Butternut Squash Stuffed Shells (Print Version)
Tender pasta shells stuffed with butternut squash, ricotta, and cheese blend, baked in marinara and garnished with fresh basil.
# Ingredients:
01 -
12 jumbo pasta shells
02 -
2 cups butternut squash, peeled and cubed
03 -
1 cup ricotta cheese
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1 cup shredded mozzarella cheese
05 -
1/2 cup grated Parmesan cheese
06 -
1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and pepper to taste
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2 cups marinara sauce
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Fresh basil for garnish
# Steps to Follow:
01 -
Preheat the oven to 375°F (190°C).
02 -
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
03 -
In a pot, steam or boil the butternut squash until tender, about 10-15 minutes. Drain and mash.
04 -
In a mixing bowl, combine the mashed butternut squash, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
05 -
Stuff each cooked pasta shell with the butternut squash mixture.
06 -
Spread half of the marinara sauce on the bottom of a baking dish. Place the stuffed shells in the baking dish and top with the remaining marinara sauce and the rest of the mozzarella cheese.
07 -
Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.
08 -
Garnish with fresh basil before serving.
# Additional Notes:
01 -
Feel free to add spinach or other vegetables to the filling for extra nutrition.
02 -
This dish can be made ahead of time and stored in the refrigerator before baking.
03 -
For a vegan version, substitute ricotta and mozzarella with plant-based alternatives.