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The 40 Most Popular Fall Recipes.
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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!
This post is sponsored by Mezzetta®.
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
Servings: 6
Calories Per Serving: 813 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
I made these shells last night and they turned out great! Covered them during cooking for the first 15-20 minutes and then broiled them for a few minutes at the end to brown the cheese. My husband loved this recipe and he isn’t usually a squash fan – he may not have even known the butternut squash was in there! Definitely being transferred to the recipe box to make again. Thanks!
Hi Kara,
Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan
Hello Tieghan,
I love all your recipes. Quick question? would it work roasting frozen squash vs fresh?
thanks so much
Hey Jeanne,
Yes, frozen squash would be just fine to use here. I hope you love the recipe, please let me know if you give it a try! xTieghan
Made this tonight, so good!! Both my 10 month old and 3 year old devoured it and wanted seconds! Thanks for such a great recipe!
Hey Laura,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
This was a crowd pleaser! Tiegan, I always love your recipes and cook them every week. This one was especially great. I added more spices and kept the lid on while simmering as other reviewers suggested. My son and husband love hamburger helper (not I) and they loved this more plus I did too! such an easy, healthy one pot week night meal. Thank you!!!
Hey Amy,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
Loved this! My husband would have eaten the whole pan if possible.
Hey Brianne,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
I loved the use of the squash mashed in the ricotta filing! I’ve always just added roasted squash to the sauce. This time I even added leftover pumpkin into the filling. My husband (who isn’t the biggest pasta/squash fan) went back for seconds! I made a homemade beef bolognese sauce but jarred sauce would work well too 🙂
Squash/pumpkin with tomatoes are the best fall pairing in my opinion!
Hey Sarah,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This was fantastic! We felt like it was just enough squash, but if you want it more pronounced, then add more. The crisped prosciutto pieces were also an amazing touch. So glad I don’t need to cook for a few nights now. Would also be great for a group.
Hey Jen,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
Hi Tieghan, can this be made ahead and just baked next day?
This was amazing! Such a great meal to get in the mood for fall. My filling didn’t quite make enough for a full pound of shells (more like 12 oz), and I needed a second small baking dish to fit the shells and a little extra marinara to drizzle over them. But the taste was fantastic! Will be making this one again. Thanks for another wonderful recipe!
Hi Annie,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
Just made this today. Very good. The spicy sauce has a lot of heat. But since I always make my own sauce this was good for a jar sauce. ? don’t tell the husband since he hates jar sauce. He liked the meal as well. I bought one jar of sauce which seemed ok but could of used slightly more. I would recommend a jar and a half. I also would use more squash. Personal preference there. Made the fall harvest salad to go with it . That was also good. Plan on making that for my lunch for the week. Thanks for another good recipe
Hi Christine,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
Hi Tieghan, I love your recipes! I usually find great ones on line, but I also sell your cookbooks in my Kitchen shop ?
I’m going to make this butternut shell recipe for company this weekend….but I’m looking to serve it as a side. What would you recommend? Roasted pork tenderloin or maybe some roasted sausages? I’d love to hear your ideas.
Thanks,
C
Hey Cheryl,
Thanks so much for your kind message! Here are some recipes I think it would pair well with:
https://www.halfbakedharvest.com/herbed-ricotta-stuffed-chicken/
https://www.halfbakedharvest.com/apple-butter-and-sage-pork-chops/
https://www.halfbakedharvest.com/prosciutto-apple-and-sage-butter-chicken/
Please let me know if you have any other questions! xTieghan
Made this last night for some friends – it was really good! I found myself wanting more of that squash flavor though so I think next time (cause there will DEFINITELY be a next time!), I’ll do more like 3.5-4 cups of butternut squash and less ricotta and provolone for the filling. Can’t wait to try more recipes!
Hey Kelsey,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
This is one of the best dinners I have prepared recently!! And the amount of leftovers is great.
I made a few additions:
1. Added one clove minced garlic and some chopped fresh basil to the ricotta mixture.
2. Chopped up the crispy prosciutto and added it to the ricotta mixture as well.
Delicious
Hey Amanda,
Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend? xTieghan
This dish is AMAZING! So easy and good. Great idea if you do a ‘meatless Monday.’ My family loved it!
Hey Julee,
Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend? xTieghan
Could you skip the boiling of the noodles and use more sauce so they cook in the oven? like no boil lasagna?
Hey Lauren,
For this recipe, I would recommend boiling the noodles first:) I hope you love the recipe, please let me know if you give it a try! xTieghan
Can you recommend a white sauce for this?
Hey Megan,
I would probably just use your favorite Alfredo sauce. I hope you love this recipe, please let me know if you give it a try! xTieghan