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Butternut Squash and Cheese Stuffed Pasta Shells Recipe

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  • Author: admin
  • Prep Time: 0h 20m
  • Cook Time: 1h 0m
  • Total Time: 1h 20m
  • Yield: 4-6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

These Butternut Squash and Cheese Stuffed Pasta Shells offer a comforting and flavorful vegetarian dish featuring tender roasted butternut squash blended with creamy ricotta and melted cheeses, all baked in jumbo pasta shells and smothered in marinara sauce. Perfect as a hearty main course for fall or any time you crave a cheesy, autumn-inspired meal.

Ingredients

Scale

Pasta

  • 12 ounces jumbo pasta shells

Butternut Squash and Seasoning

  • 2 cups butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Cheese Filling

  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese (divided)
  • 1/2 cup grated Parmesan cheese (divided)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme

Sauce and Garnish

  • 2 cups marinara sauce
  • 1/4 cup fresh basil, chopped (optional, for garnish)

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for roasting the butternut squash and baking the stuffed shells.
  2. Cook pasta shells: Boil the jumbo pasta shells according to the package directions until al dente. Drain and lay them out in a single layer to prevent sticking while you prepare the filling.
  3. Roast butternut squash: Toss the peeled and cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread evenly and roast in the oven for 25-30 minutes until tender and slightly caramelized.
  4. Mash the squash: Remove the roasted squash and allow it to cool slightly. Transfer to a bowl and mash until smooth and creamy, which will be the base for the filling.
  5. Prepare filling: Combine the mashed butternut squash with ricotta, half of the mozzarella (1/2 cup), half of the Parmesan (1/4 cup), minced garlic, dried sage, and dried thyme. Mix thoroughly to create a flavorful and creamy mixture.
  6. Stuff shells: Spoon the cheese and squash filling into each cooked pasta shell. Arrange the stuffed shells in a single layer inside a baking dish to ensure even cooking.
  7. Add marinara sauce: Pour the marinara sauce evenly over the stuffed shells, coating them well for moisture and flavor.
  8. Add remaining cheese: Sprinkle the leftover mozzarella (1/2 cup) and Parmesan cheese (1/4 cup) over the top to create a cheesy crust once baked.
  9. Bake covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. This helps heat everything through and meld the flavors.
  10. Bake uncovered: Remove the foil and bake for an additional 10 minutes until the cheese on top is melted, golden, and bubbly.
  11. Garnish and serve: Remove from oven and garnish with chopped fresh basil if desired. Serve the stuffed shells hot as a satisfying main dish.

Notes

  • You can substitute fresh herbs for the dried sage and thyme for a brighter flavor.
  • For a vegan version, use plant-based ricotta and mozzarella alternatives and adjust accordingly.
  • Make sure to lay out cooked pasta shells in a single layer to avoid them sticking together while assembling.
  • The roasted butternut squash can be prepared a day ahead to save time.
  • Leftovers keep well refrigerated for 3 days and reheat nicely in the oven or microwave.

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Find it online: https://simplysavorykitchen.com/butternut-squash-and-cheese-stuffed-pasta-shells-recipe/