Butternut Squash Stuffed Shells with Sage Sausage, Spinach, and Ricotta

These jumbo shells are filled with plant-based sausage, spinach, and creamy vegan ricotta, all baked in a velvety butternut squash sauce and topped with crispy fried sage. Cozy, comforting, and 100% dairy-free.

Stuffed shells, but make it fall.

This recipe takes everything you love about a classic comfort food and gives it a cozy autumnal makeover. With roasted butternut squash blended into a silky, spiced sauce and a filling made from sage sausage, spinach, and dairy-free ricotta, it’s basically autumn in a casserole dish. While this one does take a bit of time to prep (roasting the squash and simmering the sauce), the actual assembly is a breeze—especially if you've ever made traditional stuffed shells before. Pro tip: double the sauce and freeze some for another weeknight dinner.

Why You’ll Love This Recipe

• Fall-forward flavors

• Creamy dairy-free ricotta and melty mozzarella

• Great for meal prep or a cozy weekend dinner

• Crowd-pleasing and perfect for entertaining

Ingredients You’ll Need

• 1 medium butternut squash, halved and seeded

• 1 box jumbo pasta shells

• 1 medium sweet onion, diced

• 1 tbsp minced garlic (jarred or fresh)

• 1 cup plant-based milk

• 1.5 cups vegetable stock

• 2-3 tbsp olive oil

• 1 tbsp vegan butter (like Earth Balance)

• 1/2 lb plant-based sage sausage

• 1 bag fresh spinach, wilted

• 1.5 cups dairy-free ricotta (like Kite Hill)

• 1.5 cups dairy-free mozzarella shreds

• 1 tbsp Just Egg (or other egg alternative)

• 2-3 tbsp fresh sage, minced

• Salt and pepper, to taste

• 1 tsp each: allspice, nutmeg, cinnamon, ground ginger

• Optional: crispy fried sage leaves, for garnish

How to Make It

Step 1: Roast the Squash

Preheat your oven to 400°F. Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 45-60 minutes, flipping halfway, until fork-tender.

Step 2: Make the Sauce

In a deep skillet or saucepan, sauté the diced onion and garlic in vegan butter until translucent. Scoop roasted squash into the pan, add plant milk and veggie stock, and stir well. Add the warming spices. Blend the sauce with an immersion blender (optional) and simmer until thickened. Season with salt and pepper to taste.

Step 3: Prep the Filling

In a separate pan, wilt your spinach over medium heat. In a large mixing bowl, combine the spinach, sage sausage (uncooked), ricotta, Just Egg, garlic, fresh sage, salt, and pepper. Mix until well combined.

Step 4: Boil the Shells

Cook the pasta shells according to package directions. Drain and set aside.

Step 5: Assemble & Bake

Preheat oven to 350°F. Spread a layer of butternut squash sauce in the bottom of a large casserole dish. Stuff each shell with the ricotta-sausage mixture and nestle into the sauce. Top with shredded mozzarella and cover with foil.

Bake covered for 15-20 minutes, then remove foil and bake another 15 minutes until bubbly and browned.

Step 6: Garnish & Serve

Let shells rest for 10 minutes before serving. Optional: Fry sage leaves in olive oil until crispy and crumble over the top for a savory, herbal crunch.

Final Thoughts

This dish feels fancy, but it’s made with everyday ingredients and is as comforting as your favorite hoodie. It’s hearty, creamy, and just the right amount of indulgent—perfect for fall dinner parties or a cozy night in. And that butternut squash sauce? Freeze the leftovers and thank yourself later.