These are seriously delicious! If you have a lasagna pan, use that instead. I didn’t have one, so I used a casserole dish.
Ingredients
-2 boxes of jumbo shells (you will have some left over, so you can just use one box, or make more filling)

*Filling
-1 can of pumpkin
-1 package of silken tofu
-1/2 cup of daiya cheese
-1/4 tsp of garlic powder
-pinch of salt & pepper
-around 7 leaves of fresh sage

*Sauce
-1 cup of soaked raw cashews (it would work if they weren’t soaked too)
-1 & 1/2 cup of non-dairy milk
-2 Tbsp of nutritional yeast
-2-3 leaves of fresh sage
-1/2 tsp of garlic powder (or 2 cloves of garlic)
-1/4 tsp of salt
-1/4 tsp of pepper

cook pasta shells
drain, let cool
Mix stuffing ingredients in a bowl
Blend sauce ingredients in blender
take a tray or casserole dish and poor in some of the sauce, next stuff shells and put on top of sauce. Cover will foil and bake in a preheated oven @ 375 degrees for around 15 minutes. Serve some shells on a dish, poor over some of the sauce on top. Eat and enjoy.

Top with some pumpkin seeds.