A fall twist on classic stuffed shells. This vegan version is stuffed with roasted butternut squash, easy vegan ricotta, and kale, resting on a quick tomato sauce.
These are a little more work than a typical Sunday night pasta at our house, but they are well worth the effort. Plus, there is something meditative about stuffing shell after shell. We aren’t really leaving home these days, so might as well make those meals that take a little extra time to prepare. Your stomach will thank you.
- Roast the squash
- Make the quick tomato sauce so it can simmer
- Whip up the almond ricotta
- Combine the filling ingredients
- Prepare the pasta
- Stuff the shells and lay them on a base of tomato sauce
- Bake!
For easy assembly, you can always prepare the almond ricotta and the sauce ahead of time. If you’re looking to save more time (and dishes), your favorite jarred marinara sauce instead of making one from scratch. I love this sauce, and I love the smell in my house as it simmers, but you do what’s best for you!
If you try this recipe, let me know what you think by commenting below or tagging me in your photos on Instagram, @groudedchow!
Butternut Squash and Vegan Ricotta Stuffed Shells
Ingredients
- 3 c cubed butternut squash
- 1 T olive oil
- About 24 shells
- 2 c curly kale chopped
Quick Tomato Sauce
- 1 14.5 oz can diced tomatoes
- 1 T olive oil
- 2 cloves garlic minced
- 1 small white onion diced
- 1 tsp salt
- pinch of sugar
- 1 T dried basil
Vegan Ricotta
- 1.5 c unsalted, blanched almonds
- 1 T lemon juice
- 1 T nutritional yeast
- 1/2 tsp salt
- 1/2 c + 1/4 c water
Instructions
- Preheat oven to 425.
- Make the ricotta. Place almonds, lemon juice, nutritional yeast, salt, and water in a food processor. Pulse until mostly smooth. Set in fridge until assembly.
- Roast butternut squash. Toss squash cubes on a baking sheet with one tablespoon of olive oil. Roast for 30 minutes, until just fork tender and slightly browned. Flip after 15 minutes.
- Make the marinara sauce. In a small sauce pot heat one tablespoon of olive oil over medium heat. Add the chopped onion and a pinch of salt and cook for 3-4 minutes. Add garlic to the pan and cook for another 2 minutes, and watch carefully so it doesn’t burn.
- Add onion and garlic to your blender with the can of diced tomatoes, basil, salt, and sugar. Pulse until it is mostly smooth with some chunks. If you prefer a smooth sauce, blend until completely smooth.
- Return the tomato sauce to the pot you cooked the onion and garlic in. Simmer for 20-30 minutes while you prepare everything else.
- Cook shells according to package instructions al dente. Rinse with cold water. Set aside.
- Spread half of the marinara on the bottom of your oven safe dish. I used the same dutch oven that I cooked my pasta in.
- In a large bowl, mix together butternut squash, ricotta, and kale until well combined.
- Scoop about two tablespoons into each shell, then lay them in the baking dish, seam up.
- Top with the rest of the marinara.
- Cover and bake for 15 minutes, until warm and bubbly. Enjoy!
Wow, this looks absolutely SCRUMPTIOUS!!! I love how your recipes look so delicious, but they’re also full of healthy and nutritious ingredients. You are a kitchen magician!
Aww, thank you, Linda! <3