions

  1. Prepare the Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside on a lightly oiled tray so they do not stick together.
  2. Cook the Smoked Turkey Bacon and Flavors: Heat a skillet with a bit of olive oil over medium heat. Add chopped smoked turkey bacon and cook until crispy. Remove and set aside. In the same skillet, gently sauté minced garlic and fresh sage leaves until fragrant and aromatic but not browned, about 1-2 minutes.
  3. Mix the Pumpkin Filling: In a large bowl, stir together the pumpkin puree, ricotta (plant-based), Parmesan (plant-based), cooked smoked turkey bacon, sautéed garlic and sage, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), chopped parsley, natural gelling agent, salt, and pepper. Mix until creamy and evenly combined.
  4. Stuff and Arrange the Shells: Using a spoon, carefully fill each cooked pasta shell with the pumpkin mixture. Place them in a lightly oiled baking dish in a single layer, ensuring they fit snugly but do not overlap.
  5. Bake to Perfection: Preheat your oven to 350°F (175°C). Cover the baking dish with foil and bake for about 25 minutes until the filling is heated through and bubbly. Remove the foil during the last 5 minutes to slightly brown the top if desired.

Notes

  • Do not overcook pasta; al dente shells hold their shape better when stuffed.
  • Mix filling ingredients at room temperature to avoid clumps and encourage a smooth texture.
  • Use just enough natural gelling agent to keep the filling creamy but firm enough to hold in shells.
  • Fresh sage and parsley significantly enhance the flavor profile.
  • Sauté garlic and sage in olive oil to infuse the dish with deep aroma from the start.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (about 3 stuffed shells)
  • Calories: 320
  • Sugar: 4g
  • Sodium: 420mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: pumpkin stuffed shells, plant-based, vegan cheese, plant-based parmesan, pumpkin pasta, creamy pumpkin, stuffed pasta, cozy fall recipe, plant-based cheese, vegetarian Worcestershire sauce

Find it online: https://quicktastykitchen.com/creamy-pumpkin-stuffed-shells-with-sage-and-parmesan/