Mediterranean Butternut Squash Turkey Sausage Stuffed Shells
Mediterranean Butternut Squash & Turkey Sausage Stuffed Shells blend the warm, savory flavors of the Mediterranean with a fall-inspired twist. Large pasta shells are filled with a rich combination of roasted butternut squash, seasoned turkey sausage, ricotta, and classic Mediterranean ingredients like sun-dried tomatoes, spinach, and herbs. The dish is topped with a tangy, zesty tomato sauce infused with Mediterranean spices and finished with a layer of melted mozzarella and feta cheese. This unique fusion offers a hearty yet healthy option perfect for a family meal or special gathering, with a balance of sweet, savory, and bright flavors.
Ingredients:
For the filling:
1 large butternut squash (roasted and mashed)
1 lb ground turkey sausage
1 cup ricotta cheese
½ cup crumbled feta cheese
½ cup grated Parmesan cheese
1 cup fresh spinach, wilted and chopped
½ cup sun-dried tomatoes (in oil), chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 egg
2 cloves garlic, minced
Salt and pepper, to taste
20-24 large pasta shells (cooked and drained)
For the sauce:
2 cups tomato sauce or marinara sauce
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon red pepper flakes (optional for heat)
Salt and pepper, to taste
For the topping:
1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
Fresh parsley or basil, for garnish
Instructions:
Roast the butternut squash: Preheat the oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss with olive oil, salt, and pepper, and roast for 25-30 minutes, or until tender. Once roasted, mash and set aside.
Cook the turkey sausage: In a skillet, cook the turkey sausage over medium heat until browned and fully cooked. Drain excess fat and set aside.
Prepare the filling: In a large bowl, combine the mashed butternut squash, cooked turkey sausage, ricotta, feta, Parmesan, spinach, sun-dried tomatoes, oregano, basil, egg, garlic, salt, and pepper. Mix well until evenly combined.
Cook the pasta shells: Boil the pasta shells according to package instructions. Drain and let cool slightly for handling.
Make the sauce: In a saucepan, heat olive oil over medium heat. Add garlic and saute until fragrant. Stir in the tomato sauce, oregano, smoked paprika, red pepper flakes (if using), salt, and pepper. Simmer for 5-7 minutes to allow the flavors to meld.
Stuff the shells: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of the tomato sauce on the bottom. Stuff each shell with the butternut squash and turkey sausage filling and arrange them in the dish.
Top and bake: Pour the remaining tomato sauce over the stuffed shells, then sprinkle with mozzarella and crumbled feta cheese. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Serve: Let the dish cool for 5-10 minutes. Garnish with fresh parsley or basil before serving.
Notes:
Mediterranean touch: The sun-dried tomatoes, feta, and herbs add a bright, zesty flavor to balance the sweetness of the butternut squash and the savory turkey sausage.
Customizations: You can substitute ground lamb or beef for turkey sausage if desired. Add olives or artichokes to the filling for even more Mediterranean flair.
Make-ahead option: Assemble the dish ahead of time, cover, and refrigerate for up to 24 hours before baking. This makes it an excellent meal-prep dish.
Storage: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the oven for the best texture.