Kale and Ricotta Stuffed Shells with Butternut Squash Sauce

Jumbo pasta shells filled with kale and ricotta cheese, baked in a bath of homemade butternut squash sauce. It's a dish the whole family is sure to love!

Course Main Course

Cuisine Italian

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings servings

Calories 429

Author Annalise Sandberg

Ingredients

Butternut Squash Sauce:

1 small butternut squash , peeled and cut into 1 inch cubes
1 small onion , chopped
2 tablespoons olive oil
Salt and pepper , to taste
1 tablespoon fresh rosemary and/or sage
2 cups chicken or vegetable stock (475 ml)
1 cup milk or cream (237 ml)

Assembly:

15 jumbo pasta shells
2 tablespoons olive oil
2 cups kale , torn into small pieces (1 small bunch)
2 cloves of garlic , minced
8 ounces whole or skim milk ricotta cheese (226 grams)
1 cup shredded parmesan cheese (113 grams)
1 large egg
Salt and pepper , to taste

Instructions

To make the sauce:

Preheat oven to 350°F and line a sheet pan with parchment paper. In a large bowl, combine the cubed butternut squash, chopped onion, olive oil, salt, pepper, and herbs. Spread evenly into the sheet pan. Bake until butternut squash is tender, about 35-40 minutes. Let cool slightly.
In a blender or food processor, combine the roasted butternut squash and onions, chicken/vegetable stock, and milk/cream and blend until smooth. Work in batches if necessary. Set sauce aside or store in the fridge for up to 7 days if making ahead.

To assemble the stuffed shells.

Boil the jumbo pasta shells in a pot of boiling salted water until al dente, about 10-12 minutes. Drain and set aside.
While pasta is boiling, work on assembling the filling. Heat olive oil in a large skillet over medium heat. Add garlic and cook 1 minute until fragrant. Add kale pieces and cook, stirring often, until kale is reduced in size by half. Remove from heat and let cool.
In a medium bowl, combine the ricotta cheese, parmesan cheese, eggs, salt and pepper, and kale mixture.
Preheat oven to 350° F. Grease a 9x13-inch baking dish with nonstick spray or butter.
Pour the butternut squash sauce into the greased dish. It should be about 1 ½ inches deep. Scoop a spoonful of the kale and ricotta mixture into 12 of the cooked pasta shells. Place the shells into the butternut squash sauce.
Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and sauce is bubbling.

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