Cheesy Butternut Squash & Spinach Stuffed Shells

7
Servings
10m
Prep Time
40-45m
Cook Time
50m
Ready In


"A nice twist on the classic stuffed shells. The squash gives the dish a nice sweetness; and, this is not difficult to prepare either. Also, this is the perfect dish to make ahead and freeze. Serve with a simple green salad and crusty bread - like any good Italian meal."

Original recipe yields 7 servings
OK
  • SAGE BUTTER

Nutritional

  • Serving Size: 1 (306.5 g)
  • Calories 700.3
  • Total Fat - 45.6 g
  • Saturated Fat - 21.9 g
  • Cholesterol - 376.1 mg
  • Sodium - 1146.8 mg
  • Total Carbohydrate - 45 g
  • Dietary Fiber - 5.7 g
  • Sugars - 4.3 g
  • Protein - 28.9 g
  • Calcium - 588.5 mg
  • Iron - 3.1 mg
  • Vitamin C - 20.1 mg
  • Thiamin - 0.2 mg

Step 1

Shells ... Cook the shells according to package directions, in plenty of salted water. Then, drain, and place on a sheet tray to cool.

Step 2

NOTE: I have found that NOT all shells are the same. One brand, the box had 32 and they were smaller than the other box which had 24 - both 12 oz boxes. But, on average - this recipe will fill 22-24 shells.

Step 3

Filling ... Add the ricotta, parmesan and provolone cheese, garlic, egg, lemon zest, and sage to a large bowl and mix well. Then, add the spinach - breaking it up as you add it; and, the butternut squash. Gently mix until combined. Don't over mix.

Step 4

Shells ... Using a small spoon, fill each shell; and, place them in a lightly oiled or buttered (I used a non stick olive oil spray) baking dish, filled side up. Make sure that they fit tightly in the dish, so they don't roll over as they cook.

Step 5

Sage Butter ... I know, this seems like lots of butter; but, it is for 6-8 servings. Add the butter and red pepper flakes to a small saute pan or pot, and bring to medium heat. You want the butter to slowly start to foam and bubble; and, get golden brown. You are making a brown butter; but, keep an eye on it. It can go from brown to burnt quickly. As soon as the butter is golden brown, add the sage leaves; and, cook just a couple of minutes; until the leaves are lightly crisp. Remove from the heat; and add the lemon juice.

Step 6

Finish and Serve ... Drizzle the butter over each shell; and, garnish with a couple of the sage leaves. Serve and ENJOY!

Step 7

Note ... When I reheated them, I added a bit of shredded provolone to the top. They were extra good.

Tips & Variations


No special items needed.

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