Vegan Ricotta Stuffed Shells with Fall Harvest Sauce

Looking for the perfect cozy fall recipe? Make these savory Ricotta Stuffed Shells covered in a Harvest Sauce. These shells are the perfect weekday dish that your whole family will love. Stuffed with a creamy vegan ricotta filling and topped with a homemade tomato and butternut squash harvest sauce. These stuffed shells will be your new favorite go-to dinner.   

Have you ever made vegan ricotta cheese? Its super easy and can be made in approximately five minutes. The first thing you are going to do is crumble pressed tofu into small pieces using a spoon or your hands.  You will then transfer the tofu to a pan on medium heat. Add lemon juice, nutritional yeast, spinach, dried basil, dried oregano, garlic powder, salt, pepper, and toss. 

Cook until fresh spinach leaves start to wilt, about 2 to 3 minutes. Remove from heat immediately. You want to be very careful that you don’t overcook the fresh spinach since you will be cooking it again in the oven. 

Stuffing your shells is the fun part. To stuff the shells you can either use your hand or a spoon to do so. Fill the large pasta shells with the vegan ricotta cheese mixture. 

Using a baking dish add your homemade Harvest Sauce to the bottom of your dish. It is up to you on how much pasta sauce you add. However, I like to add at least one cup of the harvest sauce. Place your stuffed shells on top of the sauce and top shells with additional harvest sauce and vegan mozzarella cheese (optional). Bake for 20-25 minutes until hot and bubbly. 

If you make these Ricotta Stuffed Shells with Fall Harvest Sauce I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it! 

This Ricotta Stuffed Shells with Fall Harvest Sauce are: 

Savory

Creamy

FIlling

Tasty

Easy to Assemble

Ricotta Stuffed Shells with Fall Harvest Sauce

  • Servings: 6
  • Difficulty: easy
  • Print

These shells are the perfect weekday dish that your whole family will love. Stuffed with a creamy vegan ricotta filling and topped with a homemade tomato and butternut squash sauce. These stuffed shells will be your favorite go-to dinner.


Ricotta Stuffed Shells

  • 8 ounces jumbo pasta shells
  • 14 ounce container tofu, drained and patted dry
  • 1 tsp lemon juice
  • 2 Tbsp nutritional yeast
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 cups (packed) fresh spinach, chopped
  • 1/4 cup fresh basil, cut finely
  • 1 cup vegan mozzarella cheese (optional)

Harvest Sauce

  • 1 tsp oil, I used avocado
  • 3 cups butternut squash, cut into cubes
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 1 can diced tomatoes
  • 3 cloves of garlic, cut finely
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup vegetable broth, for thinning

Directions

  1. Preheat oven to 350 degrees Fahrenheit (176.6 C).
  2. Bring a large pot of salted water to boil. Cook shells in boiling water for half of the time following the back of the pasta package. Drain water, and set aside.
  3. In a large bowl crumble tofu with a spoon or your hands breaking into small pieces.
  4. Heat a pan on medium heat. Add the crumbled tofu, lemon juice, nutritional yeast, spinach, dried basil, dried oregano, garlic powder, salt, and pepper. Cook until fresh spinach leaves start to wilt, about 2 to 3 minutes. Remove from heat.
  5. Heat a large pan on medium to high heat. Drizzle with oil and add the butternut squash, garlic, diced tomatoes, salt, and pepper. Cook until soft.
  6. Transfer harvest sauce ingredients to a high powered blender and blend until smooth and creamy. Add vegetable broth to thin sauce.
  7. Coat a shallow baking dish with the harvest sauce.
  8. Assemble pasta shells by filling each half-cooked shell with the ricotta mixture. Place the stuffed shells facing up in the baking dish.
  9. Top shells with additional harvest sauce and vegan mozzarella cheese (optional). Bake for 20-25 minutes until hot and bubbly. Drizzle with additional nutritional yeast and fresh chopped basil.

Make it Your Own

  • Don’t have fresh spinach? Use frozen spinach instead. Just make sure to get as much water out of them before adding to the ricotta mixture.
  • Skip making your own harvest sauce and use homemade marinara sauce or sauce from a jar.
  • If you are adding vegan mozzarella cheese to the top of your shells add it before baking so the cheese melts.

2 replies to “Vegan Ricotta Stuffed Shells with Fall Harvest Sauce

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star