Squash and Ricotta Stuffed Pasta Recipe

Cheesy, stuffed pasta will delight anyone who eats it, not to mention you could swap out the pumpkin or butternut squash with whatever squash most appeals to you.

Fall 2012

  • Squash can be incorporated into endless dishes to add bulk, flavor, and moistening properties.
    Photo by Karen Keb

Yield: 6-8 servings

Winter squash can be incorporated into endless dishes to add bulk, flavor, and moistening properties; it’s so versatile that it really can be considered a year-round staple. That’s not to say you couldn’t try this recipe with your favorite summer squash, though!

For more squash recipes, winter or otherwise, see: The Versatility of Squash.


• 24 jumbo pasta shells
• 1 tablespoon extra virgin olive oil
• 2-1/2 cups ricotta cheese
• 1-1/2 cups pumpkin or butternut squash puree
• 3/4 cup shredded Parmesan cheese, divided
• 1 egg white
• 2 garlic cloves, minced
• 1 cup fresh basil, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 jar (26 ounces) tomato sauce (preferably home canned)


1. Cook pasta shells, drain, and transfer to a baking sheet. Drizzle with olive oil. Preheat the oven to 350 degrees F.

2. In a large bowl, stir together the ricotta, squash puree, 1/2 cup of Parmesan, and everything else except tomato sauce.

3. Pour the tomato sauce into the bottom of a 13 x 9" baking dish. Stuff each shell with 2-3 tablespoons of the squash-cheese mixture and place in the dish.

4. Cover the dish with foil and bake for 30 minutes. Remove dish from oven, remove foil, sprinkle with remaining 1/4 cup Parmesan cheese and continue baking for 15 minutes, uncovered.

5. Allow to cool for a few minutes before serving.

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