Get ready to tantalize your taste buds with a dish that’s not just a feast for the eyes but also a celebration of flavors! Our Vegan Stuffed Shells with Butternut Sage Sauce are the perfect blend of creamy, savory, and comforting goodness that will leave everyone asking for seconds. Imagine large pasta shells generously filled with a rich, velvety vegan ricotta, vibrant spinach, and sweet butternut squash, all smothered in a luscious marinara sauce. Whether you're a seasoned vegan or just looking to add more plant-based meals to your repertoire, this recipe is sure to impress. Dive into this culinary adventure and discover how easy it is to create a dish that’s both wholesome and utterly delicious!
Ingredients
- 12 large pasta shells
- 1 cup ricotta-style vegan cheese
- 1 cup spinach, chopped
- 1 cup butternut squash, diced
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup marinara sauce
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Bring a large pot of salted water to a boil. Cook pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and set aside to cool slightly.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté diced butternut squash until tender and lightly caramelized, about 7-8 minutes. Season with salt, pepper, and nutmeg.
- In a mixing bowl, combine vegan ricotta cheese, chopped spinach, roasted butternut squash, and chopped fresh sage. Mix thoroughly and season with additional salt and pepper to taste.
- Carefully stuff each pasta shell with the ricotta-squash mixture, filling them generously but not overpacking.
- Spread marinara sauce evenly across the bottom of the prepared baking dish. Arrange stuffed shells on top of the sauce.
- Drizzle remaining olive oil over the shells and sprinkle additional chopped sage on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes to lightly brown the tops.
- Remove from oven and let rest for 5 minutes before serving. Garnish with extra fresh sage if desired.
Tips
- Perfect Pasta: To ensure your pasta shells don’t stick together, make sure to cook them until al dente. This will help them hold their shape when you stuff them.
- Customize Your Filling: Feel free to add other vegetables like mushrooms or zucchini to the filling for added flavor and nutrition. You can also experiment with different herbs to suit your taste.
- Sauté for Flavor: Sautéing the butternut squash not only enhances its sweetness but also adds a depth of flavor to the filling. Don’t skip this step!
- Marinara Magic: Use your favorite store-bought marinara sauce or whip up a quick homemade version for a personal touch. A touch of red pepper flakes can add a nice kick!
- Rest Before Serving: Allow the stuffed shells to rest for a few minutes after baking. This helps the flavors meld together and makes for easier serving.
- Garnish for Presentation: A sprinkle of fresh sage or a drizzle of olive oil just before serving can elevate the dish visually and enhance the flavor.
- Make Ahead: You can prepare the stuffed shells in advance and store them in the fridge until you’re ready to bake. Just add a few extra minutes to the cooking time if baking straight from the fridge.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 0mg
