Butternut Squash Stuffed Shells with Sage and Bechamel Recipe
These Butternut Squash Stuffed Shells are a deliciously creamy and comforting pasta dish featuring jumbo shells filled with a roasted butternut squash mixture, mascarpone, and parmesan, topped with a luscious béchamel sauce, mozzarella, and crispy sage leaves. Perfect for a cozy dinner, this baked entrée combines sweet squash flavors with savory cheese and herbs for a satisfying vegetarian meal.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 stuffed shells (serves approximately 4-6 people)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
Shells and Filling
- 20 jumbo pasta shells
- 2 1/2 cups cubed butternut squash
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter
- 1 shallot, chopped
- 1 garlic clove, minced
- 1 1/2 tablespoons mascarpone cheese
- 1 tablespoon grated parmesan cheese
Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk (2%)
- 1/4 pinch nutmeg
- Salt & pepper to taste
- 1 tablespoon grated parmesan cheese
Topping
- 1/4 cup grated parmesan cheese
- 1/3 cup mozzarella cheese
- 10-15 sage leaves
Instructions
- Roast Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, and nutmeg on a baking sheet. Roast for 20 minutes, flip the squash pieces, and roast for another 20 minutes. Once roasted, mash the squash with a fork or potato masher until nearly pureed.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions (about 9 minutes) until al dente. Drain and set aside to cool slightly to handle.
- Prepare Filling Mixture: In a small saucepan, heat 2 tablespoons of butter over medium heat. Add the minced garlic and chopped shallot and cook until fragrant and brown bits appear in the butter. Mash this mixture into the roasted butternut squash along with mascarpone cheese and 1 tablespoon grated parmesan until well combined.
- Stuff Pasta Shells: Spray an 8×8 inch baking dish or pie plate with nonstick spray. Spoon about 1 1/2 to 2 tablespoons of the squash filling into each jumbo shell, then arrange the filled shells in the baking dish evenly.
- Make the Béchamel Sauce: In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons of flour and cook until the roux is golden and fragrant. Slowly add 2 cups of 2% milk while whisking constantly to avoid lumps. Stir in 1 tablespoon parmesan cheese and bring to a simmer until the sauce thickens. Season with nutmeg, salt, and pepper to taste.
- Assemble and Bake: Pour the béchamel sauce evenly over the stuffed shells. Sprinkle with 1/4 cup grated parmesan and 1/3 cup mozzarella cheese. Top with 10-15 sage leaves for added flavor and crispiness. Bake in the preheated oven at 400°F for 20-25 minutes, or until the cheese is golden, bubbly, and the sauce is nicely set.
Notes
- For best flavor, ensure the butternut squash is well roasted and soft before mashing.
- Use fresh sage leaves for topping to get a crispy, aromatic finish.
- The béchamel sauce can be made with whole milk for a richer texture or a plant-based milk alternative for a dairy-free version (though this may affect flavor).
- Prepare the dish ahead of time by assembling and refrigerating, then bake when ready to serve.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
