Butternut Squash, Ricotta & Spinach Stuffed Shells

Butternut squash, ricotta, spinach and spices are combined to perfection in these stuffed pasta shells, enjoy!
Photo by Jo A.
Delicious Butternut Squash Stuffed Shells
I basically followed the directions but used mezze rigatoni instead of shells, and browned some sausage with sage instead of the butter sauce. YUM!
Photo by
I basically followed the directions but used mezze rigatoni instead of shells, and browned some sausage with sage instead of the butter sauce. YUM!
I basically followed the directions but used mezze rigatoni instead of shells, and browned some sausage with sage instead of the butter sauce. YUM!
Photo by
I basically followed the directions but used mezze rigatoni instead of shells, and browned some sausage with sage instead of the butter sauce. YUM!
I basically followed the directions but used mezze rigatoni instead of shells, and browned some sausage with sage instead of the butter sauce. YUM!
I basically followed the directions but used mezze rigatoni instead of shells, and browned some sausage with sage instead of the butter sauce. YUM!

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Ingredients

  • 1

    (12-ounce) package jumbo pasta shells (about 24 shells total)

  • 2

    cups of ricotta

  • 1/3

    cup Parmesan cheese, plus more for garnish

  • 1

    fresh smashed garlic clove

  • 1/4

    cup frozen chopped spinach (squeezed and drained)

  • 1

    egg

  • Salt and pepper, to taste

  • Roasted squash, around 2 cups

  • grated lemon peel

  • 1

    stick of butter

  • 10

    sage leaves

  • Fresh lemon juice

Directions

Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425°F for 15-20 minutes. Cook your jumbo pasta shells according to directions. In a bowl add approximately 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach ( squeezed and drained), 1 egg, salt, pepper, and your cooled down roasted squash, around 2 cups and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor. Stuff the shells with the mixture and place in a buttered baking dish. Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice. Place your shells in a 400°F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.

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