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a baking dish of jumbo pasta shells with visible pale-orange squash-and-ricotta filling in a light white sauce with tiny sage flecks beneath melted lightly browned mozzarella and Parmesan
Rachel Kim

Stuffed Shells Bake

Butternut squash and ricotta make a soft orange filling for these shells, with sage butter and a light white sauce keeping the edges moist. Roast the squash until it mashes smoothly. Hard pieces make the shells difficult to fill and won't reliably soften inside a protected pocket of cheese. Keep the shells slightly firm after boiling, separate them while warm and fill them with a small spoon so their curved edges remain intact through the final bake.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 24 jumbo pasta shells about 8 oz
  • 1 tbsp fine salt for pasta water
  • 1 lb peeled butternut squash cut into 3/4-inch cubes
  • 1 tbsp olive oil
  • 3/4 tsp fine salt divided
  • 1 cup whole-milk ricotta
  • 1 large egg
  • 1/2 cup finely grated Parmesan divided
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 1/2 cups whole milk
  • 1 tsp finely chopped fresh sage leaves
  • 4 oz low-moisture mozzarella grated

Method
 

  1. Heat the oven to 425°F. Toss squash with oil and 1/4 teaspoon salt and roast on a sheet pan for 25 to 30 minutes until very tender. Mash smooth and cool for 10 minutes.
  2. Meanwhile, boil shells in water with the tablespoon salt until 3 minutes short of the package time, then drain gently and separate on a plate. Lower the oven to 375°F.
  3. Mix cooled squash with ricotta, egg, 1/4 cup Parmesan, 1/4 teaspoon salt, pepper and nutmeg. Melt butter in a saucepan and stir in flour for 1 minute.
  4. Gradually whisk milk into the butter mixture and simmer for 3 minutes until lightly thickened. Stir in sage and remaining 1/4 teaspoon salt; spread 1/2 cup sauce in a deep 9-by-13-inch baking dish.
  5. Fill the 24 shells evenly with squash mixture and arrange open-side up in the dish. Spoon remaining sauce around and partly over the shells, then scatter with mozzarella and remaining Parmesan.
  6. Cover with foil and bake for 25 minutes. Uncover for 10 minutes until lightly browned and the filling reaches 165°F, then rest for 10 minutes; serve 3 shells per person.