Sausage Butternut Squash Stuffed Shells

Creamy butternut squash alfredo sauce and flavorful sausage are featured in these luscious butternut squash stuffed shells. - easy to make ahead of time and perfect for any dinner occasion!

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 1 hour 30 minutes

Servings servings

Calories 600kcal

Ingredients

Butternut Squash Alfredo

4 cups butternut squash, cut into 1/4-in cubes
1 tablespoon olive oil
Salt and pepper to taste
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1-1/2 cups 2% or skim milk
1/2 cup heavy whipping cream
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan cheese

Stuffed Shells

1 tablespoon olive oil
1/2 lb Italian sausage, casing removed
2 cups baby spinach
15 oz ricotta cheese (low fat or whole milk works)
Salt and pepper to taste
20 jumbo-sized pasta shells, cooked according to package instructions
1/4 cup shredded low-moisture mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh thyme

Instructions

Butternut Squash Alfredo Sauce

Preheat oven to 400F and grease a medium sheet pan. In a medium bowl, toss butternut squash with olive oil and season with salt and pepper to taste.
Arrange squash in a single layer on prepared baking sheet and roast at 400F 20-25 minutes until tender. Set aside.
In a large skillet over medium heat, melt butter. Whisk flour into butter and cook several minutes until golden brown.
Begin adding milk and cream, whisking constantly until smooth. Bring sauce to a simmer over medium heat, stirring occasionally until thickened. Remove from heat and whisk in nutmeg and Parmesan.
Reserve 1 cup butternut squash cubes and set aside. Place remaining squash in a blender or food processor. Pour alfredo sauce over top and blend until sauce is completely smooth.
Season sauce with salt and pepper to taste then pour sauce into the bottom of a 9×13 baking dish and set aside.

Stuffed Shells

Heat olive oil in a medium saucepan over medium-high heat until shimmery. Add sausage and saute several minutes, breaking up into bite-sized pieces, until no longer pink. Add spinach and saute several minutes until wilted. Remove from heat.
In a large bowl, combine sausage-spinach mixture, ricotta, and reserved 1 cup butternut squash. Season filling with salt and pepper to taste.
Fill cooked jumbo shells with cheese-sausage mixture and place on top of sauce in casserole dish. Sprinkle mozzarella and Parmesan over top.
Bake stuffed shells at 375F 20-25 minutes until sauce is bubbly and cheese is lightly browned. Top shells with fresh thyme and serve immediately while warm. Enjoy!

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