3 Squash Ricotta Stuffed Shells Casserole Recipe

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3 Squash Ricotta Stuffed Shells Casserole Recipe makes the most of the fall squash harvest. It’s filling and flavorful.

Jumbo shells are filled with roasted squash and ricotta, then smothered in a creamy sauce.

squash and ricotta stuffed shells in a baking dish.

This recipe is for zucchini, yellow squash, and butternut squash stuffed shells. It’s hearty and satisfying, even though it’s meatless.

Whenever I make an entrée recipe that doesn’t have meat in it, Big Daddy always asks, “Where’s the meat?”. This squash and ricotta stuffed shells casserole recipe is satisfying without meat. However, if you’re family is like mine, you can easily add 1 cup cooked, cubed chicken to the mixture.

butternut squash stuffed shells in a white casserole dish.

I had never eaten butternut squash until last year. It’s one of my most favorite vegetables now. I roast it most often then use it in various recipes like Butternut Squash Mac & Cheese, and Caramelized Onion and Butternut Squash Pesto Pizza.

Following are more recipes you’ll enjoy: Spinach and Cheese Stuffed Pasta, Old Fashioned Southern Squash Casserole, Shelled Crispy Parmesan Garlic Edamame, and Black Bean Butternut Squash Tacos with Avocado Cream Sauce.

3 Squash Ricotta Stuffed Shells Casserole Recipe

For this 3 Squash and Ricotta Stuffed Shells Casserole Recipe, I sautéed the squash. I then made the cream sauce in the same pan, making it easier to clean up but also using all the delicious flavors that were already in the pan. It’s the same concept as making gravy in the pan you cooked meat in. All those stuck-on bits and pieces add flavor to the sauce!

ricotta stuffed shells casserole with butternut squash and zucchini.

 This recipe makes a great entrée or side dish.

Please remember that nutritional information is a rough estimate and can vary based on the products used.

butternut squash stuffed shells.

3 squash and ricotta stuffed shells casserole recipe

3 Squash and Ricotta Stuffed Shells Casserole Recipe is a great way to use that fall harvest. Use any variety of squash that you have on hand.
Author: Paula
5 from 16 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings


  • 2 tablespoons vegetable oil
  • 1/2 cup onion diced
  • 2 teaspoon garlic minced
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoon all-purpose flour
  • 2 cup milk
  • 1/2 cup ricotta cheese
  • 2 tablespoon butter
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8- ounce large pasta shells
  • 1 and ½ cups butternut squash
  • 1 and ½ cups yellow squash 1 small
  • 1 and ½ cups zucchini squash 1 medium


  • Cook pasta shells according to package directions. Drain and cool.
  • Heat oil in 12-inch saucepan over medium heat. Add onions, zucchini, yellow squash, and butternut squash and cook 10 minutes or until vegetables are fork tender.
  • Add garlic and red pepper flakes and cook 2 to 3 minutes.
  • Move vegetables from pan to a platter. Carefully stir ricotta into warm vegetables being careful not to break the vegetables.
  • Add butter to pan and melt.
  • Whisk in flour, salt, pepper, and nutmeg. Cook 1 minute.
  • Whisk in milk and cook 2 to 3 minutes until sauce begins to thicken.
  • Heat oven to 375 degrees F.
  • Spray an 11.5×8 inch casserole dish with non-stick spray.
  • Pour 1 cup sauce in bottom of casserole dish.
  • Fill shells with squash and ricotta mixture placing each filled shell into the prepared casserole dish.
  • When all shells are filled, pour cream sauce over shells.
  • Top with mozzarella cheese.
  • Bake until heated through and cheese is melted.
  • Serve hot.


Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.


Calories: 513kcal | Carbohydrates: 64g | Protein: 17g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 43mg | Sodium: 289mg | Potassium: 766mg | Fiber: 4g | Sugar: 12g | Vitamin A: 6342IU | Vitamin C: 29mg | Calcium: 260mg | Iron: 2mg
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  1. We all love stuffed shells over here and this looks really great!

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