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Butternut Squash Roasted Shells

Butternut Squash Roasted Shells
Prep Time
15 min
Cook Time
45 min
Yields
4 servings

A lovely Italian pasta dish filled with an abundance of beautiful colours and flavours.

Courtesy of Amanda Riva of The Hot Plate.

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ingredients

24
uncooked jumbo pasta shells
1
cup bran cereal, finely crushed
3
cup butternut squash, cut into ½-inch cubes
1
Tbsp canola or olive oil
¼
tsp ground black pepper
8
oz lean Italian turkey sausage, casings removed
¾
cup fat-free ricotta cheese
¼
cup fat-free skim milk
1
cup fresh baby spinach leaves, chopped and firmly packed
2
Tbsp fresh sage leaves, chopped
1
cup Parmesan Alfredo pasta sauce
cup Parmesan cheese, shredded
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directions

Step 1

Preheat oven to 425°F. Spray 13×9-inch glass baking dish with cooking spray. Cook and drain pasta shells as directed on package, rinse under cold water.

Step 2

For the filling, toss squash, oil and pepper in the glass baking dish until squash is evenly coated. Bake 15 to 20 minutes, stirring occasionally, until squash is tender. Let cool slightly. Reduce oven temperature to 350°F.

Step 3

Meanwhile, spray 10-inch skillet with cooking spray. Crumble and cook sausage in skillet until no longer pink. Stir in cereal.

Step 4

In large bowl, mix ricotta cheese and milk. Stir in spinach, sage, cooked butternut squash and sausage mixture, tossing lightly to mix.

Step 5

Fill each cooked pasta shell with about 3 tablespoons of squash mixture. Drizzle Alfredo sauce over all shells; sprinkle with Parmesan cheese. Cover with foil.

Step 6

Bake for 15 minutes. Uncover; bake 5 to 10 minutes longer or until golden and heated through.

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