Tasty Butternut Squash Spinach Ricotta Stuffed Shells

Tasty butternut squash spinach ricotta stuffed shells are the perfect cozy dinner for fall or winter. Tender jumbo pasta shells are filled with a creamy ricotta and spinach mixture, paired with sweet roasted butternut squash, and nestled in a silky butternut squash sauce. This comforting vegetarian recipe feels indulgent, yet it’s packed with veggies and wholesome ingredients.

It’s a colorful, crowd-pleasing dish that’s surprisingly easy to make and ideal for meal prep, holidays, or casual weeknight dinners.

🍽️ Why You’ll Love This Recipe

this recipe

• Cozy plant-based comfort food
• Uses roasted squash for sweetness and depth
• Flexible with dairy or dairy-free ricotta
• Meal-prep friendly and freezer-safe
• Elegant enough for company, easy enough for Tuesday

🧺 Ingredients

For the Roasted Butternut Squash:

• 3–4 lbs butternut squash (5–6 cups), peeled, seeded, cubed (½-inch)
• 1 tbsp olive oil
• Mineral salt, to taste

For the Sauce:

• 4 cups roasted butternut squash (from above)
• 1 garlic clove
• ¼–½ tsp dried thyme
• ¼ tsp crushed red pepper flakes (or more to taste)
• 1–2 cups vegetable broth or water
• Salt, to taste

For the Filling:

• 2 cups cashew or tofu ricotta (or dairy ricotta)
• 2–3 oz fresh spinach (or 10 oz frozen spinach, thawed and squeezed dry)

For the Pasta:

• 20–22 jumbo pasta shells

👩‍🍳 Instructions

1. Roast the Butternut Squash

Preheat oven to 400°F (200°C).
Toss squash cubes with olive oil and salt, then spread on a lined baking sheet.
Roast for 30 minutes, or until tender and golden.
Set aside 4 cups for the sauce and reserve the rest for stuffing the shells.
Lower oven temp to 350°F (175°C).

2. Prepare the Ricotta Filling

In a bowl, combine ricotta (cashew, tofu, or dairy) and chopped spinach.
Mix well and set aside.

3. Cook the Pasta Shells

Bring a large pot of salted water to a boil.
Cook shells until al dente (about 1–2 minutes less than package says).
Drain and cool slightly.

4. Make the Butternut Squash Sauce

In a blender, combine 4 cups roasted squash, garlic, thyme, red pepper flakes, and broth.
Blend until smooth and pourable (but not too thin).
Taste and adjust seasoning.

5. Assemble the Dish

Spread squash sauce in the bottom of a 9×13-inch or 12-inch round baking dish.
Stuff each shell with 1 tbsp ricotta-spinach mixture + 2–3 roasted squash cubes.
Arrange stuffed shells in the dish.
Cover with foil and bake at 350°F for 15–20 minutes, until warmed through.

🕒 Recipe Details

• Prep Time: 30–45 minutes
• Cook Time: 45–60 minutes
• Total Time: 75–105 minutes
• Servings: 4–5
• Difficulty: Medium

📊 Nutrition Facts (Estimated per serving)

• Calories: ~325
• Protein: ~10–14g
• Carbs: ~45–50g
• Fat: ~8–12g
• Fiber: ~5g
  Varies depending on ricotta and broth used

💡 Tips & Variations

• Make it vegan: Use cashew or tofu ricotta and plant-based broth
• Use frozen squash: Roast until tender, just like fresh
• Spice it up: Add a pinch of nutmeg or smoked paprika
• Add cheese: Sprinkle mozzarella or parmesan on top before baking
• Make ahead: Assemble up to 1 day in advance and refrigerate before baking

❓ FAQs

Can I freeze stuffed shells?
Yes! Assemble, cover tightly, and freeze for up to 3 months. Thaw overnight and bake as directed.

Can I use regular ricotta?
Absolutely! This dish works with both traditional dairy and plant-based alternatives.

Can I use another type of squash?
Yes—acorn, delicata, or even sweet potato work well. Roast and swap 1:1.

Do I have to make the squash sauce?
The sauce is key to flavor and moisture. If needed, you can use a light béchamel or marinara—but flavor will vary.

Tasty Butternut Squash Spinach Ricotta Stuffed Shells

Stuffed shells filled with creamy spinach ricotta and sweet roasted squash, baked in a cozy butternut squash sauce. Comforting, vegetarian, and freezer-friendly.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 5

Course: Main Dish

Cuisine: American

Calories: 325

Ingredients Equipment Method Notes

Ingredients

  

• **Roasted Squash**
• – 3–4 lbs butternut squash 5–6 cups, cubed
• – 1 tbsp olive oil
• – Salt to taste
• **Sauce**
• – 4 cups roasted squash
• – 1 garlic clove
• – ¼–½ tsp dried thyme
• – ¼ tsp red pepper flakes
• – 1–2 cups broth or water
• – Salt to taste
• **Filling**
• – 2 cups ricotta cashew, tofu, or dairy
• – 2–3 oz fresh spinach or 10 oz frozen spinach
• **Pasta**
• – 20–22 jumbo pasta shells

Equipment

• – Baking dish (9×13)
• Blender or food processor
• Baking sheet
• Mixing bowls

Method

 

1. **Roast Squash**: Roast squash cubes at 400°F for 30 min. Cool slightly.
2. **Mix Filling**: Stir spinach into ricotta.
3. **Boil Shells**: Cook pasta until al dente. Drain and cool.
4. **Make Sauce**: Blend roasted squash, garlic, thyme, red pepper, and broth.
5. **Assemble**: Fill each shell with ricotta mixture + squash pieces. Arrange over sauce.
6. **Bake**: Cover and bake at 350°F for 15–20 min.

Notes

– Use dairy or dairy-free ricotta
– Make ahead and refrigerate up to 24 hrs before baking
– Freeze assembled shells for easy dinners later

🍷 Serving Suggestions

• Side salad with balsamic vinaigrette
• Garlic bread or focaccia
• Roasted Brussels sprouts or green beans
• White wine like Pinot Grigio or sparkling water with lemon