Roasted Butternut Squash-Stuffed Shells

3 Ratings

3 Comments

Prep 15 min
Total 45 min
Servings 12

Try this delightful variation on stuffed shells for a better-for-you option. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

uncooked jumbo pasta shells

cup Fiber One™ original bran cereal

cups 1/2-inch cubes butternut squash

tablespoon canola or olive oil

1/4

teaspoon ground black pepper

oz lean Italian turkey sausage, casings removed

3/4

cup fat-free ricotta cheese

1/4

cup fat-free (skim) milk

cup firmly packed fresh baby spinach leaves, chopped

tablespoons chopped fresh sage leaves

cup reduced-fat Parmesan Alfredo pasta sauce (from 1-lb jar)

1/3

cup shredded Parmesan cheese

Steps

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1

Heat oven to 425°F. Spray 13x9-inch glass baking dish with cooking spray. Cook and drain pasta shells as directed on package. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
2

Meanwhile, in medium bowl, toss squash, oil and pepper until squash is evenly coated. Pour onto ungreased cookie sheet with sides. Bake 15 to 20 minutes, stirring occasionally, until squash is tender. Let cool slightly. Reduce oven temperature to 350°F.
3

Meanwhile, spray 10-inch skillet with cooking spray. Crumble and cook sausage in skillet until no longer pink. Stir in cereal.
4

In large bowl, mix ricotta cheese and milk. Stir in spinach, sage, butternut squash and sausage mixture, tossing lightly to mix.
5

Fill each cooked pasta shell with about 3 tablespoons of squash mixture. Drizzle Alfredo sauce over all shells; sprinkle with Parmesan cheese. Cover with foil.
6

Bake at 350°F 15 minutes. Uncover; bake 5 to 10 minutes longer or until hot.

Expert Tips

Look for jarred Alfredo sauce in the same aisle as the spaghetti sauce.
Pair this with a fresh green salad, and offer fruit for dessert.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 190
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 2g 11% Trans Fat 0g
Cholesterol: 25mg; 8%
Sodium: 360mg; 15%
Potassium: 190mg; 5%
Total Carbohydrate: 24g; 8%
Dietary Fiber 3g 15% Sugars 3g
Protein: 10g

% Daily Value*:

Vitamin A: 70%; 70%
Vitamin C: 6%; 6%
Calcium: 15%; 15%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;