These Tasty Butternut Squash Spinach Ricotta Stuffed Shells are pure fall comfort food in pasta form. Tender jumbo shells are filled with creamy ricotta and sautéed spinach, nestled in a velvety butternut squash sauce, and baked until bubbly and golden. Whether you go traditional with dairy ricotta or keep it plant-based with cashew or tofu ricotta, this cozy dish delivers rich flavor, seasonal ingredients, and serious dinner satisfaction. It’s perfect for meatless Monday, dinner parties, or just when you want something hearty, cheesy (without always being cheese), and absolutely comforting.
Table of Contents
Why You’ll Love This Recipe
- A delicious twist on classic stuffed shells
- Naturally vegetarian, with an easy plant-based option
- A great make-ahead or freezer-friendly meal
- Packed with cozy fall ingredients like squash, garlic, and thyme
- Impressive enough for guests, easy enough for weeknights
Ingredients
For the Roasted Squash + Sauce
- 1 small butternut squash, peeled, cubed (~3 cups)
- 2 tablespoons olive oil
- 3 garlic cloves
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried thyme
- Pinch of red pepper flakes (optional)
- 1/2 cup water or vegetable broth
For the Filling
- 1 1/4 cups ricotta (regular, tofu-based, or cashew ricotta)
- 1 1/2 cups fresh spinach, chopped (or 3/4 cup thawed frozen spinach)
- Salt and pepper to taste
For the Pasta
- 16–20 jumbo pasta shells
- Optional: extra parmesan, vegan parm, or breadcrumbs for topping
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the butternut squash, garlic cloves, olive oil, salt, thyme, and red pepper flakes on the sheet. Roast for 25–30 minutes, until squash is soft and golden.
While the squash roasts, cook pasta shells according to package directions until al dente. Drain and rinse with cool water. Set aside.
In a pan, sauté the spinach with a touch of olive oil until wilted (2–3 minutes). If using frozen, squeeze out excess water.
In a bowl, mix the spinach with ricotta. Season lightly with salt and pepper. Stir until creamy.
Once the squash is done, add it to a blender or food processor with roasted garlic and 1/2 cup water or broth. Blend until smooth and creamy.
Spoon about 1/2 the squash sauce into the bottom of a baking dish.
Carefully stuff each shell with a generous spoonful of the spinach ricotta mixture and place in the dish. Once all are filled, pour remaining squash sauce over the top.
Sprinkle with grated parmesan or breadcrumbs if using.
Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
Let cool slightly before serving.
Recipe Details
Prep time: 35 minutes
Cook time: 40 minutes
Total time: ~1 hour 15 minutes
Servings: 4
Difficulty: Medium
Nutrition Estimate (Per Serving)
Calories: ~450–500
Protein: 16–20g
Fat: 18–22g
Carbs: 45–50g
Fiber: 5–7g
Estimates vary based on ricotta and toppings
Tips and Variations
Use pre-cut butternut squash to save time
Try sage instead of thyme for a more savory fall flavor
Add sautéed mushrooms or caramelized onions to the filling
Want it creamier? Add a splash of cashew cream or plant milk to the sauce
Make ahead: Assemble and refrigerate up to 2 days before baking
Freezer-friendly: Freeze assembled shells unbaked, then bake from frozen (add 10–15 mins)
Tasty Butternut Squash Spinach Ricotta Stuffed Shells
Equipment
- – Baking dish (9×13)
- – Blender or food processor
- – Baking sheet
- – Mixing bowls
Ingredients
- **Roasted Squash + Sauce**
- – 1 small butternut squash about 3 cups, cubed
- – 2 tbsp olive oil
- – 3 garlic cloves
- – 1/2 tsp salt
- – 1/2 tsp thyme
- – Pinch red pepper flakes
- – 1/2 cup water or broth
- **Filling**
- – 1 1/4 cups ricotta dairy or plant-based
- – 1 1/2 cups fresh spinach or 3/4 cup frozen
- – Salt + pepper to taste
- **Pasta**
- – 16–20 jumbo pasta shells
- – Optional: vegan parm or breadcrumbs
Instructions
- Preheat oven to 400°F. Roast squash, garlic, olive oil, and spices for 25–30 mins.
- Cook pasta shells al dente. Drain and rinse.
- Sauté spinach until wilted. Mix with ricotta and season.
- Blend roasted squash, garlic, and broth into a creamy sauce.
- Spread 1/2 the sauce in baking dish. Fill shells with ricotta mixture.
- Arrange shells in dish and top with remaining sauce.
- Sprinkle toppings. Cover with foil. Bake at 375°F for 20 mins. Uncover and bake 10–15 more mins.
- Let cool slightly before serving.
Notes
– Make ahead and refrigerate up to 24 hrs before baking
– Freeze assembled shells for easy dinners later
FAQs
Can I make this vegan?
Yes! Use cashew or tofu ricotta and skip any dairy toppings.
Can I use frozen spinach?
Absolutely. Thaw and squeeze out excess moisture before mixing into the ricotta.
How do I reheat leftovers?
Cover and bake at 350°F for 20 minutes, or microwave individual portions for 2–3 minutes.
Can I use a different squash?
Yes, try kabocha or acorn squash — just make sure it’s roasted soft before blending.