Butternut Squash & Ricotta Stuffed Shells with Crispy Sage

When the weather gets chilly, there’s nothing quite like a comforting, cheesy baked pasta dish. But instead of a heavy, traditional lasagna, I want to share a version that’s more elegant, more flavorful, and honestly, more fun to make: Butternut Squash & Ricotta Stuffed Shells.

This dish is everything you love about fall in one perfect bite. We’re taking tender pasta shells and stuffing them with a luscious, creamy filling made from sweet, deeply roasted butternut squash and ricotta cheese. Then, we bake them nestled in a simple cream sauce until golden and bubbly. But the real secret weapon, the “sprinkle” that makes this dish unforgettable, is a shower of shatteringly crispy sage leaves scattered over the top right before serving. It’s a show-stopping vegetarian main event that’s perfect for a Sunday dinner or even a spot on your holiday table.

Why You’ll Love This Recipe

• Elegant & Impressive: The individual stuffed shells look so beautiful in the baking dish and are incredibly satisfying to serve.
• The Perfect Fall Flavors: The combination of sweet roasted squash, creamy ricotta, and earthy, crispy sage is the ultimate autumn trifecta.
• Incredibly Comforting: It’s a rich, cheesy, and satisfying pasta bake that feels like a warm hug, perfect as a vegetarian main or a stunning side.

Step-by-Step Instructions

Let’s stuff some shells with deliciousness. Here’s how to do it.

First, gather your beautiful, seasonal ingredients.

Next, the all-important “deep roast.” We’ll roast our butternut squash until it’s super tender, sweet, and deeply caramelized. This is where the amazing flavor for our filling comes from. While it roasts, cook your pasta shells.

While the squash roasts, make your crispy sage. This is our secret weapon! We’ll fry fresh sage leaves in butter until they’re crisp and the butter is infused with a wonderful, earthy flavor. We’ll use this butter later!

Now, let’s assemble the filling. We’ll mash our beautiful roasted squash and mix it with creamy ricotta, Parmesan, and an egg. Season it well!

Finally, the fun part: stuff, arrange, and bake! Fill each cooked pasta shell with a generous amount of that luscious squash filling. Arrange them snugly in a baking dish, pour over a simple cream sauce (using our reserved sage butter!), top with cheese, and bake until golden and bubbly. Garnish generously with the crispy sage leaves before serving.

Ava’s Notes

• Don’t Overcook Your Shells! Cook the pasta shells just until they are flexible but still quite firm (a minute or two less than package directions). They will finish cooking in the oven.
• The Ripening Trick: If your butternut squash isn’t super sweet, adding a small drizzle of maple syrup before roasting can enhance its natural sweetness and help it caramelize beautifully.
• Make it Ahead: You can assemble the entire dish of stuffed shells (without the crispy sage topping), cover it tightly, and refrigerate it for up to a day before baking. You may just need to add 10-15 minutes to the bake time if baking straight from the fridge. Fry the sage just before serving.

Butternut Squash & Ricotta Stuffed Shells with Crispy Sage

0.0 from 0 votes

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

An elegant and comforting fall vegetarian main dish. Tender pasta shells are filled with a creamy roasted butternut squash-ricotta mixture, baked until bubbly, and topped with crispy sage.

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Ingredients

• 1 medium butternut squash (about 2.5 lbs), peeled, seeded, and cubed

• 2 tbsp olive oil

• 12 oz jumbo pasta shells

• 4 tbsp unsalted butte

• 1 large bunch fresh sage (about 20 leaves)

• 15 oz whole-milk ricotta cheese

• 1 c parmesan cheese, divided

• 1 large egg

• 1.5 c heavy cream or half-and-half

• Salt and freshly ground black pepper

• Pinch of nutmeg (optional)

Directions

• Roast the Squash: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with the olive oil, salt, and pepper. Roast for 25-30 minutes, until very tender and caramelized. Let cool slightly.
• Cook Pasta: While the squash roasts, bring a large pot of salted water to a boil and cook the jumbo shells according to package directions until just al dente (slightly undercooked). Drain well and toss lightly with olive oil to prevent sticking.
• Crisp the Sage: Melt the 4 tbsp of butter in a large skillet over medium heat. Add the whole sage leaves in a single layer (work in batches if needed). Cook for 1-2 minutes per side, until crispy and the butter is lightly browned. Remove the sage leaves to a paper towel, leaving the infused brown butter in the skillet.
• Make the Filling: In a large bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta, 1/2 cup of the Parmesan cheese, and the egg. Season generously with salt, pepper, and a pinch of nutmeg if using.
• Assemble: Pour the reserved sage-infused butter into the bottom of a 9×13 inch baking dish. Fill each cooked pasta shell with a generous amount of the squash-ricotta filling (about 2-3 tablespoons per shell). Arrange the stuffed shells snugly in the prepared baking dish.
• Bake: Pour the heavy cream (or half-and-half) evenly over and around the stuffed shells. Sprinkle the remaining 1/2 cup of Parmesan cheese over the top. Bake for 25-30 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
• Serve: Let the dish cool for 10 minutes. Garnish generously with a final “sprinkle” of the crispy sage leaves. Serve warm.

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