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Stuffed Shells

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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 5
Calories 325 kcal

Equipment

  • - Baking dish (9x13)
  • Blender or food processor
  • Baking sheet
  • Mixing bowls

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

Instructions
 

  • **Roast Squash**: Roast squash cubes at 400°F for 30 min. Cool slightly.
  • **Mix Filling**: Stir spinach into ricotta.
  • **Boil Shells**: Cook pasta until al dente. Drain and cool.
  • **Make Sauce**: Blend roasted squash, garlic, thyme, red pepper, and broth.
  • **Assemble**: Fill each shell with ricotta mixture + squash pieces. Arrange over sauce.
  • **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
Keyword Tasty Butternut Squash Spinach Ricotta Stuffed Shells