When autumn arrives, comfort food cravings come right along with it — and these Butternut Squash Ricotta Stuffed Shells are the definition of cozy. Picture tender jumbo pasta shells filled with a creamy ricotta and spinach mixture, nestled in a golden butternut squash sauce, and baked until bubbly and irresistibly melty.
This dish strikes the perfect balance between hearty and elegant. The sweetness of the roasted squash complements the creamy filling beautifully, while the melted cheese on top adds that perfect touch of indulgence. It’s a dish that feels luxurious but comes together with simple, wholesome ingredients — a wonderful vegetarian main course for fall dinners, holiday gatherings, or meatless Mondays.
Each bite is creamy, savory, and slightly sweet — the kind of comfort that warms you from the inside out.
Why You’ll Love These Butternut Squash Ricotta Stuffed Shells
- Rich, creamy, and full of fall flavor.
- A comforting vegetarian dinner that feels special.
- Can be made ahead for easy entertaining.
- Baked in one dish — simple and elegant.
- Perfect for cozy nights, holiday tables, or meal prep.
Why You Should Try This Recipe
This recipe is a seasonal twist on classic stuffed shells, trading tomato sauce for a silky, golden butternut squash purée. It’s an unexpected pairing that works beautifully — the natural sweetness of the squash enhances the creamy cheese filling without overpowering it.
The result? A dish that looks restaurant-worthy but is surprisingly easy to make. It’s hearty enough to satisfy everyone at the table, vegetarian or not. Serve it with a crisp green salad and warm bread, and you’ve got a complete comfort meal that celebrates fall in every bite.
Ingredients You’ll Need
For the Butternut Squash Sauce:
- 3 cups cubed butternut squash (about 1 small squash)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- ½ cup heavy cream (or half-and-half)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
For the Filling:
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
- 1 cup chopped spinach (fresh or thawed frozen)
- 1 egg, lightly beaten
- Salt and pepper, to taste
For Assembly:
- 20 jumbo pasta shells
- Fresh sage or thyme leaves (for garnish, optional)
How to Make Butternut Squash Ricotta Stuffed Shells (Step by Step)
Step 1: Cook the pasta
Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente (they’ll finish in the oven). Drain and rinse under cool water to stop cooking. Set aside.
Step 2: Make the butternut squash sauce
In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until soft. Add garlic and cook 30 seconds more. Add the cubed squash and broth, then cover and simmer for 12–15 minutes until the squash is fork-tender.
Transfer the mixture to a blender or use an immersion blender to purée until smooth. Stir in cream, nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
Step 3: Prepare the filling
In a large bowl, combine ricotta, mozzarella, Parmesan, spinach, egg, salt, and pepper. Mix until well combined and creamy.
Step 4: Assemble the dish
Preheat your oven to 375°F (190°C). Spread a thin layer of butternut squash sauce across the bottom of a baking dish (9×13 inches). Stuff each shell with about 2 tablespoons of the ricotta mixture and arrange them snugly in the dish.
Step 5: Add the sauce and cheese
Pour the remaining sauce evenly over the shells. Sprinkle with extra mozzarella and Parmesan on top.
Step 6: Bake until golden and bubbly
Cover with foil and bake for 25 minutes. Remove the foil and bake another 10–12 minutes, until the cheese is melted and slightly golden.
Step 7: Serve and enjoy
Let cool slightly before serving. Garnish with fresh sage or thyme, and serve warm.
Tips for the Best Butternut Squash Ricotta Stuffed Shells
- Use pre-cut squash – Saves time and effort on busy nights.
- Don’t overcook the pasta – Slightly underdone shells hold up better while baking.
- Blend the sauce well – Smooth and creamy sauce coats the shells perfectly.
- Season the sauce generously – The sweetness of squash needs a little salt and nutmeg for balance.
- Drain the spinach – Squeeze out excess water to prevent a watery filling.
- Add cheese gradually – Mixing Parmesan into the filling adds rich flavor.
- Use a piping bag or spoon – Makes filling the shells neat and easy.
- Cover while baking – Keeps moisture in and prevents cheese from burning.
- Add herbs before serving – Sage, thyme, or basil add fresh aroma and color.
- Let it rest – Gives the filling time to set before slicing and serving.
Variations & Substitutions
- Add Protein: Mix cooked Italian sausage or shredded chicken into the filling.
- Vegan Option: Use cashew cream or vegan ricotta and coconut milk for the sauce.
- Nutty Twist: Add a sprinkle of toasted walnuts or pecans on top before serving.
- Cheese Swap: Try fontina, goat cheese, or ricotta salata for variation.
- Spicy Version: Add crushed red pepper flakes to the sauce for a gentle kick.
- Gluten-Free: Use gluten-free pasta shells.
- Extra Creamy: Add a spoonful of cream cheese to the sauce.
- Herb Upgrade: Infuse the sauce with sage or rosemary while simmering.
- Caramelized Onion Boost: Add sweet caramelized onions to the ricotta filling.
- Pumpkin Twist: Substitute pumpkin purée for the squash for a quick alternative.
What to Serve With Butternut Squash Ricotta Stuffed Shells
- Garlic bread or rosemary focaccia
- Simple green salad with balsamic vinaigrette
- Roasted vegetables — Brussels sprouts, carrots, or asparagus
- Chardonnay or Pinot Grigio for wine pairing
- Apple crisp or pumpkin cheesecake for dessert
Storage & Reheating Tips
To Store:
Cover and refrigerate leftovers for up to 4 days.
To Reheat:
Warm in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions for 1–2 minutes. Add a splash of cream if the sauce thickens too much.
To Freeze:
Assemble but don’t bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
Recipe FAQs
Can I use frozen butternut squash?
Yes! Thaw and drain before using — it works great for a shortcut.
Can I make this ahead of time?
Absolutely — assemble the dish up to a day ahead and refrigerate until ready to bake.
Can I use store-bought squash purée?
Yes, just adjust the consistency with a splash of cream or broth.
Can I skip the spinach?
Of course — it’s optional but adds nice color and nutrition.
Can I add meat?
Yes! Ground sausage, prosciutto, or shredded chicken all work beautifully.
Can I make it dairy-free?
Yes — use vegan cheese and coconut or almond cream.
What can I use instead of ricotta?
Cottage cheese or mascarpone make great substitutes.
How do I make it more saucy?
Double the butternut squash sauce recipe for extra coverage.
Can I use manicotti instead of shells?
Yes — just fill and bake the same way.
Can I use pre-made pasta shells?
If available, yes! Stuff and bake as directed.