Sweet Potato Ricotta Stuffed Shells
Mashed sweet potatoes and ricotta cheese make up a flavorful, creamy filling in this recipe for vegetarian stuffed shells!
Ingredients
Sweet Potato Ricotta Stuffed Shells
- 1 lb sweet potatoes
- 16 oz ricotta cheese
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 16 jumbo pasta shells
- ½ cup parmesan cheese, grated
- ½ cup Italian seasoned bread crumbs
Three Cheese Sweet Potato Sauce
- 3 cups sweet potatoes, peeled & cubed
- 2 cups vegetable broth
- 1 ½ cups milk
- 2 garlic cloves, peeled
- ¼ cup ricotta cheese
- ½ tsp ground nutmeg
- 1 tsp fresh sage, chopped
- 1 tsp ground black pepper
- ½ tsp kosher salt
- 1 cup gruyere cheese, grated
- 1 cup mozzarella cheese, grated
Instructions
- Begin by making the four cheese sweet potato sauce.
- Add the sweet potatoes, vegetable broth, milk and garlic to a large pot over high heat and bring to a boil.
- Reduce heat to medium and cook until the sweet potatoes are tender, 20-25 minutes.
- Once the sweet potatoes are tender, reduce the heat on the stove to low.
- Add the ricotta cheese, nutmeg, sage, salt and pepper.
- Use an immersion blender or potato masher to combine the ingredients into a sauce.
- Add the gruyere & mozzarella cheese, stir until the cheese is melted into the sauce.
- Cover the sauce and set aside.
- To prepare the shells, preheat the oven to 350°F.
- Bring a large pot of water to a boil.
- Peel and cube the sweet potatoes and add to the boiling water.
- Boil for 20-25 minutes, or until fork tender. Drain and mash the sweet potatoes.
- Add the ricotta cheese, cinnamon and nutmeg, mix everything together, then set aside.
- Bring another large pot of water to a boil.
- Add the pasta shells, cook for 7-8 minutes, just before al dente, drain then set aside.
- Once cool to the touch, fill the pasta shells with the sweet potato and ricotta mixture.
- Pour half of the three cheese sweet potato sauce in the bottom of a baking dish.
- Place the stuffed shells on top of the sauce.
- Pour the remaining sauce over the shells and top with the parmesan cheese and Italian seasoned bread crumbs.
- Place in the oven and bake for 20-25 minutes.
Nutrition Facts
Serving 4gCalories 922kcal (46%)Carbohydrates 89g (30%)Protein 47g (94%)Fat 41g (63%)Saturated Fat 24g (120%)Cholesterol 141mg (47%)Sodium 1714mg (71%)Potassium 1139mg (33%)Fiber 8g (32%)Sugar 17g (19%)Vitamin A 31840mg (637%)Vitamin C 6mg (7%)Calcium 1100mg (110%)Iron 3.3mg (18%)
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