Tuesday, September 20, 2011

OMG Delicious (and low in points) Harvest Stuffed Shells

I love the Fall.  The leaves, the chilly nights, and the food!  I was very inspired by all the Autumn recipes in the various magazines this months.  One, in particular, was a pumpkin pasta recipe I was dying to try.

So I headed down to Fred Meyer to buy some canned pumpkin, but couldn't find it anywhere.  I asked the clerk and she said they don't carry it because it's "seasonal."  Okay, forgive me, but isn't Fall the "season" for said sqwash?  So, then I headed to Trader Joes...same story. 

So here I am wondering why I can buy a Halloween costume in August, but I can't find canned pumpkin in mid-September at the very same store.  Completely out of character, however, I turned this minus into a plus.  I remembered this awesome ravioli I had with Butternut Squash and toasted Sage from Pastini's one time and decided to modify the Pumpkin Pasta recipe to create a new Butternut Squash recipe.  And I have to say, it was probably the most delicious pasta I've made this season!

The topper?  Because squash is both low calorie and juicy, this pasta has about a third of the fat and calories of normal stuffed shells.  Three stuffed shells are about 6 Weight Watcher Points (8 Points Plus)!

So, here it is:  OMG Delicious Butternut Squash Stuffed Shells


24 Jumbo Pasta Shells (I couldn't find high fiber ones, but if anyone knows where I can find them, let me know)
1 to 1-1/2C of Fat Free Ricotta
1/2 a Butternut Squash, cooked and mashed (I just cooked it in the microwave)
1/2C Grated Romano/Parmesan Blend
1 Egg White
2 Cloves of Garlic (I used minced garlic in the jar, 2TBSP)
1C Fresh Basil, chopped
1TBSP Fresh Sage, minced, plus a 5 leaves
1/4C of Walnuts (Hazelnuts would be delicious too!)
1TSP Salt
1TSP Pepper
1 Jar of Spaghetti Sauce


  1. Cook pasta shells according to instructions.  Rinse with cool water and drain. 
  2. Coat the bottom of a baking pan with spaghetti sauce.  Set aside.
  3. In a bowl, mix ricotta, romano/parmesan, egg white, garlic, basil, and chopped sage together.  Add squash and walnuts, salt and pepper.
  4. Spoon a portion of the stuffing into each of the cooked pasta shells, and layer in the pan atop the spaghetti sauce.  Drizzle or spray a light amount of olive oil over the shells.
  5. At this point, you could refrigerate the dish until ready to cook or cook immediately.
  6. Cook covered for 30 minutes at 350 degrees.  
  7. While the pasta is cooking, spritz a small amount of butter or olive oil and garlic salt in a pan and brown.  Add the leaves of fresh sage and crisp.  Lightly salt.
  8. After 30 minutes of cooking the pasta, the original recipe calls for 15 more minutes uncovered, but I think that would dry it out, so I didn't and it was wonderful!  Top with the sage leaves and enjoy!

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  1. I will make this tonight. My tummy is rumbling!

  2. Lindsey - Please do and tell me how you like it. I know you've got some butternut squash hiding in that beautiful garden of yours!

  3. This recipe sounds delicious!!! It includes many of Lincoln's allergens, so I'm going to make it for a friend who is about to have her 4th little one (and steal a few shells for me). Can't wait!!

  4. Hmmm. I wonder if you could use glouton-free manicotti's, subtract the nuts and use soy cheese? I don't know how you do with your little guy but I applaud you!