Squash in a Shell Casserole

Squash in a Shell Casserole


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Wish to get creative with pasta but don’t have the patience to do a hundred steps? With this recipe, you can be done in a snap! Save yourself from using fettucine and spaghetti and mix it up with butternut squash and jumbo pasta shells. Oh, and there’s cheese. Lots of cheese! Treat yourself with this cheesy, delicious Squash in a Shell Casserole.

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Time needed

40 min preparation + 30 min cooking

Serving Size / Yield

6-8 servings


  • 1 butternut squash, halved and seeded
  • 2 tablespoons of olive oil
  • ½ teaspoon of salt
  • 1 cup of ricotta cheese
  • ¾ cup of parmesan cheese, grated
  • 1 egg, beaten
  • 1 garlic clove, chopped
  • 3 tablespoons parsley, chopped
  • 4 teaspoons of lemon juice
  • 2 teaspoons of lemon zest
  • 2 teaspoons of oregano, chopped
  • 12 oz. Jumbo pasta shells
  • 4 oz. of mozzarella cheese, sliced
  • Italian bread crumbs

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Preheat the oven to 400F.
In a baking sheet, place the butternut squash and season with olive oil and salt. Bake for 40 minutes. When the squash is tender, let it cool for 10 minutes.
While the butternut squash is baking, boil the Jumbo pasta shells in medium heat for 8-10 minutes or until it is al dente. When the pasta shells are cooked, drain the water and set it aside.
In large mixing bowl, scoop out the squash. Combine the ricotta cheese, parmesan cheese, egg, garlic clove, parsley, lemon juice, lemon zest, and oregano and mix well.
Grab a jumbo pasta shell and add a spoonful of the cheesy mixture inside the shell and place in a large baking dish. Continue to do this process until the pasta shells are done.
Top off the mozzarella cheese, parmesan cheese, and Italian bread crumbs.
Lower the heat to 375F. Bake the casserole for 30 minutes.

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