These rich and flavorful stuffed shells come together quickly thanks to pre-cut, frozen squash. No peeling or chopping required! Simply mash the squash with a flavorful blend of ricotta, herbs, and spices for shells that are as delicious to eat as they are simple to make.
Butternut Squash Stuffed Shells
Ingredients
- 1 ¼ cup frozen butternut squash (about 5 oz)
- 2 tsp olive oil
- ⅔ cup whole milk ricotta cheese
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- 1 cup shredded mozzarella cheese
- 2 cups marinara sauce
- 15 jumbo pasta shells, uncooked
Directions
1) Bring a large pot of salted water to a boil. Cook pasta shells until al dente then drain and set aside. Combine 1 cup frozen butternut squash and 2 tsp olive oil in a large microwave-safe bowl. Cover and microwave for 2-4 minutes or until squash is tender. Mash with a fork and set aside.
2) Add ⅔ cup whole milk ricotta cheese, ½ tsp onion powder, ½ tsp oregano, ¼ tsp salt, ¼ red pepper flakes to the mashed squash and stir together until smooth.
3) Spread 1 cup marinara over the bottom of a Suvie pan. Fill 15 jumbo pasta shells with filling and arrange in Suvie pan seam side down. Pour remaining marinara over the shells and insert into your Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Bake at 375°F for 45 minutes
Top Zone: None
4) After the cook, top shells with cheese and broil for 5 minutes or until melted. Remove pan from Suvie and allow to cool 5 minutes before serving.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 330, Total Fat 14g, Total Carbohydrates 37g, Total Sodium 660mg, Total Protein 16g.
