Description
Pasta shells filled with a mixture of roasted butternut squash, cooked quinoa, and fresh kale, baked in a simple sauce.
Ingredients
Scale
- 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