I made a homemade tomato sauce or you can simply use your favorite jarred brand ( my favorite is Primal Kitchen Foods). For the filling, I roasted butternut squash, then sautéed onion, mushroom, garlic, and spinach seasoned simply with salt, pepper, and Italian seasonings. Mixed with roasted garlic tofu ricotta and topped with herby breadcrumbs!
Feel free to use regular ricotta as well just make sure you add all the fixings!
Preheat oven to 350 degrees F.
In a blender or food processor, puree together the whole tomatoes, crushed tomatoes, paste, garlic, italian seasoning, salt and pepper. ( Can puree completely or leave a bit chunky both works) . Place sauce in a sauce pan over medium heat and allow to cook while you prepare the remaining ingredients.
Add all the ricotta ingredients to a food processor and blend until smooth. Adjust seasoning if needed. This can be made a day or two ahead.
In a large saute pan heat avocado oil and saute onions and mushrooms until carmelized. Season with salt and pepper. remove from the heat and add roasted squash and herbs.
Mix together ricotta and vegetable mixture, set aside.
Using the same saute pan as the vegetable saute, add butter and cook until it begins to brown. Add breadcrumbs and toast for 1 minute. Remove from heat and add minced garlic, herbs, salt and pepper. Stir as the residual heat will continue to toast the crumbs.
Cook your shells in salty water until al dente.
Prepare a baking dish with a good slathering of marinara at the bottom. Scoop a few tablespoons of filling into each shell, place them into the baking dish. Top each with a generous spoonful of marinara, breadcrumbs and a drizzle of olive oil. Bake for 25 minutes.
If you make this dish I would love to hear from you!! Have an amazing week!