Butternut Squash Stuffed Shells with Sausage
These Butternut Squash Stuffed Shells with Sausage are beyond delicious! Sausage, ricotta, and mozzarella stuffed shells are bathed in a smooth and creamy butternut squash sauce. Absolute Fall pasta perfection!
Servings: 6 servings
Ingredients
For the Butternut Squash Sauce:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 cloves garlic, minced finely
- 1 Tbsp olive oil
- 1 tsp salt, divided
- 1/2 tsp pepper, divided
- 4 cups chicken broth, divided
For the stuffed shells:
- 1 lb ground sausage
- 16-24 jumbo shells, cooked according to mackage instructions
- 16 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 eggs, lightly whisked
- Chopped fresh rosemary and sage, for topping
Instructions
- Preheat oven to 400 degrees.
- Place cubed butternut squash and minced garlic on a baking sheet lined with parchment paper. Drizzle with olive oil, tossing to coat evenly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 30 minutes, or until squash is very tender.
- Meanwhile, in a large saute pan, cook sausage until almost cooked through. Sausage will continue to cook in the oven. Set aside and allow to cool as you cook the shells according to package instructions.
- Once the sausage has cooled, combine with ricotta and mozzarella cheeses. Add lightly whisked eggs and set aside.
- Place blended butternut squash in a saucepan, adding 4 cups of broth. Whisk to combine. Add in 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste sauce, and adjust seasoning to your liking. Allow to simmer for 5 minutes.
- In a 9 x 13 pan, add butternut squash sauce, reserving 1 cup to top the stuffed shells. Fill each shell with ricotta and sausage mixture, placing them on top of the butternut squash sauce. Top each stuffed shell with a small spoonful of butternut squash sauce. Cover pan with foil and bake for 30 minutes at 40 degrees.
- Garnish with chopped rosemary and sage.