Creamy Butternut Squash Stuffed Shells
A delightful blend of flavors featuring jumbo pasta shells filled with roasted butternut squash and ricotta cheese for a comforting meal.
Ingredients
Main ingredients
- 12-16 shells Jumbo pasta shells Ensure they are large enough to stuff
- 1 cup Ricotta cheese Can substitute with cottage cheese
- 2 cups Roasted butternut squash Puree before mixing in
- 2 cloves Garlic, minced Adds depth of flavor
- 1 teaspoon Dried herbs Thyme or rosemary work well
- Salt and pepper Essential for seasoning
- 1 cup Cream sauce Store-bought or homemade
- 1 cup Grated Parmesan cheese For topping
- Fresh herbs, for garnish Optional, enhances presentation
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions, drain them, and set aside.
- In a bowl, mix the ricotta cheese, pureed butternut squash, minced garlic, dried herbs, salt, and pepper until well combined.
- Carefully stuff each cooked pasta shell with the butternut squash filling.
- Spread a layer of cream sauce at the bottom of a baking dish.
- Arrange the stuffed shells in the dish and drizzle the remaining cream sauce on top.
- Sprinkle grated Parmesan cheese over the shells.
- Bake in the preheated oven for about 25-30 minutes, until heated through and golden.
- Garnish with fresh herbs if desired before serving.
Notes
Chef tips: Ensure your butternut squash is fully roasted for a sweeter, deeper flavor. Use a piping bag to fill the pasta shells easily without making a mess. Consider using a mix of cheeses, such as mozzarella, for added creaminess and flavor. Cover the baking dish with foil for the first 20 minutes to retain moisture. Let the dish sit for a few minutes after baking to help the flavors settle before serving.