Creamy Butternut Squash Pasta Shells Stuffed with Sausage, Spinach, and Tomatoes

Introduction

These Creamy Butternut Squash Pasta Shells are a warm and delightful dish. With the creamy butternut squash filling, savory sausage, fresh spinach, and juicy tomatoes, they make for a comforting meal. This dish is perfect for a cozy dinner, especially in the fall!

Why Make This Recipe

You should make this recipe because it combines great flavors and textures. The creamy butternut squash pairs wonderfully with the savory sausage and fresh vegetables. It’s a delicious way to get more veggies in your meal, and it feels hearty and satisfying.

How to Make Creamy Butternut Squash Pasta Shells Stuffed with Sausage, Spinach, and Tomatoes

Ingredients:

1 large butternut squash or 1 cup pumpkin purée
12 large pasta shells
1 lb sausage (Italian or your choice)
2 cups fresh spinach, chopped
1 cup cherry tomatoes, halved
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
Olive oil for cooking

Directions:

Preheat the oven to 400°F (200°C). Cut the butternut squash in half and scoop out the seeds. Place the halves on a baking sheet, cut side down, and roast for about 30-40 minutes until tender. If using pumpkin purée, skip this step.
While the squash is roasting, cook the pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Remove the sausage from its casing and cook until browned, breaking it apart with a spoon.
Add chopped spinach and cherry tomatoes to the skillet. Cook for another 2-3 minutes until the spinach is wilted and the tomatoes are soft.
In a medium mixing bowl, combine the ricotta cheese, Parmesan cheese, heavy cream, garlic powder, Italian seasoning, salt, and pepper. Mix well.
Once the butternut squash is done roasting, scoop the flesh into a bowl (or use the pumpkin purée) and mix it into the cheese mixture until creamy.
Mix in the sausage and vegetable mixture with the cheese until combined.
Fill each cooked pasta shell with the creamy mixture and place them in a greased baking dish.
Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes until everything is heated through and slightly golden.
Serve hot and enjoy your fall dinner!

How to Serve Creamy Butternut Squash Pasta Shells

Serve these stuffed shells warm. They are great on their own, but you can also add a sprinkle of extra Parmesan cheese or some fresh herbs on top for more flavor.

How to Store Creamy Butternut Squash Pasta Shells

You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven or microwave until heated through.

Tips to Make Creamy Butternut Squash Pasta Shells

Make sure the pasta shells are al dente so they don’t fall apart when filling them.
You can add more veggies like bell peppers or carrots for extra nutrition.
For a spicier dish, use spicy sausage or add some red pepper flakes.

Variation (If Any)

If you want a vegetarian version, you can skip the sausage and add more vegetables like mushrooms, zucchini, or even some beans for protein.

FAQs

Can I use frozen butternut squash?
Yes, frozen butternut squash is a good option. Just thaw it and mix it in with the cheese.

Can I prepare this dish ahead of time?
Yes, you can assemble the pasta shells and refrigerate them before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.

Is there a substitute for heavy cream?
Yes, you can use whole milk or half-and-half, but the sauce might be less creamy.