vegan melting cheese(grated, for sprinkling over the top)
Heat an oven to 200C and line a baking tray with baking paper.
Toss pumpkin with olive oil on the tray and bake for 15 minutes.
Take pumpkin out, turning and add, scattered, the garlic cloves. Roast for another 10-15 minutes.
Remove the garlic skins and season mix with a bit of salt and pepper. Add in the cream cheese and mash until combined and silky smooth.
Heat a large pot of water to boiling then par-cook the pasta shells (so they are cooked through but still very firm). Drain pasta shells carefully in a colander.
Mix passata with salt and pepper, fresh basil and dried italian herbs. Fill a piping bag (or snaplock bag with a 2cm end cut off) with the pumpkin puree.
Lay a small amount of the passata on the bottom of a medium ovenproof baking dish (just to coat). Pipe the puree inside of each shell, laying the pasta pumpkin-filled side down snuggly next to each other. Repeat until the bottom of the dish is filled.
Cover the first layer of pasta shells (again, just to coat) with the passata then repeat with the remaining layers.
With the final layer top with any remaining passata and/or grated vegan mozarella (or parmesan) cheese. Should get about 3 layers of pasta
bake for 20-25 minutes or until the pasta shells are now fully cooked through. Serve with a light salad.