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5.0 from 21 votes

Get the Recipe Ricotta Stuffed Shells with Butternut Squash Sauce

Cozy up with a plate full of Cheesy Stuffed Shells with Butternut Squash Sauce and Crispy Sage ASAP. This vegetarian dinner is filling and full of flavor, with a homemade butternut squash sauce and jumbo shells filled with a hearty ricotta and spinach mixture.

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 4 servings
Calories: 572 kcal
Course: Dinner
Cuisine: Italian

Ingredients

Sauce:
  • 1 pound butternut squash peeled and diced (approximately 3.5 cups)
  • 6 ounces yellow onion cut into large chunks (1 medium)
  • 3-4 cloves garlic whole
  • 1 ½ Tablespoon extra virgin olive oil
  • salt and pepper to taste
  • 1 ¾ cup vegetable stock
Filling:
  • 1 ½ cups whole milk ricotta
  • 1 cup mozzarella cheese shredded
  • ½ cup Parmesan* shredded
  • 2 cloves garlic minced
  • 1 cup spinach roughly chopped
  • ⅛ teaspoon red pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil
Additional Ingredients:
  • 20 jumbo shells plus a few extra to account for any breaking
  • 1 Tablespoon butter
  • 10-12 sage leaves
  • Additional shredded mozzarella cheese to top

Instructions

    Cup of Yum
  1. Prepare the sauce: Preheat the oven to 425°F. Place the diced butternut squash, onion, and whole garlic cloves on a sheet pan. Drizzle with olive oil, salt, and pepper. Toss to coat. Roast for 20-25 minutes, tossing halfway through, until squash is tender.
  2. Shells: meanwhile, bring a large stockpot of salted water to a boil. Cook the jumbo shells for half the recommended cook time. Drain and rinse, then set aside.
  3. Filling: As the shells cook, prepare the filling by mixing together all the filling ingredients. Taste test and adjust salt levels as needed. Set aside.
  4. Once vegetables have roasted, reduce oven heat to 375°F. Place the vegetables in a blender (or a large stockpot if immersion blending) along with the vegetable stock. Place the lid on top, cracking the top hole a bit to allow steam to escape. Puree ingredients together, blending until smooth. Add additional stock if needed. Taste and adjust for salt levels.
  5. Assembly: Butter an 8x8 or 9x9 ceramic baking dish if desired, then spread 2 cups of the sauce on the bottom. Take a shell and scoop or pipe approximately 2 tablespoons of filling inside of it, placing it on top of the sauce in the baking dish. Continue filling each shell until finished. Top the shells with the remaining 1 cup of sauce. Sprinkle additional cheese on top as desired.
  6. Baking: Bake for 26-30 minutes until golden brown and bubbly. Remove and let cool slightly before serving.
  7. Crispy Sage: While the pasta bakes, melt 1 TBSP butter in a small skillet over medium-high heat. Add the sage leaves, and using a fork, turn occasionally as they crisp up in the butter for 2-4 minutes. Once they're crispy and deep green in color, remove with the fork and place on a paper towel until ready to serve. Garnish baked pasta with the sage.

Notes

  • *Look for cheese specifically labeled vegetarian, if needed.

Nutrition Information

Calories 572kcal (29%) Carbohydrates 54g (18%) Protein 28g (56%) Fat 28g (43%) Saturated Fat 14g (70%) Cholesterol 78mg (26%) Sodium 1465mg (61%) Potassium 746mg (21%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 13686IU (274%) Vitamin C 30mg (33%) Calcium 577mg (58%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 572

% Daily Value*

Calories 572kcal 29%
Carbohydrates 54g 18%
Protein 28g 56%
Fat 28g 43%
Saturated Fat 14g 70%
Cholesterol 78mg 26%
Sodium 1465mg 61%
Potassium 746mg 16%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 13686IU 274%
Vitamin C 30mg 33%
Calcium 577mg 58%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.