Pumpkin Stuffed Shells

1. Preheat the oven to 350 degrees F.

2. Bring a large pot of water to a boil and add the jumbo shells. Cook for 8-10 minutes, until done. Drain and rinse with cold water. Set aside.

3. Add the cashews to a food processor, and process until fine and crumbly. Now add the rest of the ricotta ingredients EXCEPT the spinach and parmesan cheese. Process until smooth and creamy, scraping the sides as needed.

4. Add the spinach and parmesan, squeezing out excess water from the spinach before adding. Pulse to combine.

5. In a large pan over medium heat, warm the olive oil. Once warm, add the garlic and sauté for 1 minute, until fragrant.

6. Pour in the pumpkin puree and vegan cream. Add the dried sage, nutmeg and salt and stir to combine. Simmer gently for about 3-4 minutes, then remove from heat.

7. Pour half the pumpkin sauce into the bottom of a 9x13-inch casserole dish.

8. Scoop about 2 tablespoons of the ricotta into each shell and place open side up in the baking dish. Repeat until all the filling is used up.