High-Protein Butternut Squash, Ricotta, and Spinach Stuffed Shells
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.
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
Instructions
- Air fry, boil or roast your cut and cubed butternut squash and set aside
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion and cook for about 3-4 minutes, until it becomes translucent. Add 2-3 minced garlic cloves and cook for another 1-2 minutes until fragrant. Add the 2 cups of chopped fresh spinach and sauté until wilted, about 2-3 minutes. Season lightly with salt and pepper, then remove from heat.
- In a large mixing bowl, combine the butternut squash, ricotta, cottage cheese, spinach mixture, Parmesan cheese, Mozzarella cheese, salt, and pepper. Mix until smooth and evenly combined.
- Preheat your oven to 375°F (190°C).
- Spread a layer of the butternut squash soup and marinara sauce on the bottom of a baking dish.
- Stuff each cooked pasta shell with the butternut squash ricotta-spinach mixture and place them into the baking dish, open side up.
- Pour the remaining sauce over the shells and sprinkle shredded mozzarella on top