Fall Evening Routine and Easy Dinner Recipe 🌙 Pumpkin Poblano Stuffed Shells!

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar is often less expensive and adds a different flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with a similar taste.

jumbo pasta shells

🥗Healthier: whole wheat pasta shells

💰Cheaper: regular pasta shells

Regular shells are often cheaper and still work well.

Preheat the oven to 375°F (190°C).

Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.

Roast the poblano peppers over an open flame until charred, about 5-7 minutes, then place in a bowl and cover to steam.

Once cooled, peel the skin off the poblanos, remove seeds, and chop finely.

In a mixing bowl, combine pumpkin puree, vegan ricotta cheese, half of the vegan mozzarella cheese, chopped poblanos, flax egg, garlic, cumin, coriander, salt, and black pepper.

Mix until well combined and creamy.

Stuff each cooked pasta shell with the pumpkin mixture and place in a greased baking dish.

In a separate bowl, mix the remaining vegan mozzarella cheese with nutritional yeast and sprinkle over the stuffed shells.

Drizzle with olive oil and lime juice, then cover with foil.

Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens