High Protein Butternut Squash, Ricotta, and Spinach Stuffed Shells

Name: High-Protein Butternut Squash, Ricotta, and Spinach Stuffed Shells
Prep time: 15 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1/2 yellow onion (chopped); 2 cloves garlic (minced); 1 tbsp olive oil; 1 butternut squash, cut and cubed (buy precut!); 1 cup ricotta cheese; 1 cup low-fat cottage cheese; 2 cups fresh spinach; 1/2 cup shredded mozzarella; 1/2 cup grated Parmesan; 1/2 tsp nutmeg; Salt & pepper to taste; 12-15 jumbo pasta shells (cooked); 1 cup butternut squash soup; 1 cup marinara sauce

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If you’re craving a cozy, protein-packed meal that’s both satisfying and delicious, look no further! These High Protein Butternut Squash Ricotta and Spinach Stuffed Shells are the perfect comfort food for those crisp autumn nights. Packed with creamy ricotta, fresh spinach, and a hint of nutty sweetness from butternut squash, this dish is elevated with an extra boost of protein, making it ideal for a wholesome dinner.

cooked butternut squash ricotta and spinach stuffed shells next to a green salad topped with avocado

Why This Stuffed Shell Recipe Is a Winner:

High in Protein: Thanks to the ricotta cheese, cottage cheese, and a sprinkle of grated Parmesan, these shells provide a great protein boost, perfect for muscle recovery and keeping you fuller for longer.
Rich in Nutrients: Butternut squash is high in vitamins A and C, while spinach adds an extra dose of iron and fiber.
Comfort Food at Its Best: The creamy, cheesy filling combined with the tender pasta shells and the slightly sweet, smooth butternut squash sauce creates a perfect balance of flavors.

What You Need for these High Protein Butternut Squash Ricotta and Spinach Stuffed ShellStuffed Shells:

For the Filling:

-1 cup ricotta cheese, 1 cup low-fat cottage cheese (for extra protein), 2 cups fresh spinach, 1/2 cup grated Parmesan cheese, 2 cloves garlic, 1/2 onion

For the Butternut Squash Sauce:

-butternut squash soup and marinara sauce

For the Shells:

-jumbo pasta shells, shredded mozzarella cheese

Instructions:

Prepare the Filling and Boil Shell Pasta:

Air fry your cut butternut squash until fork tender
Saute the garlic and onion and then wilt the spinach down
Boil pasta 1 minute less according to directions

Make the Filling:

Combine the ricotta, cooked and cut butternut squash, cottage cheese, spinach mixture, Mozzarella cheese, parmesan cheese

Assemble the Stuffed Shells:

Preheat your oven to 375°F (190°C).
Pour a layer of the butternut squash soup and the marinara sauce on the bottom of a baking dish.
Stuff each cooked pasta shell with the ricotta-spinach mixture and place them into the baking dish, open side up.
Pour the remaining butternut squash sauce over the shells and sprinkle shredded mozzarella on top

Tips for Making the Best Stuffed Shells:

Make It Ahead: This dish can be prepared up to 24 hours in advance. Simply cover and refrigerate before baking. Add an extra 10 minutes to the baking time if cooking straight from the fridge.
Add More Protein: Feel free to mix in shredded chicken or lean ground turkey to the ricotta mixture if you want even more protein.
Swap Out the Shells: If you want a low-carb option, use hollowed-out zucchini or bell peppers instead of pasta shells.

FAQ for this High Protein Butternut Squash Ricotta and Spinach Stuffed Shells

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before mixing it with the ricotta filling. This prevents the mixture from becoming too watery.

What can I use if I don’t have butternut squash?

If butternut squash isn’t available, you can use sweet potatoes or pumpkin puree as an alternative. Both will provide a similar sweet, creamy texture to the sauce.

Can I add extra protein to this recipe?

Definitely! To boost the protein even more, try adding shredded cooked chicken, lean ground turkey, or even crumbled tofu to the ricotta-spinach mixture. This is a great way to make the dish more filling.

Can I use a different cheese instead of ricotta?

Yes, you can substitute the ricotta with other soft cheeses like mascarpone or cottage cheese. For a firmer texture, you could also use part-skim mozzarella or blend ricotta with a bit of cream cheese.

How do I reheat?

Place in a microwave-safe dish or in the oven at 350°F (175°C) until heated through.

Tips to Make the Recipe Quicker:

1. Use Pre-Cut Butternut Squash:
Buy pre-cut butternut squash cubes from the grocery store instead of peeling and cutting a whole squash yourself. This can save about 10 minutes of prep time.

3. Use Frozen Chopped Spinach:
Swap fresh spinach for frozen chopped spinach. Thaw it in the microwave and squeeze out excess water. It’s just as nutritious but saves time on washing and chopping.

4. Skip Boiling the Pasta Shells:
Look for “no-boil” pasta shells, which are becoming more common. Soak them in hot water for 10 minutes while you prepare the filling. This way, they’ll cook in the oven as the dish bakes.

6. Use Pre-Shredded Cheese:
Opt for pre-shredded Parmesan and mozzarella cheeses. This eliminates the time spent grating and is super convenient.

7. Prepare in Advance:
Assemble the stuffed shells the night before and store them covered in the refrigerator. When it’s time to cook, just pop them in the oven. This can make dinner time much quicker.

Total Time Savings:

By using these shortcuts, you can reduce the prep time to about 10-15 minutes and keep the cook time around 30 minutes, for a total time of approximately 45 minutes. The store-bought sauce and pre-cut ingredients make a huge difference, especially on busy nights!