1 Butternut squash, cubed
1 medium Yellow onion, chopped
1 TBSP Olive oil
Salt and Pepper to taste
3/4 cup Vegetable broth
1 cup Milk, or milk substitute (I used coconut milk)
15oz Ricotta cheese
1/4 cup Parmesan cheese
3 cups Spinach
2 Garlic cloves, minced
1 box Jumbo shells
16oz Tofu sausage
Step 1: Preheat oven to 400°F
Step 2: Toss butternut squash and yellow onion in olive oil and put on baking sheet in one layer. Salt and Pepper to taste. Bake for 50-60 minutes.
Step 3: Add milk, vegetable broth, butternut squash, and onion to food processor or blender until smooth. Set aside.
Step 4: Mix ricotta cheese, egg, and parmesan cheese together.
Step 5: Sauté garlic until browned and fragrant then add spinach until it wilts. Add to cheese and egg mixture.
Step 6: Cook tofu sausage until browned. Add to cheese filling mixture.
Step 7: Cook jumbo shells as per directions on box. Rinse with cold water.
Step 8: Put butternut squash on bottom of 9×11 glass pan.
Step 9: Scoop about 2 TBSP of cheese filling to each jumbo shell then place on top of sauce.
Step 10: Cover pan with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes. Enjoy!