Get ready for a deliciously messy dish: these butternut squash stuffed shells are outstanding.
Shooting stuffed shells is a challenge — they look wonderfully disheveled on the plate, and trying to get a clean photo always makes me laugh. This batch was gloriously messy in the best way.
When I was a kid I loved wandering through stores like Hills — think of it as the old Target — picking out school supplies and rummaging through huge makeup displays. On Friday nights my dad sometimes treated us to Coke slushies and hot dogs there, which felt like such a special little ritual. Those memories come back every time I make comfort-food dinners like this one.
This recipe is built around a roasted butternut squash filling that I’ve used in past dishes like roasted butternut lasagna and baked butternut penne. It’s rich, slightly sweet, and creamy — especially when finished with a silky béchamel and gooey mozzarella. I use mascarpone in the filling to add smoothness and a touch of indulgence.
Make this for a weeknight dinner or a special holiday side — it’s comforting, satisfying, and weeps warm cheesy goodness with every forkful. Seriously, you’ll want seconds.
Butternut Squash Stuffed Shells
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Ingredients
- 20 jumbo pasta shells
- 2 1/2 cups cubed butternut squash
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter
- 1 shallot, chopped
- 1 garlic clove, minced
- 1 1/2 tablespoons mascarpone cheese
- 1 tablespoon grated parmesan cheese
for bechamel
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk (I used 2%)
- 1/4 pinch nutmeg
- salt & pepper to taste
for topping
- 1/4 cup grated parmesan cheese
- 1/3 cup mozzarella cheese
- 10-15 sage leaves
Instructions
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Preheat oven to 400°F. Place the cubed butternut squash on a baking sheet and toss with olive oil, salt, pepper and nutmeg. Roast for 20 minutes, flip the squash, then roast another 20 minutes. Remove and mash with a fork or potato masher until almost pureed.
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Boil water and cook the jumbo shells according to package directions (mine took about 9 minutes). Drain and set aside to cool. While the pasta cooks, heat 2 tablespoons unsalted butter in a small saucepan over medium heat. Add the chopped shallot and minced garlic and cook until fragrant and lightly browned. Mash this mixture into the roasted squash, then stir in the mascarpone and 1 tablespoon grated parmesan. Lightly spray an 8×8 baking dish or pie plate.
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Spoon about 1½–2 tablespoons of the squash mixture into each shell and arrange them in the prepared dish. To make the béchamel, melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook until it turns golden and gives off a nutty aroma. Slowly add 2 cups milk, whisking constantly until the sauce thickens. Stir in parmesan and a pinch of nutmeg, then season with salt and pepper to taste. Pour the béchamel over the filled shells, sprinkle with mozzarella and scatter the sage leaves on top. Bake at 400°F for 20–25 minutes, until the cheese is golden and bubbly.
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Enjoy these shells on Thanksgiving Eve or any night you want comforting, cozy food. Have fun and happy cooking!