Squash Stuffed Shells
User Reviews
5
Squash Stuffed Shells
Description
In this Squash Stuffed Shells recipe, jumbo or medium-sized pasta shells are cooked just shy of al dente, then filled with a savory mixture of sautéed diced delicata squash, fresh ricotta cheese, grated parmesan, egg, minced garlic, kosher salt, freshly ground black pepper, and crushed red pepper flakes. The squash can be sautéed in olive oil or roasted as an alternative to soften and develop flavor.
The filled shells are arranged in baking dishes coated with marinara sauce, then topped with additional marinara and shredded mozzarella before baking at 350°F until bubbly and melted. The resulting dish balances the creaminess of the cheeses with the soft texture of the squash and pasta, enriched by the tomato sauce’s acidity and spice.
This dish serves well as a main course and can be prepared in multiple baking dishes to serve larger groups or to save one batch for later. Garnishing with extra crushed red pepper adds a touch of heat if desired.
Using medium shells is a practical substitution if jumbo shells are unavailable, and roasting the squash offers a hands-off approach for tender results.
Ingredients
- 1 pound shell pasta jumbo or medium size
- 1 tablespoon olive oil
- 1 delicata squash diced
- kosher salt
- black pepper freshly ground
- 1 (15-ounce) ricotta cheese fresh, container
- 1/2 cup parmesan-reggiano cheese finely grated
- 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 mozzarella cheese shredded
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
- If preferred, roasting the diced squash at 350°F for 15-20 minutes with olive oil until tender is an alternative to sautéing.
- Jumbo shells provide more filling space, but medium shells are a suitable substitute when jumbo are hard to find.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
