Ingredients
Scale
- 1 box (12 oz) Jumbo Pasta Shells
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 15 oz whole milk ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter
- 20–25 fresh sage leaves
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Spread the cubes in a single layer and roast for 25-30 minutes until they are fork-tender and slightly caramelized. Remove from the oven and let them cool slightly. Lower the oven temperature to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package instructions, but stop 2 minutes before the recommended “al dente” time. The shells should be pliable but firm so they hold their shape during stuffing. Drain the pasta and rinse with cold water to stop the cooking process and prevent sticking.
- Place the roasted squash in a large bowl and mash it with a fork or potato masher until smooth. Add the ricotta cheese, 1/2 cup of Parmesan cheese, the beaten egg, minced garlic, and nutmeg. Season with more salt and pepper. Mix everything together until the filling is creamy and well-combined.
- Lightly grease a 9×13 inch baking dish. Take a cooked shell and fill it with approximately 2 tablespoons of the squash mixture. Place the stuffed shell into the baking dish, open-side up. Repeat this process until all the filling or shells are used. Sprinkle the shredded mozzarella and the remaining 1/2 cup of Parmesan over the top.
- Cover the baking dish with aluminum foil. Bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and starting to brown on the edges. While the shells bake, you can prepare the sage butter sauce.
- In a small skillet or saucepan, melt the butter over medium heat. Once the butter begins to foam, add the fresh sage leaves. Continue cooking the butter, stirring occasionally, until it turns a deep golden brown and smells nutty. The sage leaves should become crispy. Pour the browned sage butter and the crispy leaves over the baked shells immediately before serving.
- Cook Time: 70 minutes