Ultimate Kale and Ricotta Stuffed Shells with Creamy Butternut Squash Sauce
Prepare to fall in love with a casserole that truly stands out: tender jumbo pasta shells, generously filled with a vibrant mixture of fresh kale and creamy ricotta cheese. These delightful pockets of flavor are then nestled into a baking dish and baked to perfection in a luscious, homemade butternut squash sauce. It’s a symphony of textures and tastes that embodies the very essence of comfort food, making it an instant classic for any season, especially the cooler months.
As someone who finds immense joy in the culinary arts, I often explore new ingredients and techniques in my kitchen. Yet, despite my adventurous spirit, I find myself returning to a select few dinner recipes that consistently deliver. This particular recipe for Kale and Ricotta Stuffed Shells with Butternut Squash Sauce is a shining example of an experiment that not only succeeded but soared into my esteemed inner circle. It’s now a cherished staple, making regular appearances on our dinner table, especially as the crisp air of autumn and the chill of winter settle in.
The sheer popularity of this dish in my household is remarkable. I’ve already prepared it three times this season, and it’s only the beginning of October! This statistic alone speaks volumes about how deeply we’ve embraced this hearty and flavorful meal. It’s the kind of dish that warms you from the inside out, offering a perfect blend of wholesome ingredients and incredibly satisfying flavors.
The Magic of Butternut Squash Sauce
Butternut squash holds a special place in my heart as one of the quintessential flavors of the fall and winter seasons. Its natural sweetness and vibrant color are simply irresistible. However, and perhaps this is an unusual preference, I’m not always the biggest fan of its texture when it’s simply roasted. That’s why my preferred method for enjoying this wonderful gourd is to transform it into a silky-smooth puree. By blending it with other aromatic ingredients like sautéed onions, fresh herbs such as rosemary and sage, and a touch of cream or milk, I create a sauce that is both rich and wonderfully flavorful. This creamy butternut squash sauce is incredibly versatile – I often find myself putting it on everything, from other pasta dishes to roasted vegetables, or even enjoying it straight from the blender as a simple yet incredibly satisfying soup.
This particular recipe for stuffed shells was born out of a desire to discover more innovative uses for my beloved butternut squash sauce. And I must say, it has arguably become my absolute favorite application for it. The sweetness of the squash perfectly balances the savory richness of the kale and ricotta filling, creating a harmonious blend that is utterly delightful. We savored this dish just last week, and I’m already eagerly anticipating the next opportunity to whip up another batch!
Crafting the Perfect Stuffed Shells
The beauty of this dish lies not only in its flavorful sauce but also in its elegant presentation and satisfying texture. Jumbo pasta shells are ideal for this recipe, as their large, concaved shape provides the perfect vessel for a generous amount of filling. The filling itself is a delightful blend of fresh, nutrient-rich kale, creamy ricotta cheese, savory Parmesan, and a binding egg, seasoned simply with salt and pepper to highlight the natural flavors. The kale, wilted briefly with garlic, adds an earthy depth and a wonderful pop of green, contrasting beautifully with the rich orange of the butternut squash sauce.
Each shell is carefully stuffed with this delightful mixture before being arranged in a baking dish blanketed in the golden squash sauce. As it bakes, the flavors meld together, the cheese in the filling becomes wonderfully gooey, and the sauce bubbles around the pasta, infusing every bite with its sweet and savory essence. This creates a cohesive and incredibly comforting vegetarian casserole that’s both nourishing and deeply satisfying. It’s a complete meal that feels special enough for a weekend dinner but is approachable enough for a weeknight family feast.
Helpful Recipe Notes & Make-Ahead Tips
While this Kale and Ricotta Stuffed Shells recipe has a few distinct steps, it’s remarkably flexible and lends itself beautifully to meal preparation. Planning ahead can significantly reduce stress, especially on busy weeknights, making this a fantastic option for those who enjoy prepping components in advance. Here are some key tips to ensure your cooking experience is smooth and enjoyable:
- Prepare Ahead for Ease: All components of this delicious dish can be prepared in advance. I often dedicate a morning to getting everything ready – making the butternut squash sauce, cooking the shells, and preparing the kale and ricotta filling. Once assembled, the entire casserole can be covered and refrigerated until you’re ready to bake it that evening, or even the next day. This strategy makes entertaining a breeze and transforms a multi-step recipe into a simple bake-and-serve affair.
- Freezing the Butternut Squash Sauce: The homemade butternut squash sauce is not only delicious but also freezes exceptionally well. If you find yourself with extra sauce or wish to make a larger batch for future meals, simply pour it into an airtight container (a Tupperware with a screw-top lid works perfectly) and store it in the freezer for up to 3 months. When ready to use, thaw it overnight in the refrigerator and gently reheat, perhaps adding a splash more stock or cream if needed to achieve the desired consistency. It will also last in the fridge for up to 1 week, making it a great component for weekly meal prep.
- Kale Substitution: If kale isn’t readily available or if you simply prefer a milder green, fresh spinach makes an excellent substitute. Ensure you use a similar quantity (about 2 cups, lightly packed). If using fresh spinach, you’ll want to wilt it down in the skillet with the garlic just as you would the kale, squeezing out any excess moisture before adding it to the ricotta mixture.
- Pasta Shell Patience: It’s common for a few jumbo shells to break during the cooking process. Pasta, especially larger shapes, can be delicate. To account for this, the ingredient list includes a few more shells than you’ll actually need for stuffing. Don’t worry if you end up with a couple of broken ones; there will still be plenty of perfect shells for your casserole.
- Preventing Sticky Shells: Once cooked and drained, jumbo pasta shells have a tendency to stick together. To prevent this, toss them gently with a tablespoon of olive oil immediately after draining. Alternatively, you can spread them out in a single layer on a greased sheet pan, ensuring they don’t touch each other, until you’re ready to fill them. This simple step makes the stuffing process much easier and cleaner.
- Serving Suggestions: This hearty casserole is a meal in itself, but it pairs beautifully with a simple side salad dressed with a light vinaigrette. A crusty loaf of garlic bread is also an excellent accompaniment for soaking up every last bit of that delicious butternut squash sauce.
- Wine Pairing: For those who enjoy a glass of wine with their meal, a light-bodied Chardonnay or a crisp Sauvignon Blanc would complement the creamy richness of the dish. For red wine lovers, a light Pinot Noir could also be a delightful choice.
This dish is more than just a recipe; it’s an experience. The vibrant colors, the comforting aromas filling your kitchen, and the satisfying blend of creamy, earthy, and sweet flavors make it truly unforgettable. Whether you’re a seasoned cook or just starting out, these Kale and Ricotta Stuffed Shells with Butternut Squash Sauce offer a rewarding culinary journey that culminates in a meal everyone will rave about. Enjoy the process, savor the flavors, and make this exquisite casserole a beloved part of your seasonal repertoire!
Kale and Ricotta Stuffed Shells with Butternut Squash Sauce
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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 (1 small bunch)
- 2 cloves of garlic , minced
- 8 ounces whole or skim milk ricotta cheese (226 grams)
- 1 cup shredded parmesan cheese (113 grams)
- 1 large egg
- Salt and pepper , to taste
Instructions
To make the sauce:
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Preheat oven to 350°F and line a sheet pan with parchment paper. In a large bowl, combine the cubed butternut squash, chopped onion, olive oil, salt, pepper, and herbs. Spread evenly into the sheet pan. Bake until butternut squash is tender, about 35-40 minutes. Let cool slightly.
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In a blender or food processor, combine the roasted butternut squash and onions, chicken/vegetable stock, and milk/cream and blend until smooth. Work in batches if necessary. Set sauce aside or store in the fridge for up to 7 days if making ahead.
To assemble the stuffed shells.
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Boil the jumbo pasta shells in a pot of boiling salted water until al dente, about 10-12 minutes. Drain and set aside.
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While pasta is boiling, work on assembling the filling. Heat olive oil in a large skillet over medium heat. Add garlic and cook 1 minute until fragrant. Add kale pieces and cook, stirring often, until kale is reduced in size by half. Remove from heat and let cool.
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In a medium bowl, combine the ricotta cheese, parmesan cheese, eggs, salt and pepper, and kale mixture.
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Preheat oven to 350° F. Grease a 9×13-inch baking dish with nonstick spray or butter.
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Pour the butternut squash sauce into the greased dish. It should be about 1 ½ inches deep. Scoop a spoonful of the kale and ricotta mixture into 12 of the cooked pasta shells. Place the shells into the butternut squash sauce.
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Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and sauce is bubbling.