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Butternut Squash, Ricotta & Spinach Stuffed Shells


Butternut squash, ricotta, spinach and spices are combined to perfection in these stuffed pasta shells, enjoy!

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Rate this recipe 4.2/5 (795 Votes)


  • 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


Servings 6
Preparation time 20mins
Cooking time 60mins


Step 1

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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