Butternut Squash Stuffed Shells

Name: Butternut Squash Stuffed Shells with Ricotta
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 ¼ cup frozen butternut squash (about 5 oz); 2 tsp olive oil; ⅔ cup whole milk ricotta cheese; ½ tsp onion powder; ½ tsp dried oregano; ¼ tsp red pepper flakes; 1 cup shredded mozzarella cheese; 2 cups marinara sauce; 15 jumbo pasta shells, uncooked

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Butternut squash stuffed shells combine tender jumbo pasta, creamy ricotta filling, and roasted squash, all baked in marinara sauce. Frozen squash eliminates prep work without sacrificing depth of flavor.

🌍Italian 🥗Vegetarian 🏷️Butternut squash 🏷️Stuffed shells 🏷️Pasta Family-friendly

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Total

1h 5m

Servings

Recipe Source

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From Recette Magazine

Ingredients

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1 ¼ cup frozen butternut squash (about 5 oz)
2 tsp olive oil
⅔ cup whole milk ricotta cheese
½ tsp onion powder
½ tsp dried oregano
¼ tsp red pepper flakes
1 cup shredded mozzarella cheese
2 cups marinara sauce
15 jumbo pasta shells, uncooked

9 Ingredients

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Instructions

1
Bring a large pot of salted water to a boil. Cook pasta shells until al dente then drain and set aside. Combine 1 cup frozen butternut squash and 2 tsp olive oil in a large microwave-safe bowl. Cover and microwave for 2-4 minutes or until squash is tender. Mash with a fork and set aside.
2
Add ⅔ cup whole milk ricotta cheese, ½ tsp onion powder, ½ tsp oregano, ¼ tsp salt, ¼ red pepper flakes to the mashed squash and stir together until smooth.
3
Spread 1 cup marinara over the bottom of a Suvie pan. Fill 15 jumbo pasta shells with filling and arrange in Suvie pan seam side down. Pour remaining marinara over the shells and insert into your Suvie. Input settings and cook now or schedule. Bottom Zone: Bake at 375°F for 45 minutes, Top Zone: None
4
After the cook, top shells with cheese and broil for 5 minutes or until melted. Remove pan from Suvie and allow to cool 5 minutes before serving.

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Tips & Notes

Pro tips

Thaw frozen butternut squash slightly before mixing into the ricotta so it breaks down evenly and incorporates smoothly into the filling.
Stuff each shell generously but leave a small opening at the top so marinara sauce can seep in and keep the filling moist.
Spread a thin layer of marinara on the baking dish bottom first to prevent sticking and ensure even heat distribution.
If shells crack during stuffing, use smaller pieces of squash or mash it finer for easier handling.

Substitutions

Marinara sauce → vodka sauce or roasted red pepper sauce (same volume)
Whole milk ricotta → mascarpone or full-fat Greek yogurt (texture may be slightly looser)
Mozzarella → aged provolone or smoked gouda (will darken faster; watch baking time)
Dried oregano → Italian seasoning or fresh basil added at end of baking (reduce dried herbs by half if using fresh)

Storage & make-ahead

Store cooled stuffed shells in an airtight container in the refrigerator for up to 4 days. Reheat covered at 325°F for 20–25 minutes until warmed through. Freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Common Questions

Can I make this ahead?

Yes. Assemble the shells in the baking dish, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if starting from cold.