Sausage & Spinach Stuffed Shells with Butternut Squash Puree

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I’m on day 4 of being sick in bed…I am NOT good at being sick like this. I am bored out of my mind and want so badly to get up and leave the house but am such a mess and exhausted that all I can do is lie in bed. So ready for this sickness to be done!

Normally, when I get a cold, I just power through, continue working and kick it in about a day and a half. I have been going going going for the last few months, so when I started feeling sick, I decided to spend the day relaxing and resting. If possible, this made things worse? Either this is the worst cold I’ve ever had or stopping to rest just allows the cold to settle in and get comfortable for the long haul!

Lucky for me, I had some of these stuffed shells leftover in the fridge! This recipe does take a little time, however, the look and the flavors will make you feel like you should open your own restaurant! When I think of puréed squash, I can’t help but think of baby food. Not this time. I was eating it by the spoonful!

Sausage & Spinach Stuffed Shells w/ Butternut Squash Purée
1 butternut squash, peeled and cubed
1 onion, sliced
3/4 cup milk
3/4 cup vegetable broth
1 pound sausage
2 cups spinach (could also substitute kale)
3 cloves garlic
1 pound jumbo shells, cooked al dente
15 ozs ricotta
1 egg
1/4 cup Parmesan, shredded, plus more for topping
Olive oil
salt & pepper

  1. Preheat oven to 400°F. Arrange onion and butternut squash in an even layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 50 minutes.
    2. While vegetables roast, cook sausage in a frying pan over medium heat. When sausage is mostly browned, add spinach and garlic.Cook until spinach is wilted and remove from heat.
    3. Cook pasta to package directions. To keep shells from sticking together, add the to boiling salted water one at a time. After draining pasta, toss with a tablespoon of olive oil.
    4. When vegetables are finished roasting, place them in a food processor. Pulse until a smooth purée forms. Allow to cool, then stir in milk and vegetable broth. Pour butternut squash sauce into the base of a 9×13 baking dish.
    5. In a large mixing bowl, stir together, ricotta, Parmesan and egg. Add sausage and spinach into ricotta mixture and stir until well mixed. Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9×13 baking dish. Bake for 30 minutes, covered with foil, followed by 15 minutes uncovered.
    6. When dish is finished baking, carefully spoon shells along with butternut squash sauce into bowls and top with additional Parmesan.

* Original recipe from Completely Delicious

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