This is a variation on one of our household favoties: butternut squash ravioli with My Amazing 5 Ingredient Pasta Sauce. But this is much easier to make, since stuffed shells are waaay easier than raviolies 🙂
1 15oz cans of cannilini beans
1 can of pumpkin puree
1/2 cup non-sweetened almond milk
4 cloves garlic
1/4 cup fresh chopped basil
1/4 cup nutritional yeast
Salt and Pepper to taste
1 large (28oz) can of crushed tomatoes with basil (Or My Amazing 5 Ingredient Pasta Sauce)
1/2 ground rosemary
1/2 teaspoon garlic powder
20 large pasta shells (use gluten free, if you’d like)
Preheat the oven to 350 degrees.
Put the beans, pumpkin, milk, garlic, basil, and nutritional yeast in a food processor and blend until smooth. Season with salt and pepper if necessary, and set aside. This will be the filling for the shells.
In a separate bowl combine the tomatoes and herbs, which will be the sauce.
If using my Amazing 5 Ingredient Pasta Sauce, follow the recipe there instead.
Boil the shells and cook until very al dente. Drain and cool. In a 11×8 casserole dish, put a layer of sauce at the bottom, just enough to cover the bottom. Fill each shell with the bean and pumpkin filling, and place side-by-side in the baking or casserole dish. Once they are all filled, cover with the rest of the tomatoe sauce. Bake in the 350 oven for 20 minutes.