~ Vegan ~ Stuffed Shells

Roughly 4-6 Servings

Prep: 30-60 minutes

Baking: 30 minutes

Ingredients: 

~ 20 Large Pasta Shells

Filling—

1/4 clove of garlic

2 Shredded Zucchini

Large Carton of Mushrooms

~ 1/2 Cup Cashew Cheese 

* HERE is a simple recipe by Minimalist Baker

~ 1/2 block Miyoko’s Mozzarella nut Cheese 

Spinach

Salt

Pepper

Sauce—

~ 1/3 Roasted Butternut Squash

2-3 Tablespoons of Earth Balance Butter

~ 1/2 cup of oat or nut milk

A bit of vegetable Broth or spoonful of Better Than Bouillon

Dash of Salt

~ 1 Tablespoon of Chili Oil 

*HERE is a recipe if you’d like to make it or substitute for a bit of Paprika and Chili Flakes

Herbs

* Your choice but I recommend Thyme, Rosemary and or Basil

Top with additional Chili Oil and Herbs

Instructions:

Prepare your Butternut Squash: Roasting at 420 for 30-60 minutes depending on the size of your Squash.

I find it easiest to cut in half, removing the seeds, and bake upside down. Removing the outer skin after the Squash after it is roasted. * I generally use some rosted squash from a previous meal, since you only need a little. 

Then heat the oven to 375 and start a pot of salted water for the pasta shells.

Cook Shells like any other Pasta & rinse with cold water after draining. 

Prepare the filling: 

Start by mincing garlic, slicing mushrooms and shredding the zucchini. Sauté on medium heat and add a dash of salt. 

Once veggies are soft and slightly brown, add spinach and turn to low heat. Once Spinach has wilted, turn off the heat and let stand. 

Prepare the sauce:

Using an emulsion bender of food processor, blend together roasted Butternut Squash, “Butter”, Nut Milk, Broth, Chili Oil and Herbs. I like it pretty thick but smooth. 

Back to the filling:

Turn low heat & mix in Mozzarella, Cashew Cheese and a few spoonfuls of the Sauce. 

* You can use either Mozzarella or Cashew Cheese but I prefer a blend.  

Assemble:

Spoon a thin layer of Sauce on the the bottom of a 9 x 13 pan. Fill each Shell with 1-2 spoonfuls of filling and drizzle the remaining sauce over it. 

Top with fresh herbs & chili oil.

Bake:

Cover with foil and bake for 15 minutes. Then remove the foil and bake for an additional 15 minutes. 

Dish up in our Everyday Bowl & Enjoy!

A note from Molly:

I am not great at traditional food prep & don’t love eating the same thing for several days in a row… but I am always trying to be more efficient in the kitchen!

I like to make large batches of Chili Oil, Cashew Cheese, Pesto, Pickled Onions or even roasting a few Butternut Squash. Anything to help make meals more flavorful and faster to prepare in the coming days and months. 

*Please note that some of these things do require freezing when storing for more than a week.