Roasted Butternut Squash and Ricotta Stuffed Pasta

READY IN: 2hrs 15mins
YIELD: 30 shells




  • Both the Ricotta and Butternut filling can be made beforehand and frozen, cutting down on prep time.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Line a large baking sheet with aluminium foil and coat with cooking spray.
  • With a strong knife remove the stem from the squash.
  • Slice the squash in half end-to-end and remove and discard the pulp and seeds.
  • Cut each portion in half creating four pieces which are about the same size.
  • Place the squash wedges on the baking sheet with the cut side up.
  • Coat each piece of squash with butter and salt and pepper to taste.
  • Cover the wedges with aluminum foil and cook in the oven for 45 minutes.
  • Remove the wedges from the oven and let cool for 5 minutes.
  • Remove the flesh from the skin and mash in a medium bowl adding a pinch of nutmeg.
  • In a large bowl combine the ricotta, 2 eggs, 2 tablespoons of your pesto,1/4 cup of your parmesan, salt and pepper to taste as well as a little bit of nutmeg.
  • Preheat oven to 375 degrees Fahrenheit.
  • Bring a large pot of salted water to boil and add pasta shells cooking for 8 minutes (until al-dente).
  • Drain pasta and cool in cold water, drain again of all water.
  • In a 9x13 inch casserole dish pour tomato sauce and water adding the 2 tablespoons of remaining pesto.
  • Divide and stuff the mashed squash into the bottom part of the pasta shells.
  • Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can.
  • Set the stuffed pasta shells stuffed side up on top of the tomato sauce.
  • Sprinkle the shells with the remaining parmesan cheese.
  • Cover with aluminum foil and bake in the oven for 30 minutes.
  • Remove foil and bake for 10-15 minutes more, or until the pasta is golden on top.