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Creamy Butternut Squash and Sage Stuffed Shells

Jumbo pasta shells filled with a sweet and savory roasted butternut squash and ricotta mixture, baked in a creamy white sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Squash Roasting Time 45 minutes
Total Time 1 hour
Servings: 6 main course servings
Course: Casserole, Main Dish
Cuisine: Italian-American, Seasonal, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Squash
  • 1 medium (2.5 lb) butternut squash roasted and scooped
  • 1 box (12 oz) jumbo pasta shells Conchiglie
  • 2 tbsp olive oil for roasting
Creamy Sauce
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups whole milk warm
  • 1 tsp dried sage or 1 tbsp fresh, chopped
  • 0.25 tsp freshly grated nutmeg
Filling and Topping
  • 1 cup fresh ricotta cheese full-fat
  • 1 cup shredded mozzarella cheese divided
  • 0.5 cup grated Parmesan cheese plus more for topping
  • 12 fresh sage leaves for garnish

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Saucepan
  • Large mixing bowl
  • Baking sheet

Method
 

  1. Preheat oven to 400°F (200°C). Roast halved, oiled butternut squash cut-side down for 40-50 minutes until tender. Scoop out 2 cups of flesh and set aside.
  2. Cook shells for 7-8 minutes (al dente). Drain and rinse with cold water.
  3. Make sauce: Melt butter, whisk in flour for 1 minute (roux). Slowly whisk in warm milk until thickened. Stir in sage, nutmeg, salt, and pepper. Remove from heat.
  4. Mix filling: Combine roasted squash, ricotta, 1/2 cup mozzarella, and Parmesan. Season to taste.
  5. Preheat oven to 375°F (190°C). Spread 1/3 of the sauce into a greased 9x13 dish.
  6. Fill each shell with the squash mixture and arrange snugly in the dish. Pour remaining sauce over the top.
  7. Sprinkle remaining 1/2 cup mozzarella over the shells. Cover with foil and bake for 20 minutes.
  8. Remove foil and bake for an additional 10-15 minutes until bubbly and golden. Fry fresh sage leaves in a small amount of oil for 30 seconds until crisp. Garnish and rest 5 minutes before serving.

Notes

Ensure the shells are undercooked initially, as they will continue to absorb moisture and cook in the oven. The creamy sauce can be made ahead of time and stored in the refrigerator.