Sweet Potato Ricotta Stuffed Shells
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
-
Total Time
1 hr 20 mins
-
Servings
4 people
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Calories
922 kcal
-
Course
Main Course
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Cuisine
Italian
Sweet Potato Ricotta Stuffed Shells
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Mashed sweet potatoes and ricotta cheese make up a flavorful, creamy filling in this recipe for vegetarian stuffed shells!
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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 Information
Show Details
Serving
4serving
Calories
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
(34%)
Vitamin A
31840mg
(637%)
Vitamin C
6mg
(7%)
Calcium
1100mg
(110%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 922 kcal
% Daily Value*
| Serving | 4serving | |
| Calories | 922kcal | 46% |
| Carbohydrates | 89g | 30% |
| Protein | 47g | 94% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 141mg | 47% |
| Sodium | 1714mg | 71% |
| Potassium | 1139mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 31840mg | 637% |
| Vitamin C | 6mg | 7% |
| Calcium | 1100mg | 110% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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