Butternut Squash and Kale Stuffed Shells

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Introduction

These Butternut Squash and Kale Stuffed Shells are the ultimate comfort food with a healthy twist. Jumbo pasta shells are filled with a creamy mixture of roasted squash, sautéed kale, and ricotta cheese, then baked in a rich marinara sauce. It’s a crowd-pleasing dish that’s perfect for cozy weeknight dinners or holiday gatherings.

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Ingredients

• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh kale, chopped
• 1 garlic clove, minced
• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese
• 20 jumbo pasta shells, cooked and drained
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

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Instructions

1. Roast the Squash
   Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender. Mash lightly with a fork.
2. Sauté the Kale
   Heat a skillet over medium heat and sauté the garlic and kale until wilted, about 3-4 minutes.
3. Prepare the Filling
   In a bowl, mix the mashed squash, sautéed kale, ricotta, and parmesan cheese. Adjust seasoning with salt and pepper if needed.
4. Stuff the Shells
   Fill each cooked pasta shell with a spoonful of the squash and kale mixture. Place the shells in a baking dish coated with a thin layer of marinara sauce.
5. Assemble and Bake
   Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
6. Serve Warm
   Garnish with fresh basil or parsley before serving.

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Tips for Success

• Substitute kale with spinach if preferred.
• Use a white béchamel sauce instead of marinara for a creamy variation.
• This dish freezes well; assemble and freeze before baking for an easy meal later.