These Butternut Squash Stuffed Shells are filled with turkey sausage, kale & red onion, then smothered in butternut squash sauce and mozzarella cheese.
Step 1 Preheat oven to 450 F. Add butternut squash to a parchment-lined baking sheet. Drizzle with a bit of olive oil and season with salt & pepper. Roast for 20 minutes.
Step 2 Cook pasta according to package directions, then drain and add to a greased 9x13 casserole dish.
Step 3 Meanwhile, heat olive oil in a large skillet over med-high heat. Squeeze turkey sausage out of casings, then add to skillet and break up with a spoon. Cook for 3-4 minutes until browned, then add red onion, sauteeing another 2 minutes until onions soften. Stir in kale and season mixture with salt & pepper, cooking another 2 minutes. Remove from heat and divide mixture among cooked pasta shells.
Step 4 Remove squash from the oven and blend with milk, parmesan cheese and salt & pepper in a blender. Add sauce to filled shells, then top shells with mozzarella cheese. Bake for 10-15 minutes or until cheese is melted. Serve and enjoy!
Storing and Reheating Cooked, stuffed pasta shells can be stored in the refrigerator, in an airtight container, for up to 5 days. To reheat them, put them in a shallow oven-safe dish, cover with foil, and bake at 350 F until heated through – about 20 minutes. For single servings, place them in a microwave-safe dish and add a little extra cheese on top. Cover and microwave on medium heat for 1-2 minutes and heated through.
Freezing this Recipe To freeze before baking, prepare the stuffed shells up until baking. Cover a freezer-safe container tightly with cling wrap and foil, and freeze for up to 3 months. To bake and then freeze, let the shells cool to room temperature before covering and freezing. Reheat by thawing overnight in the fridge or cook directly from frozen in a 350 F oven. Thawed stuffed shells will take about 30-45 minutes to reheat; frozen shells will take about 60-90 minutes.