You know those nights when dinner just needs to hug you? I get that craving for classic, cheesy comfort food, but I often want to feel a little good about what I’m eating too! That’s why I am obsessed with this creation. It takes that nostalgic pasta feeling and fills it up with gorgeous, autumnal goodness.
Seriously, wait until you try these Butternut Squash Stuffed Shells With Quinoa Kale. We’re ditching the heavy meat filling and loading those shells up with creamy roasted squash, some hearty quinoa, and bright kale. It’s truly the perfect blend of indulgent baking and wholesome, seasonal ingredients. It’s rich, it’s satisfying, and honestly, once you get that first cheesy bite, you’ll be making it all year long, trust me on this one!
Why You Will Love These Butternut Squash Stuffed Shells With Quinoa Kale
I’ve made all sorts of stuffed shells in my day—you can peek at my cheesy beef version if you want—but this vegetarian take really knocks it out of the park. You don’t need meat here to feel completely satisfied, I promise!
Vegetarian Comfort Food Done Right
This is pure, gooey comfort food, baked until bubbly, but sneakily packed with veggies. When that roasted squash gets mashed up with the ricotta? Wow, it’s unbelievably creamy. You won’t miss a thing, and it’s perfect for a cozy Sunday dinner.
Nutrient-Packed Filling for Butternut Squash Stuffed Shells With Quinoa Kale
I feel so much better serving this because it’s loaded! The quinoa gives it that wonderful texture and protein boost, and who doesn’t love sneakily adding dark leafy greens like kale? It’s all the flavor payoff with much better nutritional structure than you’d expect from a baked pasta dish.
Essential Ingredients for Butternut Squash Stuffed Shells With Quinoa Kale
Okay, let’s talk ingredients! Buying good stuff is half the battle, and for these shells, we need a mix of pantry staples and fresh produce to get that perfect texture. Since we’re stuffing them, you want to make sure your components are prepped right so they hold together nicely when you scoop them in.
You’ll need a full box of jumbo shells—those are the ones meant for stuffing, don’t grab the small ones! The star is that lovely butternut squash, which you’ll roast until it’s fall-apart tender so you can mash it up. We are keeping the filling simple but flavorful: cooked quinoa (which adds great body!), some chopped fresh kale to cut the sweetness, and a bit of ricotta and Parmesan for that essential cheesy richness. Don’t forget the nutmeg; it’s the secret handshake spice for squash!)
- 1 box (12 oz) jumbo pasta shells
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked quinoa
- 2 cups fresh kale, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
Expert Tips for Perfect Butternut Squash Stuffed Shells With Quinoa Kale
Even with great ingredients, technique matters when you’re dealing with a filling this hearty! I’ve messed this up a few times—usually by overcooking the pasta or baking it too fast—so I learned a few ways to guarantee success next time. These little tricks really elevate these Butternut Squash Stuffed Shells With Quinoa Kale from good to completely irresistible.
Roasting the Butternut Squash for Butternut Squash Stuffed Shells With Quinoa Kale
Don’t just roast your squash plain! This is where you build that deep, sweet flavor. Toss the cubes with your oil and salt, sure, but trust me when I say: add a tiny pinch of dried thyme. It brings out the earthiness of the squash beautifully and complements the kale later on. Also, make sure you roast it until it’s truly floppy; if it’s resistant at all when you poke it, give it another five minutes. We want easy mashing here!
Achieving the Right Shell Texture
This is critical for any stuffed pasta, especially with a thick filling like this. Cook your jumbo shells exactly how the box says, but start tasting them about two minutes before the suggested time. You want them perfectly al dente. If they are too mushy going into the dish, they will turn into a solid brick of pasta cheese after 25 minutes in the oven. If you’re interested in how to get other pasta dishes crispy, I love learning about frying techniques, like in my arancini recipe!
Step-by-Step Instructions for Butternut Squash Stuffed Shells With Quinoa Kale
When you’re ready to cook, this process moves incredibly fast once the initial roasting is done. I like to get the oven going while I’m prepping my other bowls. If you are making something like my Creamy Tuscan Chicken Alfredo later, you get used to multitasking like this!
Prepare the Squash and Preheat Oven
First things first: we need heat! Preheat your oven to 375 degrees F (190 degrees C). Grab that cubed butternut squash, toss it with just a tablespoon of olive oil, salt, and pepper—that’s all it needs to get sweet. Spread it out on a baking sheet. Let it roast away for about 20 minutes until it’s perfectly tender. Once it’s done, take it out, let it cool just enough so you can handle it, and then mash it lightly in a bowl. You don’t need it pureed; a little texture is awesome!
Cook and Drain Pasta Shells
While the squash is roasting, get a big pot of salted water boiling. Drop in your jumbo shells and cook them according to the package directions, but remember what I said about keeping them al dente! As soon as they are done, drain them immediately and rinse them quickly with cold water. This stops the cooking process immediately so they don’t get gummy while you mix the filling.
Mix the Butternut Squash Stuffed Shells With Quinoa Kale Filling
Now for the best part: mixing the insides! In a large bowl, gently combine that mashed squash with your pre-cooked one cup of quinoa. Add in your two cups of chopped fresh kale—don’t be shy! Fold in the ricotta, the Parmesan cheese just for flavor depth, and that tiny dash of nutmeg. Mix everything really well until it’s uniform. You want every scoop of filling to have a little bit of everything in it.
Assemble and Bake the Butternut Squash Stuffed Shells With Quinoa Kale
Grab your 9×13 baking dish. Spread about one cup of your marinara sauce right across the bottom—this keeps the shells from sticking and steams them up nicely. Carefully stuff each cooked pasta shell with your squash mixture and arrange them seam-side up in the dish. Pour the rest of that marinara sauce evenly right over the top. Finally, sprinkle that half cup of mozzarella cheese everywhere. Pop it into the oven for 20 to 25 minutes. You’re looking for that cheese to be bubbly and maybe just starting to get a little golden brown on top.
Ingredient Substitutions for Butternut Squash Stuffed Shells With Quinoa Kale
Don’t panic if your pantry is missing one specific item! This recipe is super forgiving, which I learned after trying to make it during a weird snowstorm when the grocery store was closed. If you’re out of kale, just swap in an equal amount of chopped fresh spinach. It wilts down similarly and tastes great!
Also, if you forgot to make quinoa ahead of time, no sweat. You can absolutely use breadcrumbs instead for texture. It won’t add the protein punch, but it keeps that filling nice and substantial. Think about trying thyme on the squash too, like in my savory cookies—it just works!
Serving Suggestions for Butternut Squash Stuffed Shells With Quinoa Kale
Because these Butternut Squash Stuffed Shells With Quinoa Kale are so rich and satisfying on their own, you don’t need a huge side dish. I usually go for something light to balance things out. Honestly, a big pile of fresh arugula tossed with lemon juice and olive oil is usually perfect.
If you want something warmer, maybe a slice of crusty, garlicky bread is the way to go for soaking up any leftover marinara sauce in the bottom of the dish. Or, if you need a full meal, pair it with a cup of my hearty vegetable soup for a seriously cozy dinner!
Storage and Reheating Butternut Squash Stuffed Shells With Quinoa Kale
I always hope there are leftovers because day-two baked pasta is often even better, right? You can totally fridge these beauties. Cover the baking dish tightly with foil or transfer the shells to an airtight container before chilling for up to four days. Just don’t let them sit out too long, especially with the ricotta in there!
When it’s time to reheat, the oven is your best friend to keep that mozzarella topping from getting weird and chewy. Pop them back into a 350°F oven for about 15 minutes until they’re warmed through. If you’re just heating up a couple, a quick 60 seconds in the microwave works, but honestly, skip the microwave if you can! For side dish ideas, I love pairing these with simple, savory sides, like my recipe for easy Tennessee onions.
Frequently Asked Questions About Butternut Squash Stuffed Shells With Quinoa Kale
I always get the same questions when I post pictures of these gorgeous shells! Let’s clear up a few things so you feel super confident when you make your batch of Butternut Squash Stuffed Shells With Quinoa Kale. It’s really versatile, but knowing these little tricks helps!
Can I make the Butternut Squash Stuffed Shells With Quinoa Kale ahead of time?
Oh yes, this is one of my favorite make-ahead dinner tricks! You can absolutely stuff all your shells and arrange them beautifully in the baking dish with the sauce and mozzarella. Cover the whole thing tightly with foil and stick it in the fridge for up to 24 hours. When you’re ready to bake, just add an extra 10 minutes to the cook time since it’s starting cold. No need to bake stuffing balls separately like in my stuffing ball recipe—these are easier!
Is this recipe suitable for a vegan diet?
It’s vegetarian fantastic right out of the gate, but making it fully vegan takes just a couple of easy swaps. If you want to go totally plant-based, look for a firm, creamy brand of vegan ricotta. You’ll need to skip the Parmesan, of course, and substitute the mozzarella topping with your favorite vegan mozzarella shreds. It melts beautifully!
What other grains can I use instead of quinoa in this recipe?
Quinoa provides the protein and great texture, but you certainly aren’t locked into it. If you have leftover brown rice, that works perfectly. A slightly chewier grain like farro or even wild rice would be excellent in the filling too. Just make sure whatever grain you use is already cooked before you mix it into the squash filling!
Nutritional Estimates for Butternut Squash Stuffed Shells With Quinoa Kale
Now, I know some of you look past the cheese and get straight to the numbers! It’s important to remember that this is a hearty vegetarian meal, packed with squash and ancient grains, so it’s much better for you than a lot of heavy pasta dishes out there. But just like with any recipe that relies on cheese and pasta, you’ve got to take the numbers with a little pinch of salt.
The estimates below are based on roughly four shells per serving size. Because I use my favorite, specific brand of marinara and slightly different ricotta each time, these are just general guidelines. If you use low-fat cheese or skip the mozzarella topping, your values will change, so use this as a starting point!
- Serving Size: 4 shells
- Calories: 450
- Fat: 15g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 18g
- Sugar: 12g
- Sodium: 550mg
- Cholesterol: 30mg
Butternut Squash Stuffed Shells With Quinoa and Kale
- Total Time: 70 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Pasta shells filled with a mixture of roasted butternut squash, cooked quinoa, and fresh kale, baked in a simple sauce.
Ingredients
- 1 box (12 oz) jumbo pasta shells
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked quinoa
- 2 cups fresh kale, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes, or until tender. Mash the roasted squash lightly.
- Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
- In a bowl, combine the mashed squash, cooked quinoa, chopped kale, ricotta cheese, Parmesan cheese, and nutmeg. Mix well.
- Spread about 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Stuff each cooked pasta shell with the squash and quinoa mixture. Arrange the filled shells in the baking dish over the sauce.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle the mozzarella cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
Notes
- You can substitute spinach for kale if desired.
- For a richer flavor, roast the squash with a pinch of dried thyme.
- If you do not have cooked quinoa, you can use breadcrumbs instead for texture.
- Prep Time: 25 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 shells
- Calories: 450
- Sugar: 12
- Sodium: 550
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 8
- Protein: 18
- Cholesterol: 30
Keywords: butternut squash, stuffed shells, quinoa, kale, vegetarian pasta, baked pasta