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.
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.
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!
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.
3 squash and ricotta stuffed shells casserole recipe
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Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup white onion
- 2 teaspoon garlic clove minced
- 1/2 teaspoon cayenne pepper
- 2 tablespoon all-purpose flour
- 2 cup whole milk
- 1/2 cup ricotta cheese
- 2 tablespoon butter
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon 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
Instructions
- 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.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
These 3 squash stuffed shellls look delicious…thank you..
We all love stuffed shells over here and this looks really great!
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