As the leaves turn golden and the scent of fall fills the air, there’s something so comforting about a warm dish that brings family and friends together. I found myself yearning for a recipe that fully captures this essence, and that’s when Butternut Squash and Cheese Stuffed Pasta Shells came to life. Imagine creamy ricotta mingling with sweet butternut squash, all nestled within tender jumbo shells and topped with bubbling mozzarella—it’s a cozy hug in every bite.
After a long week of takeout and quick fixes, I wanted to savor something homemade and bursting with flavor. The combination of earthy thyme, a hint of spice from red pepper flakes, and the salty touch of crispy prosciutto creates a luxurious dining experience right at home. Perfect for potlucks or a family dinner, this dish is not only easy to prepare but also an absolute crowd-pleaser. So, let’s roll up our sleeves and dive into this delightful recipe that’s sure to rekindle your love for home-cooked meals!
Why Love Butternut Squash and Cheese Stuffed Pasta Shells?
Comforting and Satisfying, this dish is like wrapping yourself in a cozy blanket after a long day, perfect for that home-cooked feel. Flavor Explosion, with sweet butternut squash, creamy ricotta, and savory prosciutto, enticing everyone’s taste buds. Easy Preparation means anyone can whip up this delightful meal without stress. Perfect for Gatherings, impress your friends and family with this show-stopping recipe that’s both comforting and elegant. Versatile Dish, customize it with your favorite herbs or spices to suit your palate. Dive into this delectable goodness that is sure to rekindle your passion for homemade cuisine!
Butternut Squash and Cheese Stuffed Pasta Shells Ingredients
• Get ready to create a delicious dish that combines the unique flavors of butternut squash and creamy cheeses!
For the Filling
- Extra virgin olive oil – gives a rich base flavor to the squash, enhancing its sweetness.
- Cubed butternut squash – a must-have for its natural sweetness and creamy texture when cooked.
- Fresh thyme leaves – infuse your filling with a delightful earthiness that pairs beautifully with squash.
- Red pepper flakes – add a pinch for a subtle kick that complements the sweetness of the dish.
- Kosher salt – essential for enhancing the flavors of all the ingredients.
- Black pepper – adds a touch of warmth and spiciness to the filling.
- Prosciutto – provides a salty, savory contrast to the sweetness of the squash, elevating the entire dish.
For the Pasta and Cheese
- Jumbo shells – these large pasta shells are perfect for stuffing with the delicious filling.
- Whole milk ricotta cheese – creamy and rich, it brings a wonderful texture to the filling.
- Shredded fontina or provolone cheese – melts beautifully and adds a superb creaminess to your stuffed shells.
- Mezzetta Artisan Ingredients Marinara Sauce – crucial for moisture and flavor; make sure to use a quality sauce for the best taste!
- Mozzarella – torn into pieces, it creates a glorious cheesy topping that’s irresistible.
For Garnishing
- Fresh basil – sprinkle some on top before serving for a fragrant finish that brightens the dish.
Dive into these Butternut Squash and Cheese Stuffed Pasta Shells, and enjoy a meal that’s not only packed with flavor but also feels like a warm hug on a plate!
How to Make Butternut Squash and Cheese Stuffed Pasta Shells
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Preheat the oven to 425°F. On a baking sheet, toss the olive oil, butternut squash, thyme, and a pinch each of red pepper flakes, salt, and pepper together. Lay the prosciutto atop the squash. Bake for 15-25 minutes, until the prosciutto is crispy. If the squash isn’t tender yet, return it to the oven for an additional 10 minutes.
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Boil a large pot of salted water. Add the jumbo shells and cook until al dente according to package directions. Drain the shells and set aside.
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Mix in a medium bowl, combining the ricotta, fontina, and roasted butternut squash mixture. Don’t forget to season with salt and pepper to enhance the flavors!
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Assemble your dish by spooning 2-3 cups of marinara sauce into the bottom of a 9×13 inch baking dish. Stuff each shell with about 1 tablespoon of the cheese mixture and place them into the baking dish with the sauce. Pour the remaining marinara sauce over the shells and top with the torn mozzarella. Bake for 20-25 minutes or until the cheese is melted and lightly browned on top.
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Serve the shells hot, topped with crispy prosciutto and fresh basil. Enjoy each comforting bite of this delightful meal!
Optional: Drizzle with a little balsamic reduction for an extra layer of flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Butternut Squash and Cheese Stuffed Pasta Shells
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Perfectly Roasted Squash: Ensure your butternut squash is well-coated in olive oil and spices for even roasting. This enhances its natural sweetness and creamy texture.
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Al Dente Pasta: Don’t overcook your jumbo shells; aim for al dente. They’ll continue to cook during baking, preventing a mushy texture for your stuffed pasta.
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Layer Marinara Sauce: Spoon marinara sauce both at the bottom and on top of the stuffed shells. This keeps them moist while baking and adds an extra layer of flavor.
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Crispy Prosciutto: For that irresistible saltiness, bake the prosciutto until crispy. This adds a delightful crunch that contrasts perfectly with the creamy filling.
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Experiment with Cheese: Substitute fontina or provolone with other cheeses like mozzarella or goat cheese for a unique twist on your Butternut Squash and Cheese Stuffed Pasta Shells.
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Fresh Herbs Matter: Don’t skip the fresh basil! It brightens and elevates the entire dish, making each bite even more delightful.
Butternut Squash and Cheese Stuffed Pasta Shells Variations
Feel free to personalize these delicious stuffed pasta shells to suit your tastes and dietary needs!
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Vegan: Swap ricotta for vegan cream cheese or tofu blended with nutritional yeast for a creamy plant-based filling.
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Gluten-Free: Use gluten-free jumbo shells instead of regular pasta shells for a delightful gluten-free version.
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Spicy: Add sliced jalapeños or a dash of hot sauce to the cheese mixture for an extra kick that’ll warm your soul.
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Herbed: Blend in fresh herbs like sage or rosemary with the cheese filling for a fragrant twist that complements the butternut squash beautifully.
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Roasted Garlic: Mix in roasted garlic with your ricotta and cheese filling for an aromatic depth that takes your dish to another level.
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Smoked Mozzarella: Use smoked mozzarella instead of regular mozzarella to bring a rich, smoky essence that enhances the overall flavor profile.
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Added Greens: Incorporate sautéed spinach or kale into the cheese mixture for a nutritious boost that pairs perfectly with the comforting squash.
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Nutty Crunch: Top with toasted pine nuts or walnuts before serving for a delightful crunch that contrasts with the creamy pasta shells.
How to Store and Freeze Butternut Squash and Cheese Stuffed Pasta Shells
Fridge: Store any leftover stuffed shells in an airtight container in the fridge for up to 3 days for optimal freshness.
Freezer: If you wish to freeze your Butternut Squash and Cheese Stuffed Pasta Shells, wrap them tightly in plastic wrap and then place them in a freezer-safe bag for up to 3 months.
Reheating: To reheat, thaw overnight in the fridge, then bake in a preheated oven at 350°F until heated through, about 20-25 minutes.
Tip for Portioning: Consider freezing individual portions for quick weeknight meals that still feel homemade and comforting!
What to Serve with Butternut Squash and Cheese Stuffed Pasta Shells?
Creating a delightful meal brings joy to the heart and warmth to the table. Elevate your dining experience with complementary flavors and textures!
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Garlic Bread: A crunchy, buttery delight that perfectly balances the cheesy richness of the stuffed shells.
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Mixed Green Salad: Bright and fresh, with a light vinaigrette to cut through the creaminess and add a refreshing crunch.
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Roasted Brussels Sprouts: Slightly charred, these savory greens bring a bitter contrast to the sweetness of the butternut squash. Their earthy taste complements the dish beautifully.
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Herbed Quinoa: Nutty, fluffy quinoa with fresh herbs provides a wholesome side, filling your meal with added fiber and nutrients.
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Sangria: A fruity, refreshing drink that elevates the meal with its sweet and tart notes—perfect for a cozy gathering!
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Pumpkin Spice Cheesecake: Finish your feast on a sweet note with creamy pumpkin cheesecake, harmonizing perfectly with the squash in your main dish!
Enjoy crafting a beautiful meal that not only pleases the palate but also warms the soul!
Make Ahead Options
These Butternut Squash and Cheese Stuffed Pasta Shells are perfect for meal prep aficionados! You can prepare the filling (the ricotta, fontina, and roasted butternut squash mixture) up to 24 hours in advance; simply store it in an airtight container in the refrigerator to maintain its freshness. Additionally, you can also stuff the shells and layer them with marinara sauce up to 3 days ahead of time. When you’re ready to enjoy this comforting dish, just cover with mozzarella and bake directly from the fridge for about 5-10 minutes longer to ensure everything is heated through. This way, you’ll save time during a busy weeknight and still savor the delicious flavors of your homemade creation—just as delightful as when freshly made!
Butternut Squash and Cheese Stuffed Pasta Shells Recipe FAQs
How do I choose ripe butternut squash?
Absolutely! When selecting butternut squash, look for one that feels heavy for its size and has a hard, smooth skin without dark spots or blemishes. A good squash should have a deep, uniform coloration, indicating ripeness. Avoid any that feel overly soft or have excessive scratches.
How should I store leftover stuffed pasta shells?
You can store any leftover Butternut Squash and Cheese Stuffed Pasta Shells in an airtight container in the fridge for up to 3 days. To maintain their texture and flavor, make sure they are completely cooled before sealing them in. Just reheat in the oven to bring back that comforting warmth!
Can I freeze the stuffed pasta shells?
Yes, you can freeze the Butternut Squash and Cheese Stuffed Pasta Shells! Wrap the assembled shells tightly in plastic wrap and then place them in a freezer-safe bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then bake in a preheated oven at 350°F for about 20-25 minutes until heated through.
What if my pasta shells tear while stuffing?
Very! If your pasta shells tear while you’re stuffing them, don’t panic! Simply use the torn shell pieces to hold extra filling or place them in the bottom of your baking dish as a sort of pasta layer. Alternatively, you can gently pinch the edges together and stuff carefully, making it a bit of a rustic presentation—still delicious!
Are there any dietary considerations for this recipe?
For those with dietary restrictions, you can easily adjust this recipe. Substitute the prosciutto with a plant-based meat alternative or mushrooms to keep it vegetarian. If you’re gluten-sensitive, use gluten-free jumbo shells, and natural dairy-free cheeses can replace ricotta and mozzarella to accommodate lactose intolerance. Always check for allergens in packaged products like marinara sauce and cheese.
How can I enhance the flavor profile of my stuffed shells?
I often like to add a little extra dimension to the filling by incorporating sautéed spinach or some nutmeg, which pairs beautifully with butternut squash. If you fancy a bit of spice, some diced jalapeño or even a touch of smoked paprika can amplify the flavors nicely!
Butternut Squash and Cheese Stuffed Pasta Shells Delight
Ingredients
Equipment
Method
- Preheat the oven to 425°F. On a baking sheet, toss the olive oil, butternut squash, thyme, and a pinch each of red pepper flakes, salt, and pepper together. Lay the prosciutto atop the squash. Bake for 15-25 minutes, until the prosciutto is crispy. If the squash isn't tender yet, return it to the oven for an additional 10 minutes.
- Boil a large pot of salted water. Add the jumbo shells and cook until al dente according to package directions. Drain the shells and set aside.
- Mix in a medium bowl, combining the ricotta, fontina, and roasted butternut squash mixture. Season with salt and pepper to enhance flavors!
- Assemble by spooning 2-3 cups of marinara sauce into the bottom of a 9×13 inch baking dish. Stuff each shell with about 1 tablespoon of the cheese mixture and place them into the baking dish with the sauce. Pour the remaining marinara sauce over the shells and top with torn mozzarella. Bake for 20-25 minutes or until the cheese is melted and lightly browned on top.
- Serve the shells hot, topped with crispy prosciutto and fresh basil. Enjoy each comforting bite of this delightful meal!