Ricotta and Kale Stuffed Shells in Butternut Squash Sauce

This casserole is a welcome fall dinner: jumbo pasta shells stuffed with a savory mix of kale and ricotta, baked in a silky butternut squash sauce. The combination of tender pasta, creamy cheese and herb-scented squash makes for a comforting, seasonal meal that’s easy to prepare ahead and perfect for family dinners.

I enjoy experimenting in the kitchen, but most weeks I return to a small roster of reliable dinners. This recipe began as one of those experiments and quickly earned a permanent spot in my seasonal rotation. The first time I made it, everyone loved it; since then it’s become a regular through autumn and winter.

Butternut squash is one of my favorite flavors this time of year. I prefer it pureed—roasted and blended with aromatics and a little cream—so it becomes a smooth sauce that pairs beautifully with pasta, gnocchi or as a base for a warming soup. Using that squash sauce as the baking liquid for stuffed shells gives the dish richness without feeling heavy.

The stuffed shells are straightforward to assemble: cook the pasta, sauté the kale with garlic, fold it into ricotta and parmesan with an egg to bind, then fill the shells and nestle them into the squash sauce. The dish bakes covered, then uncovered briefly to let the cheese melt and the sauce bubble. It’s satisfying, colorful, and a great way to use up a batch of homemade squash puree.

A few recipe notes

• There are several steps, but most can be done ahead. Prepare the squash sauce and the filling in the morning, refrigerate, and assemble just before baking.
• The butternut squash sauce freezes well. Store leftovers in a sealed container for up to 3 months, or keep in the refrigerator for up to 1 week.
• Spinach works as an easy substitute for kale if you prefer a milder green.
• Some jumbo shells may break while cooking—buy a few extra to be safe.
• Cooked shells can stick together. Toss them with a tablespoon of olive oil or lay them on a greased sheet pan (not touching) until you’re ready to fill them.

Kale and Ricotta Stuffed Shells with Butternut Squash Sauce

Ingredients

Butternut Squash Sauce:

• 1 small butternut squash, peeled and cut into 1-inch cubes
• 1 small onion, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh rosemary and/or sage
• 2 cups chicken or vegetable stock (475 ml)
• 1 cup milk or cream (237 ml)

Assembly:

• 15 jumbo pasta shells
• 2 tablespoons olive oil
• 2 cups kale, torn into small pieces (about 1 small bunch)
• 2 cloves garlic, minced
• 8 ounces ricotta cheese (whole or skim) (226 g)
• 1 cup shredded Parmesan cheese (113 g)
• 1 large egg
• Salt and pepper, to taste

Instructions

To make the sauce:

1. Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper. In a large bowl, toss the cubed butternut squash and chopped onion with olive oil, salt, pepper, and the fresh herbs. Spread in an even layer on the sheet pan.
2. Roast until the squash is tender, about 35–40 minutes. Let it cool slightly before blending.
3. Place the roasted squash and onions in a blender or food processor with the chicken or vegetable stock and the milk or cream. Purée until completely smooth, working in batches if needed. Set the sauce aside or chill for up to 7 days if preparing ahead.

To assemble the stuffed shells:

1. Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, about 10–12 minutes. Drain and transfer to a lightly oiled sheet pan to prevent sticking.
2. While the pasta cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the torn kale and cook, stirring often, until it reduces by about half. Remove from heat and allow to cool slightly.
3. In a medium bowl, combine the ricotta, Parmesan, egg, cooked kale mixture, and salt and pepper to taste. Mix until evenly combined.
4. Preheat the oven to 350°F (if it’s not already). Grease a 9×13-inch baking dish with nonstick spray or butter. Pour the butternut squash sauce into the dish to a depth of about 1½ inches.
5. Spoon the ricotta and kale filling into the cooked shells, filling about 12 shells. Arrange the filled shells in the squash sauce, seam side up.
6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is melted and the sauce is bubbling. Let rest a few minutes before serving.

Nutrition (per serving)

Calories: 429 kcal, Carbohydrates: 40 g, Protein: 20 g, Fat: 22 g, Saturated Fat: 9 g, Cholesterol: 64 mg, Sodium: 457 mg, Potassium: 824 mg, Fiber: 4 g, Sugar: 8 g, Vitamin A: 15922 IU, Vitamin C: 55 mg, Calcium: 438 mg, Iron: 2 mg.

Additional tips

• Make the squash sauce in a larger batch and freeze half for a quick future dinner—defrost in the fridge overnight and warm gently before assembling.
• If you prefer a slightly lighter dish, substitute part of the ricotta with cottage cheese or use skim milk ricotta.
• To add extra flavor, sprinkle a little extra Parmesan on top before the final bake, or finish with a grating of fresh nutmeg to complement the squash.