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!
Servings 6 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!
Nutrition
Serving: 4shells | Calories: 600kcal | Carbohydrates: 42.7g | Protein: 28.5g | Fat: 36.1g | Saturated Fat: 16.7g | Cholesterol: 126mg | Sodium: 606mg | Potassium: 704mg | Fiber: 2.4g | Sugar: 5.1g | Calcium: 475mg | Iron: 4mg