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Stuffed Pasta Shells

Stuffed shells

With the weather still being cold, we continue to enjoy the comfort of warm dishes. If you are craving Italian, here is a recipe with unexpected flavors that is packed with nutrients!

Total Time: 1 hour 15 mins
Yield: 6 Servings


  • 1 tablespoon extra virgin olive oil
  • 2 cups cubed butternut squash (1 small squash)
  • 2 tablespoons fresh basil leaves
  • 3 ounces prosciutto 
  • 1 pound jumbo shells
  • 1 1/2 cups whole milk ricotta cheese
  • 2 cups shredded provolone cheese
  • 4 cups marinara Sauce
  • 8 ounces mozzarella, torn
  • Salt and black pepper to taste


  1. Preheat oven to 425° F. On a baking sheet, toss together the olive oil, butternut squash, basil, and some salt, and pepper. Lay the prosciutto over the squash. Bake for 10-25 minutes, until the prosciutto is crispy. Remove the prosciutto and set aside. If squash needs more time, return to the oven for another 10-15 minutes, or until the squash is tender.
  2. Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente according to package directions. Drain.
  3.  In a medium bowl, combine the ricotta, provolone, and roasted butternut squash. Adjust salt and pepper if needed. 
  4. To assemble, spoon 2-3 cups marinara sauce into the bottom of a 9x13 inch baking dish. Stuff each shell with 1 tablespoon of the cheese and place into the baking dish with sauce. Top with the remaining marinara sauce and mozzarella. Bake 20-25 minutes or until the cheese has melted and is lightly browned on top. 
  5. Serve the shells topped with prosciutto and basil. Enjoy!