Ingredients
Scale
- 1 box (12 oz) Jumbo pasta shells
- 2 cups butternut squash puree (roasted or canned)
- 15 oz whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cups fresh baby spinach, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 cups marinara sauce or a light cream sauce
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to the package directions, but remove them 2 minutes early so they remain “al dente” and firm enough to handle. Drain the shells and rinse them with cool water to stop the cooking process and prevent sticking. Set them aside on a baking sheet in a single layer.
- In a large mixing bowl, combine the butternut squash puree, ricotta cheese, beaten egg, minced garlic, and half of the Parmesan cheese. Fold in the chopped spinach, fresh sage, and nutmeg. Season the mixture generously with salt and black pepper. Stir until the filling is smooth and the spinach is evenly distributed throughout the squash mixture.
- Spread about 1 cup of your chosen sauce (marinara or cream sauce) over the bottom of a 9×13 inch baking dish. Take a cooked shell and spoon roughly 2 tablespoons of the squash mixture into it. Place the stuffed shell into the baking dish. Repeat this process until all shells are filled and nestled closely together in the pan.
- Spoon the remaining sauce over the tops of the shells. Sprinkle the shredded mozzarella and the remaining Parmesan cheese evenly over the dish. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is bubbly and starting to turn golden brown. Let the dish rest for 5 minutes before serving.
- Cook Time: 70 minutes