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Butternut Squash, Ricotta & Spinach Stuffed Shells

Category: Desserts

 Ingredients List

  • 2 cups of ricotta
  • â…“ cup Parmesan cheese, plus more for garnish
  • 1 fresh smashed garlic clove
  • ¼ cup frozen chopped spinach ( squeezed and drained)
  • 1 egg
  • salt, pepper
  • roasted squash, around 2 cups
  • and grated lemon peel
  • 1 stick of butter
  • 10 sage leaves
  • fresh lemon juice


Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes.

Cook your jumbo pasta shells according to directions. In a bowl add aprox, 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach ( squeezed and drained) 1 egg, salt, pepper, your cooled down roasted squash, around 2 cups, and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor.

Stuff the shells with the mixture and place in a buttered baking dish. Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.

Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.

Place your shells in a 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.

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