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Butternut Squash–Stuffed Shells: A Savory Delight Awaits!

Butternut Squash–Stuffed Shells – Creamy, Cheesy & Perfect for Fall!
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Delicious jumbo pasta shells filled with a savory butternut squash and cheese mixture, topped with marinara sauce and baked to perfection.

Ingredients

Scale
  • 12 jumbo pasta shells
  • 2 cups butternut squash, peeled and cubed
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • Fresh basil for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  3. In a pot, steam or boil the butternut squash until tender, about 10-15 minutes. Drain and mash.
  4. In a mixing bowl, combine the mashed butternut squash, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
  5. Stuff each cooked pasta shell with the butternut squash mixture.
  6. Spread half of the marinara sauce on the bottom of a baking dish.
  7. Place the stuffed shells in the baking dish and top with the remaining marinara sauce and the rest of the mozzarella cheese.
  8. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.
  9. Garnish with fresh basil before serving.

Notes

  • For a vegan option, substitute ricotta and mozzarella with plant-based alternatives.
  • Add extra herbs like thyme or sage for more flavor.

Nutrition

Find it online: https://www.spiritsdrink.com/butternut-squash-stuffed-shells-recipe/