Stuffed Shells with Roasted Butternut and Red Pepper Sauce
serves 8
serves 8
  1. Preheat oven to 400 degrees.
  2. Boil and cook your shells as you chop your vegetables.
  3. Chop your peppers and onions and scatter across baking sheet along with the pre-chopped butternut squash. Pour over olive oil. Sprinkle salt and pepper. Use a wooden spoon to push around and flip to make sure it coats evenly. Stick in the oven for 45 min.
  4. While the vegetables are cooking, sauté the sausage over medium heat. When sausage is almost cooked through, add garlic and sauté a few more minutes. Add in spinach and stir until it spinach is wilted. Turn off heat.
  5. In a separate bowl, mix together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.
  6. Pull out the roasted vegetables and add them to a blender or food processor. Once a puree forms add in milk and vegetable broth until it is a saucy texture. Pour the red pepper and butternut squash sauce into base of a 9×13 baking dish. Re-set oven to 350 degrees.
  7. Once the shells have cooled, fill with a few tablespoons of the sausage ricotta mixture in each. Place shells on top of the butternut squash sauce in the 9×13 baking dish in rows.
  8. Top with shredded parmesan and cover with foil. Stick in the oven for 30 – 40 minutes. Remove, and serve with a little more parmesan on top!
Recipe Notes

Add your broth and milk a little at a time until you get the desired consistency. The images above show a thicker sauce, but after making it a few times I added more milk and broth to make it creamier!