Half Baked Harvest · by Tieghan Gerard★ 4.3 (376)
Butternut Squash and Cheese Stuffed Pasta Shells
NUTRITION · PER SERVING75M COOK
CAL 39%·PRO 69%
CARBS 75G38% OF CAL
5G FIBER0G ADDED0G INTRINSIC59G OTHER11G TOTAL SUGAR
FAT 40G46% OF CAL
18G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Jumbo pasta shells stuffed with roasted butternut squash, cheese, and prosciutto, baked in marinara sauce. A sophisticated autumn-inspired pasta main.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon extra virgin olive oil
- 2 cups cubed butternut squash ((1 small squash))
- 2 tablespoons fresh thyme leaves
- 1 pinch red pepper flakes
- 1 pinch each kosher salt and black pepper
- 3 ounces prosciutto ((omit if vegetarian))
- 1 pound jumbo shells
- 1 1/2 cups whole milk ricotta cheese
- 2 cups shredded fontina or provolone cheese
- 4 cups Mezzetta Artisan Ingredients Marinara Sauce
- 8 ounces mozzarella, torn
- fresh basil, for serving
At a glance
PER SERVING · TIME 75M
CAL 39%·PRO 69%
CARBS 75G38% OF CAL
5G FIBER0G ADDED0G INTRINSIC59G OTHER11G TOTAL SUGAR
FAT 40G46% OF CAL
18G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 1269mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 699mg
- Calcium
- 526mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.