Gluten-Free, Vegan, Serves 8
- 2 Tbsp Olive oil
- 1 yellow onion minced
- 2 cloves garlic minced
- 1 Tbsp dried oregano
- 2 tsp Fennel seed
- 1 pinch crushed red pepper flakes
- 2 tsp smoked paprika
- 24-ounce jar marinara sauce
- 1 cup white wine
- 14-ounce can pumpkin puree
- 1 pound gluten-free jumbo shells
- 3/4 cup pesto
- 3 cups vegan ricotta cheese
- 2 Tbsp chopped fresh sage
- 1/4 tsp ground nutmeg
- 1/2 cup vegan mozzarella cheese
Directions:
Preheat the oven to 400 degrees F. Pretreat a 9×13 inch baking dish with your non-stick option of choice. Heat the oil in a pot over medium heat. Once the oil starts to shine, saute the onions for 3-5 minutes. Add in the garlic, oregano, fennel, paprika, red pepper, salt, and pepper to taste. Cook for an additional 1-2 minutes. Reduce the heat to low, and add the sauce and wine. Let simmer for 15 minutes or until the sauce starts to thicken. Meanwhile, cook the pasta according to the package directions. In a medium bowl, combine pumpkin, ricotta, sage, nutmeg, pesto, salt, and pepper to taste. To assemble, spoon 3/4 of the sauce into the bottom of the dish. Working with one pasta shell at a time, spoon 1 Tbps of pumpkin mixture into each shell. Once all of the shells are filled and in the dish top with the remaining sauce and cheese. Bake for 20-25 minutes or until the cheese is melted. Serve with chopped fresh herbs and vegan parmesan.