Name: Stuffed Shells with Butternut Squash Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 Servings
Cuisine: American
Ingredients: 6 ounces pasta shells; 1 lb sweet Italian sausage; 15 ounces ricotta; 8 ounces mozarella; 1 egg; 0.5 tsp dried sage; 0.5 tsp oregano; 0.5 tsp onion powder; 0.5 cup parmesan cheese

These Stuffed Shells with Butternut Squash Sauce are one of the BEST things I’ve made in a while. I’ve made stuffed shells like this for a long time so it’s something that I’m rather comfortable with. I thought I would switch it up a little bit and try it out with the Butternut Squash Pasta Sauce that I posted recently: https://www.onlinecook.com/recipe/butternut-squash-pasta-sauce

Dinner

55 m

American

Food with Feeling

April 30, 2026

Foodwithfeeling.com

Stuffed Shells with Butternut Squash Sauce

Stuffed Shells with Butternut Squash Sauce cover

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Stuffed Shells with Butternut Squash Sauce

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Pre-heat oven to 375 degrees F.

Start by cooking the sausage according to package directions until it's cooked fully through. Set aside on a few paper towels to absorb some of the excess grease and to cool.

While the sausage is cooking, the shells can also be cooking. Cook to your desired doneness. Drain and set aside to cool enough for you to handle them.

In a large bowl, combine the ricotta, chopped mozarella, egg, sage, oregano, and onion powder. Once the sausage is moderately cooled down, stir it into the cheese mixture.

In a large baking tray (or 2 medium sized trays which is what I did) pour 2/3 of the butternut squash sauce*** into the bottom of the tray and spread it out evenly.

Evenly space out all of the shells and fill them evenly with the cheese and sausage mixture. You'll put about 2 tablespoons of the mixture into each shell. If you have some of the filling leftover, you can add it to some of the already filled shells.

Cover the stuffed shells evenly with the remaining butternut squash pasta sauce and top evenly with the parmesan cheese.

Bake for 35-40 minutes until the cheese on top is thoroughly melted in.

Optional: once out of the oven, top with a bit more parmesan cheese and ENJOY!!

Note:

***I used about 2 cups of the butternut squash pasta sauce. Link to recipe: https://www.onlinecook.com/recipe/butternut-squash-pasta-sauce

Nutrition

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Tips & Tricks (5)

Brown the Sausage Properly 🍖
Remove the sausage from its casing and break it into small pieces before browning to maximize surface area and ensure even cooking and flavor distribution throughout your filling.
Prevent Soggy Shells 🥣
Cook pasta shells to just al dente (slightly under package directions), as they'll continue cooking in the oven and absorb moisture from the butternut squash sauce.
Enrich Your Ricotta Mixture 🧀
Toast the dried sage and oregano in a dry skillet for 30 seconds before mixing into your ricotta cheese filling to deepen their flavors and prevent them from tasting dusty.
Layer the Sauce Strategically 🎯
Spread a thin layer of butternut squash sauce on the baking dish bottom first, then arrange stuffed shells, and top with remaining sauce to prevent sticking and ensure even heating.
Chill Before Baking 🧊
Assemble the dish up to 4 hours ahead and refrigerate—this allows flavors to meld and helps the shells hold their shape better during baking without becoming mushy.