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Butternut Squash, Spinach & Cheese Stuffed Shells

Classic Italian-style stuffed shells filled with roasted butternut squash, ricotta, spinach and sage leaves baked in a light cream sauce makes the perfect autumn vegetarian meal.

Servings 8

Ingredients

Roasted Butternut Squash

  • 4 cups 1” – 1 ½” diced butternut squash, about one small to medium squash
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon freshly chopped sage, plus more for garnish

Filling

  • 400 g up to 500g tub ricotta cheese
  • 2 garlic cloves, crushed
  • 2 cups finely chopped fresh baby spinach
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 egg

Cream Sauce & Topping

  • ¼ cup butter
  • 2 garlic cloves, minced
  • 2 cups 10% or 18% cream
  • ½ teaspoon kosher salt
  • ½ cup freshly grated Parmesan cheese
  • 1 ½ cups shredded mozzarella, for topping

Pasta Shells

  • 250 g box jumbo pasta shells, approximately 34 - 36 shells per box

Instructions

  1. Roast the squash: Preheat oven to 400 degrees F. Spread diced squash on a medium-sized parchment lined baking sheet. Drizzle with olive oil. Sprinkle with salt, pepper and sage. Roast for 25 - 30 minutes, or until the squash is tender and golden. Transfer squash to a medium bowl. With a potato masher, mash the squash to a creamy but chunky consistency. Set aside to cool slightly. Leave oven on but reduce heat to 350 degrees F.
  2. Make the filling: In a medium bowl add the ricotta, garlic, spinach, Parmesan cheese, nutmeg, salt, pepper, egg and creamed squash. Mix the ingredients well to combine.
  3. Make the cream sauce: In a medium saucepan melt the butter over medium-high heat. Add garlic and cook until the garlic just becomes golden. Whisk in the cream and cook until the cream is heated through and bubbling. Add salt and Parmesan cheese and stir until the cheese has melted. Remove from heat and set aside while assembling the shells.
  4. Cook the pasta shells: Meanwhile bring a large pot of water to a full boil over high heat. Add 2 teaspoons salt and 1 teaspoon oil. Gently drop the pasta shells into the boiling water; cook for 10 – 11 minutes (or as package directs), until the shells are al dente. Gently drain the shells and rinse with cold water. Some may break, discard those.
  5. Assembly: Prepare a 9 x 13” baking dish by greasing the bottom and sides with oil or cooking spray. Make sure the oven is still set at 350 degrees F. Spread cream sauce on the bottom of the dish.
  6. Fill the cooked pasta shells with a heaping tablespoon of filling. Place shells on top of the cream sauce in the baking dish butting against each other. Sprinkle top with mozzarella cheese. Lightly tent with foil and bake for 20 minutes. Remove foil and bake for an additional 10 to 15 minutes until bubbly. Turn on broiler and broil for 1 – 2 minutes to brown the top. Garnish with additional sage if desired. Let rest for 10 minutes before serving to allow the sauce to set.