Vegan Stuffed Shells - 2 Ways

This was my first time making stuffed shells.. and I don’t know what took me so long!

The ricotta filling was plant-based, using @tofuttibrands ricotta. As with any ricotta, it needed to be seasoned and flavored.

1-Way “Italian Sausage & Kale”

Ingredients: Serves 6+

- 1 Package Spicy Italian Sausage @beyondmeat (casing removed, crumbled)

- 1/2 Bunch Lacinato Kale (Dino kale), chopped into ribbons

- 1/2 Yellow Onion, diced

- 1/2 Tub Ricotta @tofuttibrands (typically comes in a 16oz tub, you’ll flavor the whole container the same way for the full recipe. Reserve 8oz for the sausage/ kale shells).

- Sun Dried Tomatoes (for garnish)

- Curly Parsley (for garnish)

Ricotta Filling:

- 16oz Ricotta (dairy free)

- Zest of 1 Lemon

- 1 Tbs Nutritional Yeast

- 1 Tbs Onion Powder

- 1 Tbs Garlic Powder

- Salt, to taste

2nd Way “Mushroom & Kale” mixture

- 16oz Baby Bella Mushrooms (or Cremini)

- 1/2 Bunch Lacianto Kale, chopped into ribbons

- 6 cloves Roasted Garlic, smashed

- 1/2 Yellow Onion, diced

- 8 sprigs Fresh Thyme, chopped

- 1 Tbs good Balsamic Vinegar

The Sauce:

- 1/2 can Organic Pumpkin Purée (no sugar added)

- 4 Tbs San Marzano Tomatoes (canned, I used diced, puréed works too)

- 1 Tbs Onion Powder

- 1 Tbs Garlic Powder

- Cinnamon Powder (1tsp)

- 1/2 Cup Veggie Broth (or unsweetened plant milk)

Directions:

1. Par-Boil Pasta shells (approximately 24, so you’ll have 12 of each flavored shells).

2. Mix ricotta filling ingredients, set aside.

3. Cook sliced mushroom & kale mixture in a large skillet, may have to do in batches so they’re nice and browned, set aside.

4. Cook Sausage & kale mixture, set aside.

5. In a small saucepan, heat up pumpkin sauce ingredients, slowly add in cooking liquid (veggie broth to ensure your sauce stays thick).

Assembly:

7. Stuff shells, I started w/ the ricotta filling, then top w/ mushroom/ sausage toppings.

8. In a baking dish, fill the bottom w/ veggie stock and some prepared sauce, reserve the rest of the sauce for topping.

8. Bake covered at 425 degrees for approx 30 minutes, until shells are cooked through.