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As we embrace the changing seasons, there's nothing quite as comforting as a hearty, home-cooked meal. Butternut Squash and Spinach Stuffed Shells embody this warmth, offering a delightful combination of flavors and textures that are sure to please the palate. This dish not only serves as a delicious meal but also showcases the beauty and nutritional benefits of seasonal ingredients. The vibrant orange of butternut squash, coupled with the deep green of fresh spinach, creates a visually appealing plate that can brighten any dining table.

Butternut Squash and Spinach Stuffed Shells

Cozy up with a plate of Butternut Squash and Spinach Stuffed Shells, a wholesome meal that perfectly captures the essence of autumn. These hearty pasta shells are filled with sweet butternut squash, vibrant spinach, and creamy ricotta, creating a delightful combination of flavors and textures. Ideal for family gatherings or quiet dinners at home, this dish is rich in nutrients, making it a satisfying choice for anyone looking to enjoy the best of seasonal ingredients. Enjoy cooking and savor the warmth!
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Ingredients
  

12 large jumbo pasta shells

1 cup butternut squash, peeled and cubed

1 cup fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 clove garlic, minced

1 tsp olive oil

1/2 tsp nutmeg

Salt and pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta Shells: In a large pot of salted boiling water, cook the jumbo shells according to package directions until al dente. Drain and set aside on a parchment-lined baking sheet to cool.

      Prepare the Butternut Squash: In a medium saucepan, bring water to a boil and add the cubed butternut squash. Cook until fork-tender, about 8-10 minutes. Drain and let cool slightly.

        Sauté the Spinach: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach, sauté until wilted, about 2-3 minutes. Remove from heat.

          Make the Filling: In a mixing bowl, combine the cooked butternut squash, sautéed spinach, ricotta cheese, 1/2 cup mozzarella cheese, grated Parmesan, nutmeg, salt, and pepper. Mash the mixture lightly with a fork until well blended but still slightly chunky for texture.

            Fill the Pasta Shells: Take each cooled pasta shell and fill it generously with the butternut squash and spinach filling.

              Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a baking dish. Arrange the filled pasta shells upright in the sauce. Spoon the remaining marinara sauce over the top of the shells. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.

                Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

                  Garnish and Serve: Once out of the oven, let the dish cool slightly. Garnish with fresh basil leaves if desired. Serve hot and enjoy your delicious Butternut Squash and Spinach Stuffed Shells!

                    Prep Time, Total Time, Servings: 20 min | 50 min | 4 servings