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Roasted Butternut Squash-Stuffed Shells
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Prep Time:
15 minutes
Total Time:
45 minutes
Upgrade stuffed shells for a healthier twist.
Ingredients:
  • 24 uncooked jumbo pasta shells
  • 1 cup Fiber One™ original bran cereal
  • 3 cups 1/2-inch cubes butternut squash
  • 1 tablespoon canola or olive oil
  • 1/4 teaspoon ground black pepper
  • 8 oz lean Italian turkey sausage, casings removed
  • 3/4 cup fat-free ricotta cheese
  • 1/4 cup fat-free (skim) milk
  • 1 cup firmly packed fresh baby spinach leaves, chopped
  • 2 tablespoons chopped fresh sage leaves
  • 1 cup reduced-fat Parmesan Alfredo pasta sauce (from 1-lb jar)
  • 1/3 cup shredded Parmesan cheese
Instructions:
  • Preheat the oven to 425°F while you generously spray a 13x9-inch glass baking dish with cooking spray. Follow the package instructions to cook and drain the pasta shells. Crush cereal in a sealed plastic bag using a rolling pin, meat mallet, or a food processor until finely crushed.
  • In a bowl, combine squash, oil, and pepper until squash is evenly coated. Spread onto a rimmed baking sheet. Bake at 400°F for 15-20 minutes, stirring occasionally, until squash is tender. Allow to cool slightly, then lower oven temperature to 350°F.
  • Spray a 10-inch skillet with cooking spray, then cook crumbled sausage in it until no longer pink. Add cereal and stir to combine.
  • Combine creamy ricotta cheese with velvety milk in a spacious bowl. Gently incorporate vibrant spinach, aromatic sage, sweet butternut squash, and savory sausage mixture, ensuring all ingredients are perfectly mingled.
  • Fill each pasta shell generously with 3 tablespoons of the delectable squash mixture. Drizzle a sumptuous Alfredo sauce over the shells and sprinkle a layer of savory Parmesan cheese on top. Gently cover all with foil for baking.
  • Bake at 350°F for 15 minutes, then uncover and bake for an additional 5 to 10 minutes until heated through.

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