Butternut Squash Sausage Stuffed Shells

Are you looking for a delicious and easy Italian dinner that your family will love? Then try this Butternut Squash and Sausage Stuffed Shells recipe!

This easy pasta dish is packed full of sweet and savory flavors of Italian sausage, creamy butternut squash, and ricotta cheese inside comforting jumbo pasta shells, this dish is sure to become an instant classic in your home.

Perfect for any night of the week, these stuffed shells are a flavorful twist on traditional Italian cuisine.

Best of all, they come together quickly with minimal effort - you don't have to be a gourmet chef to whip up this delicious dinner! So gather your ingredients and let's get cooking!

 You're going to love it!

Butternut Squash and Sausage Stuffed Shells is a delightful dish that combines the savory flavors of Italian sausage with the sweet, earthy taste of butternut squash.

The recipe is simple to follow and results in a meal that's both comforting and sophisticated, making it a great choice for weeknight dinners and special occasions alike.

Past recipes like Giant Cheese Stuffed Shells are perfect anytime of year, especially during the fall and winter months when you can add fall flavors of butternut squash and Italian sausage is at its peak.

Make it for a non traditional holiday meal or any time you are having the family over for dinner.

Pasta lovers are going to love this recipe!

Use Large Shells: The large shells are the perfect choice for this recipe. They're easy to stuff, and they hold the filling well. Be sure to cook them according to the manufacturer's instructions - you don't want them to be undercooked or overcooked.

Rinse the Cooked Shells: After cooking the shells, make sure to rinse them with cold water. The rinsing will remove some of the starch from the shells. This process will prevent the shells from sticking together when you stuff them with the filling.

Butternut Sausage Stuffed Shells Ingredients

👇See the step by step directions below!

• 1 lb. hot Italian sausage links
• 25 oz. jar Butternut Squash pasta sauce or make homemade butternut squash sauce.
• 12 oz. box large shell pasta, cooked, drained and rinsed well
• 1 large egg
• 8 oz. shredded mozzarella cheese, divided in half
• 16 oz ricotta cheese
• ¼ cup shredded Parmesan cheese
• 1 tablespoon fresh parsley, minced
• ½ teaspoon salt
• ¼ teaspoon ground black, pepper

Directions

1. Preheat oven to 400 F. degrees.
2. Remove the casing from the sausage and brown in a skillet. Break the sausage into crumbles as it cooks. Drain as much oil from the sausage once it is cooked through.
3. Place the cooked sausage in a sauce pan and add the jar of pasta sauce. Heat until simmering. Reduce heat and keep warm while preparing the rest of the ingredients.
4. Cook the large shells following the manufacturers directions for a baked dish. Drain the pasta and run cold water over the shells to remove some of the starch which will keep the shells from sticking together. Set aside.
5. Divide the mozzarella cheese in half setting one half aside for topping the stuffed shells.
6.  In a large bowl beat the egg well.
7. Add half the mozzarella cheese to the bowl, and add the ricotta cheese, Parmesan cheese, parsley, salt and pepper.
8. Mix well to combine.
9. Spread half of the sauce mixture into the bottom of a lasagna pan.
10. Arrange the cooked shell pasta in a single layer in the pan.
11. Fill each shell with the ricotta cheese mixture.
12. Drizzle remaining sauce over shells and top the shells with the remaining mozzarella cheese.
13. Bake in a preheated oven for 20 to 30 minutes.
14. Serves 6.

This Butternut Squash and Sausage Stuffed Shells recipe is a crowd pleaser.

This dish is perfect for family gatherings or even dinner parties. Give it a try and let us know what you think in the comments below!

📌Pro Cooking Tips

• Large Shells: Use large shells and do not overcook them.
• Italian sausage: I like spicy pork sausage in my stuffed shells. You can use pork, chicken or turkey sausage.

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Butternut Squash and Sausage Stuffed Shells

Arlene Mobley - Flour On My Face

This sweet and savory Butternut Squash and Sausage Stuffed Shells recipe is a perfect fall dinner. Sweet butternut squash and Italian sausage make a perfect stuffing for jumbo shells.

5 from 12 votes

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Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Dish

Cuisine Italian

Servings 6 servings

Calories 262 kcal

Ingredients  

1x2x3x

• ▢ 1 lb hot Italian sausage
• ▢ 25 oz Butternut Squash pasta sauce
• ▢ 12 oz large shell pasta (cooked, drained and rinsed well)
• ▢ 1 large egg
• ▢ 8 oz. shredded mozzarella cheese (divided in half)
• ▢ 16 oz ricotta cheese
• ▢ ¼ cup shredded Parmesan cheese
• ▢ 1 tablespoon fresh parsley (minced)
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black (pepper)

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Instructions 

• Preheat oven to 400 F. degrees.
• Remove the casing from the sausage and brown in a skillet. Break the sausage into crumbles as it cooks. Drain as much oil from the sausage once it is cooked through.
• Place the cooked sausage in a sauce pan and add the jar of pasta sauce. Heat until simmering. Reduce heat and keep warm while preparing the rest of the ingredients.
• Cook the large shells following the manufacturers directions for a baked dish. Drain the pasta and run cold water over the shells to remove some of the starch which will keep the shells from sticking together. Set aside.
• Divide the mozzarella cheese in half setting one half aside for topping the stuffed shells.
•  In a large bowl beat the egg well.
• Add half the mozzarella cheese to the bowl, and add the ricotta cheese, Parmesan cheese, parsley, salt and pepper. Mix well to combine.
• Spread half of the sauce mixture into the bottom of a lasagna pan. Arrange the cooked shell pasta in a single layer in the pan.
• Fill each shell with the ricotta cheese mixture.
• Drizzle remaining sauce over shells and top the shells with the remaining mozzarella cheese.
• Bake in a preheated oven for 20 to 30 minutes.

Recipe Expert Tips

• Large Shells: Use large shells and do not overcook them.
• Italian sausage: I like spicy pork sausage in my stuffed shells. You can use pork, chicken or turkey sausage.

Nutrition

Serving: 1ServingCalories: 262kcalCarbohydrates: 0.5gProtein: 11gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 57mgSodium: 553mgPotassium: 191mgVitamin C: 2mgCalcium: 14mgIron: 1mg

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