What’s the best way to store leftover stuffed shells?

Place any leftover butternut squash and turkey sausage stuffed shells in an airtight container and refrigerate for up to 4 days. For best results, reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for convenience.

Can I freeze stuffed shells before baking?

Yes! These stuffed shells are freezer-friendly. Assemble the dish in a freezer-safe baking dish, cover tightly with foil, and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight, then bake as directed, adding 10–15 minutes to the baking time if needed.

Can I use canned butternut squash instead of fresh?

You can, but fresh roasted butternut squash provides a better texture and depth of flavor. If using canned puree, make sure it's unsweetened and mix it into the sausage filling carefully to avoid overly soft results. Reduce any added moisture so the mixture holds together inside the shells.

What sauce goes best with these stuffed shells?

While marinara sauce is optional, it complements the savory and sweet notes in the dish beautifully. For a richer twist, try a garlic cream sauce or a sage brown butter drizzle. You can also go sauce-free if you prefer a crispier top and more concentrated flavor.

Butternut Squash and Turkey Sausage – Easy Comfort Food Recipe

Name: Butternut Squash and Turkey Sausage
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 large butternut squash, peeled and cubed; 1 tablespoon olive oil; Salt and pepper, to taste; 12 ounces jumbo pasta shells; 1 pound turkey sausage, casings removed; 1 small onion, diced; 2 cloves garlic, minced; 1/2 teaspoon crushed red pepper flakes (optional); 1/2 teaspoon dried sage; 1/4 cup grated Parmesan cheese; 1/2 cup ricotta cheese; 1/2 cup shredded mozzarella cheese, plus more for topping; 2 tablespoons fresh parsley, chopped (for garnish)

Description

These Butternut Squash and Turkey Sausage Stuffed Shells are the ultimate cozy comfort food, featuring roasted butternut squash, savory turkey sausage, and creamy cheeses baked inside jumbo pasta shells. Perfect for fall dinners, holiday gatherings, or weekly meal prep.

Ingredients

Scale

1 large butternut squash, peeled and cubed
1 tablespoon olive oil
Salt and pepper, to taste
12 ounces jumbo pasta shells
1 pound turkey sausage, casings removed
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon dried sage
1/4 cup grated Parmesan cheese
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese, plus more for topping
2 tablespoons fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender. Set aside to cool slightly.
While squash roasts, cook jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook turkey sausage until browned, breaking it up with a spoon.
Add diced onion and garlic to the skillet. Cook for about 5 minutes until softened.
Stir in red pepper flakes (if using) and dried sage. Add roasted butternut squash and combine well.
Remove from heat and stir in Parmesan and ricotta cheeses. Mix until smooth and creamy.
Preheat oven to 350°F (175°C). Spread a thin layer of marinara sauce (optional) on the bottom of a baking dish.
Stuff each cooked pasta shell with the sausage and squash mixture. Place shells in the baking dish.
Top stuffed shells with shredded mozzarella cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Garnish with chopped parsley and serve hot.

Notes

Use a piping bag or spoon for easier stuffing of shells.
Let the dish rest for 5–10 minutes before serving for best texture.
You can prep this meal up to 2 days ahead or freeze it before baking.
Try a béchamel sauce instead of marinara for a richer twist.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: American, Italian-Inspired

Nutrition

Serving Size: 1 portion (1/6 of recipe)
Calories: 350
Sugar: 4g
Sodium: 620mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 20g
Cholesterol: 55mg