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Butternut Squash and Cheese Stuffed Pasta Shells bake…best for nights when you’re craving Italian, but also craving those cozier fall flavors. Jumbo pasta shells stuffed with herb roasted butternut squash and ricotta cheese. Then baked in classic a marinara sauce that’s simple and so delicious. This is a great fall pasta to serve any night of the week – or for your next Saturday night dinner party!
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It’s that time of year when our weather is really starting to turn cooler. The mornings and nights are cool and crisp, but the days are warm and sunny. It’s actually the most ideal weather you could ask for and has me so excited for the upcoming fall season.
I know many of you are still experiencing very hot days. But with fall just about one week away, the days will soon turn cooler for all of us. And when that happens, we’ve got your first fall pasta bake all ready to go.
I’m not ready for pumpkin just yet, but the autumn squash crops are harvesting. Which means acorn, spaghetti, and butternut squash are at their peak. I’m a fan of all fall squash. But butternut is almost always the first I roast up each season. And this year it’s in the form of these delicious pasta shells.
The quick details – the squash
What I love so much about this recipe is that while it looks fancy, it’s really pretty easy to create. Start with the squash, cut it into cubes, then toss it with fresh thyme and chili flakes.
Then take some prosciutto and drape it over the squash and throw everything into the oven to bake. While the squash is roasting it begins to caramelize down and the prosciutto turns extra crispy.
Now that cheese mix
Once the squash has finished roasting set the prosciutto aside. Then combine the squash with the ricotta and fontina cheese. If you’d like to make the cheese mix even creamier, you could puree the squash in a food processor. I just didn’t think it was all that necessary of a step.
From here, you’ll want to stuff your pasta shells with that delicious cheese mix.
The marinara sauce
I’ve said this before, but I am a huge fan of using store-bought marinara sauce. Especially if you can find yourself an awesome brand like Mezzetta. Mezzetta is a brand that’s been in my kitchen from the time I was a baby to now. My dad used their jarred olives and peppers since before I was born. So their products have always been a staple in my kitchen.
I was so excited when Mezzatta recently released their line of Artisan Ingredients® pasta sauces. I knew they’d soon become pantry staples for me. My favorites are their Italian Plum Tomato Marinara and their Spicy Italian Plum Tomato Marinara – which is what I used in today’s pasta.
It’s the simplest blend of tomatoes, garlic, and herbs. The spicy version has Calabrian chili peppers added, which we all LOVE.
Spoon the marinara sauce into a baking dish, add the stuff shells, a little more marinara, and top with cheese. Then just bake until the pasta is golden and the cheese has melted.
Hello to cheesy butternut squash pasta perfection.
The butternut squash lends a creamy texture to the cheese mix and the marinara sauce adds classic Italian flavors. The combination together is perfect for fall!
One of my new favorite fall recipes!
Looking for September pasta recipes? Here are a few ideas:
Butternut Squash Pasta Carbonara with Rosemary Bacon
Creamy Butternut Squash Alla Vodka Pasta
Roasted Butternut Squash and Spinach Lasagna
Lastly, if you make these Butternut Squash and Cheese Stuffed Pasta Shells, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Butternut Squash and Cheese Stuffed Pasta Shells
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups cubed butternut squash , (1 small squash)
- 2 tablespoons fresh thyme leaves
- 1 pinch red pepper flakes
- 1 pinch each kosher salt and black pepper
- 3 ounces prosciutto , (omit if vegetarian)
- 1 pound jumbo shells
- 1 1/2 cups whole milk ricotta cheese
- 2 cups shredded fontina or provolone cheese
- 4 cups Mezzetta Artisan Ingredients Marinara Sauce
- 8 ounces mozzarella, torn
- fresh basil, for serving
Instructions
- 1. Preheat oven to 425° F. On a baking sheet, toss together the olive oil, butternut squash, thyme, and a pinch each of red pepper flakes, salt, and pepper. Lay the prosciutto over the squash. Bake for 15-25 minutes, until the prosciutto is crispy. Remove the prosciutto and set aside. If squash needs more time, return to the oven for another 10 minutes, or until the squash is tender.2. Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente according to package directions. Drain.3. In a medium bowl, combine the ricotta, fontina, and roasted butternut squash. Season with salt and pepper. 4. To assemble, spoon 2-3 cups marinara sauce into the bottom of a 9×13 inch baking dish. Stuff each shell with 1 tablespoon of the cheese and place into the baking dish with sauce. Top with the remaining marinara sauce and mozzarella. Bake 20-25 minutes or until the cheese has melted and is lightly browned on top. 5. Serve the shells topped with prosciutto and basil. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi! Did you decrease the oven temperature before the last bake?
So so good! Everything I cook is from half baked and every time it turns out perfect and even better than I would’ve thought! I absolutely loved this recipe!
Hey Kristine,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
I didn’t! Mine didn’t turn out very brown on top though. Still amazing though!
Hey Stephanie,
Nope, I did not, you can follow the recipe as written:) Please let me know if you give it a try! xTieghan
Big hit! Delicious, easy to follow recipe that is full of flavour! Already in rotation for dinner next week again. I find it easier to cut squash in half, season, cook it and then scoop out food to mix with the cheese than to cut into cubes.
Hey Patty,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
The pictures look like you are using sage not time in this recipe.
Hey Sharon,
I used both sage and thyme in this recipe:) I hope you love the dish, please let me know if you give it a try! xTieghan
This was so yummy! I made it vegetarian and it was still delicious. I’ve made two of your recipes so far this week and both have been very well received. Thank you!!
Hey Melanie,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
We loved this recipe! I blended the squash in the food processor and then folded in the cheese (schitts creek pun intended!). My boyfriend doesn’t like squash so by doing this and using a sharp provolone he couldn’t even taste it! I did 16 ounces of jumbo shells but ended up with 4 ounces left over because I couldn’t squeeze anymore in to the 9×13 pan. I ended up broiling the top at he end to get the mozzarella a little crispy. The prosciutto on top is such a nice, crispy addition. Will definitely make again!
Hey Stephanie,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
Hi! Did you decrease the oven temperature before the last bake?
Hey Stephanie,
I did not, you can follow the recipe as is:) Please let me know if you have any other questions! xTieghan
Made this amazing dish tonight for the family. It was delicious. My 2 teenage stepsons loved it. 🙂
Hey there,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
This recipe was omg delicious! I roasted Italian chicken sausage along with the butternut squash to add a meat protein for my hubby and it was a hit. Thanks Tieghan for another amazing recipe!
Hey Karina,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
Delish! Made 2 pans — I knew it was gonna be great!! One to eat and one to freeze! Ty for this!
Hey Elizabeth,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
So easy! And restaurant quality. Would order it again and again if it was on a restaurant menu.
Cooked this with your lemon shrimp recipe. Enjoyed every bite.
Hey Jon,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
Made it this Saturday for dinner and it was delicious!
Hey Megan,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
Really delish and surprisingly easy to make! I used an aged fontina that had a sharper taste and it worked really well with the sweetness and creaminess of the cheeses. The spicy marinara, salty prosciutto and fresh basil is the perfect balance.
Hey Ali,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
Amazing!!! Going to be a staple in our home. We turned it into a lasagna because that’s what we had available. So so good.
Hey Macey,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
I’d like to add a meat protein. What would you add and how would you adjust the recipe?
Hey Sarah,
I would add fully cooked sausage or chicken to the dish. I hope you love the recipe, please let me know if you give it a try! xTieghan
I’d love to make this but need to use gluten free noodles. I haven’t found gluten free shells yet. Any recommendation which type of noodle could work with this?
Hey Renae,
You could do GF lasagna noodles and just roll them up:) I hope you love this recipe, please let me know if you give it a try! xTieghan
Made this tonight and it was a winner! I made half a recipe for the 2 of us so have leftovers. Can I freeze them? I have saved several of your recipes and am anxious to make others.
Hey Carol,
Happy Sunday! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Yes, totally fine to freeze the leftovers. xTieghan