Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 tsp dried sage
- 1 clove garlic, minced
- 1 cup part-skim ricotta cheese
- ½ cup plain Greek yogurt
- ¼ cup grated Parmesan cheese
- 1 cup baby spinach, chopped
- 2 cups low-sodium marinara sauce
- 1 cup shredded part-skim mozzarella cheese
- ½ tsp black pepper
- ¼ tsp sea salt
Instructions
- Preheat oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package directions until al dente. Drain and let cool.
- Toss the butternut squash with olive oil, sage, salt, and pepper. Roast for 20–25 minutes until tender.
- Mash the roasted squash and mix with garlic, ricotta, Greek yogurt, Parmesan, and chopped spinach.
- Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Fill each pasta shell with the squash mixture and arrange them in the baking dish.
- Pour the remaining marinara sauce over the shells and sprinkle with mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes, until the cheese is melted and lightly golden.
- Let cool for 5 minutes before serving.
PREP TIME & NUTRITION :
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 6
- Calories: 320
- Net Carbs: 34g
- Fats: 11g
- Protein: 18g