Stuffed Shells & Butternut Squash Casserole

It’s a chilly, wet day in the city, so I was in the mood to make a hearty, warming casserole for dinner. I love a “one dish” meal, with a simple green salad. It is nice to have something I can easily warm up for my husband when he gets home from work late.

Stuffed Jumbo Shells & Butternut Squash Casserole 

  • serves two – (double for 4 people)
  • 1/2 box of Jumbo Shells
  • 1 – 1/1/4  cups of Marinara Sauce
  • 1/4 cup of milk or cream
  • 1 – 2 cups of Butternut Squash cut into pieces
  •  1 cup of ricotta cheese
  • 1/3 cup of your favorite cheese grated or cut into small chunks (I used gouda)
  • 1/4 cup of grated parmesan cheese
  • Fresh basil or herbs
  • Place the cut up squash into a pan and rub with olive oil. Season with salt & pepper and roast at 400 degrees until a knife pierces them easily. (about 10-15 minutes)

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Meanwhile cook the Jumbo Pasta Shells according to the box – in boiling water for about 9 minutes, until tender. Drain and set aside.

In a small bowl mix together the ricotta, cheese, (set aside the parmesan) torn basil and salt & fresh ground pepper. In another bowl add the milk or cream to your marinara sauce. (I think this smooths & mellows out the acidity of the marinara when adding butternut squash to a dish)

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When the pasta is done pour 1/4 cup of the sauce into the bottom of a baking dish. Take each Jumbo Shell one at a time and spoon a few TB. of the ricotta mixture in. Set the shells on top of the sauce in the baking dish. Tuck pieces of the roasted squash around the shells. Pour the remainder of the sauce over that and sprinkle some torn basil and half of the parmesan cheese on top. Bake at 400 degrees for 30 minutes.

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Serve nice & hot with the remainder of the parmesan, extra basil, some warm, toasty bread and a green salad.

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The perfect warming casserole for a chilly day!


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