How To Make Baked Conchiglioni with Sausage, Sage & Butternut Squash
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 16 large conchiglioni pasta shells
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 lb Italian sausage, casings removed
- 1/2 cup chopped fresh sage leaves
- 2 cups roasted butternut squash, mashed
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente. Drain and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant.
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Add the Italian sausage to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
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Stir in the chopped fresh sage leaves and cook for another minute. Remove from heat and set aside.
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In a mixing bowl, combine the roasted butternut squash, ricotta cheese, Parmesan cheese, and salt and pepper. Mix well.
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Spoon the sausage and sage mixture into each cooked pasta shell, filling them as full as possible. Place the filled pasta shells in a greased baking dish.
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Spread the butternut squash and cheese mixture evenly over the top of the filled pasta shells.
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Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
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Serve hot and enjoy!
Nutrition
- Calories : 487kcal
- Total Fat : 22g
- Saturated Fat : 8g
- Cholesterol : 53mg
- Sodium : 559mg
- Total Carbohydrates : 52g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 19g
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