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Squash Stuffed Shells

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Squash Stuffed Shells combine tender jumbo pasta shells with a creamy filling of roasted butternut squash, ricotta, spinach, Parmesan, and aromatic herbs. Baked in a rich Parmesan sauce with melted mozzarella, they make a cozy and satisfying vegetarian dinner.

Ingredients

  • 24 jumbo pasta shells
  • 3 cups butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 15 oz ricotta cheese
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 1/2 cups mozzarella cheese, shredded and divided
  • 2 cups fresh spinach, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon fresh or dried thyme
  • 1/4 teaspoon ground nutmeg
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced, for the sauce
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 3/4 cup Parmesan cheese, freshly grated, plus more for topping
  • Salt, to taste, for the sauce
  • Freshly ground black pepper, to taste, for the sauce
  • Fresh sage, for serving
  • Parmesan cheese, for serving
  • Fresh parsley, optional, for serving

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the butternut squash with olive oil, salt, and black pepper. Spread in a single layer and roast for 25 to 30 minutes, or until completely tender and lightly caramelized.
  3. While the squash roasts, bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions until just al dente.
  4. Drain the shells carefully and arrange them separately on a baking sheet or clean surface to prevent sticking.
  5. Mash the roasted squash until mostly smooth, leaving a little texture if desired.
  6. Combine the mashed squash, ricotta, 1/2 cup Parmesan, half of the mozzarella, spinach, garlic, sage, thyme, nutmeg, salt, and black pepper in a large bowl.
  7. To make the sauce, melt the butter in a saucepan over medium-low heat. Add the garlic and cook briefly until fragrant.
  8. Whisk in the flour and cook for about 1 minute. Gradually pour in the milk while whisking continuously until smooth.
  9. Simmer gently until the sauce thickens. Reduce the heat and stir in 3/4 cup Parmesan until melted. Season with salt and black pepper.
  10. Reduce the oven temperature to 375°F (190°C). Lightly grease a large baking dish and spread a generous layer of Parmesan sauce over the bottom.
  11. Spoon the squash and ricotta filling into each cooked pasta shell and arrange the filled shells closely together over the sauce.
  12. Spoon the remaining sauce around and over the shells. Sprinkle with the remaining mozzarella and additional Parmesan.
  13. Cover loosely with foil and bake for 20 minutes.
  14. Remove the foil and continue baking for 10 to 15 minutes, or until the sauce is bubbling and the cheese is lightly golden.
  15. Let the stuffed shells rest for 5 to 10 minutes before serving. Garnish with fresh sage, parsley, or additional Parmesan.

Notes

  • Butternut squash works especially well because it becomes creamy when roasted, but kabocha, delicata, or another flavorful winter squash can be substituted.
  • For brown butter sage shells, brown a few tablespoons of butter with fresh sage leaves and drizzle over the finished dish.
  • Sautéed mushrooms, kale, or caramelized onions can be added to the filling. Cook moisture-rich vegetables before adding them.
  • Cooked Italian sausage can be added for a non-vegetarian, higher-protein variation.
  • For a lighter variation, replace some of the ricotta with cottage cheese and use marinara instead of the creamy Parmesan sauce.
  • Cook a few extra pasta shells because some may tear during boiling or filling.
  • The assembled dish can be covered and refrigerated before baking. Allow additional cooking time when baking directly from the refrigerator.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat covered at 350°F (175°C), adding a splash of milk or extra sauce if needed.
  • Unbaked stuffed shells can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking.

Nutrition

Find it online: https://thefamilycooking.com/squash-stuffed-shells/