Butternut Squash, Ricotta, and Spinach Stuffed Shells

As we move from cool Autumn days to crisp Winter air, the fall recipes are still in full effect. Last year, Mike brought this recipe to my attention. So, of course I added it to my Pinterest recipes.

The recipe is fairly easy to follow and is delicious!

  • Time: Approx. 1 hour
  • Servings: 4


2 cups of ricotta (16 oz.)
β…“ cup shredded Parmesan cheese, plus more for garnish
1 fresh smashed garlic clove
ΒΌ cup frozen chopped spinach (squeezed and drained)
1 egg
salt & pepper
Β 2 cups of roasted squash (about half of a squash)
Β 1 stick of butter
10 sage leaves
1 Lemon

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  1. Peel butternut squash, chop in 1 in. cubes, and toss in olive oil and add salt and pepper for taste; then in a hot oven roast at 425 F for 15-20 minutes.
  2. Cook your jumbo pasta shells according to directions. (the recipe will only fill about half of the cooked shells.
  3. In a bowl add ricotta, Parmesan cheese, garlic, spinach, egg, salt & pepper, roasted squash (cooled), and grated lemon peel.
  4. Stuff the shells with the mixture and place in a buttered baking dish.
  5. Place your shells in a 400 F oven for 20-25 minutes. When finished, spoon your warm sage sauce over shells and sprinkle with Parmesan.
  6. For the sage brown butter sauce: melt 1 stick of butter in a saute pan until golden brown and bubbly, add about 10 sage leaves until slightly crisp, turn off heat and squeeze in fresh lemon juice.



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  1. There are many reasons I look forward to the Fall season every year and this recipe is DEFINITELY one of them! All I can say is YUM! Thanks for great recipe and for introducing into my world… You’re awesome! πŸ™‚

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