Go Back
+ servings
Above view of butternut sauce spinach ricotta stuffed shells on a white plate.
Print Recipe
No ratings yet

Butternut Sauce Spinach Ricotta Stuffed Shells

Butternut Sauce Spinach Ricotta Stuffed Shells has the goodness of roasted butternut squash sauce poured over cheesy spinach stuffed shells baked together for a delicious pasta dish
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Pasta
Servings: 6 servings
Author: Ellen

Equipment

  • Large Mixing Bowl

Ingredients

  • 1 - 1 lb box jumbo shell pasta

For the Butternut Squash Sauce:

  • 1 TBS olive oil
  • 1/3 cup diced onion
  • 1/3 cup diced celery
  • 1 cloves garlic (minced and divided)
  • 2.5 cups roasted butternut squash (cubed)
  • 4 tsp dried sage or 4 fresh sage leaves
  • 1/2 cup half and half
  • 3/4 cup chicken broth
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the Stuffed Shell Filling:

  • 2 TBS olive oil
  • 1/4 cup diced onion
  • 1 garlic clove (minced)
  • 2 cups spinach (washed and rinsed)
  • 2 cups ricotta cheese
  • 2 cups grated mozzarella cheese (divided)
  • 1/2 cup Parmesan cheese
  • 1 egg (fork beaten)
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Italian seasonings

Instructions

  • Cook jumbo pasta shells according to package directions, rinse and drain once finished.
  • While shells are cooking, prepare the butternut squash sauce

For the ]Butternut Squash Sauce:

  • In a medium sauce pan warm 1 TBS olive oil, add 1/3 cup onions and 1/3 cup celery, saute and until tender and translucent, about 6 minutes
  • Add 1 minced garlic clove and saute for about 30 seconds
  • Add the butternut squash and sage, and cook for about 1 to 2 minutes
  • Pour squash, half & half, chicken broth into a blender, puree until smooth
  • Pour everything back into the saucepan, season with 1/2 tsp oregano, 1/2 tsp salt, and 1/2 tsp pepper
  • Simmer everything together over low heat until ready to pour over shells
  • While butternut sauce is simmering, prepare spinach ricotta cheese mixture

For the Spinach Ricotta Cheese Mixture:

  • In another medium sauce pan, warm 2 TBS olive oil
  • Add the rest of the diced onion, saute until tender and translucent
  • Add 1 minced garlic clove, saute for 30 seconds
  • Add the spinach and saute until wilted, remove from heat
  • In a large bowl, mix together ricotta cheese, 1.5 cups grated mozzarella cheese, and the Parmesan cheese
  • Add egg and remaining spices - salt, pepper, oregano, Italian seasonings - and mix all together
  • Add sauteed spinach and onions, and mix together
  • Now you will assemble the stuffed shells
  • For the Stuffed Shells:
  • Preheat oven to 350 degrees
  • Spray the bottom of a 9x13 ovenproof pan
  • Stuff one of the jumbo pasta shells with 1 to 1.5 TBS cheese/spinach mixture, lay in pan
  • Continue to stuff each shell until you either run out of shells or cheese/spinach
  • Once the pan is full, pour the butternut sauce all over the stuffed jumbo shells
  • Place in oven and bake for 20 minutes
  • Remove from oven and sprinkle the remaining mozzarella cheese over it
  • Return to oven and bake for 5 to 10 more minutes until cheese is completely melted.