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These Butternut Squash Stuffed Shells are baked in a wealthy and creamy vegetable sauce and full of a wholesome home made vegan ricotta filling. Indulge on this basic consolation meals made with a seasonal twist! Vegan, Gluten-Free & Oil-Free Possibility.
Desk of Contents
Behold – the vegan stuffed shells recipe you didn’t know you wanted. This Butternut Squash Stuffed Shells recipe is made with ricotta stuffed jumbo pasta shells smothered in an ultra-smooth butternut squash cream sauce. All the things you need in a fall vegan pasta and extra. I promise the additional effort is well worth the finish end result!
A Fall Twist on Tacky Pasta Shells
This recipe is similar to my unique Vegan Stuffed Shells, however incorporates a few of my favourite fall flavors – candy butternut squash, heat cinnamon, contemporary rosemary, and roasted garlicky goodness.
If you happen to ask me, butternut squash’s greatness is overshadowed by the recognition of pumpkin this time of 12 months! Don’t get me fallacious, pumpkin is nice too, however butternut squash is barely extra flavorful and can also be a greater supply of vitamin A, vitamin C, iron and fiber.
Try a few of my different favourite butternut squash recipes: Fall Farro Salad, Butternut Squash & Brown Rice Casserole, Roasted Butternut Squash Hummus, or Butternut Squash and Apple Soup!
What You Want for Butternut Squash Stuffed Shells
This recipe is made with three elements:
- Creamy Butternut Squash Sauce: As a substitute of utilizing the basic marinara sauce, we’re baking these stuffed shells in a scrumptious butternut squash sauce made with elements like roasted garlic, cashews, oat milk, and cinnamon for a touch of heat.
- Vegan Ricotta Combination: I’ve been utilizing my very own vegan ricotta to make tacky recipes like Zucchini Lasagna Roll Ups and Tomato Galettes and I’ve but to be disenchanted. If you happen to’re brief on time, decide to your favourite store-bought vegan ricotta.
- Pasta Shells: Any jumbo-sized pasta shells ought to do right here. Most store-bought pasta is made with out eggs and is of course vegan-friendly.
How to Make Butternut Squash Stuffed Shells
- Toss the greens with a drizzle of oil and roast for half-hour, flipping the squash and shallots midway by way of.
- Par-Prepare dinner your pasta shells. Drain and rinse with chilly water, then unfold the shells throughout a baking sheet to stop sticking.
- Course of the vegan ricotta elements collectively till a {smooth} cheese kinds.
- Mix the shallots, roasted garlic, and ⅓ of the butternut squash along with remaining sauce elements till {smooth}. Season with extra salt and pepper as desired.
- Mix the stuffed shell filling elements till included.
- Pour 2 cups of sauce within the backside of the baking dish.
- Stuff the shells with 1 tablespoon of the filling, then pour the remaining sauce over prime together with a sprinkle of vegan cheese.
- Bake on the highest rack of the oven for 20-25 minutes or till bubbly.
Caitlin’s Cooking Suggestions
- Chop the squash finely. It will permit it to prepare dinner sooner and be simpler to stuff into the pasta shells.
- Squeeze the moisture out of the spinach. After you thaw the frozen spinach, squeeze as a lot extra water out of the spinach as potential. It will forestall your filling from being watery.
Serving Recommendations
Serve these fall-inspired stuffed shells with one among my favourite kale salads: Kale Apple Walnut Salad, Winter Kale Salad or Kale and Cranberry Salad. It could even be scrumptious with a easy aspect of Straightforward Garlic Inexperienced Beans or Balsamic Marinated Mushrooms.
If you happen to’re searching for extra tacky pasta bakes, you’ll additionally love this Vegan Pumpkin Mac & Cheese, Vegan Jalapeno Popper Pasta Bake and this Vegan Chorizo Pasta! You’ll additionally love my fast and straightforward dump & bake recipes!
How to Retailer Stuffed Shells
Leftover stuffed shells are finest saved within the fridge in an hermetic container and eaten inside 5 days. To reheat a number of servings, warmth the oven to 375F and prepare dinner leftovers tightly lined with tinfoil for 20 to 25 minutes, or till warmed by way of. Alternatively, place a person serving in a microwave-safe bowl and reheat on excessive powder in 30 second intervals till warmed by way of.
I’ve not tried to freeze this stuffed shell recipe, however you probably have success, please let me know!
Substitutions and Variations
- Gluten-free possibility: Swap the wheat jumbo pasta shells for gluten-free pasta shells. The rest of the recipe is of course gluten-free. Corn and rice variations will maintain up finest with out breaking.
- Oil-free possibility: This recipe is of course oil-free apart from the 1 tablespoon olive oil within the sauce and extra sprinkle of cheese. To make oil-free, omit the oil and dairy-free mozzarella and dry roast the greens.
- Use store-bought vegan ricotta: In case you are brief on time, use a store-bought vegan ricotta from manufacturers like Kite Hill or Tofutti.
- Make forward possibility: The roasted greens, vegan ricotta, and cream sauce can all be ready as much as 3 days prematurely. Then, as soon as prepared, prepare dinner the pasta and fill the stuffed shells.
- Oat milk substitution: Soy milk is a superb different that’s equally wealthy and creamy.
Recipe FAQs:
Manicotti and jumbo shells are comparable in that they’re each pastas usually full of cheese, however they’re completely different shapes. Manicotti are giant hole tubes and jumbo stuffed shells are giant conchiglie pasta.
In case your pasta field doesn’t embody cooking instances for making stuffed shells, minimize the total prepare dinner time in half, then add two minutes. It will prepare dinner the pasta al dente, and forestall it from overcooking through the bake time.
Slicing a complete butternut squash could be intimidating, however it’s a lot simpler than it seems! Begin by chopping off each ends, then chopping the butternut in half crosswise. Take away the pores and skin with both a vegetable peeler or a pointy knife. As soon as peeled, minimize the butternut in half lengthwise and scoop out the seeds. Then, finely dice and roast! For a simple visible, try this fast video tutorial!
Violife is one among my favourite go-to manufacturers, however Observe Your Coronary heart can also be nice!
Take pleasure in! If you happen to make this recipe and determine to share it on Fb or Instagram, don’t overlook to tag me @FromMyBowl + #FromMyBowl! I might additionally like it if you happen to may depart a remark beneath with a recipe score! Thanks for the assist 😊
For the Roasted Greens
- 4 cups butternut squash peeled and diced (about 1 medium)
- 2 shallots peeled and minimize in half
- 1 head garlic
- 1/2 tsp kosher salt
- black pepper to style
- olive oil for drizzling
For the Vegan Ricotta (or use store-bought)
- 14 ounces agency or further agency tofu
- 1 cup uncooked cashews soaked for not less than 4 hours
- 2 tbsp dietary yeast
- 3 cloves garlic
- 2 tablespoons contemporary lemon juice
- 1 tsp kosher salt
For the Sauce
- 2/3 cup roasted butternut squash above
- roasted shallots and garlic above
- 1/2 cup uncooked cashews soaked for not less than 4 hours
- 1 tbsp olive oil non-obligatory; for a smoother sauce
- 1/4 tsp cinnamon non-obligatory
- 1 1/2 cup vegetable broth
- 1 cup full-fat oat or cashew milk
- salt and black pepper to style
For the Stuffed Shells
- 1 pound jumbo pasta shells gluten-free if mandatory
- Vegan Ricotta above
- 2 cup roasted butternut squash above
- 6 ounces frozen spinach thawed and pressed properly
- 1 tbsp finely chopped rosemary
- salt and black pepper to style
- 1 cup dairy-free mozzarella or parmesan non-obligatory
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Prep: Preheat the oven to 425F. Set two baking sheets apart and convey a big pot of salted water to a boil for the pasta.
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Roast the Greens: Lower the highest 1/4” off of the pinnacle of garlic to show many of the cloves. Place on a sheet of aluminum foil, then drizzle with oil and wrap it as much as seal it tightly. Add the butternut squash and shallots to the baking sheet and drizzle with oil, salt, and pepper to style. Use your fingers to toss till evenly coated, then unfold the greens out evenly on the baking sheet. Add the foil-wrapped garlic to the baking sheet as properly. Bake for half-hour, flipping the squash and shallots midway by way of cooking.
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Prepare dinner the Pasta: Within the meantime, add the pasta shells to the boiling pot of water and prepare dinner following the pre-boil or stuffed shell directions, stirring sometimes. If the bundle doesn’t have directions, minimize the cooking time of the pasta in half, then add two minutes. Drain and rinse with chilly water, then unfold the shells throughout a baking sheet in a single layer to stop sticking.
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Make the Ricotta:add the tofu, cashews, dietary yeast, garlic, lemon juice, and salt to a meals processor with the S-blade hooked up. Course of for 45 to 60 seconds, scraping the edges as mandatory, till a {smooth} texture kinds. Put aside.
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Mix the Sauce: add solely ⅓ (roughly ½ cup; 75 g) of the roasted butternut squash to a blender together with the roasted shallots. Fastidiously take away the garlic bulb from the tin foil and squeeze the cloves into the blender as properly. Add the cashews, oil (if utilizing), cinnamon, black pepper, broth, and milk to the blender. Mix on excessive for 45 to 60 seconds, or till a {smooth} sauce kinds. Style the sauce and season with extra salt or pepper if mandatory.
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Make the filling: place the ready ricotta in a big mixing bowl and add within the remaining roasted butternut squash, spinach, rosemary, salt, and black pepper to style. Combine properly with a spatula till every part is evenly included.
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Stuff the shells: Pour 2 cups of sauce within the backside of the baking dish. Fill every cooked shell with ~1 tablespoon of filling, then place within the baking dish. Repeat with the remaining shells, then pour the remaining sauce on prime. Sprinkle the cheese over the tops of the shells, if utilizing.
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Bake: Bake within the prime rack of the oven for 20-25 (?) minutes, till the sauce is bubbly and cheese has melted.
- Frozen Spinach: thaw the frozen spinach and squeeze as a lot liquid out of it as potential earlier than including to the ricotta combination.
- Gluten-Free: this recipe could be made gluten-free through the use of gf jumbo shells.
- Make Forward: The roasted squash, ricotta, and cream sauce can all be made as much as 3 days prematurely. Simply retailer within the fridge till you might be prepared to make use of!
Energy: 358kcalCarbohydrates: 42gProtein: 16gFats: 16gSaturated Fats: 3gPolyunsaturated Fats: 4gMonounsaturated Fats: 8gTrans Fats: 0.001gSodium: 477mgPotassium: 604mgFiber: 5gSugar: 7gVitamin A: 9997IUVitamin C: 21mgCalcium: 191mgIron: 4mg
