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3 Squash Ricotta Stuffed Shells Casserole Recipe

Jan.posted by Paula 2 Comments

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3 Squash Ricotta Stuffed Shells Casserole Recipe makes the most of the fall squash harvest. It's filling and flavorful. #squash #ricotta #pasta #casserole #recipe via @pmctunejones

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 and smothered in a creamy sauce.

3 squash and ricotta stuffed shells casserole recipe This recipe takes traditional pasta to a whole new level!

I used zucchini, yellow squash, butternut squash in this recipe. 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 3 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.

3 squash and ricotta stuffed shells casserole recipe is loaded with smooth, delicate butternut squash

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.

3 Squash Ricotta Stuffed Shells Casserole Recipe

For this 3 Squash and Ricotta Stuffed Shells Casserole Recipe, I pan sautéed the squash. I then made the cream sauce in the same pan making for easier clean-up but also to use 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!

3 squash and ricotta stuffed shells casserole recipe the vegetables in the pasta is so flavorful!

 This recipe makes a great entrée or side dish.

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

Print Recipe
5 from 1 vote

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: any meal, entree, Side Dish
Cuisine: American/Southern
Keyword: pasta, squash
Servings: 4 servings
Calories: 513kcal
Author: Paula Jones

Ingredients

  • 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

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 11.5x8 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.
Tried this recipe? Comment below orMention @Paula_callmepmc or tag #callmepmc!

Notes

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.

Nutrition

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

3 squash and ricotta stuffed shells casserole recipe

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« Black Bean Butternut Squash Tacos with Avocado Cream Sauce
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Comments

  1. Susan Erskine says

    01.14.16 at 9:01 pm

    These 3 squash stuffed shellls look delicious…thank you..

    Reply
  2. Aria says

    01.08.16 at 3:15 pm

    We all love stuffed shells over here and this looks really great!
    purrfectlyinspired.com

    Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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