Butternut Squash Stuffed Shells
Meet your new favorite comfort food: Butternut Squash Stuffed Shells – a luscious, cheesy baked pasta dish that's as satisfying as it is beautiful. Perfectly al dente jumbo pasta shells are generously filled with a creamy, savory-sweet blend of roasted butternut squash, ricotta cheese, fresh sage, and a hint of nutmeg, creating a flavor profile that's both cozy and sophisticated. Smothered in marinara sauce and topped with a golden blanket of gooey mozzarella and Parmesan, these shells are baked to bubbly perfection, delivering a hearty, flavorful meal ideal for fall and winter dinners. Simple enough for a weeknight but elegant enough for entertaining, this vegetarian recipe is guaranteed to make your dinner table shine. Serve it garnished with fresh parsley for an extra pop of color and flavor!
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 4 cups Butternut squash, peeled and cubed
- 2 cups Ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 3 cloves Garlic, minced
- 2 tablespoons Fresh sage leaves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable broth
- 2 cups Marinara sauce
- 0.25 teaspoon Nutmeg, ground
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil, and cook the jumbo pasta shells according to package directions until al dente. Drain, rinse with cold water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the cubed butternut squash to the skillet and cook for about 8-10 minutes, stirring occasionally, until the squash is softened.
Stir in the vegetable broth, sage, salt, black pepper, and nutmeg into the squash mixture. Cook for another 5 minutes, then remove from heat.
Transfer the cooked squash mixture to a large bowl and mash it using a fork or potato masher until smooth but slightly chunky. Allow it to cool for 5 minutes.
Stir in the ricotta cheese and half of the Parmesan cheese into the mashed squash mixture until well combined.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Using a spoon, carefully stuff each jumbo shell with the butternut squash filling and place them seam side up in the baking dish.
Pour the remaining marinara sauce evenly over the stuffed shells.
Top the shells with shredded mozzarella cheese and the remaining grated Parmesan.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the shells cool for 5 minutes before serving.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.1 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
