Stuffed Shells with Butternut Squash
Stuffed Shells: This recipe for Butternut Squash Stuffed Shells is a fantastic, simple dinner that is ideal for the fall and winter seasons.
you can scroll down to the bottom to print out the entire recipe and make it at home.
I love it when I can create a simple recipe that my family will enjoy. If I made stuffed shells, my husband and son would eat them every night. This recipe has a fantastic base of cheese and butternut squash stuffed shells, but the sauce is what makes it stand out.
This stuffed shells recipe is creamy, tangy, and has a caramelized sweetness from roasted butternut squash. I stuff them with a light, dairy-free “ricotta” instead of ricotta, Parmesan, or mozzarella cheese. It’s rich and flavorful, made with cashew cream, crumbled tofu, herbs, and lemon zest. Just don’t tell your family if they’re afraid of tofu. They’ll never suspect anything here.
In this post, I’ll talk about the CLASSICO Riserva sauces. This is truly a restaurant-quality sauce at a much lower price than comparable restaurant-quality sauces, which can range from $8 to $10 per jar. There are no artificial ingredients or sugar added, as stated right on the jar. I also appreciate the short list of high-quality ingredients. You know exactly what’s in your pasta sauce.
Here are the ingredients for the entire recipe:
- Ricotta cheese cooked pasta shells
- Parmesan cheese + Mozzarella or Havarti cheese
- sour cream
- fresh sage, chopped
- squash (butternut)
- Marinara Sauce CLASSICO Riserva
The cheeses are combined with butternut squash, sage, and a pinch of salt and pepper.
This is the filling for the shells, which you can stuff as much as you want. The recipe yields approximately 20 stuffed shells, which will serve approximately 6 people. The shells are placed on a half-jar of the sauce.
The remaining sauce is drizzled over the top.
Additional cheeses are sprinkled on top. Bake your assembled, stuffed shells for 35 minutes, covered in foil. That’s plenty of time to prepare your salad and crack open a bottle of wine.
For this recipe, I used shredded Havarti cheese instead of traditional Mozzarella. Havarti is a great melting cheese, and it worked well in this recipe. Mozzarella also works well, so it’s up to you.
As I previously stated, the sauce is the recipe’s star. This pasta dish benefits greatly from the use of fresh ingredients. The CLASSICO Riserva is a delicious, authentic-style pasta sauce. The butternut squash gives the filling some extra texture. It’s also nice to be able to sneak in some vegetables. When baked in the sauce, it softens.
Stuffed pasta shells are satisfying. For the average person, three shells should suffice for dinner. My boys each ate four, but they’re big eaters.
These Butternut Squash Stuffed Shells are perfect for a weeknight dinner as well as a special occasion dinner. When we have a large family gathering, we always make substantial pasta dishes, and I know they’ll enjoy this one.
Butternut Squash Stuffed Shells
- 1 large box of pasta shells (about 20)
- 1 jar CLASSICO Riserva marinara sauce (24 oz.)
- 15 ounces ricotta cheese (part-skim)
- 6 ounces room temperature cream cheese
- 8 ounces shredded Havarti or Mozzarella cheese, split
- 1 cup shredded Parmesan cheese
- 1 cup fresh butternut squash, finely diced
- 1 tablespoon fresh sage minced salt and pepper
- Cook the pasta shells according to the package directions (just 9 or 10 minutes in boiling water). I always make a few extra shells in case any of them fall apart in the boiling water. Drain the shells and set them on a baking sheet until ready to use.
- Preheat the oven to 400 degrees Fahrenheit. Coat a 9×13-inch baking pan with nonstick cooking spray.
- Spread 1/2 of the jar of CLASSICO Riserva sauce across the bottom of the pan.
- Combine the ricotta, cream cheese, half of the Havarti or mozzarella, and half of the Parmesan in a medium mixing bowl. Stir until thoroughly combined. Combine the butternut squash and sage in a mixing bowl. Season with salt and pepper to taste.
- Fill the shells with the butternut squash/cheese mixture and place them in the prepared baking dish. Serve the remaining sauce on top of the shells. Sprinkle the remaining cheeses over the sauce.
- Bake for 35 minutes, covered. Serve right away. Leftovers are also delicious!
Do you stuff stuffed shells with eggs?
The image result for butternut squash stuffed shells is satisfactory.
While the shells are cooking, make the filling by combining ricotta, mozzarella, and parmesan cheeses, as well as seasonings and an egg. Fill each cooked shell with the cheese mixture using a spoon or a piping bag. Fill a baking dish halfway with marinara sauce, then layer the shells on top.
What are the health advantages of butternut squash?
Butternut squash is high in vitamins, minerals, and anti-inflammatory antioxidants. This low-calorie, fiber-rich winter squash may aid in weight loss and protect against diseases such as cancer, heart disease, and mental decline. Furthermore, it is versatile and can be used in both sweet and savory dishes.
How does butternut squash taste?
The flavor of butternut squash is sweet, moist, and nutty, similar to that of sweet potatoes—or, as some say, butterscotch. Because it is so dense, it contains more servings per fruit than other squash varieties. The rind is edible once cooked, but it is usually peeled away.
What Complements Butternut Squash?
Cinnamon, nutmeg, cloves, cardamom, rosemary, sage, thyme, and bay leaf are among the herbs and spices used.
Brown sugar, maple syrup, and honey are all sweeteners.
Bacon, chicken, beef, ham, turkey, sausage, nuts, pasta, rice, and eggs are examples of savory foods.
Why do stuffed shells become wet?
If you overcook the shells, they will tear when you try to stuff them, and the pasta will become mushy because it continues to cook while the stuffed shells bake. Remove the shells from the boiling water with a slotted spoon and place them in a bowl of cool water to stop the cooking.
Can I put stuffed shells in the freezer?
Stuffed shells can be frozen for up to three months. You can bake frozen stuffed shells frozen or let them thaw in the refrigerator overnight for up to 12 hours. If you are baking frozen shells, remove the plastic wrap and cover the pan with a sheet of aluminum foil. 60 minutes in the oven
How should stuffed shells be reheated?
To reheat non-casserole baked pasta dishes, such as stuffed jumbo shells, place them in an oven-safe dish, cover with aluminum foil, and bake at 375 degrees until the internal temperature of the shells reaches 165 degrees.
editor’s choice: Stuffed Taco Shells