5 from 15 votes
Squash Stuffed Shells
Squash Stuffed Shells feature pasta shells filled with a mixture of delicata squash, ricotta, parmesan, egg, garlic, and spices, baked in marinara sauce and topped with mozzarella cheese. The tender squash integrates with the creamy ricotta filling inside the pasta, creating a hearty, layered texture complemented by the melted cheese topping.
Prep Time
15 mins
Cook Time
30 mins
Assembly
15 mins
Total Time
1 hr
Servings:
10
Calories:
103 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 103
% 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.