Ricotta and spinach stuffed pasta shells are the perfect comfort food. Baked to perfection with a butternut squash sauce, these shells are wonderful to share with guests or make-ahead and serve for a weeknight meal.
Ricotta and spinach stuffed pasta shells are the perfect comfort food. Baked to perfection with a butternut squash sauce, these shells are wonderful to share with guests or make-ahead and serve for a weeknight meal.
16 Large pasta shells (Plus a few extra just in case as sometimes they break when cooking)
1 tbsp extra virgin olive oil
2 cloves garlic, minced
3 cups packed fresh spinach, chopped
450g ricotta
1/2 cup mozzarella
¼ cup parmesan
¼ tsp pepper
1/4 tsp salt
Pinch chili flakes
1x 25oz jar of butternut squash sauce
Topping:
10-12 sage leaves, chopped thin
1/2 cup shredded parmesan reggiano cheese
Make these ahead of time! Follow the recipe up until the baking step. Instead of baking right away, tightly cover the pan with the shells with foil and keep in the fridge for up to 2 days. When ready to cook, take them out of the fridge a half-hour ahead of time then place in the oven and cook according to the directions, adding 5-10 minutes if needed.
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