Sausage and Chard Stuffed Shells with Butternut Squash
Oct 10, 2025 03:03 AM
This Sausage and Chard Stuffed Shells with Butternut Squash is all fall with sweet, cheesy shells of mild sausage, fresh Swiss chard, ricotta and mozzarella. Baked in that sweet, creamy butternut squash sauce that I (and my kids) can’t get enough of.
Kitchens need more baked pasta this time of year, especially stuffed shells. Warm and satisfying and easily assembled in advance so you can just slide them in the oven and curl up on the couch.
I’m working on getting more of these types of dinners in my life. Something comforting to mellow things out since we’ve been binge-watching the last season of Homeland. I’m getting all kinds of stressed out watching Carrie undertake 47 life-threatening activities while also managing to look stylish in a government-employee way that I secretly love.
With all the action in three seasons worth of Homeland, I don’t think I’ve ever seen anyone eat.
Ingredients:
- 4 cups Butternut Squash Sauce
- 24 Jumbo Pasta Shells (about 12 oz)
- 12 ounces Mild Italian Sausage
- 1 Tablespoon Butter
- 1/2 Onion, chopped
- 4 large leaves Chard, stems discarded, very finely chopped
- 4 ounces Mozzarella, grated
- 12 ounces Part-Skim Ricotta Cheese
- Shredded Parmesan Cheese, for serving (optional)
Butternut Squash Sauce
- 3 pound butternut squash
- 1 cup vegetable or chicken stock
- 1 teaspoon kosher salt
Prep Time:
35 minutes
Cook Time:
195 minutes
Total Time:
230 minutes
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