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

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.

Course Dinner

Cuisine Italian-Inspired

Keyword Cheesy, Pasta, Recipe, Vegan Stuffed Shells

Total Time 1

Servings

Author Marissa

Ingredients

Butternut Squash Sauce

1 Tbsp oil I used avocado
8 cups butternut squash cut into 1 inch cubes
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes add more for a spicy sauce
½ tsp dried oregano
½ tsp dried thyme
1 ½ cup unsweetened non-dairy 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 non-dairy milk
¼ cup nutritional yeast
1 tsp dried thyme
1 tsp dried oregano
1 Tbsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 ½ cup fresh spinach chopped thinly

Toppings

1 cup dairy-free mozzarella cheese
1 tsp red pepper flakes
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!

Good Old Vegan

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