Pesto Ricotta Stuffed Pasta Shells with Pumpkin Alfredo Sauce

Pesto Ricotta Stuffed Pasta Shells with Pumpkin Alfredo Sauce

If you’re looking for a vegetarian main dish for the holidays, this Pesto Ricotta Stuffed Pasta Shells with Pumpkin Alfredo Sauce is a delicious option!

5 from 2 votes
Pesto Ricotta Stuffed Pasta Shells with Pumpkin Alfredo Sauce
Print Recipe

Pesto Ricotta Stuffed Pasta Shells with Pumpkin Alfredo Sauce

Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Main Course
Servings: 6 servings
Calories: 428kcal

Ingredients

For the Pesto Spinach Ricotta:

  • 4 tablespoons olive oil, divided
  • 1 small yellow onion , diced
  • 1 (12-ounce/350-gram) package silken tofu
  • 1 cup raw cashews, soaked 4 hours or overnight*
  • ¼ cup lemon juice
  • 2 tablespoons nutritional yeast (or vegan Parmesan)
  • 2 cloves garlic , minced
  • 1 tablespoon light gluten-free miso paste
  • ½ teaspoon kosher or fine sea salt, or to taste
  • ½ cup dairy-free basil pesto
  • 6 ounces frozen spinach, thawed and squeezed dry

For the Pumpkin Alfredo Sauce:

  • cups gluten-free vegetable broth
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup raw cashews, soaked 4 hours or overnight*
  • 4 tablespoons dry white wine
  • 4 tablespoons olive oil
  • 3 cloves garlic , minced
  • ½ teaspoon kosher or fine sea salt
  • ¼ teaspoon smoked paprika
  • ½ teaspoon red chili flakes, or to taste
  • Freshly ground black pepper , to taste

For the Pasta Assembly:

  • 25-30 jumbo gluten-free pasta shells (~349 g package)
  • ¼ cup dairy-free basil pesto
  • Fresh basil , for serving

Instructions

  • Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish or 12-inch round cast iron skillet.

For the Pesto Spinach Ricotta:

  • In a small skillet over medium heat, sauté the onion in 1 tablespoon of olive oil for 2-3 minutes, or until translucent.
  • Add silken tofu, cashews, lemon juice, nutritional yeast, garlic, miso, and salt to a food processor. Blend on high until the mixture is smooth, scraping down the sides, as needed. Add the pesto, spinach, and sautéed onions. Pulse just until the spinach and onions are distributed throughout the mixture, but texture remains.
  • Add the ricotta to a large piping bag (or medium freezer bag). Twist the bag closed, and secure with a twist tie (or zip shut if it’s a bag).

For the Pumpkin Alfredo Sauce:

  • In a blender, combine all the ingredients for the sauce and blend on high until completely smooth.

To Assemble:

  • Pour about 3 cups (750 mL) of the pumpkin alfredo sauce into the baking dish. Snip off the end of the bag containing the ricotta so you have a ½-inch opening. Gently squeeze the ricotta into each shell. Place the shells into the sauce as you go. Once the shells are filled, carefully spoon the remaining alfredo sauce over the shells. Cover the baking dish tightly with aluminum foil. Bake for about an hour, or until the center is bubbling and the shells are al dente. When ready to serve, drizzle ¼ cup of pesto over the top and top with fresh basil leaves.

Notes

*If you have a high-powered blender, you may skip soaking the cashews. If short on time and you don’t have a high-powered blender, you may quick-soak the cashews by covering them with water in a small pot and simmer them for about 15 minutes.

Note: This dish may be prepared ahead, covered, and refrigerated until you're ready to bake it. Baking time may be reduced by about 10 minutes, as the noodles will have softened by soaking in the sauce in the fridge.

Nutrition

Nutrition Facts
Pesto Ricotta Stuffed Pasta Shells with Pumpkin Alfredo Sauce
Amount Per Serving
Calories 428 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 5g25%
Cholesterol 2mg1%
Sodium 984mg41%
Potassium 613mg18%
Carbohydrates 29g10%
Fiber 6g24%
Sugar 7g8%
Protein 15g30%
Vitamin A 10436IU209%
Vitamin C 9mg11%
Calcium 141mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Alfredo Bronwyn Fraser Pasta Pesto Pumpkin Ricotta
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