Cooking with Kindness is a running series featuring vegan recipes courtesy of Animal Law Society.

Butternut Squash Stuff Shells

Tofu Ricotta Filling
—1 package extra-firm tofu, drained
—2 tablespoon olive oil
—1 tablespoon minced garlic
—1/2 tablespoon lemon juice
—1 teaspoon dried oregano
—3 tablespoon nutritional yeast
—Salt and pepper to taste

Vegetable Filling
—1 small butternut squash, cubed
—4 cups spinach
—1/2 cup diced onion
—1 tablespoon olive oil
—1/2 teaspoon red pepper flakes
—Salt and pepper to taste

Cashew Parmesan
—1 cup unsalted cashews
—4 tablespoon nutritional yeast
—3/4 teaspoon salt
—1/4 teaspoon garlic powder
—16 jumbo shells and your favorite pasta sauce

Preheat oven to 350°F. While preheating, take a large skillet and begin to cook the vegetable filling. First, turn the burner on low, adding the cubed butternut squash and diced onion. Cover the skillet and let simmer until squash is tender. Stir occasionally.

Tofu Ricotta Filling
Place all of the ingredients into a blender or food processer. Pulse the ingredients until smooth. Place ricotta aside. When the squash is tender, add spinach, red pepper flakes, and salt and pepper. Sautee these ingredients until the spinach cooks down. Then, turn off the burner and let it cool.

Cashew Parmesan
Add all of the ingredients into a food processor or blender. Blend until fine.

Grab a large, two-inch-deep baking pan. Pour 1 inch of pasta sauce into the baking pan. Place spoon full of ricotta into the shells, followed by a spoonful of vegetable filling. Repeat until all shells are filled.

Place the shells into the baking pan. Add the remaining sauce and tofu ricotta on top of the shells, and finish with cashew parmesan. Cover with tin foil and bake for 15 minutes, or until heated throughout.