Vegan Butternut Squash Stuffed Shells

This Vegan Butternut Squash Stuffed Shells recipe is a comforting twist on an Italian classic. Creamy dairy-free ricotta made with cashews and tofu is tucked into jumbo pasta shells and baked in a smooth, velvety butternut squash sauce. It’s a hearty, satisfying dish that’s perfect for holiday meals, special gatherings, or any time you’re craving a little plant-based indulgence.

Why You’ll Love This Recipe

These stuffed shells are the definition of cozy comfort food with a nutritious twist. The homemade vegan ricotta is rich and satisfying, while the butternut squash sauce adds a touch of natural sweetness and earthy flavor. It’s 100% dairy-free, crowd-pleasing, and feels fancy enough for dinner parties yet simple enough to enjoy on a weeknight. Each bite delivers creamy, savory flavor in a soft pasta shell that’s hard to resist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Roasted Veggies (for both sauce and filling)

• butternut squash

• onion

• olive oil

Vegan Ricotta Cheese

• raw cashews, soaked and drained

• unsweetened non-dairy milk

• onion

• garlic cloves

• extra firm tofu

• lemon juice

• salt

• fresh sage

Shells

• dried jumbo pasta shells

Butternut Squash Sauce

• roasted butternut squash/onion mixture

• light coconut milk

• ground nutmeg

• salt

For Serving (Optional)

• chopped fresh parsley

• fresh sage

Directions

Roast the Vegetables

1. Preheat the oven to 400°F.

2. Toss diced butternut squash and chopped onion with olive oil and spread on a baking sheet.

3. Roast for about 30 minutes, flipping halfway, until tender. Leave oven on for baking the assembled dish.

Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook jumbo pasta shells according to package instructions.

3. Drain and return to pot. Toss with a little olive oil to prevent sticking.

Make the Vegan Ricotta

1. In a food processor, blend soaked cashews, onion, garlic, and ¼ cup of non-dairy milk into a smooth paste.

2. Drizzle in another ¼ cup of milk and blend again.

3. Add tofu, lemon juice, salt, and sage. Pulse until the mixture resembles ricotta cheese.

4. Stir 1 cup of the roasted squash/onion mixture into the ricotta.

Make the Sauce

1. Wipe out the food processor bowl and add the remaining roasted veggies.

2. Add coconut milk, nutmeg, and salt. Blend until smooth and creamy.

Assemble and Bake

1. Spread ⅔ of the butternut squash sauce on the bottom of a 9×13-inch baking dish.

2. Fill each shell with about 2 tablespoons of the ricotta mixture.

3. Arrange shells in the baking dish.

4. Cover and bake for 30 minutes until heated through.

To Serve

1. Warm the remaining sauce on the stove. Thin it with a little extra coconut milk if desired.

2. Plate the stuffed shells and top with additional sauce.

3. Garnish with fresh parsley and sage if using. Serve warm.

Servings and timing

This recipe serves 6.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

Variations

• Nut-Free Version: Substitute sunflower seeds for cashews or use a nut-free store-bought vegan ricotta.

• Add Greens: Stir in sautéed spinach or kale to the ricotta mixture.

• Cheesy Top: Sprinkle shredded vegan cheese over the shells before baking for a golden finish.

• Spicy Twist: Add a pinch of red pepper flakes to the ricotta or sauce for subtle heat.

• Pasta Swap: Use manicotti or lasagna noodles rolled with filling as an alternative to shells.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a covered baking dish and warm in a 350°F oven until heated through, or microwave individual portions.
For longer storage, freeze assembled but unbaked shells in a freezer-safe dish for up to 2 months. Thaw overnight before baking.

FAQs

Can I use store-bought vegan ricotta instead?

Yes, if you’re short on time, a store-bought vegan ricotta can replace the homemade version.

Do I need to soak the cashews?

Yes, soaking helps soften the cashews for a creamier ricotta texture. A quick soak in hot water for 1 hour can also work.

Can I use canned butternut squash?

Fresh roasted squash is best for flavor, but canned purée can be used in a pinch for the sauce.

What can I substitute for coconut milk?

Use any unsweetened creamy non-dairy milk like oat or soy, though coconut adds a rich texture and mild sweetness.

Can I make this dish ahead of time?

Yes, you can assemble the dish up to a day in advance. Cover and refrigerate, then bake when ready to serve.

Is this recipe gluten-free?

Not as written, but it can be made gluten-free by using gluten-free jumbo pasta shells.

How do I prevent the shells from sticking?

Toss cooked shells with a little olive oil and avoid overcooking them to keep them intact.

Can I freeze leftovers?

Yes, the baked shells freeze well. Store in an airtight container and reheat in the oven or microwave.

How do I keep the filling from being too watery?

Make sure to drain the tofu well and avoid adding too much milk to the ricotta mixture.

What side dishes go well with this recipe?

A fresh green salad, roasted Brussels sprouts, or garlic bread complement the creamy stuffed shells perfectly.

Conclusion

Vegan Butternut Squash Stuffed Shells are the ultimate comfort food with a plant-based twist. Rich, creamy, and packed with flavor, this dish is both satisfying and nourishing. Whether you’re making it for a holiday table or a cozy dinner at home, it’s a show-stopping main course that proves just how indulgent vegan cooking can be.

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