High Protein Pumpkin Ricotta Shells with Garlicky Sauce
Nutrition
Calories: 642kcal | Carbohydrates: 55.5g | Protein: 47.2g | Fat: 21.8g | Fiber: 10g
This high protein pumpkin ricotta shell recipe is great for meal prepping, as it makes six servings. It’s bringing all the cozy, Fall vibes! The macro magic (we’re talking 31% protein on a calorie basis) comes from the tofu ricotta filling and the creamy garlicky sauce that’s made from extra firm silken tofu and nutritional yeast. I like topping it with Follow Your Heart Parmesan because it gets a little crunchy and adds a textural element to the dish. Be sure to top it off with a little bit of fresh sage too!
Servings servings
Ingredients
Ricotta Filling
- 32 oz Super/Extra Firm Tofu
- 1/2 cup Soy Milk unsweetened
- 1 1/2 cup Pumpkin Puree
- 3/4 cup Nutritional Yeast
- 1 tsp Garlic Powder
- 1/2 tsp Basil
- 1 tsp Italian Seasoning
- 1/2 tsp Nutmeg
- 1 1/2 tsp Pumpkin Pie Spice
- 1 tsp Salt
Garlicky Sauce
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 3/4 cup Soy Milk unsweetened
- 1 Onion diced
- 2 bulbs Garlic minced
- 2 tbsp Lemon Juice
- 6 tbsp Nutritional Yeast
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
Other Ingredients
- 1 box Jumbo shells you’ll use about 30
- 1 1/2 cup Vegan Parmesan I used Follow Your Heart
- leaves Fresh Sage thinly cut, amount based on preference
Instructions
- Preheat oven to 350ºF (177 C).
- In a pot of boiling water, cook pasta per package instructions. Once cooked, drain and leave sitting in cold water so that they don’t stick together.
- In a food processor, blend all the ingredients listed under the ricotta filling together.
- In a medium-low heat pan, saute the onions until translucent.
- Add in the garlic and saute for another 2-3 minutes, stirring regularly to avoid burning.
- In a blender, blend together your cooked onion and garlic and all of the other ingredients listed under Garlicky Sauce.
- In a casserole dish, pour some of your sauce on the bottom.
- Divvy your ricotta filling up amongst your 30 shells and fill them - lay them in the casserole dish. You will likely need to stack a few.
- Once all the shells are in the casserole dish, top with the rest of your sauce - spread evenly.
- Sprinkle the parmesan on top, and throw in a little bit of the fresh sage (I prefer mine in very small, thin pieces so it doesn’t overpower).
- Cook in the oven for 35 - 40 minutes. I like to broil for a couple minutes at the end to brown and crisp the parmesan.
Equipment
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Notes
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PDV High Protein Pumpkin Ricotta Shells with Garlicky Sauce
Did you make this recipe?Mention @proteindeficient.vegan
