Creamy Ricotta and Pumpkin Stuffed Baked Pasta Shells
Ingredients
- 1 pack pasta shells
- 1/2 butternut pumpkin, cubed
- 400 g firm ricotta (or firm tofu for vegan option)
- 3 cups baby spinach, chopped
- 1 cup fresh basil leaves, chopped
- 2 cups tomato sauce of your choice (Napoletana sauce recommended)
- Salt and pepper, to taste
- 1/2 cup grated cheese (dairy-free for vegan option)
- Cashew Parmesan (e.g., from @pimp.my.salad), for serving
Preparation
Cook the pasta shells according to the package directions until al dente. Drain and set aside.
Boil the butternut pumpkin for 20 minutes in boiling water until soft. Drain and puree.
In a mixing bowl, combine the pureed pumpkin, ricotta (or tofu), chopped spinach, and basil leaves. Season with salt and pepper to taste.
Preheat the oven to 180°C.
Spread half of the tomato sauce at the bottom of a baking dish.
Fill each pasta shell with the ricotta mixture and arrange them in a single layer in the prepared baking dish.
Pour the remaining tomato sauce over the shells and sprinkle grated cheese on top.
Bake for 20-25 minutes or until golden brown.
Serve warm and enjoy right away, optionally topping with cashew Parmesan.