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Vegan Butternut Squash Stuffed Shells

Vegan Butternut Squash Stuffed Shells

Have you tried these BUTTERNUT SQUASH STUFFED SHELLS yet? Layered with a creamy butternut squash sauce and topped with stuffed vegan ricotta shells, mozzarella cheese, crushed red pepper, and fried sage leaves. Make these stuffed stuffed shells GF with using gluten-free pasta shells.

Vegan Butternut Squash Stuffed Shells

Vegan Butternut Squash Stuffed Shells

These shells are the perfect weekday dish that your whole family will love. Paired with a butternut squash sauce and stuffed with a creamy vegan ricotta filling.
5 from 3 votes
Total Time: 1 hr
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Cheesy, Pasta, Vegan
Author: Marissa
Servings: 4

Ingredients

Butternut Squash Sauce

  • 1 Tbsp oil I used avocado
  • 8 cups butternut squash cut into 1 inch cubes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp crushed red pepper add more for a spicy sauce
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 ½ cup unsweetened dairy-free milk

Stuffed Shells

  • 8 ounces jumbo pasta shells
  • 14 ounce container tofu drained and patted dry
  • ½ small lemon seeded and juiced
  • ¼ cup unsweetened dairy-free milk
  • ¼ cup nutritional yeast
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 Tbsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 ½ cup fresh spinach chopped thinly

Toppings

  • 1 cup dairy-free mozzarella cheese
  • 1 tsp crushed red pepper
  • 12 fried sage leaves

Instructions

  • Preheat the oven to 400 degrees Fahrenheit (204 C).
  • Place the cubed squash on a baking pan evenly. Drizzle the squash with oil and sprinkle with salt and pepper. Bake for 25-30 or until the squash is fork tender.
  • Transfer the squash to a high powered blender and add the milk, thyme, oregano, and crushed red pepper. Blend until the sauce is smooth and creamy. Taste sauce and add additional seasoning if needed.
  • Bring a large pot of salted water to boil. Cook according to the back of the package. Drain water, and set aside.
  • In a large bowl crumble the tofu with a spoon or your hands breaking into small pieces. Add the milk, lemon juice, nutritional yeast, spinach, dried thyme, dried oregano, garlic powder, salt, pepper, and mix.
  • Coat the 9 x 13 inch baking dish with the butternut squash sauce.
  • Assemble pasta shells by filling each shell with the tofu ricotta mixture, around 1-2 tablespoons. Place the stuffed shells facing up in the baking dish.
  • Sprinkle shells with vegan mozzarella cheese and bake for 10-15 minutes or until hot and bubbly. Top with crushed red pepper and fried sage.

Notes

Make it Your Own
  • Don’t have fresh spinach? Just skip adding spinach altogether. Using frozen spinach will add too much water to the vegan ricotta mixture.
  • Are you gluten-free? Use gluten-free pasta shells.
  • Not a fan of fried sage? Add any type of toppings that you like!
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Marissa’s Instagram and website for more tasty recipes!

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4 thoughts on “Vegan Butternut Squash Stuffed Shells”

  1. 5 stars
    Absolutely delicious!!! Made it with manicotti because couldn’t find large shells in 3 different grocery stores. It was a great substitute! Planning to make this for Thanksgiving dinner 🙂

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