Print

Butternut Squash Pasta Shells Baked Skillet

Butternut Squash Pasta Shells Baked Skillet
Print Recipe

Warm up with our creamy, cheesy Butternut Squash Pasta Shells Baked Skillet, featuring tender pasta shells filled with luscious butternut squash sauce and topped with melted mozzarella and Parmesan cheese. This one-pan, vegetarian-friendly dish offers natural sweetness from squash, savory garlic and herbs, and a golden crust from baking, making it the perfect comforting meal for chilly evenings or busy weeknights.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 12 oz large pasta shells
  • 1 small onion, finely chopped
  • 2–3 cloves garlic, minced
  • 1 cup heavy cream or milk
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1–2 tablespoons fresh sage or thyme, chopped
  • 2 tablespoons olive oil or butter
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of nutmeg

Optional Variations

  • 1 cup cooked sausage, bacon bits, or chickpeas (for added protein)
  • 1/2 teaspoon red pepper flakes or smoked paprika (to spice it up)
  • 1 cup sautéed spinach, mushrooms, or kale (for extra veggies)
  • Herb alternatives: rosemary or basil in place of sage or thyme
  • Coconut milk and vegan cheese alternatives (to make vegan)

Instructions

  1. Prepare the Butternut Squash: Peel and cube the butternut squash. Toss with olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for about 25-30 minutes until tender and caramelized. Alternatively, steam the squash to save time.
  2. Cook the Pasta Shells: Boil large pasta shells in salted water until al dente following package instructions. Drain and rinse with cold water to stop the cooking process and prevent sticking.
  3. Make the Creamy Squash Sauce: Sauté finely chopped onions and minced garlic in butter or olive oil over medium heat until fragrant and translucent. Combine the roasted or steamed squash with sautéed aromatics, cream or milk, fresh herbs, salt, pepper, and nutmeg in a blender or food processor. Blend until smooth and creamy. Adjust seasoning as needed.
  4. Assemble the Skillet: Stuff each cooked pasta shell with the creamy butternut squash filling. Arrange stuffed shells snugly in a skillet or baking dish. Pour any remaining sauce over the shells to keep them moist during baking.
  5. Add Cheese and Bake: Generously sprinkle shredded mozzarella and Parmesan cheese on top of the stuffed shells. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the cheese is bubbly and golden brown. Let cool a few minutes before serving to allow flavors to settle.

Notes

  • Roast the butternut squash instead of boiling to enhance its natural sweetness.
  • Do not overcook pasta shells; keep them slightly firm as they’ll cook further during baking.
  • Use fresh sage or thyme for a more pronounced flavor than dried herbs.
  • Prepare the filling and pasta in advance for faster assembly on busy nights.
  • Combine mozzarella and Parmesan to achieve the perfect meltiness and tang in the cheesy topping.
  • Substitute coconut milk and vegan cheese to make a dairy-free, vegan version.
  • Store leftovers airtight in the fridge for up to 3 days or freeze for up to 2 months.
  • Reheat in the oven at 350°F (175°C) or microwave with a splash of cream or milk to refresh the sauce.

Nutrition

Keywords: butternut squash, pasta shells, baked skillet, creamy sauce, cheesy topping, vegetarian comfort food, easy dinner

Find it online: https://jamescookes.com/butternut-squash-pasta-shells-baked-skillet/