These Butternut Squash and Turkey Sausage Stuffed Shells are a cozy, flavorful dish perfect for fall. The tender pasta shells are filled with a delicious blend of roasted butternut squash, savory turkey sausage, and creamy cheeses, then baked to bubbly perfection with marinara sauce. This recipe is a comforting, hearty meal that’s ideal for family dinners or a special gathering. I love making this dish when the weather cools down—it’s a great way to enjoy seasonal flavors in a unique and satisfying way.
Why You’ll Like This Recipe
This Butternut Squash and Turkey Sausage Stuffed Shells recipe combines savory and slightly sweet flavors with a creamy, cheesy filling. The butternut squash adds a natural sweetness that balances perfectly with the turkey sausage and Italian seasoning. It’s easy to prepare, can be made ahead, and is a delightful alternative to traditional stuffed shells, offering a taste of fall in every bite.
Recipe: Butternut Squash and Turkey Sausage Stuffed Shells
Ingredients
- 20 jumbo pasta shells, cooked
- 1 lb ground turkey sausage (or turkey sausage links, casings removed)
- 1 cup butternut squash, roasted and mashed
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 jar marinara sauce
Instructions
Step 1: Prepare the Filling
In a skillet over medium heat, cook the turkey sausage until browned and fully cooked, breaking it into crumbles as it cooks. Drain any excess fat and set aside to cool slightly.
Step 2: Combine the Filling Ingredients
In a large mixing bowl, combine the cooked sausage, mashed butternut squash, ricotta cheese, mozzarella cheese, Parmesan cheese, and Italian seasoning. Stir until the ingredients are well combined and creamy.
Step 3: Fill the Pasta Shells
Preheat your oven to 350°F (175°C). Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Stuff each cooked shell with a generous spoonful of the sausage and butternut squash filling, then place each shell in the baking dish, open side up.
Step 4: Add Marinara and Cheese
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle additional mozzarella or Parmesan cheese on top if desired.
Step 5: Bake
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the shells are heated through.
Step 6: Serve
Serve the Butternut Squash and Turkey Sausage Stuffed Shells hot, garnished with fresh basil or parsley if desired. Enjoy the rich, comforting flavors!
Serving and Storage Tips
Serving:
These stuffed shells are best served hot, straight from the oven. Pair them with a side salad and garlic bread for a complete and comforting meal.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.
Helpful Notes
- Substitute Sausage: Ground Italian sausage or ground turkey can be used if turkey sausage isn’t available.
- Roast the Butternut Squash: To roast the squash, cut it into cubes, toss with olive oil, salt, and pepper, and bake at 400°F (200°C) for 25-30 minutes until tender.
- Extra Topping: Sprinkle a bit of extra mozzarella or Parmesan on top of the marinara before baking for a cheesier result.
FAQs
Q1: Can I make this dish ahead of time?
Yes, assemble the stuffed shells, cover, and refrigerate for up to a day before baking. Bake as directed, adding a few extra minutes if baking from cold.
Q2: Can I freeze these stuffed shells?
Yes, prepare and assemble the shells, cover, and freeze before baking. Thaw in the fridge overnight and bake as directed.
Q3: Can I use a different squash?
Absolutely! Try using acorn squash or pumpkin purée for a similar flavor and texture.
Q4: How can I make this dish vegetarian?
Omit the turkey sausage and add more cheese, or replace the sausage with a plant-based alternative for a vegetarian version.
Q5: Can I add other vegetables to the filling?
Yes, finely chopped spinach or kale make great additions and add extra nutrients to the filling.
Final Thoughts
These Butternut Squash and Turkey Sausage Stuffed Shells are a comforting, delicious dish that brings together the best of fall flavors. With their creamy filling and rich marinara sauce, they’re perfect for a cozy dinner or special gathering. Enjoy each bite of these flavorful, hearty stuffed shells as a seasonal treat. Happy cooking!
Butternut Squash and Turkey Sausage Stuffed Shells
Ingredients
- 20 jumbo pasta shells cooked
- 1 lb ground turkey sausage or turkey sausage links, casings removed
- 1 cup butternut squash roasted and mashed
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 jar marinara sauce
Instructions
Step 1: Prepare the Filling
- In a skillet over medium heat, cook the turkey sausage until browned and fully cooked, breaking it into crumbles as it cooks. Drain any excess fat and set aside to cool slightly.
Step 2: Combine the Filling Ingredients
- In a large mixing bowl, combine the cooked sausage, mashed butternut squash, ricotta cheese, mozzarella cheese, Parmesan cheese, and Italian seasoning. Stir until the ingredients are well combined and creamy.
Step 3: Fill the Pasta Shells
- Preheat your oven to 350°F (175°C). Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Stuff each cooked shell with a generous spoonful of the sausage and butternut squash filling, then place each shell in the baking dish, open side up.
Step 4: Add Marinara and Cheese
- Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle additional mozzarella or Parmesan cheese on top if desired.
Step 5: Bake
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the shells are heated through.
Step 6: Serve
- Serve the Butternut Squash and Turkey Sausage Stuffed Shells hot, garnished with fresh basil or parsley if desired. Enjoy the rich, comforting flavors!
Notes
- Substitute Sausage: Ground Italian sausage or ground turkey can be used if turkey sausage isn’t available.
- Roast the Butternut Squash: To roast the squash, cut it into cubes, toss with olive oil, salt, and pepper, and bake at 400°F (200°C) for 25-30 minutes until tender.
- Extra Topping: Sprinkle a bit of extra mozzarella or Parmesan on top of the marinara before baking for a cheesier result.
