Four shells is the equivalent of one serving here.
4
3 1/2
1/4
1/4
1/4
1/4
1/4
1/4
1/4
1/16
~0
1/4
1/8
1/4
3/16
1/4
3/16
1/16
8
7
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/8
1/32
1/2
1/4
1/2
3/8
1/2
3/8
1/8
16
14
1
1
1
1
1
1
1
1/4
1/16
1
1/2
1
3/4
1
3/4
1/4
32
28
2
2
2
2
2
2
2
1/2
1/8
2
1
2
1 1/2
2
1 1/2
1/2
40
35
2 1/2
2 1/2
2 1/2
2 1/2
2 1/2
2 1/2
2 1/2
5/8
1/8
2 1/2
1 1/4
2 1/2
1 7/8
2 1/2
1 7/8
5/8
48
42
3
3
3
3
3
3
3
3/4
3/16
3
1 1/2
3
2 1/4
3
2 1/4
3/4
dairy-free
gluten-free
(?)
Has gluten from:
jumbo pasta shell (dry)
kid friendly
has meat
has pasta
(?)
Has pasta from:
jumbo pasta shell (dry)
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
jumbo pasta shell (dry) tofu cornstarch maple syrup miso paste
This recipe has no customizations.
Nutrition to Note
This recipe has Fiber as 55.3% and Sodium as 58.4% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.3% of RDA
• Calories: 38.4% of RDA
• Carbs: 39.4% of RDA
• Fat (total lipid): 40.1% of RDA
• Fiber: 55.3% of RDA
• Fructose: 0.2% of RDA
• Protein: 23.8% of RDA
• Sodium: 58.4% of RDA
• Sugar: 24.4% of RDA
• Vitamin A (IU): 187% of RDA
• Vitamin B6: 83.8% of RDA
• Vitamin C: 5.4% of RDA
• Iron: 1.0% of RDA
• Magnesium: 75.9% of RDA
• Manganese: 80.7% of RDA
• Niacin: 73.9% of RDA
• Potassium: 25.7% of RDA
• Zinc: 38.5% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat oven to 350. Cook shells until done, drain and set aside.
2.
For the Tofu Ricotta You're tofu should be pressed, meaning you have gotten out as much water as you can. This can be done by gently squeezing it then wrapping it in paper towels or dish towels with a book on top for 30 minutes. Or just squeeze out what you can and move on!.
3.
Add all tofu ricotta ingredients together, combine and set aside. This is tofu, crumbled up with your hands, cornstarch and water, 1/2 tsp salt, basil, oregano, nutritional yeast, lemon juice, and pepper.
4.
For the Pumpkin Filling, combine it's ingredients and set aside. This is the pumpkin, 1/2 tsp salt, nutmeg, cloves, maple syrup, and smoked paprika.
5.
Fill shells with tofu ricotta and pumpkin fillings then put in the over for 15 minutes at 350 degrees While that cooks, make your sage cream.
6.
For the Sage Cashew Cream blend until smooth all it's ingredients and set aside. This is the soaked and drained cashews, milk, miso, garlic power, and fresh sage.
7.
Once shells are done, drizzle with Sage Cashew Cream.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 768
Protein 26.8 g
Carbohydrates 108 g
Iron 0.20 mg
Fiber 15.5 g
Calcium 2.69 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
