Meatless Monday: Butternut Squash & Spinach Stuffed Shells

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I can’t take FULL credit for finding tonight’s recipe. I pinned it recently from my sister’s board. We hung out last week for a jewelry party (so fun!), and she mentioned she had just made it. I remembered the pin when she mentioned it and decided it would go on this week’s menu.

I LOVE butternut squash and love finding creative ways to incorporate it into a meal. This was a perfect pick for Meatless Monday: it highlights all the best flavors of the veggies, AND it’s filling enough to be the mainstay of the meal. Although I was a little behind schedule today, I was still able to get it on the table within an hour – about half an hour active prep and another half-hour cook time.  I served it with (what else?!) my favorite side salad; tonight’s selection included spring mix, craisins, and white balsamic vinegar.  YUM!

Butternut Squash & Spinach Stuffed Shells

(Key Ingredient via Pinterest via Pinterest 🙂 )

(My comments in red)


1 box jumbo shells (Look for whole wheat, although very difficult to find; I had to settle for white pasta because I had run out of time to stop at Whole Foods!)

Butternut squash (buy whole and chop yourself or buy pre-chopped to save yourself a little prep time)

2 cups ricotta cheese

1/3 cup Parmesan cheese

1 clove garlic, smashed and coarsely chopped

1/4 cup frozen spinach

1 egg



Peel of 1 lemon

Freshly grated nutmeg (this is a delicious addition to both greens and squash!)

1 stick butter

10 sage leaves

Juice of 1 lemon


Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes. Cook your jumbo pasta shells according to directions. In a bowl add 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove (coarsely chopped), 1/4 cup frozen chopped spinach, 1 egg, salt, pepper, your cooled down roasted squash, around 2 cups, and grated lemon peel. (And, grated nutmeg!) Stuff the shells with the mixture and place in a buttered baking dish. Make a sage brown butter sauce by melting 1 stick of butter in a sauté pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp. Turn off heat, and squeeze in fresh lemon juice. Place your shells in a 400F oven until heated through around 20-25 minutes. When finished, spoon your warm sage sauce all over, and sprinkle with grated Parmesan.


Bon Appétit!

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