Go Back
Butternut Squash and Turkey Sausage Stuffed Shells

Butternut Squash and Turkey Sausage Stuffed Shells

Patricia
Tender pasta shells stuffed with a savory butternut squash and turkey sausage filling, baked with cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Calories 420 kcal

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.