Description of this recipe: Indulge in the comforting flavors of autumn with these delightful Butternut Squash and Cheese Stuffed Pasta Shells. Jumbo pasta shells are filled with a creamy, savory mixture of roasted butternut squash, ricotta, mozzarella, and Parmesan cheeses, infused with aromatic herbs. Baked in a rich marinara sauce and topped with melted cheese, this dish is a true crowd-pleaser, perfect for a cozy weeknight dinner or a special occasion. The sweetness of the butternut squash beautifully complements the tangy cheeses and savory herbs, creating a harmonious and satisfying culinary experience.
Why you will love this recipe: This recipe offers a delightful twist on traditional stuffed pasta, incorporating the natural sweetness and creamy texture of butternut squash. It’s a vegetarian-friendly dish that’s both hearty and flavorful. You’ll love the combination of textures, from the tender pasta shells to the smooth and cheesy filling. The aroma that fills your kitchen as it bakes is simply irresistible. It’s an excellent way to sneak in some extra vegetables while still enjoying a comforting and satisfying meal. Plus, it’s a versatile dish that can be easily customized to suit your preferences.
Ingredients:
- 12 ounces jumbo pasta shells
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 2 cups marinara sauce
- ¼ cup fresh basil, chopped (optional, for garnish)
Preparation:
Step 1: Preheat the oven to 375°F (190°C). This ensures the oven is at the correct temperature for roasting the butternut squash and baking the stuffed shells evenly.
Step 2: Cook the jumbo pasta shells according to package directions. It’s crucial to cook the pasta al dente, meaning slightly firm to the bite, as they will continue to cook in the oven. Drain the pasta thoroughly and lay them out in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together and makes them easier to handle when stuffing.
Step 3: Prepare the butternut squash by peeling it, removing the seeds, and cubing it into roughly 1-inch pieces. In a bowl, toss the butternut squash cubes with olive oil, salt, and pepper. The olive oil helps the squash to roast evenly and adds a touch of richness. Seasoning the squash at this stage enhances its natural flavor.
Step 4: Arrange the seasoned butternut squash cubes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized. Roasting brings out the squash’s sweetness and adds a depth of flavor. Check for tenderness by piercing a cube with a fork; it should be easily pierced with minimal resistance.
Step 5: Remove the roasted butternut squash from the oven and let it cool slightly. Once cooled enough to handle, mash the squash in a bowl until smooth. Mashing the squash creates a creamy base for the filling. You can use a potato masher or a fork, depending on your preference.
Step 6: In a large mixing bowl, combine the mashed butternut squash, ricotta cheese, ½ cup of the mozzarella cheese, ¼ cup of the Parmesan cheese, minced garlic, dried sage, and dried thyme. Mix until all the ingredients are well blended and the mixture is smooth and creamy. The ricotta cheese adds moisture and creaminess to the filling, while the mozzarella and Parmesan cheeses contribute to the cheesy flavor. Garlic, sage, and thyme add aromatic notes that complement the sweetness of the squash.
Step 7: Spoon the butternut squash and cheese mixture into each cooked pasta shell, filling them generously. Use a small spoon or a piping bag to make the filling process easier. Arrange the stuffed shells in a baking dish (approximately 9×13 inches) in a single layer. Ensure that the shells are snug but not overcrowded.
Step 8: Pour the marinara sauce evenly over the stuffed shells, making sure they are well covered. The marinara sauce adds moisture and a tangy tomato flavor that complements the filling. You can use store-bought marinara sauce or make your own from scratch.
Step 9: Sprinkle the remaining mozzarella and Parmesan cheeses over the top of the sauced shells. This creates a cheesy crust that will melt and bubble during baking.
Step 10: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Covering the dish with foil helps to trap the moisture and prevents the pasta shells from drying out.
Step 11: Remove the foil and bake for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden brown. This final baking step allows the cheese to melt and develop a slightly crispy texture.
Step 12: Serve hot, garnished with fresh basil, if desired. The fresh basil adds a pop of color and a fresh, herbaceous aroma that complements the dish.
COOKING Rating: Easy to Medium
Serving Suggestions: Serve these Butternut Squash and Cheese Stuffed Pasta Shells as a main course with a side salad or roasted vegetables. A simple green salad with a light vinaigrette complements the richness of the pasta. You can also serve it with garlic bread or crusty bread for dipping into the marinara sauce. For a heartier meal, pair it with roasted Brussels sprouts or asparagus.
Tips:
- To save time, you can roast the butternut squash ahead of time and store it in the refrigerator until ready to use.
- If you don’t have jumbo pasta shells, you can use manicotti shells or even large rigatoni pasta.
- Feel free to add other vegetables to the filling, such as spinach, mushrooms, or zucchini.
- For a richer flavor, use whole milk ricotta cheese.
- If you want to add some protein to the dish, consider adding cooked Italian sausage or ground beef to the filling.
- To prevent the pasta shells from sticking together after cooking, toss them with a little olive oil.
- You can assemble the stuffed shells ahead of time and store them in the refrigerator until ready to bake. Just add a few extra minutes to the baking time.
Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes
Nutritional Information: (per serving, approximate) Calories: 450 Protein: 20g Sodium: 600mg
Conclusion: Butternut Squash and Cheese Stuffed Pasta Shells offer a delightful combination of flavors and textures that will satisfy your comfort food cravings while providing a healthy dose of vegetables. The creamy, savory filling nestled inside tender pasta shells, baked in a rich marinara sauce, is a culinary masterpiece. Whether you’re looking for a vegetarian main course or a hearty dish to share with family and friends, this recipe is sure to impress. Embrace the flavors of autumn and enjoy this delicious and comforting meal.
5 Questions and Answers About This Recipe:
Q1: Can I make this recipe ahead of time? A1: Yes, you can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they are heated through.
Q2: Can I freeze the stuffed pasta shells? A2: Absolutely! To freeze, assemble the stuffed shells in a freezer-safe dish, cover tightly with plastic wrap and then with aluminum foil, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding extra baking time if needed.
Q3: I don’t have butternut squash. Can I use another type of squash? A3: Yes, you can substitute butternut squash with other types of squash, such as acorn squash or pumpkin. The flavor profile will be slightly different, but the dish will still be delicious.
Q4: Can I use dried basil instead of fresh basil for garnish? A4: Yes, you can use dried basil if you don’t have fresh basil. However, fresh basil adds a brighter, more vibrant flavor and aroma to the dish. If using dried basil, use about 1 teaspoon.
Q5: What can I serve with these stuffed pasta shells to make a complete meal? A5: These stuffed pasta shells pair well with a variety of side dishes. Consider serving them with a simple green salad, roasted vegetables such as Brussels sprouts or asparagus, or garlic bread. A light vinaigrette complements the richness of the pasta.
