Saturday, November 26, 2022
HomeSaladButternut Squash Stuffed Shells - From My Bowl

Butternut Squash Stuffed Shells – From My Bowl

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These Butternut Squash Stuffed Shells are baked in a wealthy and creamy vegetable sauce and full of a wholesome selfmade vegan ricotta filling. Indulge on this basic consolation meals made with a seasonal twist! Vegan, Gluten-Free & Oil-Free Choice.

Desk of Contents
  1. What You Want for Butternut Squash Stuffed Shells
  2. Tips on how to Make Butternut Squash Stuffed Shells
  3. Serving Strategies
  4. Tips on how to Retailer Stuffed Shells
  5. Substitutions and Variations
  6. Recipe FAQs: 
  7. Butternut Squash Stuffed Shells Recipe

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 definitely worth the finish outcome! 

butternut squash stuffed shells with serving spoon

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.  

When you ask me, butternut squash’s greatness is overshadowed by the recognition of pumpkin this time of 12 months! Don’t get me mistaken, pumpkin is nice too, however butternut squash is barely extra flavorful and can be a greater supply of vitamin A, vitamin C, iron and fiber. 

Take a look at 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

ingredients for butternut squash stuffed shells on kitchen countertop

This recipe is made with three elements: 

  • Creamy Butternut Squash Sauce: As an alternative of utilizing the basic marinara sauce, we’re baking these stuffed shells in a scrumptious butternut squash sauce made with substances 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 dissatisfied. When you’re quick on time, choose in 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

collage of step by step photos for making butternut squash stuffed shells
  1. Toss the greens with a drizzle of oil and roast for half-hour, flipping the squash and shallots midway by way of.
  2. Par-Cook dinner your pasta shells. Drain and rinse with chilly water, then unfold the shells throughout a baking sheet to forestall sticking.
  3. Course of the vegan ricotta substances collectively till a {smooth} cheese varieties.
  4. Mix the shallots, roasted garlic, and ⅓ of the butternut squash along with remaining sauce substances till {smooth}. Season with further salt and pepper as desired.
  5. Mix the stuffed shell filling substances till included. 
  6. Pour 2 cups of sauce within the backside of the baking dish.
  7. Stuff the shells with 1 tablespoon of the filling, then pour the remaining sauce over high together with a sprinkle of vegan cheese.
  8. Bake on the highest rack of the oven for 20-25 minutes or till bubbly. 

Caitlin’s Cooking Ideas

  • Chop the squash finely. This can permit it to cook dinner quicker 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 doable. This can stop your filling from being watery. 
butternut squash shells topped with vegan cheese in baking dish

Serving Strategies

Serve these fall-inspired stuffed shells with one in all my favourite kale salads: Kale Apple Walnut Salad, Winter Kale Salad or Kale and Cranberry Salad. It might even be scrumptious with a easy facet of Straightforward Garlic Inexperienced Beans or Balsamic Marinated Mushrooms.

When you’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 cook dinner leftovers tightly coated 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 when you have success, please let me know! 

fork cutting through stuffed shell on white plate

Substitutions and Variations

  • Gluten-free choice: 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 choice: This recipe is of course oil-free other than 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 quick on time, use a store-bought vegan ricotta from manufacturers like Kite Hill or Tofutti. 
  • Make forward choice: The roasted greens, vegan ricotta, and cream sauce can all be ready as much as 3 days prematurely. Then, as soon as prepared, cook dinner the pasta and fill the stuffed shells. 
  • Oat milk substitution: Soy milk is a superb various that’s equally wealthy and creamy. 
vegan butternut squash stuffed shells in baking dish before covering with sauce

Recipe FAQs: 

Is manicotti the identical as stuffed shells?

Manicotti and jumbo shells are related in that they’re each pastas sometimes full of cheese, however they’re completely different shapes. Manicotti are giant hole tubes and jumbo stuffed shells are giant conchiglie pasta. 

How lengthy do I boil jumbo shells?

In case your pasta field doesn’t embody cooking instances for making stuffed shells, lower the complete cook dinner time in half, then add two minutes. This can cook dinner the pasta al dente, and stop it from overcooking throughout the bake time. 

What’s one of the best ways to chop butternut squash?

Slicing a complete butternut squash could be intimidating, however it’s a lot simpler than it appears to be like! Begin by slicing off each ends, then slicing the butternut in half crosswise. Take away the pores and skin with both a vegetable peeler or a pointy knife. As soon as peeled, lower the butternut in half lengthwise and scoop out the seeds. Then, finely dice and roast! For a simple visible, try this fast video tutorial!

Which manufacturers of vegan cheese or parmesan do you advocate?

Violife is one in all my favourite go-to manufacturers, however Comply with Your Coronary heart can be nice!

Take pleasure in! When you make this recipe and determine to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I might additionally find it irresistible in case you might go away a remark beneath with a recipe score! Thanks for the assist 😊 

butternut squash stuffed shells in baking dish with golden spoon

For the Roasted Greens

  • 4 cups butternut squash peeled and diced (about 1 medium)
  • 2 shallots peeled and lower 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 additional agency tofu
  • 1 cup uncooked cashews soaked for no 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 no 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 needed
  • Vegan Ricotta above
  • 2 cup roasted butternut squash above
  • 6 ounces frozen spinach thawed and pressed nicely
  • 1 tbsp finely chopped rosemary
  • salt and black pepper to style
  • 1 cup dairy-free mozzarella or parmesan non-obligatory

  • Prep:

  • Roast the Greens:

  • Cook dinner the Pasta:

  • Make the Ricotta:

  • Mix the Sauce:

  • Make the filling:

  • Stuff the shells:

  • Bake:

  • Frozen Spinach: thaw the frozen spinach and squeeze as a lot liquid out of it as doable earlier than including to the ricotta combination.
  • Gluten-Free: this recipe could be made gluten-free by utilizing 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’re 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



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