Ricotta and Pumpkin Stuffed Baked Pasta Shells

Ingredients

• 1 pack pasta shells
• 1/2 butternut pumpkin, cubed
• 400 g firm ricotta (use firm tofu, if vegan)
• 3 cups baby spinach, chopped
• 1 cup fresh basil leaves, chopped
• 2 cups tomato sauce of your choice, I used Napoletana sauce
• salt and pepper, to taste
• 1/2 cup grated cheese (use dairy-free, if vegan)

Method

1. Cook pasta shells according to the package directions until al dente. Drain and set aside. Boil pumpkin for 20 minutes in a boiling water until soft, drain and puree. In a mixing bowl combine pureed pumpkin, ricotta (tofu), spinach and basil leaves. Season to taste.
2. Preheat oven to 180°C. Spread half of the tomato sauce at the bottom of the baking dish. Fill each pasta shell with the ricotta mixture and arrange them into a single layer in the prepared baking dish. Poor over the remaining tomato sauce and sprinkle cheese on top.
3. Bake for 20-25 minutes or until golden brown. Serve warm and enjoy right away!

Nutrition Facts