Indulge in the ultimate comfort food with our Stuffed Shells in Butternut Squash Sauce recipe. Learn how to reheat for a quick, satisfying meal. Embrace the flavors of the season with creamy butternut squash, and pair it perfectly with a spinach and ricotta filling.
Our Ricotta and Spinach Stuffed Shells with Butternut Squash Sauce is a delightful blend of seasonal ingredients and rich flavors that will make your taste buds dance. Whether you're preparing this for a cozy family dinner or looking for make-ahead options, this recipe has got you covered.
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Why You'll Love This Recipe:
- Flavorful Twist on a Delicious Italian Dish: Elevate your pasta game with our Stuffed Shells in Butternut Squash Sauce.
- Comfort Food Redefined: These stuffed shells are like a warm, savory hug on a plate. Perfect for those cold days when you need a little extra TLC.
- Easy to Make Ahead: Busy week ahead? No worries! You can prepare these in advance and pop them in the oven whenever you're ready.
- Easy to Customize: This recipe is a canvas for your culinary creativity. Whether you want to swap sauces, different fillings, experiment with different cheeses, or add your favorite herbs, the options are endless. Make it truly your own!
Ingredients:
Butternut Squash Sauce Ingredients
- Olive Oil
- Fresh Sage Leaves
- Fresh Rosemary
- Chili Flakes (optional)
- Butternut Squash
- White Onion
- Garlic Clove
- Salt and black pepper
- Tomato Paste
- Nutmeg
- Vegetable or Chicken Stock (plus extra if needed)
- Heavy Cream
Spinach and Ricotta Filling Ingredients and Assembly
- Olive Oil
- Garlic Clove
- Baby Spinach Leaves
- Skim-Milk Ricotta Cheese
- Mozzarella Cheese
- Parmesan cheese
- Egg
- Large Pasta Shells
- Salt and Black Pepper to taste
See the recipe card below for quantities.
Spinach and Ricotta Stuffed Shell Recipe:
How to Make the Butternut Squash Sauce
Roast Vegetables:
1. Preheat your oven to 180°C.
2. Use a large bowl and toss cubed butternut squash, onion, and garlic in the olive oil mixture.
3. Place butternut squash mixture on a baking sheet. Season with salt and pepper.
4. Roast for 30-40 minutes or until soft and slightly caramelized.
Blend Sauce:
5. Combine the roasted vegetables, tomato paste, nutmeg, stock (or water), and cream in a blender. Blend until smooth. (Add more stock or water if needed)
6. Season with salt and pepper. Set aside.
Chef's Tips:
- Blend while warm for a smoother sauce.
- Work in batches if needed.
Cook the pasta shells:
7. Bring a large pot of water to a rolling boil. Generously season the water with salt.
8. Cook the jumbo shells in salted water until just under al dente, according to package directions. Drain and set aside.
How To Make Spinach and Ricotta Mixture
Sauté Spinach:
9. Heat olive oil over medium heat in a skillet. Sauté garlic until soft.
10. Add spinach and cook until wilted. Let cool.
Make Ricotta Filling:
11. In a mixing bowl, combine spinach, ricotta, mozzarella, Parmesan, and egg. Season.
Assemble and Bake:
12. Preheat the oven to 190°C (375 degrees F).
13. Pour 1 ½ cup of butternut squash sauce into a 30 x 20cm (11"x 8") casserole dish.
14. Generously stuff each pasta shell and place it in the dish.
15. Drizzle with the remaining sauce and mozzarella cheese.
Chef’s Tip: Brush the inside of the aluminum foil with a little olive oil or spray with baking spray before covering the casserole dish. This will stop it from sticking to the top of the shells if your dish is a little on the shallow side.
16. Cover with foil and bake for 25-30 minutes.
17. Remove foil and bake until golden and bubbling, another 5 - 10 minutes.
Stuffed Pasta Shells Variations:
- Bolognese Stuffed Shells: Replace spinach filling with your favorite Bolognese sauce and tomato sauce.
- Chicken Alfredo Stuffed Shells: Swap spinach with cooked, shredded chicken and Alfredo sauce.
- Mushroom and Gruyere Stuffed Shells: Elevate with earthy mushrooms and nutty Gruyere cheese.
- Pesto Stuffed Shells: Replace spinach filling with a cheesy basil pesto filling and Marinara sauce.
Storage Instructions:
How To Store Leftover Stuffed Shells In The Fridge:
Store your leftover Stuffed Shells in an airtight container for optimum freshness and flavor. They'll maintain their deliciousness for 2-3 days in the refrigerator.
Make Ahead Instructions:
For those planning ahead for those busy weeknights, you can assemble the entire dish without baking them. Cover them tightly with a double layer of foil and plastic wrap, and you have two great storage options:
Fridge: Store them in the refrigerator for 2-3 days before baking.
Freezer: Alternatively, you can freeze them for up to 3 months.
How to Reheat Stuffed Shells:
Food Safety Tip - Stuffed shells must reach an internal temperature of 74°C (165°F)
Oven: (For best results)
Bring your Stuffed Shells to room temperature before reheating. This helps prevent the pasta from drying out and getting a rubbery texture.
- Preheat your oven to 180°C (350°F).
- Arrange your shells in an oven-safe dish, ensuring they're in a single layer for even reheating.
- Cover the dish with a layer of aluminum foil, sealing in the moisture and flavor.
- Pop it in the preheated oven and let them bake for about 25-30 minutes. Keep an eye out for the bubbling effect on top, an indicator that they're ready to enjoy.
Microwave:
While this method is quick and convenient, be aware that it may result in shells becoming a bit rubbery.
- Place your Stuffed Shells in a microwave-safe dish, making sure they're evenly arranged.
- Add a splash of water or add a spoonful of extra pasta sauce.
- Cover the container to lock in heat and prevent splattering.
- Start by microwaving them for a couple of minutes, keeping an eye on progress. This might take 2-3 minutes.
- If they're not fully reheated, continue in fifteen-second intervals until they reach the perfect temperature.
Air Fryer:
This method offers a unique twist to reheat your Stuffed Shells, providing a satisfyingly crispy finish.
- Preheat your air fryer to a gentle 95°C (200°F) for about 5 minutes.
- Place a sheet of foil in the fryer basket, creating a secure surface for your shells.
- Position the Stuffed Shells on the foil, ensuring they're evenly spaced.
- Let the air fryer work its magic for approximately 8-10 minutes at 175°C (350°F).
This technique delivers a delightful blend of tenderness and a crispy top layer.
With these detailed storage and reheating instructions, you're equipped to savor your Stuffed Shells at their absolute best, whether freshly made or enjoyed as a delightful leftover.
What To Serve With Spinach And Ricotta Stuffed Shells:
- Rosemary Focaccia
- Crusty Bread
- Garlic Bread
- Fall Salad: Create a seasonal salad with mixed greens, apple slices, toasted pecans, dried cranberries, and crumbled feta cheese. Drizzle with an apple cider vinaigrette to balance the meal.
- Pear and Walnut Salad: Combine mixed greens with slices of ripe pear, toasted walnuts, crumbled blue cheese, and a balsamic vinaigrette.
- Kale and Cranberry Salad: Create a hearty salad with massaged kale, dried cranberries, roasted almonds, and Parmesan cheese shavings.
- Arugula and Beet Salad: Pair the peppery arugula with roasted beets, goat cheese, candied pecans, and a citrusy dressing.
Wine Pairing Suggestions:
To select the perfect wine to accompany your Stuffed Shells with Butternut Squash Sauce, consider these options to elevate your dining experience:
- Chardonnay: Indulge in a beautifully balanced wine that seamlessly blends with the creamy sauce. The buttery notes of Chardonnay add a touch of sophistication to every mouthful.
- Sauvignon Blanc: opt for a lively contrast that awakens the palate with its vibrant acidity. The zesty character of Sauvignon Blanc creates a refreshing interplay, invigorating each delectable bite.
- Pinot Gris: Choose a wine that exudes subtle elegance, mirroring the light and crisp nature of your dish. The delicate flavors of Pinot Gris delicately complement the richness, adding an extra layer of refinement to your dining experience.
- Merlot: For those who prefer red, a velvety Merlot offers a delightful alternative. Its soft, ripe fruit notes and gentle tannins provide a comforting counterpoint to the savory elements of your Stuffed Shells.
Selecting the right wine can truly enhance the flavors and enjoyment of your meal. You prefer the bright acidity of Sauvignon Blanc, the balanced richness of Chardonnay, the subtle elegance of Pinot Gris, or the comforting embrace of Merlot, each choice brings its unique charm to the table.
FAQ’s
If stored in an airtight container, your Stuffed Shells can maintain their freshness and flavor for 2-3 days in the refrigerator.
It is possible to bake the shells directly from the freezer, we highly recommend defrosting the Stuffed Shells first for optimal results. Heating the ricotta and spinach shells from a frozen state may result in a slightly rubbery texture of both the pasta shells and the sauce, affecting the overall dining experience.
Thawing them in the refrigerator allows for a more even reheating.
To achieve that perfect reheated bliss without compromising the texture, follow these steps:
Add Extra Sauce: Introducing a touch more sauce before reheating is the secret to retaining moisture and preventing any dryness.
Cover with Foil: This protective layer ensures that the heat is evenly distributed, allowing for a thorough reheating process.
Use Moderate Heat: opt for a moderate temperature setting. This gentle approach ensures that the pasta maintains its tenderness and the sauce retains its lusciousness.
Allow to Stand: After reheating, let your stuffed shells stand for about 5 minutes. This brief resting period allows the flavors to meld together, resulting in a more harmonious and delicious outcome.
Incorporating the rich and velvety flavors of butternut squash into this classic stuffed shells elevates this dish into a culinary masterpiece. Whether you're a seasoned chef or a home cook looking to impress, these Stuffed Shells with Butternut Squash Sauce offer a symphony of tastes and textures that are sure to leave a lasting impression.
With versatile wine pairings, customizable variations, and expert storage and reheating tips, this recipe is bound to become a staple in your repertoire. So gather your ingredients, embrace your inner foodie, and embark on a journey of indulgence and satisfaction. From the first savory bite to the lingering taste of satisfaction, these stuffed shells are a testament to the power of seasonal ingredients and the joy of culinary creativity.
Bon appétit!
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Stuffed Shells with Butternut Squash Sauce (how to reheat)
- Total Time: 1 hour 35 minutes
- Yield: Serves 4 - 6
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with our Stuffed Shells in Butternut Squash Sauce recipe. Learn how to reheat for a quick, satisfying meal. Embrace the flavors of the season with creamy butternut squash, and pair it perfectly with a spinach and ricotta filling.
Ingredients
For Butternut Squash Sauce:
2 tablespoon olive oil
5-6 fresh sage leaves, chopped
2 sprigs of fresh rosemary, chopped
Pinch of chili flakes (optional)
500g butternut squash, peeled and chopped
½ white onion, quartered
1 clove of garlic, peeled
Salt and black pepper to taste
1 teaspoon tomato paste
½ teaspoon freshly grated nutmeg
125ml vegetable or chicken stock (plus extra if needed)
250ml heavy cream
For Spinach and Ricotta Filling:
1 tablespoon olive oil
2 cloves of fresh garlic, minced
200g baby spinach leaves, washed
250g skim-milk ricotta cheese, crumbled
120g mozzarella cheese, grated
30g Parmesan cheese, grated
1 large egg
Assembly:
350g large pasta shells
50g mozzarella cheese, grated
Salt and black pepper to taste
Fried Sage leaves for serving
Grated Parmesan for serving
Instructions
How to Make the Butternut Squash Sauce:
1. Roast Vegetables- Preheat your oven to 180°C (356°F). Use a large bowl and toss cubed butternut squash, onion, and garlic in the olive oil mixture. Place butternut squash mixture on a baking sheet. Season with salt and pepper. Roast for 30-40 minutes or until soft and slightly caramelized.
2. Blend Sauce - Combine the roasted vegetables, tomato paste, nutmeg, stock (or water), and cream in a blender. Blend until smooth. (Add more stock or water if needed) Season with salt and pepper. Set aside.
Chef's Tips:
- Blend while warm for a smoother sauce.
- Work in batches if needed.
3. Cook the pasta shells - Bring a large pot of water to a rolling boil. Generously season the water with salt. Cook the jumbo shells in salted water until just under al dente, according to package directions. Drain and set aside
For Spinach and Ricotta Mixture:
4. Sauté Spinach - Heat olive oil over medium heat in a skillet. Sauté garlic until soft. Add spinach and cook until wilted. Let cool.
5. Make Ricotta Filling - In a mixing bowl, combine spinach, ricotta, mozzarella, Parmesan, and egg. Season.
6. Assemble - Preheat the oven to 190°C (375 degrees F). Pour 1 ½ cup of butternut squash sauce into a 30 x 20cm (11"x 8") casserole dish. Generously stuff each pasta shell and place it in the dish. Drizzle with the remaining sauce and mozzarella cheese.
Chef’s Tip: Brush the inside of the aluminum foil with a little olive oil or spray with baking spray before covering the casserole dish. This will stop it from sticking to the top of the shells if your dish is a little on the shallow side.
7. Bake - Cover with foil and bake for 25-30 minutes. Remove foil and bake until golden and bubbling, another 5 - 10 minutes.
Notes
Storage Instructions: Fridge - Store Stuffed Shells in an airtight container for 2-3 days.
Make Ahead: Assemble without baking for make-ahead convenience. Fridge: Store for 2-3 days before baking. Freezer: Freeze for up to 3 months.
Defrosting - Thaw in the refrigerator overnight for optimal texture and flavor.
How To Reheat Stuffed Shells: Food Safety Tip - Stuffed shells must reach an internal temperature of 74°C (165°F) Oven (Best Results): Preheat to 180°C (350°F), cover with foil and bake for 25-30 minutes or until warmed all the way through. Microwave: Reheat Stuffed Shells in a microwave-safe dish with a splash of water or sauce, covering to avoid splatter, microwaving in short intervals until piping hot. Air Fryer: Reheat Stuffed Shells in the air fryer by preheating to 95°C (200°F) for 5 minutes, placing shells on foil in the basket, and air frying at 175°C (350°F) for 8-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner Recipes
- Method: Roasting and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 557
- Sugar: 5.8 g
- Sodium: 800.3 mg
- Fat: 23.7 g
- Carbohydrates: 60.6 g
- Protein: 27.5 g
- Cholesterol: 85.5 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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