Creamy Butternut Squash Pasta Shells Stuffed with Sausage Recipe
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.
PrintCreamy Butternut Squash Pasta Shells Stuffed with Sausage, Spinach, and Tomatoes, and topped with Pepper Jack Cheese
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Method: Main Course
- Cuisine: Italian-American
Ingredients
- 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
- 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.
- 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.
- 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.
- 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
Frequently Asked Questions
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.
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