Quick & easy jumbo pasta shells stuffed with spinach, creamy ricotta, walnuts, and fresh herbs nestled in a cozy butternut squash sauce. This is a great weeknight dinner that’s great for fall and winter and ready in under 30 minutes.
The sweet and nutty flavours from the butternut squash cooked with sauteed onions, some garlic and fresh sage seasoned with warming spices like cinnamon and nutmeg create a delicious comforting sauce that’s perfect for a cozy night in.
Stuffed shells are an easy alternative to lasagna where instead of creating layers everything is combined and stuffed into the shells. It’s an easy way to get the comforting flavours of lasagna in half the time.
The butternut squash sauce can even be made ahead of time and stored in the fridge/freezer to cut the prep time in half. Simply bring the sauce to room temperature when it’s time for the shells to be baked. Alternatively the entire dish can be made in advance without baking and just stored in the fridge until ready to serve.
The filling is a simple mixture of whipped ricotta, cooked spinach and some walnuts to keep things easy then baked for 20 minutes until golden for a comforting dinner.
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