These Butternut Squash, Sausage & Ricotta Stuffed Shells are a cozy fall twist on classic stuffed shells! Filled with savory Italian sausage, creamy ricotta, spinach, and Parmesan, then baked in a rich butternut squash sauce with melty mozzarella, this pasta bake is hearty, comforting, and full of flavor. Using store-bought butternut squash pasta sauce makes prep simple, so you can have a restaurant-worthy dinner on the table in just 50 minutes!

Butternut Squash, Sausage & Ricotta Stuffed Shells

Ingredients:

• 20–24 jumbo pasta shells (about 8–10 ounces dry)
• 1 tablespoon olive oil
• 1 pound mild Italian sausage
• ½ sweet onion, finely diced
• 3 cloves garlic, minced
• 2 cups fresh baby spinach, roughly chopped
• 1 (15-ounce) container ricotta cheese
• 1 large egg
• ½ cup freshly grated Parmesan cheese, plus more for serving
• 1 cup shredded mozzarella cheese, divided
• 1 teaspoon fresh thyme leaves, plus more for garnish
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon black pepper
• 1 (24-ounce) jar butternut squash pasta sauce
• ¼ cup chicken broth, optional, to thin the sauce
• Red pepper flakes, for serving

Directions:

1. Preheat oven to 375°F. Lightly grease a 12-inch oven-safe cast iron skillet or 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook jumbo shells until just al dente, about 1–2 minutes less than package directions. Drain and rinse briefly with cool water to stop the cooking process. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2–3 minutes until softened. Add Italian sausage, breaking it apart with a wooden spoon. Cook for 6–8 minutes, until browned and fully cooked. Drain excess grease if needed.
4. Stir in minced garlic and cook for about 30 seconds until fragrant. Add chopped spinach and cook for another 1–2 minutes, until wilted. Remove from heat and allow the mixture to cool slightly.
5. In a large bowl, combine ricotta cheese, egg, Parmesan cheese, ½ cup mozzarella, fresh thyme, salt, and pepper. Mix until well combined. Fold in the sausage and spinach mixture.
6. Spread approximately 1½ cups of butternut squash pasta sauce across the bottom of your cast iron skillet or baking dish. If the sauce is especially thick, stir in a splash of chicken broth to loosen it.
7. Fill each cooked pasta shell with approximately 2 tablespoons of the sausage and ricotta mixture. Arrange the shells over the sauce, open side facing up. If using cast iron, arrange them in a circular pattern.
8. Spoon the remaining butternut squash sauce around and lightly over the shells, leaving some of the filling exposed. Sprinkle the remaining ½ cup mozzarella evenly over the top.
9. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 8–10 minutes, until the sauce is bubbling, the cheese is melted, and the filling reaches 160°F.
10. Remove from the oven and garnish with additional freshly grated Parmesan, fresh thyme, and a sprinkle of red pepper flakes. Serve warm!

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!