These Butternut Squash & Sausage Stuffed Shells are a cozy dish that combines creamy squash with tasty sausage, all tucked inside big pasta shells. It’s a warm hug on a plate!
Honestly, the mix of sweet squash and savory sausage makes each bite delicious! I usually sprinkle some cheese on top and let it melt. Yum! Perfect for sharing, if you’re feeling generous. 😊
I love making these stuffed shells, especially because they’re so easy to prepare. Just stuff, bake, and serve! It’s a fun dish that everyone enjoys, even the picky eaters!
Key Ingredients & Substitutions
Butternut Squash: This brings a lovely sweetness and creamy texture. If you can’t find it, try pumpkin or sweet potatoes as substitutes. They offer similar flavors and work well.
Italian Sausage: I often use mild sausage, but spicy adds a nice kick. Feel free to substitute with turkey sausage or even plant-based sausage for a lighter or vegetarian option.
Cheese: Ricotta gives a creamy layer, while mozzarella melts beautifully on top. If you’re dairy-free, coconut or cashew-based ricotta can work, and a dairy-free mozzarella substitute will still provide that cheesy layer.
Pasta Shells: Large shells are perfect for stuffing, but any tubular pasta like cannelloni or even manicotti can work. Just adjust the cooking time as needed!
How Can You Perfectly Stuff and Bake Your Shells?
Stuffing the shells can be a bit tricky, but here’s how to make it easy. Once your filling is ready, grab a spoon or a piping bag for a mess-free experience:
- Make sure the pasta shells are cooled slightly to avoid burning your hands.
- Use a small spoon or piping bag to fill each shell generously — don’t be shy!
- Arrange the stuffed shells snugly in the baking dish; this helps them keep their shape during baking.
Finally, don’t skip the foil during the first part of baking. It traps moisture and helps everything cook evenly. Adding cheese last ensures it gets perfectly bubbly without overcooking!
Butternut Squash & Sausage Stuffed Shells
Ingredients You’ll Need:
For the Stuffing:
- 20 large pasta shells
- 1 small butternut squash (about 2 cups cooked and mashed)
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Salt and black pepper to taste
For the Marinara:
- 1 cup marinara sauce (plus extra for baking)
- 2 tablespoons olive oil
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 45 minutes of cooking time, for a total of about 1 hour. You’ll spend time cooking the squash, the sausage, and getting everything beautifully stuffed. It’s a bit of work, but trust me, it’s totally worth it!
Step-by-Step Instructions:
1. Prepare the Butternut Squash:
Start by preheating your oven to 375°F (190°C). While it heats up, peel and cube the butternut squash. Boil or steam the squash pieces until they are very tender, which should take about 15 minutes. Once cooked, mash the squash and set it aside for later.
2. Cook the Pasta:
In a large pot, bring salted water to a boil. Cook the pasta shells according to the package directions until they are al dente. When done, drain them carefully and set aside to cool slightly.
3. Prepare the Sausage Mixture:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Then, add in the minced garlic and cook for another 30 seconds until fragrant. Next, add the Italian sausage, breaking it up with a spoon. Cook until browned and fully cooked through, about 6-8 minutes. If there’s any excess fat, feel free to drain it.
4. Mix the Filling:
In a large bowl, combine the cooked sausage mixture, the mashed butternut squash, ricotta cheese, half of the mozzarella, Parmesan cheese, chopped parsley, salt, and pepper. Stir everything together until well mixed.
5. Assemble the Stuffed Shells:
Spread a thin layer of marinara sauce over the bottom of a 9×13 inch baking dish. Now it’s time to stuff the shells! Generously fill each pasta shell with the squash and sausage mixture and arrange them neatly in the baking dish. Once they’re all stuffed, spoon any remaining marinara sauce on top of the shells and sprinkle the remaining mozzarella over everything.
6. Bake to Perfection:
Cover the baking dish with foil and pop it into the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
7. Serve and Enjoy!
Once out of the oven, let the stuffed shells cool slightly. Before serving, garnish with extra chopped parsley for a fresh touch. Enjoy your hearty and comforting Butternut Squash & Sausage Stuffed Shells with a side salad or garlic bread!
Can I Use Frozen Butternut Squash?
Absolutely! If using frozen butternut squash, thaw it first and drain any excess water before mashing. This will ensure the filling stays creamy and doesn’t get too watery!
Can I Make These Stuffed Shells Vegetarian?
Yes! Simply substitute the Italian sausage with a plant-based sausage or sautéed mushrooms for a delicious vegetarian option. You might also add in some spinach or kale for added nutrition!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option.
Can I Prepare These Ahead of Time?
Definitely! You can assemble the stuffed shells and keep them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge!