If you have a weekly spaghetti night, spice up your routine with this easy stuffed shells recipe. You’ll get the comfort and flavors of rich pasta, but enjoy the fall flavors of winter squash, fresh sage, and ricotta cheese. This recipe even sneaks in some green veggies for the kids with baby spinach mixed into the cheesy filling.
Squash Stuffed Shells Casserole
makes 4 to 6 servings
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- 1 pound butternut squash, peeled and cut into ½-inch pieces
- 1 cup chopped onion
- 3 tablespoons olive oil, divided
- 2 tablespoons chopped fresh sage, divided
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 1½ cups vegetable broth
- 1½ cups milk
- 1 (32-ounce) container ricotta cheese
- 3½ cups shredded Parmesan cheese, divided
- 1 (6-ounce) bag fresh baby spinach, chopped
- 2 large eggs, lightly beaten
- 1½ teaspoons garlic powder
- 1 (12-ounce) box jumbo pasta shells, cooked according to package directions
- Garnish: chopped fresh sage
- Preheat oven to 350°. Line a large rimmed baking sheet with foil.
- On prepared pan, toss together squash, onion, 2 tablespoons oil, 1 tablespoon sage, 1teaspoon salt, and ½ teaspoon pepper; arrange in a single layer.
- Bake, stirring after 20 minutes, for 40 minutes or until squash is tender. Let cool for 10 minutes. Keep oven on.
- In the work bowl of a food processor, process together squash mixture, broth, and milk until smooth. In a medium bowl, stir together ricotta, 3 cups Parmesan, spinach, eggs, garlic powder, remaining 1 tablespoon sage, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
- Spray a 13x9-inch baking dish with cooking spray.
- Pour half of puréed squash mixture into prepared pan. Spoon ricotta mixture into cooked pasta shells, and place in pan. Pour remaining squash mixture onto stuffed shells, and sprinkle with remaining ½ cup Parmesan. Cover with foil.
- Bake for 30 minutes. Uncover and bake 15 minutes more or until cheese is melted and sauce is bubbly. Let stand for 10 minutes before serving. Garnish with sage, if desired.
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