Description
Butternut Squash Stuffed Shells are a heartwarming dish perfect for autumn gatherings. These large pasta shells are generously filled with a creamy blend of roasted butternut squash, ricotta cheese, and saut?ed spinach, then topped with marinara sauce and baked until bubbly. Combining savory and sweet flavors, this recipe is not only visually stunning but also an irresistible choice for family dinners or festive occasions.
Ingredients
Scale
- 12 large pasta shells
- 2 cups butternut squash, roasted
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, saut?ed
- 1/4 tsp nutmeg
- 2 cups marinara sauce
Instructions
- Preheat your oven to 375?F (190?C) and spray a baking dish with nonstick cooking spray.
- Roast halved butternut squash cut-side down on a parchment-lined baking sheet for about 40 minutes until tender.
- Cook pasta shells according to package instructions until al dente; drain and let cool.
- Scoop out roasted squash into a bowl; mix in ricotta, saut?ed spinach, Parmesan, salt, pepper, and nutmeg until well combined.
- Generously fill each shell with the mixture and place seam-side up in the baking dish.
- Spoon marinara sauce over the stuffed shells, sprinkle extra Parmesan on top, cover with foil, and bake for 25 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed shell (120g)
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg