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Winter Squash Spinach Ricotta Stuffed Shells

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 32 -40 shells

Ingredients

  • 1 package jumbo shells
  • 1 lb . ricotta
  • 1 15 oz . package chopped spinach (thawed and water squeezed out)
  • 2 eggs
  • 1 c . winter squash puree (we used half butternut, half acorn)
  • 2 T . grated parmesan cheese
  • 1/2 tsp . garlic salt
  • 1/8 tsp . fresh ground nutmeg
  • 1 jar spaghetti sauce
  • 1/4 c . grated mozzarella

Instructions

  • Cook shells according to package directions.
  • Drain shells.
  • Once slightly cooled, lay shells out on shallow roasted tray lined with wax paper.
  • While shells are cooking/cooling, mix ricotta through nutmeg in a bowl.
  • Using a regular spoon, put 1-2 spoonfuls of mix into shells.
  • Freeze shells on tray for later or place in greased casserole dish.
  • Top with sauce and then cheese.
  • Bake for 30-40 minutes at 350.