Creamy, tangy, and with a caramelized sweetness from roasted butternut squash, this stuffed shells recipe is one you’re sure to love. In lieu of any ricotta, Parmesan, or mozzarella cheese, I stuff them with a light, dairy-free “ricotta.” Made from cashew cream, crumbled tofu, herbs, and lemon zest, it’s rich and flavorful. If your family is squeamish about tofu, just don’t tell them. They’ll never suspect it here.
My Favorite Stuffed Shells Recipe
While I often use a marinara sauce with my stuffed shells, in the spirit of fall, I opted for a luscious, creamy cashew sauce. I also stuffed my shells with roasted butternut squash. This recipe has a few steps, but the creamy, cozy pasta & squash are totally worth the effort. Here’s how you make them: We really love this recipe. I hope you do too!
Stuffed Shells Serving Suggestions
I like to serve my stuffed shells with dollops of extra cashew cream to really take them over the top. While this recipe is delicious on any night, it’d be especially good as a vegetarian main course at Thanksgiving or a holiday dinner. If you’re looking for something to pair it with, try any of these simple vegetable side dishes:
Roasted Brussels Sprouts Simple Lemon Green Beans Roasted Beet Salad Simple Roasted Beets with Citrus Shredded Brussels Sprout Salad Roasted Cauliflower with Lemon Zest any of these salads
And don’t forget the apple crumble for dessert!
If you love this stuffed shells recipe…
Try these cozy casserole-type recipes next:
Best Vegetarian Lasagna Easy Baked Ziti Eggplant Parmesan
Or try one of these favorite squash recipes:
Butternut Squash Soup Butternut Squash Curry Roasted Delicata Squash Maple Roasted Acorn Squash
For more vegan recipes, check out this post with 85 Best Vegan Recipes.
