Spinach and Sun-Dried Tomato Stuffed Pasta Shells🍂

4 portions
45 min

Nowadays, this type of pasta dish is becoming more and more popular, and it does not require any explanation, because there is nothing better than any kind of stuffed pasta. I also tried to tune this to as autumnal as possible, so I replaced the standard pomodoro sauce made out of tomatoes and used pumpkin instead. By the way, no matter how "cheesy" this recipe sounds, it's easy to make it vegan - all you have to do is replace the heavy cream with plant based milk and the mascarpone with vegan cheese cream. In conclusion, let’s prepare the last pumpkin dishes of the season, as autumn ones are slowly being replaced by winter recipes.

Spinach and Sun-Dried Tomato Stuffed Pasta Shells🍂
Recipe details
  • 4  portions
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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  • 1/2 butternut squash, cubed and cooked
  • 100 ml (1/3 cup plus 1 tbsp) of heavy cream
  • olive oil
  • couple handfuls of spinach
  • 3 gloves of garlic, smashed/sliced
  • 250 g (1 cup plus 2 tbsp) mascarpone
  • 3-4 Tbsp. of Sun-dried tomatoes, chopped
  • pasta shells
  • salt
  • chili powder

First, let’s make the butternut squash sauce. Using a stick blender, smash the squash while constantly adding the heavy cream. Season with salt and chili powder.
In a pan heat some olive oil and add the spinach. Cook for a couple of minutes. Add some salt and the garlic. Lastly, add the mascarpone or cream cheese, let it melt. Take it off the heat and add the tomatoes.
Cook the pasta until al dante.
Pour the butternut squash puree into a smaller baking dish. Stuff the cream cheese sauce into the pasta shells and place them on the top of the sauce. Bake for 15-20 minutes at 180C.
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