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Creamy Butternut Squash Stuffed Shells with Sage

Creamy, comforting stuffed pasta shells filled with roasted butternut squash, ricotta, and sage, baked in a rich cream sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Pasta & Filling
  • 20 jumbo pasta shells
  • 3 cups butternut squash peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cups ricotta cheese whole milk
  • 0.75 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 0.25 tsp nutmeg optional
Sauce & Topping
  • 1 cup heavy cream
  • 10 fresh sage leaves

Equipment

  • Baking dish
  • Mixing bowls
  • Baking sheet
  • Large pot

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss butternut squash with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
  3. Cook jumbo shells in salted boiling water until al dente. Drain and set aside.
  4. Mash roasted squash and mix with ricotta, Parmesan, garlic, nutmeg, salt, and pepper.
  5. Fill each shell generously with squash mixture.
  6. Arrange shells in a greased baking dish and pour cream evenly over top.
  7. Cover with foil and bake at 375°F (190°C) for 25 minutes.
  8. Uncover and bake 10–15 minutes until bubbly and lightly golden.
  9. Fry sage leaves in olive oil until crisp. Garnish and serve.

Notes

Can be assembled ahead and baked later. Freezes well before baking.