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Pumpkin and Kale Stuffed Shells

6 Servings Recipe By

Ingredients

  • 1 tablespoon Olive Oil
  • 3/4 cups dice Onion
  • 1 teaspoon mince Garlic, Cloves
  • 28 ounces Crushed Tomatoes, Canned
  • 2 teaspoons Basil, Dried
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 14 ounces Tofu, Firm
  • 15 ounces Pumpkin, Canned
  • 1 teaspoon chop Sage, Fresh
  • 1 cup chop Kale
  • 12 ounces cook Jumbo/Large Shells

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 stuffed shells
  • 368 Calories
  • 7g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 339mg Sodium
  • 62g Total Carb
  • 4g Fiber
  • 12g Total Sugars (Includes 0g Added Sugars)
  • 17g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Veggie Inspired Journey for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large skillet, heat olive oil over medium heat.
  2. Add onion and garlic and cook until onion is soft.
  3. Add in tomatoes, basil, salt and pepper and simmer for 15 minutes.
  4. In a bowl, crumble tofu and mix in pumpkin, sage and kale.
  5. Pour about .25 cup tomato sauce into each pan indicated.
  6. Stuff shells with pumpkin and kale mixture and place in single layer on pan.
  7. Pour remaining sauce over shells.
  8. Cover, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350 degrees for 30-40 minutes.

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