Butternut Squash Stuffed Jumbo Shells (90 Minutes)

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Pasta meets autumn’s finest ingredient in this sumptuous dish that melds the nutty sweetness of butternut squash with the creaminess of a delicate sauce. These jumbo shells stuffed with butternut squash make for a hearty main course that’s both comforting and sophisticated. One bite and you’ll want to make this dish again and again!

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 20 jumbo pasta shells
  • 1 medium butternut squash, peeled, seeded, and diced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • 5–6 fresh sage leaves, chopped
  • 1 cup grated mozzarella cheese
  • Additional Parmesan for topping

Instructions

  1. Preheat and Prep (5 minutes): Preheat the oven to 375°F (190°C).
  2. Cook the Shells (12 minutes): Boil the jumbo shells according to the package instructions until al dente. Drain and set aside to cool.
  3. Roast the Squash (25 minutes): Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 20-25 minutes, or until tender.
  4. Prepare the Filling (5 minutes): Once the squash is roasted, mash it in a mixing bowl. Stir in the ricotta cheese, Parmesan cheese, and egg until well combined.
  5. Prepare the Cream Sauce (7 minutes): In a saucepan, melt the butter over medium heat. Add the sage leaves and cook until fragrant. Pour in the heavy cream and bring to a gentle simmer. Season with salt and pepper.
  6. Stuff the Shells (10 minutes): Fill each pasta shell with the butternut squash mixture and arrange them in a baking dish.
  7. Assemble and Bake (25 minutes): Pour the cream sauce over the stuffed shells. Sprinkle with mozzarella cheese and additional Parmesan. Place in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
  8. Serve (5 minutes): Once baked, let the dish sit for about 5 minutes before serving. Garnish with additional fresh sage leaves if desired.

Notes

Butternut squash has a naturally sweet and nutty flavor that pairs beautifully with the richness of the cream sauce. To elevate this dish, consider toasting some pine nuts and sprinkling them on top before serving. A crisp white wine or a light red wine complements the dish’s flavors. For an added layer of texture, serve with a side of crusty bread to soak up the luscious cream sauce.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 610
  • Sugar: 6g
  • Sodium: 380mg
  • Fat: 42g
  • Carbohydrates: 46g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 150mg

Pair this with...

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

Lemony Kale Salad

Start by de-stemming your kale leaves and chopping them into bite-sized pieces. Remember, kale can be a bit tough, so give it a little massage with your hands to soften it up and enhance its natural sweetness. For the dressing, whisk together freshly squeezed lemon juice, some zesty lemon zest, olive oil, and a hint of salt and pepper. This simple dressing is a burst of citrusy goodness that pairs beautifully with the robustness of the kale. Toss the massaged kale in the lemon dressing, ensuring every leafy nook and cranny is coated. To finish, sprinkle on sunflower seeds and pine nuts for a delightful crunch.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

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