These creamy stuffed shells are filled with tasty butternut squash and sausage, creating a cozy meal that’s perfect for any night! The sauce adds an extra layer of yum.
I love how comforting these shells are! It’s like a warm hug on a plate. Plus, they make great leftovers for lunch—if there’s any left after dinner, that is! 😂
Key Ingredients & Substitutions
Butternut Squash: This is the star ingredient! Its natural sweetness adds a lovely flavor. If butternut squash is not available, you can use pumpkin or sweet potatoes as a substitute.
Italian Sausage: You can use mild or spicy sausage based on your preference. If you want a lighter option, ground turkey or chicken sausage works well too. For a vegetarian version, replace it with sautéed mushrooms or lentils.
Cheeses: Ricotta adds creaminess, but if you’re out, cottage cheese or mascarpone could work. For mozzarella, feel free to use provolone or even vegan cheese if you’re going dairy-free!
Marinara Sauce: Store-bought is fine, but you can easily make your own if you’d like. Just sauté garlic in olive oil, add canned tomatoes, and season with herbs!
How Do I Cook the Perfect Butternut Squash for Stuffing?
Cooking butternut squash properly is key to getting the right texture for your filling. Here’s how to do it:
- To roast, preheat your oven to 400°F (200°C). Peel, seed, and dice the squash into small cubes. Toss with olive oil, salt, and pepper.
- Spread them on a baking sheet in a single layer. Roast for 15-20 minutes until tender and slightly caramelized.
- If you choose to steam, simply steam the cubed squash for about 10-15 minutes until soft, then mash.
Both methods work great, but roasting brings out even more flavor. Don’t rush it; let it get some color!
Butternut Squash & Sausage Stuffed Shells
Ingredients You’ll Need:
For the Filling:
- 20 jumbo pasta shells
- 1 medium butternut squash (about 2 to 3 cups cubed)
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 large egg
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 2 cups marinara or tomato sauce
For Garnish:
- Fresh parsley or basil, chopped
Other Essentials:
- Olive oil for cooking
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 40 minutes for cooking, so plan for around 55 minutes total. It’s perfect for a cozy weeknight dinner or a weekend gathering with family!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to make sure your stuffed shells don’t stick.
2. Cook the Squash:
Next, cut the butternut squash in half, scoop out the seeds, peel the skin, and dice it into small cubes. You can either steam or roast the squash until it’s tender—about 10-15 minutes for steaming or 15-20 minutes at 400°F if roasting. If you roast, drizzle it with a bit of olive oil for extra flavor!
3. Cook the Pasta:
While the squash is cooking, boil a pot of salted water. Cook the jumbo pasta shells until they are al dente. Make sure not to overcook them! Once done, drain and set them aside to cool.
4. Sauté the Filling:
In a large skillet, add a drizzle of olive oil and heat it over medium heat. Sauté the chopped onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and give it a quick stir for about 30 seconds until it’s fragrant.
5. Cook the Sausage:
Now, add the Italian sausage to the skillet. Use a spoon to break it up as it cooks, until it’s nicely browned and cooked through. This should take about 6-8 minutes. If there’s any excess fat, drain it off.
6. Mix the Filling:
In a large bowl, mash the cooked butternut squash using a fork or potato masher until smooth. Add the sautéed sausage and onion mix. Then stir in the ricotta cheese, half of the mozzarella, half of the Parmesan, the egg, sage, thyme, salt, and pepper. Mix it all together until well combined!
7. Assemble the Dish:
Spread about 1 cup of marinara sauce on the bottom of your prepared baking dish. Then, carefully stuff each cooked pasta shell with the squash and sausage filling, placing them seam side up in the dish. Pour any remaining marinara sauce over the stuffed shells.
8. Top it Off:
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the stuffed shells.
9. Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
10. Serve & Enjoy:
Once done, take the dish out of the oven and let it cool slightly. Garnish with freshly chopped parsley or basil, serve hot, and enjoy your deliciously cozy Butternut Squash & Sausage Stuffed Shells!
Happy cooking! 🥰
Can I Use Frozen Butternut Squash?
Absolutely! If you have frozen butternut squash, just thaw it in the refrigerator overnight or use the microwave to quickly defrost it. Drain any excess moisture before mashing to ensure the filling isn’t too wet.
What If I Don’t Have Jumbo Pasta Shells?
No problem! You can use manicotti tubes or even cannelloni if you prefer. Just make sure to adjust the cooking time slightly as these might vary in size.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the stuffed shells and assemble the dish up to a day in advance. Just cover it with foil and refrigerate. When you’re ready to bake, you may need to add a few extra minutes to the cooking time to ensure it’s heated through.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave individual portions for convenience!