Preheat oven to 425.
Make the ricotta. Place almonds, lemon juice, nutritional yeast, salt, and water in a food processor. Pulse until mostly smooth. Set in fridge until assembly.
Roast butternut squash. Toss squash cubes on a baking sheet with one tablespoon of olive oil. Roast for 30 minutes, until just fork tender and slightly browned. Flip after 15 minutes.
Make the marinara sauce. In a small sauce pot heat one tablespoon of olive oil over medium heat. Add the chopped onion and a pinch of salt and cook for 3-4 minutes. Add garlic to the pan and cook for another 2 minutes, and watch carefully so it doesn’t burn.
Add onion and garlic to your blender with the can of diced tomatoes, basil, salt, and sugar. Pulse until it is mostly smooth with some chunks. If you prefer a smooth sauce, blend until completely smooth.
Return the tomato sauce to the pot you cooked the onion and garlic in. Simmer for 20-30 minutes while you prepare everything else.
Cook shells according to package instructions al dente. Rinse with cold water. Set aside.
Spread half of the marinara on the bottom of your oven safe dish. I used the same dutch oven that I cooked my pasta in.
In a large bowl, mix together butternut squash, ricotta, and kale until well combined.
Scoop about two tablespoons into each shell, then lay them in the baking dish, seam up.
Top with the rest of the marinara.
Cover and bake for 15 minutes, until warm and bubbly. Enjoy!