Mel's Kitchen Cafe · by Mel★ 4.5 (178)
Butternut Squash Stuffed Shells with Sage Browned Butter
NUTRITION · PER SERVING80M COOK
CAL 29%·PRO 51%
CARBS 69G47% OF CAL
7G FIBER0G ADDED0G INTRINSIC56G OTHER6G TOTAL SUGAR
FAT 25G39% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta shells filled with roasted butternut squash, ricotta, and spinach, topped with sage browned butter. An elegant vegetarian main with seasonal flavors.
mainitalianpasta🥧 baking dish🥄 saucepan🍳 skillet🔥 ovenvegetarian
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large butternut squash
- 1-2 tablespoons olive oil
- 1 (12-ounce) package jumbo pasta shells (about 20-24 shells total)
- 2 cups of part-skim ricotta cheese
- 1/3 cup grated Parmesan cheese
- 2 garlic cloves (finely minced)
- 1/2 cup packed fresh spinach (chop after measuring)
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Zest and juice of 1 lemon
- 1/2 cup butter
- 8-10 fresh sage leaves
At a glance
PER SERVING · TIME 80M
CAL 29%·PRO 51%
CARBS 69G47% OF CAL
7G FIBER0G ADDED0G INTRINSIC56G OTHER6G TOTAL SUGAR
FAT 25G39% OF CAL
7G SAT18G 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
- 25m
- Cook
- 55m
- Sodium
- 644mg
- Total sugar
- 6g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 841mg
- Calcium
- 366mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 644MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.