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Two serving spoons in an oblong pan of Butternut Squash Stuffed Shells with Quinoa and Kale
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5 from 1 vote

Butternut Squash Stuffed Shells with Quinoa + Kale

This comforting meatless dish features ricotta, butternut squash and quinoa in a savory tomato sauce stuffed in jumbo shells and baked to crispy perfection.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Main Course
Keyword: baked, butternut squash, kale, meatless, quinoa, spicy, stuffed shells, tomatoes, vegetarian, weeknight meals
Servings: 6 servings
Calories: 552kcal
Author: Shanika

Ingredients

'MEATY' QUINOA:

  • 1 cup quinoa, red colored
  • 1 tablespoon Extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 cups organic vegetable stock
  • 1 cup organic tomato sauce
  • 1 tablespoon chilli powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • Pinch of red pepper flakes

ROASTED BUTTERNUT SQUASH:

  • 4 cups cubed roasted butternut squash

STUFFED SHELLS:

  • 1 (12 oz.) box jumbo shells
  • 1 tablespoon Extra virgin olive oil
  • 4 cups organic tomato sauce
  • 2 cups roasted tomatoes
  • 1 ½ cups ricotta cheese, part skim (You can also use the whole milk version)
  • 2 Tbsps boiled pasta water
  • 2 cups shredded mozzarella cheese
  • 1 cup chopped kale, fresh or frozen
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt + black pepper
  • 1 teaspoon smoked paprika
  • fresh parsley, for garnish

Instructions

TO ROAST BUTTERNUT SQUASH:

ROAST THE TOMATOES:

TO COOK THE QUINOA:

  • Begin by adding the veggie stock to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes. Reduce heat to bring to a simmer and add in the tomato sauce for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, and water has dried, and the quinoa has thickened. Add in the garlic powder, cumin, chili powder, smoked paprika, red pepper flakes, and salt, stirring them in until combined.

COOK THE PASTA:

  • Begin by cooking jumbo shells according to the directions of the packaging, adding olive oil to the boiling water, (about 8-10 minutes for al-dente) and drain. Set aside 2 Tbsps of boiled pasta water for later.

ASSEMBLY:

  • Once done, remove the butternut squash from the oven and add 2 cups of butternut squash to a bowl, mashing until fully broken down and smooth with chunks.
  • In a large bowl, add together the ricotta cheese, mashed butternut squash, and 2 Tbsps boiled pasta water, stirring until cheese becomes smooth. Add in the garlic powder, basil, smoked paprika, sea salt, and black pepper, stirring until combined.
  • Prepare a 12-inch oven-safe skillet and pour half of the tomato sauce at the bottom of skillet, evenly spreading it out. Stuff each shell with 1-2 Tbsps of quinoa followed by ricotta mixture and arrange it in the skillet, stuffed side up. Repeat this until all shells are stuffed and lined side-by-side.
  • Sprinkle chopped kale atop shells and spoon the remaining half of tomato sauce atop kale and shells, followed by shredded mozzarella cheese and roasted tomatoes, until shells are mostly covered.
  • Bake stuffed shells until everything is fully warmed through and the cheese has melted on the tops, about 18-20 minutes.
  • Once done, remove from oven and let cool slightly before serving.
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • MAKE AHEAD: Cook your pasta and let it cool completely before storing in an air-tight refrigerator for 3-5 days. In a bowl, combine your ricotta, seasonings, and mashed roasted butternut squash, and place in an air tight container to refrigerate overnight as well. Also, store cooked quinoa in a separate airtight container. On the day of, remove everything to room temp., about 10-15 minutes and continue assembly STEPS.

Nutrition

Calories: 552kcal | Carbohydrates: 54g | Protein: 24g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 61mg | Sodium: 2439mg | Potassium: 1193mg | Fiber: 10g | Sugar: 14g | Vitamin A: 16861IU | Vitamin C: 46mg | Calcium: 498mg | Iron: 5mg