Ingredients
Scale
- 1 cup roasted butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh sage, chopped
- 2 cups marinara sauce
Instructions
- Preheat the oven to 350°F (175°C).
- Boil the pasta shells according to package instructions until al dente.
- In a mixing bowl, combine the roasted butternut squash, olive oil, salt, black pepper, ricotta cheese, Parmesan cheese, egg, and sage.
- Stuff each pasta shell with the butternut squash mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish and place the stuffed shells in the dish.
- Top the shells with remaining marinara sauce.
- Bake for 25-30 minutes until heated through and bubbly.
- Serve warm and enjoy!
Notes
- For a vegan version, substitute ricotta and Parmesan with vegan cheese alternatives.
- Feel free to add other herbs like thyme or rosemary for additional flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg