Tasty butternut squash spinach ricotta stuffed shells are the ultimate cozy comfort food. Tender jumbo pasta shells are filled with a creamy blend of ricotta, sautéed spinach, and a touch of garlic—then nestled into a silky roasted butternut squash sauce and baked until bubbly and golden.
This vegetarian baked pasta dish is hearty, flavorful, and perfect for chilly nights, family dinners, or meatless meal preps. Whether you’re serving a crowd or just craving something decadent and veggie-packed, this dish delivers.
Table of Contents
Why You’ll Love This Recipe
- 🥶 Make-ahead friendly—great for prepping and freezing
- 🧀 Rich & creamy without needing meat
- 🎃 Seasonal favorite with butternut squash in two ways
- 🧄 Bold flavor from roasted garlic, herbs, and parmesan
- 🍽️ Elegant enough for guests, easy enough for weeknights
🧂 Ingredients
For the Roasted Butternut Squash Sauce:
- 1 small butternut squash, peeled and cubed (about 3 cups)
- 1 small yellow onion, peeled and quartered
- 4 garlic cloves, peeled
- 2 tbsp olive oil
- Salt & pepper, to taste
- ½ cup vegetable broth or water
- ½ cup milk (dairy or unsweetened non-dairy)
- ¼ tsp nutmeg (optional)
- ¼ cup grated parmesan or nutritional yeast (optional)
For the Ricotta Filling:
- 1 ½ cups ricotta cheese (whole milk or dairy-free)
- 1 ½ cups chopped spinach (fresh or thawed frozen)
- 1 garlic clove, minced
- ½ tsp Italian seasoning
- Salt & pepper, to taste
- ½ cup shredded mozzarella
- ¼ cup grated parmesan
For Assembly:
- 16–18 jumbo pasta shells, cooked al dente
- Extra mozzarella and parmesan for topping
- Fresh sage or basil, optional garnish
🔥 Instructions
1. Roast the Squash & Garlic
Preheat oven to 400°F. Toss squash, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes until tender and caramelized.
2. Make the Sauce
Blend the roasted vegetables with broth, milk, nutmeg, and optional parmesan until smooth and creamy. Taste and adjust seasoning.
3. Prepare the Filling
Sauté spinach in a drizzle of olive oil until wilted (skip if using thawed frozen). In a bowl, mix ricotta, spinach, garlic, herbs, mozzarella, and parmesan. Season to taste.
4. Fill the Shells
Boil shells to al dente. Rinse with cool water. Spoon 1 tbsp of filling into each shell.
5. Assemble and Bake
Spread squash sauce in the bottom of a baking dish. Arrange filled shells on top. Spoon a bit of extra sauce over the shells and top with more cheese.
6. Bake
Cover with foil and bake at 375°F for 20 minutes. Uncover and bake another 10–15 minutes until bubbly and golden.
🧀 Substitutions & Variations
- No ricotta? Use cottage cheese or vegan ricotta
- Spinach swap: Try kale or arugula
- Add protein: Stir shredded chicken or sausage into the filling
- Gluten-free? Use GF jumbo shells or layer into a squash lasagna instead
🍽️ Serving Suggestions
- Paired with a crisp green salad or roasted broccoli
- Topped with fresh basil, sage, or a drizzle of balsamic glaze
- Serve alongside warm sourdough or garlic bread
🧊 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days
- Freezer: Assemble unbaked, wrap tightly, and freeze up to 2 months
- Reheat: Bake covered at 350°F until warmed through or microwave single portions
Tasty Butternut Squash Spinach Ricotta Stuffed Shells
Equipment
- – Baking dish (9×13)
- Blender or food processor
- Baking sheet
- Mixing bowls
Ingredients
- **For the Squash Sauce**
- – 1 small butternut squash cubed
- – 1 yellow onion quartered
- – 4 garlic cloves
- – 2 tbsp olive oil
- – Salt & pepper
- – ½ cup broth
- – ½ cup milk
- – Nutmeg optional
- – ¼ cup grated parmesan optional
- **Ricotta Filling**
- – 1½ cups ricotta
- – 1½ cups spinach
- – 1 garlic clove minced
- – ½ tsp Italian seasoning
- – ½ cup shredded mozzarella
- – ¼ cup grated parmesan
- – Salt & pepper
- **To Assemble**
- – 16–18 jumbo shells
- – Extra cheese
- – Fresh basil or sage optional
Instructions
- Roast squash, onion, garlic at 400°F for 25–30 mins.
- Blend with broth and milk into creamy sauce.
- Mix ricotta, spinach, garlic, seasonings, and cheeses.
- Cook shells al dente. Fill with ricotta mixture.
- Spread sauce in dish. Top with stuffed shells and more sauce/cheese.
- Bake at 375°F for 20 mins covered, then 10–15 mins uncovered.
Notes
– Freeze before baking for easy prep
– Add sausage or chicken for a protein boost
❓ FAQs
Can I prep this in advance?
Yes! You can assemble the entire dish ahead and refrigerate up to 2 days or freeze before baking.
What kind of squash works best?
Butternut is perfect, but acorn or kabocha squash also work.
Can I make this vegan?
Yes! Use dairy-free ricotta, vegan mozzarella, plant milk, and skip the parmesan or sub nutritional yeast.