Print Recipe

Vegan Butternut Squash Stuffed Shells

Packed with delicious veggies and a roasted garlic tofu ricotta these shells will win over any picky eater.
Prep Time40 mins
Cook Time30 mins
Course: dinner
Cuisine: Italian
Keyword: family dinner
Servings: 6


  • 1 28 ounce can Organic Whole tomatoes
  • 1 16 ounce can organic crushed tomatoes
  • 3 tbsp tomato paste
  • 1 whole garlic clove chopped
  • 1 tbsp italian seasoning
  • 1/2 tbsp fresh ground black pepper
  • 1/2 tbsp kosher salt
  • Pinch crushed red pepper flakes
  • 16-18 jumbo shells

Roasted Garlic Tofu Ricotta

  • 1 block extra firm tofu drained
  • 1/4 cup toasted pine nuts
  • 6 roasted garlic cloves peeled
  • 1/4 cup nutritional yeast or regular parmesan
  • 1/4 cup fresh chopped italian parsley
  • 1 lemon zested and juiced
  • salt and pepper to taste

Vegetable Filling

  • 2 cups sliced mushrooms
  • 2 cups roasted butternut squash
  • 1 red onion diced
  • 1 pkg organic frozen spinach drained of excess water
  • 2 tbsp avocado oil
  • 1 tsp kosher salt and pepper
  • 1/2 cup fresh chopped italian parsley
  • 1/2 cup fresh chopped basil

Bread crumb Topping

  • 1/2 cup panko breadcrumbs
  • 3 tbsp dairy free or regular butter
  • 1 garlic clove grated
  • 2 tbsp fresh chopped italian parsley
  • 1 tsp salt and pepper


  • Preheat oven to 350 degrees.
    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 continute 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.