Creamy Butternut Squash Stuffed Shells

Jumbo pasta shells stuffed with a savory blend of roasted butternut squash, creamy ricotta, and parmesan, baked in a rich garlic béchamel sauce and topped with crispy sage.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 620

Ingredients Equipment Method Notes

Ingredients

Pasta & Filling

12 oz jumbo pasta shells approx 1 box
2 cups butternut squash puree roasted and mashed
15 oz whole milk ricotta cheese
1 cup parmesan cheese grated
1 large egg lightly beaten
0.25 tsp nutmeg
1 tsp salt

Garlic Cream Sauce

4 tbsp butter unsalted
3 cloves garlic minced
4 tbsp flour all-purpose
3 cups milk whole milk preferred
1 cup heavy cream

Toppings

1.5 cups mozzarella cheese shredded
12 leaves fresh sage

Equipment

Large pot for boiling water
9x13 inch Baking Dish
Saucepan
Mixing bowls
Whisk
Piping Bag or Ziplock Bag

Method

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Cook pasta shells in boiling salted water for 2-3 minutes less than package directions. Drain and rinse with cool water.
In a bowl, mix butternut squash, ricotta, parmesan, egg, nutmeg, salt, and pepper until smooth.
To make the sauce: Melt butter in a saucepan over medium heat. Add garlic and cook 30 seconds. Whisk in flour and cook for 1 minute.
Gradually whisk in milk and cream until smooth. Simmer for 5-8 minutes until thickened. Season with salt.
Spread 1 cup of sauce in the baking dish. Stuff each shell with the ricotta mixture and arrange in the dish.
Pour remaining sauce over shells. Top with mozzarella, extra parmesan, and fresh sage leaves.
Bake for 25-30 minutes until bubbly and golden brown. Let rest 10 minutes before serving.

Notes

Use a piping bag to fill the shells easily and cleanly. You can substitute frozen pureed squash (defrosted) for fresh roasted squash to save time.