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Butternut Squash, Ricotta & Spinach Stuffed Shells


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  • 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, pepper
  • roasted squash, around 2 cups
  • and grated lemon peel
  • 10 sage leaves
  • fresh lemon juice


Adapted from


Step 1

Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes.

Cook your jumbo pasta shells according to directions.

In a bowl add aprox, 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,
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 greased 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 400F 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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