Stuffed Shells with Butternut Squash

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6

These stuffed pasta shells look charming when served, like a restaurant-quality dish, and are perfect for a special occasion dinner. Fill al dente conchiglioni shells with a tangy mixture of cream cheese and spinach, then bake them in a creamy sauce with Parmesan and butternut squash, topped with grated mozzarella. Once all the cheese—there are four types in this dish—is heated through and bubbly, the shells are ready! A wonderful autumn dish that will lift your spirits.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

30 large conchiglioni shells (approximately 280 g)
280 g butternut squash, diced (about 2 1/2 cups)
1 small shallot, halved
1 clove garlic, unpeeled
2 tsp olive oil
1/4 teaspoon fresh thyme leaves, finely chopped
1 large fresh sage leaf, finely chopped, plus extra for serving
1/4 cup vegetable broth or water
2 packages of 280g frozen spinach, thawed and squeezed out
450 g cream cheese, room temperature
2 cups whole milk ricotta
2 tsp red pepper flakes
2 cups grated Parmesan cheese + extra for serving
2 cups heavy cream
2 tablespoons unsalted butter
A pinch of freshly grated nutmeg
1 tbsp. freshly grated mozzarella

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pasta, butternut squash, Parmesan cheese, mozzarella cheese, cream cheese, milk, cream, spinach, red pepper flakes, thyme, sage, nutmeg

Cooking the dish according to the recipe:

Preheat oven to 220°C.

Place the pumpkin, shallots, and garlic on a baking sheet. Drizzle with olive oil and toss. Sprinkle with thyme, sage, 1/4 teaspoon salt, and a pinch of black pepper, then toss again. Bake until the pumpkin is tender and golden, about 30 minutes. Let cool.
Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta shells and cook according to package directions until al dente. Drain and let cool.

Squeeze the roasted garlic from its skins into a small food processor or blender, add the pumpkin, shallots and vegetable broth and process until smooth.
In a large bowl, combine spinach, cream cheese, ricotta, red pepper flakes, 2/3 cup Parmesan, and 1 tablespoon salt. Fill each shell with about 2 tablespoons of the spinach mixture; set aside.
Place the pumpkin puree, heavy cream, and butter in a large skillet and heat over medium heat. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat and stir in the nutmeg, 1.5 teaspoons of salt, and the remaining 1 1/3 cups of Parmesan.
Spread the cheese sauce in the bottom of a 9 x 13-inch baking dish. Arrange the stuffed shells, filling-side up, in the dish to fit them all (you should have 5 shells along the short side and 6 shells along the long side). Sprinkle with grated mozzarella. Bake until the cheese is melted and bubbly, 15 to 20 minutes. Sprinkle with Parmesan and sage before serving.

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