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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Pumpkin Cheese Pesto Stuffed Shells

Gluten-Free, Vegan, Serves 8

  • 2 Tbsp Olive oil
  • 1 yellow onion minced
  • 2 cloves garlic minced
  • 1 Tbsp dried oregano
  • 2 tsp Fennel seed
  • 1 pinch crushed red pepper flakes
  • 2 tsp smoked paprika
  • 24-ounce jar marinara sauce
  • 1 cup white wine
  • 14-ounce can pumpkin puree
  • 1 pound gluten-free jumbo shells
  • 3/4 cup pesto
  • 3 cups vegan ricotta cheese
  • 2 Tbsp chopped fresh sage
  • 1/4 tsp ground nutmeg
  • 1/2 cup vegan mozzarella cheese

Directions:

Preheat the oven to 400 degrees F. Pretreat a 9×13 inch baking dish with your non-stick option of choice. Heat the oil in a pot over medium heat. Once the oil starts to shine, saute the onions for 3-5 minutes. Add in the garlic, oregano, fennel, paprika, red pepper, salt, and pepper to taste. Cook for an additional 1-2 minutes. Reduce the heat to low, and add the sauce and wine. Let simmer for 15 minutes or until the sauce starts to thicken. Meanwhile, cook the pasta according to the package directions. In a medium bowl, combine pumpkin, ricotta, sage, nutmeg, pesto, salt, and pepper to taste. To assemble, spoon 3/4 of the sauce into the bottom of the dish. Working with one pasta shell at a time, spoon 1 Tbps of pumpkin mixture into each shell. Once all of the shells are filled and in the dish top with the remaining sauce and cheese. Bake for 20-25 minutes or until the cheese is melted. Serve with chopped fresh herbs and vegan parmesan.

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