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Butternut Squash & Ricotta Stuffed Shells

Name: Butternut Squash & Ricotta Stuffed Shells
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 tbsp Extra-virgin olive oil; 2 cup Butternut squash; 2 tbsp Fresh thyme leaves; 1 pinch Red pepper flakes; 1 pinch Kosher salt; 1 pinch Black pepper; 3 oz Prosciutto; 1 lb Jumbo pasta shells; 1 1/2 cup Whole-milk ricotta cheese; 2 cup Fontina or provolone cheese; 4 cup Marinara sauce; 8 oz Mozzarella; Fresh basil

This baked pasta is cozy, a little elevated, and perfect for a slower evening — tender roasted squash folded into creamy ricotta, tucked into jumbo shells, and baked until bubbly and golden.

Cook

1h

Ingredients

Method

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For

6

M

I

1

tbsp

Extra-virgin olive oil

2

cup

Butternut squash, cubed (from 1 small squash)

2

tbsp

Fresh thyme leaves

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Notes

This dish pairs beautifully with a simple green salad or roasted vegetables. | You can assemble everything ahead of time and bake just before serving. | Leftovers reheat well and taste even better the next day.

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C

Christy P

a month ago

These were a huge hit with my family!

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Butternut Squash & Ricotta Stuffed Shells

This baked pasta is cozy, a little elevated, and perfect for a slower evening — tender roasted squash folded into creamy ricotta, tucked into jumbo shells, and baked until bubbly and golden.

Cook

1h

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

6

M

I

1

tbsp

Extra-virgin olive oil

2

cup

Butternut squash, cubed (from 1 small squash)

2

tbsp

Fresh thyme leaves

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.