Spinach and Butternut Squash Stuffed Shells

4 People
45 min

I love comfort food as much as the next person ESPECIALLY pasta. But it is possible to make comfort foods nourishing as well!


These spinach & butternut squash stuffed shells are the ultimate comfort food but also have a great serving of vegetables, protein, and healthy fat


I made them for some friends yesterday and they kept asking for seconds 🙌


The base I used for this recipe is Trader Joe's Autumn Squash Soup but any tomato-based pasta sauce will work well. I haven't tried it but an alfredo sauce might be good too. Use whatever your preference is


For similar nutritious recipes follow my Instagram account @nutritiousnicole_rdn

Spinach and Butternut Squash Stuffed Shells

Recipe details

  • 4  People
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients

Spinach and Butternut Squash Stuffed Shells

  • 1 box of jumbo pasta shells
  • 1/2 cup diced butternut squash
  • 2 cups uncooked spinach
  • 1 10 oz. container of ricotta cheese
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 1/2 onion diced
  • 3/4 cup grated gruyere cheese
  • 1/4 cup pancetta
  • 1/2 cup tomato based pasta sauce

Instructions

Spinach and Butternut Squash Stuffed Shells

1. Cook jumbo pasta shells according to package directions
2. Preheat oven to 400
3. In a small mixing bowl, mix diced butternut squash with 1 tbsp olive oil, salt, pepper, and (optional) 1 tsp black garlic
4. Place butternut squash mixture on a cooking sheet and put rosemary and thyme sprigs on top. Bake for 10 minutes until softened and slightly crisp
5. in a small sauce pan cook spinach, pancetta, and onion for 4-5 minutes until softened
6. In a medium mixing bowl, mix ricotta cheese, 1/2 cup gruyere, onion, spinach, butternut squash, thyme, and rosemary
7. On a 9x12 baking pan, pour preference of sauce (I used Trader Joe's Autumn Squash soup as the sauce)
8. Stuff pasta shells with mixture (about 1 tbsp per shell)
9. Place shells on baking sheet and spread remainder gruyere on top
10. Bake in oven for 15-20 minutes until cheese is slightly browned

Tips

  • Any pasta sauce will work, I prefer tomato based for this recipe but do whatever works for you
  • I recommend making the mixture ahead of time and stuffing the shells later to reduce work time

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