Butternut Squash & Turkey Sausage Stuffed Shells

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Ingredients:

For the Filling:

  • 1 lb ground turkey sausage
  • 2 cups butternut squash, roasted and mashed
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/2 tsp garlic powder
  • 1/2 tsp dried sage
  • Salt and pepper to taste

For the Sauce:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp nutmeg
  • Salt and pepper to taste

For the Pasta:

  • 20 large pasta shells (jumbo shells)
  • 1/2 cup shredded mozzarella (for topping)

Directions:

  1. Preheat your oven to 375°F (190°C). Cook the pasta shells in salted water according to the package instructions, until al dente. Drain and set aside.
  2. In a skillet, cook the turkey sausage over medium heat until browned and fully cooked, about 8-10 minutes. Remove from heat and let cool slightly.
  3. In a large bowl, combine the mashed butternut squash, ricotta cheese, Parmesan cheese, egg, garlic powder, dried sage, salt, and pepper. Stir in the cooked turkey sausage until the mixture is well combined.
  4. To make the sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and continue to cook until the sauce thickens, about 5 minutes. Stir in the Parmesan cheese, nutmeg, salt, and pepper.
  5. Spread a thin layer of the sauce on the bottom of a 9×13-inch baking dish.
  6. Stuff each cooked pasta shell with the butternut squash and turkey sausage mixture and place them in the baking dish.
  7. Pour the remaining sauce over the stuffed shells and sprinkle with shredded mozzarella.
  8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
  9. Serve hot and enjoy!

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 400 kcal | Servings: 6 servings

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