Tasty Butternut Squash Spinach Ricotta Stuffed Shells
Creamy roasted butternut squash sauce meets tender spinach ricotta stuffed shells in this cozy vegetarian bake — perfect for fall.
Equipment
- - Baking dish (9x13)
- - 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
- Use dairy or dairy-free ricotta
- Make ahead and refrigerate up to 24 hrs before baking
- Freeze assembled shells for easy dinners later
- Make ahead and refrigerate up to 24 hrs before baking
- Freeze assembled shells for easy dinners later