Introduction
There’s something about the combination of sweet butternut squash and creamy cheese that makes every bite feel like a hug. Add to that the heartiness of jumbo pasta shells and a savory tomato sauce, and you’ve got yourself a meal that’s comforting, filling, and downright delicious. Whether you’re looking for a cozy dinner to serve on a chilly fall evening or a dish to impress guests at a dinner party, these Butternut Squash Stuffed Shells are the answer.
I first stumbled upon this recipe during one of those nights when I was craving comfort food but wanted to keep things a little lighter and veggie-packed. The earthy sweetness of the butternut squash paired with creamy ricotta and spinach wrapped in pasta shells had me hooked immediately. It became a go-to dish for cozy nights at home, and I’m so excited to share it with you. Trust me, it’s one of those dishes that you’ll want to make again and again—and it’s surprisingly easy to prepare!
Why You’ll Love This Recipe
- It’s a perfect fall dish: Butternut squash, with its warm and slightly sweet flavor, is such a fall favorite. Paired with creamy ricotta and a delicious tomato sauce, it’s a combination that feels both comforting and sophisticated.
- Great for meal prep: This dish keeps well in the fridge for several days and even freezes beautifully. You can make a big batch and have meals ready to go throughout the week.
- Kid-friendly and veggie-packed: Even if you have picky eaters at the table, the rich flavor of the squash and cheesy filling will win them over.
- Deliciously satisfying: The shells are stuffed to the brim with a rich, creamy filling that pairs perfectly with the tomato sauce. It’s the kind of meal that feels indulgent but still packed with nutrients from the squash and spinach.
Preparation Time and Servings
- Total Time: 1 hour 30 minutes (includes prep and cook time)
- Servings: This recipe makes about 4 servings—perfect for a small dinner gathering or a cozy weeknight meal.
- Calories per serving: Approximately 450-500 calories, depending on the size of your shells and the amount of sauce used.
Ingredients
Here’s everything you’ll need to make these delicious Butternut Squash Stuffed Shells:
- 1 medium butternut squash, peeled and diced
- 12 jumbo pasta shells (the larger the better for stuffing!)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups spinach, roughly chopped
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg, beaten
- 1 teaspoon salt, plus more for seasoning
- ½ teaspoon pepper
- ½ teaspoon dried sage
- ½ teaspoon nutmeg (optional but highly recommended for that cozy, fall flavor)
- 2 cups marinara sauce (or homemade tomato sauce)
- 1 tablespoon fresh basil (optional, for garnish)
Step-by-Step Instructions
Step 1: Roast the Butternut Squash
To begin, we’re going to roast the butternut squash to bring out its natural sweetness and flavor. Preheat your oven to 400°F (200°C). Spread your diced butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes, or until the squash is fork-tender and lightly caramelized around the edges. If you’re in a rush, you can skip the roasting and cook it directly on the stovetop, but roasting really does elevate the flavor and sweetness of the squash.
Step 2: Cook the Pasta Shells
While the squash is roasting, cook your jumbo pasta shells according to the package instructions. Be sure to cook them just until al dente, as they will soften further when baked. Drain and set them aside to cool slightly. You can drizzle them with a little olive oil to keep them from sticking.
Step 3: Sauté the Onion and Garlic
In a medium pan, heat a little olive oil over medium heat. Add the diced onion and sauté until it becomes translucent and soft—about 3-4 minutes. Then add the minced garlic and sauté for another 30 seconds, just until fragrant.
Step 4: Wilt the Spinach
Add the chopped spinach to the pan with the onion and garlic, stirring to wilt it. Once it’s wilted down (which should only take about 2 minutes), remove the pan from the heat and set it aside.
Step 5: Make the Stuffing Mixture
Once the butternut squash is roasted and soft, transfer it to a large bowl and mash it with a fork or potato masher until smooth. If you like a bit more texture, you can leave it slightly chunky. To the mashed squash, add the ricotta cheese, Parmesan, egg, salt, pepper, sage, and nutmeg. Stir in the sautéed onion, garlic, and spinach mixture, mixing everything until well combined.
Step 6: Stuff the Pasta Shells
Take your cooked pasta shells and stuff them generously with the butternut squash mixture. Be sure not to overstuff them, as the filling can spill out during baking. Arrange the stuffed shells in a large baking dish, spreading them out evenly.
Step 7: Bake the Stuffed Shells
Pour the marinara sauce over the stuffed shells, making sure they’re all covered in sauce. Sprinkle a little extra Parmesan cheese on top if you like. Cover the baking dish with foil and bake at 375°F (190°C) for 25-30 minutes, until the shells are heated through and the sauce is bubbling.
Step 8: Serve and Enjoy!
Once the shells are done baking, remove the foil and let them cool for a few minutes. Garnish with fresh basil, if desired, and serve with extra sauce on the side. This is a dish that will have everyone coming back for seconds!
How to Serve
- Serve the stuffed shells over a bed of sautéed kale or spinach for an added vegetable boost.
- Pair with a crispy arugula salad with lemon vinaigrette to balance out the richness of the squash and cheese.
- Top with extra Parmesan cheese and a drizzle of olive oil for added flavor and a little extra decadence.
- For a complete Italian meal, serve with garlic bread or a light, lemony side salad.
Additional Tips
- Drain your ricotta well: Ricotta can sometimes be a little watery, which can make your stuffing mixture too loose. Place it in a fine mesh strainer for 10-15 minutes to drain out any excess liquid before mixing it with the squash.
- Season to taste: Taste the filling before stuffing the shells! You may want to add a little extra salt, pepper, or even a pinch of red pepper flakes for some heat.
- Make ahead: You can prepare this dish a day or two in advance. Simply assemble the stuffed shells, cover them with foil, and store them in the fridge until you’re ready to bake. You may need to add an extra 5-10 minutes to the baking time if you’re baking it straight from the fridge.
- Get creative with the sauce: If marinara isn’t your thing, feel free to try a creamy Alfredo sauce or a homemade basil pesto for a different twist on this dish.
- Make it a freezer meal: You can easily freeze these stuffed shells for later. Simply assemble the dish, cover tightly with foil, and freeze. When you’re ready to bake, just let it thaw overnight in the fridge and bake as usual.
Recipe Variations
- Gluten-Free: Swap out the jumbo shells for gluten-free pasta shells, or try using zucchini noodles (zoodles) for a lighter version.
- Vegetarian but not vegan: Add sautéed mushrooms, ricotta, or extra spinach to boost the veggie content.
- Spicy Kick: If you love a little heat, try adding a pinch of crushed red pepper flakes to the filling or to the marinara sauce.
- Cheese Lovers: Add some fresh mozzarella or fontina cheese to the filling for extra creaminess and stretchiness.
Serving Suggestions
- Pair this dish with a side of roasted Brussels sprouts or a vibrant side salad to keep things light and balanced.
- A crisp glass of white wine, such as Pinot Grigio or Sauvignon Blanc, pairs beautifully with this dish.
Freezing and Storage
- Storage: Keep any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven for 10-15 minutes until warmed through.
- Freezing: To freeze, prepare the stuffed shells and freeze them unbaked. Cover tightly with foil or plastic wrap and store in the freezer for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as instructed.
Special Equipment
- Baking Dish: A 9×13-inch baking dish is perfect for this recipe, but you can adjust depending on how many shells you’re making.
- Fine Mesh Strainer: This will come in handy to drain any excess moisture from the ricotta.
FAQ Section
- Can I use a different squash? Yes, you can swap out the butternut squash for pumpkin or acorn squash for a slightly different flavor.
- Can I make this ahead of time? Absolutely! You can prepare everything in advance and bake it when you’re ready to serve.
- How do I know when the shells are done? The shells are done when the sauce is bubbling and the cheese is melted and golden on top.
Butternut Squash Stuffed Shells
- Total Time: 1 hour
Ingredients
- 1 medium butternut squash, peeled and diced
- 12 jumbo pasta shells (the larger the better for stuffing!)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups spinach, roughly chopped
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg, beaten
- 1 teaspoon salt, plus more for seasoning
- ½ teaspoon pepper
- ½ teaspoon dried sage
- ½ teaspoon nutmeg (optional but highly recommended for that cozy, fall flavor)
- 2 cups marinara sauce (or homemade tomato sauce)
- 1 tablespoon fresh basil (optional, for garnish)
Instructions
Step 1: Roast the Butternut Squash
To begin, we’re going to roast the butternut squash to bring out its natural sweetness and flavor. Preheat your oven to 400°F (200°C). Spread your diced butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes, or until the squash is fork-tender and lightly caramelized around the edges. If you’re in a rush, you can skip the roasting and cook it directly on the stovetop, but roasting really does elevate the flavor and sweetness of the squash.
Step 2: Cook the Pasta Shells
While the squash is roasting, cook your jumbo pasta shells according to the package instructions. Be sure to cook them just until al dente, as they will soften further when baked. Drain and set them aside to cool slightly. You can drizzle them with a little olive oil to keep them from sticking.
Step 3: Sauté the Onion and Garlic
In a medium pan, heat a little olive oil over medium heat. Add the diced onion and sauté until it becomes translucent and soft—about 3-4 minutes. Then add the minced garlic and sauté for another 30 seconds, just until fragrant.
Step 4: Wilt the Spinach
Add the chopped spinach to the pan with the onion and garlic, stirring to wilt it. Once it’s wilted down (which should only take about 2 minutes), remove the pan from the heat and set it aside.
Step 5: Make the Stuffing Mixture
Once the butternut squash is roasted and soft, transfer it to a large bowl and mash it with a fork or potato masher until smooth. If you like a bit more texture, you can leave it slightly chunky. To the mashed squash, add the ricotta cheese, Parmesan, egg, salt, pepper, sage, and nutmeg. Stir in the sautéed onion, garlic, and spinach mixture, mixing everything until well combined.
Step 6: Stuff the Pasta Shells
Take your cooked pasta shells and stuff them generously with the butternut squash mixture. Be sure not to overstuff them, as the filling can spill out during baking. Arrange the stuffed shells in a large baking dish, spreading them out evenly.
Step 7: Bake the Stuffed Shells
Pour the marinara sauce over the stuffed shells, making sure they’re all covered in sauce. Sprinkle a little extra Parmesan cheese on top if you like. Cover the baking dish with foil and bake at 375°F (190°C) for 25-30 minutes, until the shells are heated through and the sauce is bubbling.
Step 8: Serve and Enjoy!
Once the shells are done baking, remove the foil and let them cool for a few minutes. Garnish with fresh basil, if desired, and serve with extra sauce on the side. This is a dish that will have everyone coming back for seconds!
Nutrition
- Serving Size: 4
- Calories: 500
Conclusion
Butternut Squash Stuffed Shells are the perfect dish for any occasion that calls for comfort and flavor. The sweet and savory filling, nestled in tender pasta shells and topped with rich marinara sauce, creates a meal that feels both indulgent and nourishing. Whether you’re making it for a special dinner or simply craving something hearty on a chilly evening, this dish never disappoints.
With its combination of wholesome ingredients, easy prep, and impressive presentation, Butternut Squash Stuffed Shells are bound to become a new family favorite. The best part? It’s a dish that’s just as delicious when made ahead of time, making it perfect for meal prepping or entertaining guests.
So, gather your ingredients, preheat your oven, and get ready to enjoy a plate full of comfort in every bite. I hope this recipe brings warmth to your kitchen and joy to your table. Happy cooking!
