Creamy Butternut Squash Stuffed Shells with Ricotta and Spinach
These stuffed shells combine the natural sweetness of roasted butternut squash with creamy ricotta cheese, fresh spinach, and aromatic basil for a comforting autumn meal. The tender pasta shells are filled with a rich, herb-seasoned mixture and baked in marinara sauce until bubbly. Perfect for family dinners or entertaining, this dish offers a satisfying balance of vegetables and cheese that appeals to both adults and children. The hint of nutmeg adds warmth that complements the squash beautifully.
Ingredients
- 2 ½ cups ricotta cheese
- ½ cup Parmesan, freshly grated
- 1 large egg
- 1 small handful fresh basil, chopped
- ½ teaspoon nutmeg(optional)
- salt and pepper
- 2 cups butternut squash, roasted
- 4 ounces frozen chopped spinach, thawed and drained
- 1 12-ounce package jumbo pasta shells
- 1 24-ounce jar marinara sauce
- 1 ½ cups mozzarella, shredded
Instructions
- 1
Mix together ricotta, Parmesan, egg, basil, nutmeg, salt and pepper until fully combined
- 2
Add roasted butternut squash and chopped spinach, stir to incorporate
- 3
Chill the mixture in refrigerator
- 4
Cook jumbo pasta shells in salted boiling water according to package instructions until al dente
- 5
Drain shells and spread on parchment paper to cool
- 6
Preheat oven to 375℉
- 7
Gently squeeze open each cooled shell and stuff with generous teaspoon of filling
- 8
Lay stuffed shells upright in casserole dish in single layer
- 9
Top with remaining marinara sauce, spreading evenly to cover all shells
- 10
Scatter shredded mozzarella over the top
- 11
Cover casserole with aluminum foil and bake for 20 minutes
- 12
Remove foil and bake additional 10 minutes
- 13
Allow stuffed shells to rest 10 minutes before serving
Tips
Roast butternut squash ahead of time by cutting into cubes, tossing with olive oil, and baking at 400℉ for 25-30 minutes until tender.
Make sure to thoroughly drain thawed spinach by pressing it in a clean kitchen towel to remove excess moisture.
Let shells cool completely before stuffing to prevent tearing and make handling easier.
Good to Know
Refrigerate leftovers for up to 3 days in covered container. Reheat in 350℉ oven until heated through.
Assemble shells up to 1 day ahead, cover tightly and refrigerate. Add 10-15 minutes to baking time if cooking from cold.
Serve hot with side salad and garlic bread. Garnish with fresh basil leaves if desired.
Common Mistakes
Don't overcook pasta shells or they'll tear during stuffing
Thoroughly drain spinach to avoid watery filling
Let dish rest before serving to prevent filling from spilling out
Substitutions
Dairy-Free Swaps
General Alternatives
different shape
FAQ
Can I freeze these stuffed shells?
Yes, assemble without baking, wrap tightly and freeze up to 3 months. Bake from frozen, adding 20-30 minutes to cooking time.
What if I don't have roasted butternut squash?
Cube raw squash, toss with oil and roast at 400℉ for 25-30 minutes until tender. You can also use canned pumpkin puree.
How do I know when the shells are done?
Shells should be heated through and cheese melted and lightly golden. Internal temperature should reach 165℉.