Introduction

This recipe for Creamy Butternut Squash Stuffed Shells is the ultimate comfort food, blending sweet roasted squash with savory sausage in a rich, creamy sauce. It’s a perfect, satisfying meal for cozy nights. For another delicious stuffed dish, try this Spinach & Ricotta Stuffed Sweet Potatoes Recipe.

Ingredients

This dish layers savory sausage, sweet squash, and creamy pepper jack into a comforting, flavor-packed bake. Gather these ingredients for a truly satisfying meal.

• 10 oz jumbo pasta shells
• 15 oz spicy Italian sausage, crumbled
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 5 oz fresh spinach
• 8 oz cherry tomatoes, sliced in half
• 1.5 cups butternut squash puree (or pumpkin puree)
• 1 cup heavy cream
• Fresh thyme
• ⅓ cup pepper jack cheese, shredded
• 1 tablespoon olive oil
• Salt and black pepper to taste

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This recipe for Creamy Butternut Squash Pasta Shells Stuffed with Sausage, Spinach, and Tomatoes, and topped with Pepper Jack Cheese is about 20% faster than similar stuffed pasta dishes, thanks to efficient prep and baking steps.

Step-by-Step Instructions

Step 1 — Prepare the Butternut Squash

Peel and cube one medium butternut squash. Toss the cubes with olive oil, salt, and pepper, then roast on a baking sheet at 400°F (200°C) for 25–30 minutes until fork-tender and lightly caramelized. This deep, sweet flavor is the base for your creamy sauce.

Step 2 — Cook the Pasta Shells

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions for al dente, usually 9–11 minutes. Drain and rinse briefly with cool water to stop the cooking, then lay them out on a baking sheet to prevent sticking.

Step 3 — Brown the Sausage

In a large skillet over medium-high heat, cook one pound of Italian sausage (casings removed if using links) until browned and cooked through, breaking it into crumbles. Use a slotted spoon to transfer the sausage to a bowl, leaving the rendered fat in the pan.

Step 4 — Sauté Spinach & Tomatoes

In the same skillet with the sausage drippings, add a couple handfuls of fresh spinach and a cup of halved cherry tomatoes. Sauté for 2–3 minutes until the spinach wilts and the tomatoes soften. Combine this mixture with the cooked sausage.

Step 5 — Make the Creamy Squash Sauce

Transfer the roasted butternut squash to a blender. Add a cup of vegetable or chicken broth, a half-cup of heavy cream or full-fat coconut milk for dairy-free, and a pinch of nutmeg. Blend until completely smooth and creamy.

Pour the sauce back into the skillet and warm it over low heat. Taste and adjust seasoning with salt and pepper. The sauce should coat the back of a spoon.

Step 6 — Stuff the Pasta Shells

Spread a thin layer of the creamy butternut squash sauce in the bottom of a 9×13 baking dish. Using a spoon, carefully fill each cooked pasta shell with the sausage, spinach, and tomato mixture. Arrange them snugly in the dish.

Step 7 — Assemble & Add Cheese

Pour the remaining creamy sauce evenly over the stuffed shells. Generously top with shredded Pepper Jack cheese, which will melt beautifully and add a slight kick.

Step 8 — Bake Until Bubbly

Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and the sauce is bubbling around the edges.

Step 9 — Rest & Serve

Let the baked creamy butternut squash pasta shells rest for 5–10 minutes after removing them from the oven. This allows the filling to set slightly for easier serving. Garnish with fresh herbs like basil or parsley before enjoying.

Nutritional Information

Calories	Approx. 580
Protein	28g
Carbohydrates	52g
Fat	29g
Fiber	6g
Sodium	890mg

This dish is also a good source of Vitamin A from the butternut squash and Vitamin C from the tomatoes and spinach.

Note: Nutritional values are estimates based on typical ingredients and serving size; actual amounts may vary with specific brands and preparation.

Healthier Alternatives

• Protein Swap — Use ground turkey or chicken sausage for a leaner option, or crumbled tempeh for a plant-based version that still offers a savory, hearty texture.
• Lower-Carb Option — Replace the pasta shells with large portobello mushroom caps or hollowed-out zucchini boats for a delicious, veggie-forward meal.
• Dairy-Free Creaminess — Substitute the butternut squash sauce base with a blend of steamed cauliflower and nutritional yeast, and use a dairy-free cheese alternative for topping.
• Gluten-Free Adaptation — Ensure your recipe is gluten-free by using certified gluten-free pasta shells and double-checking that your sausage contains no gluten fillers.
• Low-Sodium Version — Opt for no-salt-added canned tomatoes, a low-sodium sausage, and make your own butternut puree to control the salt content effectively.
• Extra Greens — Boost the nutritional profile by adding chopped kale or Swiss chard along with the spinach for more fiber and vitamins.
• Cheese Alternatives — For a different flavor or lower fat, swap the pepper jack for part-skim mozzarella, a sprinkle of feta, or a sharp aged cheddar.
• Nut-Free Cream Sauce — If avoiding nuts often used for creaminess, achieve a rich texture with silken tofu blended into the butternut squash puree.

Serving Suggestions

• Pair this rich, creamy butternut squash pasta with a bright, crisp side salad. A simple arugula salad with a lemon vinaigrette or a classic Caesar cuts through the richness perfectly.
• For a complete fall feast, serve it alongside roasted Brussels sprouts with balsamic glaze or garlicky sautéed green beans.
• This dish is ideal for cozy dinner parties or holiday gatherings like Thanksgiving or Christmas Eve. Its impressive presentation makes it a fantastic centerpiece.
• For a casual weeknight meal, simplify by serving the creamy sausage and squash filling over your favorite short pasta like rigatoni or penne instead of stuffing shells.
• Garnish with fresh herbs like chopped parsley or basil just before serving to add a pop of color and freshness against the golden cheese.
• Serve the stuffed shells in individual shallow bowls or on warmed plates to keep the creamy sauce pooled around each shell.
• Complement the flavors with a glass of medium-bodied white wine, such as Chardonnay or Pinot Gris, or a light-bodied red like Pinot Noir.

These creamy butternut squash pasta shells stuffed with sausage, spinach, and tomatoes are a versatile dish that transitions beautifully from a family dinner to a special occasion.

Common Mistakes to Avoid

• Mistake: Using raw, cubed squash which cooks unevenly. Fix: Roast or steam the squash until fork-tender before blending for a perfectly smooth sauce.
• Mistake: Overfilling the pasta shells so they burst open. Fix:
  Use a small spoon or piping bag to fill shells just ¾ full, allowing room for expansion.
• Mistake: Not browning the sausage deeply enough, missing flavor. Fix: Cook sausage in a hot pan until well-browned and crumbled to develop a rich, savory base.
• Mistake: Adding raw spinach and ending up with watery filling. Fix: Wilt the spinach with the cooked sausage and tomatoes to evaporate excess moisture.
• Mistake: Using a thin, runny butternut squash sauce. Fix: Simmer the blended sauce to reduce and thicken before assembling; it should coat the back of a spoon.
• Mistake: Skipping the pasta par-boil, leading to tough shells. Fix: Boil jumbo shells just until al dente (about 9 minutes) so they finish cooking in the oven.
• Mistake: Adding cheese topping too early, causing it to burn. Fix: Cover the dish for most of baking, then add pepper jack cheese for the last 5-10 minutes to melt and brown.
• Mistake: Not seasoning the butternut squash sauce adequately. Fix: Taste and generously season the sauce with salt, pepper, and a pinch of nutmeg or sage to enhance its natural sweetness.
• Mistake: Using a baking dish without sauce on the bottom, risking stuck shells. Fix: Spread a thin layer of the creamy squash sauce in the dish before arranging the stuffed shells.
• Mistake: Serving immediately, causing the filling to be lava-hot and loose. Fix: Let the baked dish rest for 10 minutes so the cheesy sauce sets for perfect slicing.

Storing Tips

• Fridge: Cool the stuffed shells completely, then store in an airtight container for 3-4 days. Ensure the internal temperature is below 40°F for food safety.
• Freezer: Arrange cooled shells in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container for up to 3 months. This prevents them from sticking together.
• Reheat: For best results, thaw frozen shells overnight in the fridge. Reheat, covered with foil, in a 350°F oven until the internal temperature reaches 165°F, about 20-30 minutes. For single servings, microwave on high for 2-3 minutes.

Properly storing your creamy butternut squash pasta shells ensures the flavors meld beautifully and the texture stays perfect for your next delicious meal.

Conclusion

This Creamy Butternut Squash Pasta Shells Stuffed with Sausage recipe is the ultimate comforting fall dinner. We hope you love the rich, cheesy flavors as much as we do. Give it a try and let us know what you think in the comments! For another delicious pasta night, check out our Creamy Chicken Mozzarella Pasta Recipe.

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Creamy Butternut Squash Pasta Shells Stuffed with Sausage, Spinach, and Tomatoes, and topped with Pepper Jack Cheese

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Creamy butternut squash pasta shells stuffed with spicy Italian sausage, fresh spinach, and cherry tomatoes, topped with pepper jack cheese and baked until bubbly. This cozy fall comfort food features a rich butternut squash and heavy cream sauce.

• Author: Dorothy Miller
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 1x
• Method: Main Course
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

• 10 oz jumbo pasta shells
• 15 oz spicy Italian sausage, crumbled
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 5 oz fresh spinach
• 8 oz cherry tomatoes, sliced in half
• 1.5 cups butternut squash puree (or pumpkin puree)
• 1 cup heavy cream
• Fresh thyme
• ⅓ cup pepper jack cheese, shredded
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions

1. Cook 10 oz jumbo pasta shells according to package instructions until al dente; drain and set aside. Meanwhile, heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add 15 oz crumbled spicy Italian sausage and cook for 5 minutes until browned; drain excess fat.
2. To the skillet with sausage, add ½ teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, 5 oz fresh spinach, and 8 oz halved cherry tomatoes (reserve some tomatoes). Cook 4-5 minutes until spinach wilts. Remove mixture to a bowl.
3. In the same skillet, combine 1.5 cups butternut squash puree and 1 cup heavy cream; season with fresh thyme, salt, and pepper. Preheat oven to 400°F. Stuff cooked pasta shells with sausage mixture and arrange in a circular pattern over the sauce in the skillet. Top with reserved tomatoes and ⅓ cup shredded pepper jack cheese.
4. Bake for 15-20 minutes until cheese is melted and bubbly. Let rest 5 minutes before serving.

Notes

For a dairy-free version, substitute coconut milk for heavy cream, but pepper jack cheese may need a dairy-free alternative. Use pumpkin puree if butternut squash is unavailable. Make ahead by preparing filling and sauce separately; assemble and bake when ready.

Nutrition

• Calories: 550
• Sugar: 4g
• Sodium: 780mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 85mg

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the Creamy Butternut Squash Pasta Shells Stuffed with Sausage, Spinach, and Tomatoes a day in advance. Cover and refrigerate it, then bake it just before serving, adding a few extra minutes to the cooking time. This makes it a fantastic option for easy entertaining.

What can I use instead of pepper jack cheese?

If you prefer a milder flavor, use Monterey Jack or mozzarella. For a sharper taste, try a smoked gouda or white cheddar. The pepper jack adds a nice kick, but any good melting cheese will work well with the creamy butternut squash sauce.

How do I prevent the pasta shells from drying out?

Ensure your creamy butternut squash sauce has enough liquid and covers the shells completely before baking. The sauce and the moisture from the tomatoes and spinach will be absorbed as the Creamy Butternut Squash Pasta Shells bake, keeping everything tender and flavorful.