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.
Equipment
- - Baking dish (9x13)
- 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
- Use vegan cheese/milk for dairy-free
- Freeze before baking for easy prep
- Add sausage or chicken for a protein boost
- Freeze before baking for easy prep
- Add sausage or chicken for a protein boost