Butternut Squash Stuffed Shells Recipe

Butternut squash: A sweet and tender vegetable that becomes creamy when cooked, perfect for the filling.

Ricotta cheese: A soft, mild cheese that adds richness and creaminess to the stuffing.

Mozzarella cheese: A stretchy, melty cheese that tops the shells for a bubbly finish.

Marinara sauce: A tomato-based sauce that adds flavor and moisture to the dish.

Jumbo pasta shells: Large pasta shells that hold the filling well and bake nicely.

Salt: Enhances the flavors of the filling.

Black pepper: Adds a little bit of spice and depth.

Olive oil: Used to cook the squash and add a smooth texture.

One of the most important steps in this Butternut Squash Stuffed Shells Recipe is cooking the butternut squash until it’s tender before mashing it. Here’s a simple way to do that right:

1. Heat the olive oil in a saucepan over medium heat.
2. Add the peeled and cubed butternut squash to the pan.
3. Stir the cubes gently so they get coated with the oil.
4. Cover the pan with a lid to trap the steam, which helps the squash cook faster.
5. Check the squash every 5 minutes by poking a cube with a fork. When it slides in easily, the squash is soft and ready.
6. Remove the pan from heat and mash the squash with a fork or potato masher until smooth.

Cooking the butternut squash this way makes it soft enough to mix well with the ricotta cheese and seasonings, creating a creamy filling for the pasta shells. If the squash isn’t tender, the filling can feel lumpy or hard, which isn’t as nice to eat. Also, cooking it in olive oil adds a little flavor and helps the squash cook evenly without drying out.

When I first tried this, I didn’t cover the pan, and it took forever for the squash to get soft. Plus, some pieces started to brown too much. Covering the pan was a game-changer—it made the cooking faster and the squash perfectly tender every time. If you’re in a hurry, you can even microwave the cubes for a few minutes before cooking them in the pan to speed things up.

Once your squash is mashed and mixed with the ricotta, stuffing the shells becomes much easier and the whole dish tastes smoother and richer. It’s a simple step that really makes a difference!

• butternut squash - Substitute with sweet potatoes: Sweet potatoes offer a similar sweetness and texture when roasted, making them a great alternative.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese provides a similar creamy texture and mild flavor, though it may be slightly less smooth.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone has a similar meltability and mild flavor, making it a good alternative.

• marinara sauce - Substitute with pesto sauce: Pesto offers a different but complementary flavor profile with its basil and garlic notes.

• jumbo pasta shells - Substitute with manicotti tubes: Manicotti tubes can be stuffed similarly to jumbo pasta shells and provide a comparable texture.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different aroma.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good substitute for olive oil.

• Allow the butternut squash stuffed shells to cool completely before storing to prevent condensation and sogginess.
• Transfer the cooled shells to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
• For freezing, arrange the stuffed shells on a baking sheet lined with parchment paper, ensuring they do not touch. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the shells to a freezer-safe container or zip-top bag. Label with the date and contents.
• To reheat from frozen, place the shells in a baking dish, cover with marinara sauce and shredded mozzarella cheese. Bake at 375°F (190°C) for 30-35 minutes, or until the cheese is melted and bubbly.
• For best results, consume frozen stuffed shells within 2-3 months to maintain optimal flavor and texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the butternut squash stuffed shells in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 20-25 minutes or until heated through. For a crispy top, remove the foil for the last 5 minutes.

• Microwave Method: Place the stuffed shells in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on medium power for 2-3 minutes, then check and stir if necessary. Continue heating in 1-minute intervals until hot.

• Stovetop Method: In a large skillet, add a splash of olive oil or a few tablespoons of marinara sauce. Place the stuffed shells in the skillet and cover with a lid. Heat over medium-low heat for about 10-15 minutes, turning occasionally to ensure even heating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the stuffed shells in the air fryer basket in a single layer. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly. This method will give you a slightly crispy exterior.

• Steam Method: Place the stuffed shells in a steamer basket over boiling water. Cover and steam for about 10 minutes or until heated through. This method helps retain moisture and keeps the shells tender.

• Oven: Used to bake the stuffed shells until the cheese is melted and bubbly.

• Saucepan: Used to cook the butternut squash cubes in olive oil until tender.

• Mixing bowl: Used to combine the mashed butternut squash, ricotta cheese, salt, and pepper.

• Baking dish: Used to arrange the stuffed pasta shells before baking.

• Measuring cups: Used to measure the ricotta cheese, mozzarella cheese, and marinara sauce.

• Wooden spoon: Used to stir and mash the butternut squash in the saucepan.

• Knife: Used to peel and cube the butternut squash.

• Cutting board: Used as a surface to peel and cube the butternut squash.

• Colander: Used to drain the cooked jumbo pasta shells.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Prepare the filling: Cook and mash the butternut squash ahead of time and store it in the fridge.

Use pre-cooked shells: Purchase pre-cooked jumbo pasta shells to save on boiling time.

Ready-made marinara: Opt for a high-quality, store-bought marinara sauce to cut down on preparation.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-shredded cheese: Buy pre-shredded mozzarella cheese to eliminate grating time.