These Butternut Squash Stuffed Shells are the perfect fall recipe! They are filled with simple butternut squash, ricotta, and parmesan filling and topped with creamy Alfredo sauce. The butternut squash adds creaminess and slight sweetness, which complements the cheeses perfectly!
Yet another easy dinner recipe that you can add to your weeknight supper list. I personally recommend adding it to your Meatless Monday lineup, as it’s the perfect dish to kick off the week. These Butternut Squash Stuffed Shells have a slight sweetness from the butternut squash that pairs perfectly with the Walnut Alfredo Sauce that goes on top.
I had this recipe in my head for a while. Mainly because I wanted to find a way to enjoy stuffed shells that weren’t full of cheese, I wanted to eat pasta with a sauce that wasn’t red, and I needed something that was acceptable for my 3-year-old and soft enough for my 1-year-old to eat. This recipe checked all those requirements, and then some.
I love making pasta for a quick weeknight dinner. It’s not just delicious but easy to put together. Other than this butternut squash stuffed shells, I love preparing my Mediterranean pasta packed with a bunch of veggies and shrimp. And this no-mess one-pot Margherita pasta.
How To Make Butternut Squash Stuffed Shells With Alfredo Sauce:
- In a bowl add the butternut squash puree, ricotta, and parmesan cheese, ground sage salt, and pepper. Mix those well together until everything is combined and creamy.
- Fill the precooked shells with the mixture and transfer them to a baking pan.
- In a saucepan melt butter over medium heat, than add chopped wlanuts. Once the butter gets slightly brown stirr in the heavy cream, permesan and seasonings.
- Once the sauce has thickened, pour it over the shells and bake at 400 degrees F for 20 minutes.
Storage and Reheating
- Storage – let the pasta shells coll down completely before storing them. The leftovers can be stored in an airtight container tightly covered with plastic wrap. They will stay in the fridge for up to 3 days or in the freezer for up to 3 months.
- Reheating – the easiest way to reheat these butternut squash pasta shells would be to put them in a freezer bag and reheat in the oven or microwave.
A Few Butternut Squash Stuffed Shells Recipe Notes:
- I recommend buying steamable bags of butternut squash in the Frozen Section. Steam them in the microwave and then blend them. I typically use two bags.
- You can take out the ricotta cheese completely. Just replace it with another cup of butternut squash.
- Butternut Squash Stuffed Shells are also great to make ahead of time. Stuff the shells in advance, cover them with plastic wrap and transfer them to the freezer. Once you are ready to bake, let them thaw in the fridge overnight, prepare the Alfredo sauce and bake.
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24 Cooked Jumbo Pasta Shells
3c Butternut Squash Puree
15oz Ricotta Cheese
1tsp Ground Sage
1 1/2tsp Salt
1 1/2tsp Pepper
Walnut Alfredo Sauce
1/2c Chopped Walnuts
3 cups Heavy Cream
1 1/2 cups of grated parmesan cheese
In a large bowl, mix butternut squash puree, ricotta cheese, 1/4 parmesan cheese, ground sage, salt, and pepper
Fill each shell with mixture so that it overflows
In a medium saucepan, melt your butter and add walnuts
When the butter starts to slightly brown, stir in heavy cream
Stir in fresh parmesan cheese and seasonings
Turn off heat
Pour Walnuts Alfredo Sauce evenly over stuffed shells
Bake in 400 degree oven for 20 minutes
Let cool for 5-10 minutes, then serve
- Category: Easy Dinner
- Cuisine: Italian
If you enjoy this recipe, then you may also enjoy my Vegetable Au Gratin. I can genuinely say that I surprised myself by how amazing that dish is.