Stuffed Shells with Tofu Spinach Ricotta and Roasted Butternut Squash

This is a rich and indulgent dish that is best enjoyed in the company of friends and family.  It’s easy to put together and each shell is overflowing with flavor.  Tofu makes the fluffy base of the ricotta, while roasted butternut squash adds a touch of caramelized sweetness, the finishing touch is a drizzle of luxurious cashew creme.  Feel free to experiment with different elements using what you may already have in the fridge, such as a different roasted veggie or sautéed green.  I promise you it will still be delicious!

Stuffed Shells with Tofu Spinach Ricotta and Roasted Butternut Squash

Print Recipe

lovely dish full of flavors and texture, serves 4

• Author: chef elyse

Ingredients

Scale 1x2x3x

• 1 butternut squash, peeled and cubed 
• olive oil for drilling 
• 12 oz jumbo shells 

For the Cashew Creme:

• 1 cup raw cashews (soaked in boiled water for 20 minutes or soaked in cool water overnight)
• 1 cup filters water
• 1 garlic clove 
• juice of 1 lemon 
• salt and pepper to taste

For the Tofu Spinach Ricotta: 

• 4 cups fresh spinach 
• 1 cup firm tofu, drained, pressed and patted dry
• 1 teaspoon oregano 
• 1 tablespoon fresh lemon juice 
• 1 cup of cashew creme 
• salt and pepper to taste 

Instructions

1. Bring a large pot of water to a boil, add salt and the shells and cook according the package directions until al dente. Drain and arrange, seperated, on lined baking sheet 
2. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.  Combine the butternut squash with a bit of olive oil, salt and pepper and spread on baking sheet.  Roast until browning about 25 minutes
3. Make the Cashew Creme: Drain the cashews and transfer to a blender.  Add the remaining ingredients and blend until smooth. 
4. Make the Ricotta: Heat a medium sized pan over medium heat, once hot add a little bit of olive oil, heat the oil and then add the spinach with a spinach of salt.  Sauté until all the spinach is wilted, squeeze out extra liquid and transfer to cutting board. Chop it up a bit then put the spinach in a medium bowl, add the tofu, oregano, lemon juice, and 1 cup of the cashew creme from before.  Season generously with salt and pepper to taste. 
5. Assemble the shells: Spread 1/4 cup of the cashew creme on the bottom of a baking dish.  Fill each shell with some of the tofu ricotta and a few pieces of roasted butternut squash, and place in dish. Drizzle with remaining cashew creme and bit of olive oil.  Bake, uncovered, for about 15 minutes.  Cool briefly and serve.  Leftovers are good in the refrigerate for up to 3 days or freezer for up to 1 month