Layered with a creamy butternut squash sauce and topped with stuffed vegan ricotta shells, mozzarella cheese, crushed red pepper, and fried sage leaves. These stuffed shells will be your new favorite go-to dinner this fall.
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
8 ounces jumbo pasta shells, substitute for gluten-free noodles.
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
1 cup dairy-free mozzarella cheese, gluten-free.
1 tsp crushed red pepper
12 fried sage leaves
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.
Recipe by @ItsAllGoodVegan