Kale Stuffed Shells & Creamy Pumpkin Sauce

You call it pumpkin season, I call it pasta season. We can be friends.


How much do you LOVE baked shells? Go on tell me, I really want to know. I love them probably 2.6 times more than you. Even the sound of a stuffed pasta shell makes my heart race a little faster. The best part is that these are so easy AND fun to make. The worst part is you wont want to leave your house for a while because you’ll be glued to your kitchen making this dish over and over again. It’s THAT good, I promise.


When I think of what I want on my Thanksgiving table I totally think of this rich, creamy, filling, totally main-dish-worthy, dish! I know your family is going to love sharing this with you. Promise me you’ll share.





Kale Stuffed Shells & Creamy Pumpkin Sauce

  • Servings: 6 – 8
  • Difficulty: easy
  • Print


1 box of large shells

For the Stuffing:
1 Tofu Ricotta
2 cups Kale (shredded)

For the Cream Sauce:
1 cup soaked raw cashews
1 can pumpkin puree
2 tbsp fresh thyme
1 tbsp maple syrup
1/4 cup nutritional yeast
1 cup unsweetened almond milk
1 cup pasta water
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp chilli powder
Salt & Pepper to taste

Panko Breadcrumbs & Thyme for topping

  1. Cook your shells al dente in boiling water and salt until they are tender but still sturdy and not all the way cooked through. <- that’s what al dente means, you’re welcome
  2. While your pasta is boiling, make one batch of Tofu Ricotta and mix with 2 cups of shredded kale. Set aside.
  3. In your blender, add all the cream sauce ingredients and some of that salty starchy pasta water. Blend well. Taste and adjust seasonings as needed. I loved the balance of the sweet maple syrup and spicy chili powder.
  4. Once your pasta is cooked al dente, drain and allow it to cool before handling it. Once it’s cool enough to hold (with your clean hands, obvi) begin stuffing with a tablespoon or more of your tofu ricotta kale mixture. Line the stuffed shells into a baking dish one at a time until they are all stuffed and lined up. This should fill 1 – 2 baking dishes completely depending on what size you use.
  5. Finally, pour that delicious creamy sauce all over the shells until they are fully covered. Top with breadcrumbs and more thyme (optional) and bake at 375 for 35 – 40 minutes.
  6. Broil for 5 minutes just before serving and enjoy it veganly much!

One response to “Kale Stuffed Shells & Creamy Pumpkin Sauce”

  1. kimberlyannglover Avatar

    This looks wonderful. And I love your writing style.

    Liked by 1 person

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