Squash Stuffed Shells
User Reviews
5.0
15 reviews
Excellent
Squash Stuffed Shells
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These seasonal squash stuffed shells are perfect for a weeknight dinner. Stuffed with delicata squash, ricotta and parmesan and baked with melty mozzarella on top.
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Ingredients
- 1 pound jumbo or medium shells pasta
- 1 tablespoon olive oil
- 1 delicata squash diced
- kosher salt
- freshly ground pepper
- 1 (15-ounce) container of fresh ricotta
- 1/2 cup finely grated Parmesan-Reggiano
- 1 teaspoon kosher salt
- Pinch crushed red pepper plus more for garnish
- 1 large egg
- 2 cloves garlic minced
- 24 ounces of homemade or jarred marinara (this can vary slightly), divided
- 2 cups shredded mozzarella
Instructions
- This recipe makes a pretty good amount so I recommend making two dishes (one for dinner and one for later). I made this in two 8-inch round baking pans. But feel free to use what you have.
- Bring a pot of salted water to a boil. Cook the shells according to your package’s directions. For pasta that I’m then going to bake, I always cook it a minute or two under the recommended time. Drain and rinse well with cold water.
- In a saute pan, set over medium heat, add the olive oil. When warm, add the delicata squash and sprinkle with a pinch of salt and a bunch of rounds of freshly ground pepper. Cook for about 5 minutes, until al dente. Set aside.
- To a medium bowl, add the fresh ricotta, Parmesan, salt, egg, minced garlic and the reserved cooked delicata squash.
- Preheat the oven to 350 degrees F. The assembly takes a few minutes so this is the perfect time to preheat your oven.
- To the bottom of one 8-inch round baking dish baking dish, add 1/2 cup of marinara sauce. Spread it around so it’s an even layer.
- Scoop a teaspoon or two of the delicata squash/ricotta mixture into the shells and place them in the pan. Repeat until you’ve worked through all of the shells, moving to the second baking dish when needed (be sure to add some marinara sauce to the bottom of that pan too).
- Pour about a cup marinara on top and then sprinkle with 1 cup of cheese. Transfer to the oven to bake for 25 to 30 minutes, until the cheese is melted and the color is lightly golden brown. Garnish with Italian parsley and a sprinkle of crushed red pepper.
Notes
- Tips and Tricks:
- Roasting the Squash - Feel free to roast the squash if you like. Just dice it up, toss it with some olive oil and roast it at 350F for about 15-20 minutes, until tender.
- Jumbo Shells vs. Medium Shells - Sometimes jumbo shells are difficult to find so feel free to use medium shells.
Nutrition Information
Show Details
Serving
4g
Calories
103kcal
(5%)
Carbohydrates
5g
(2%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.002g
Cholesterol
36mg
(12%)
Sodium
382mg
(16%)
Potassium
185mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
798IU
(16%)
Vitamin C
6mg
(7%)
Calcium
130mg
(13%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 103kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 36mg | 12% |
| Sodium | 382mg | 16% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 798IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 130mg | 13% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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