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+ servings
A Fall version of stuffed shells. Butternut squash adds a Fall flavor to this Italian dish.

Alfredo Butternut Squash Stuffed Shells

Jennifer Pullman
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Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Servings 6
Calories 0 kcal


  • 2 teaspoons olive oil
  • 1 cup cubed butternut squash or ½ of a whole butternut squash seeded
  • 12 large pasta shells cooked
  • 16 ounce part skim Ricotta Cheese
  • ½ cup shredded Mozzarella Cheese
  • 1 Tablespoon grated Parmesan Cheese
  • 1 teaspoon dried basil
  • Pinch of salt and pepper
  • 1 cup Ragu Alfredo Sauce


  • Drizzle olive oil over butternut squash cubes.
  • Place squash onto a baking sheet spreading the cubes out so they are not touching each other.
  • Roast butternut squash in an oven heated to 400 degrees F.
  • Roast squash for approximately 45 minutes or until tender, then let cool.
  • Meanwhile cook pasta shells according to package directions, let cool.
  • Mash butternut squash using a potato masher or fork.
  • In a medium bowl place butternut squash, ricotta cheese, mozzarella cheese, Parmesan, basil, salt, and pepper. Stir and combine well.
  • Place 1 ½ to 2 tablespoons of cheese mixture into each shell.
  • Place stuffed shells into a baking sheet that you have coated with ¼ cup of Alfredo sauce.
  • Spoon remaining sauce over tops of stuffed shells.
  • Preheat oven to 350 degrees F.
  • Place stuffed shells into oven and bake for 20-25 minutes or until cheese is melted.
  • Top with additional mozzarella cheese if desired.


Calories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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