Butternut Squash Pasta Bake
Delicious pasta shells stuffed with butternut squash and ground turkey in a creamy sauce.
- 1 tbsp olive oil
- 2 cups butternut squash diced
- 1 tspn salt
- 3 cloves garlic minced
- 1 lb ground turkey
- 2 tspn Italian seasoning
- 1 tspn red pepper flakes
- 1 tspn black pepper
- 2 cups spinach
- 1 tspn salt
- 15 oz ricotta cheese
- 1 egg
- 1/4 cup Parmesan cheese
- salt to taste
- pepper to taste
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1 pinch salt
- 1 pinch pepper
Heat the olive oil in a pan over medium-high heat.
Add the diced butternut squash and salt. Sauté to soften up the squash and incorporate the salt.
Add garlic, ground turkey, Italian seasoning, pepper flakes, and black pepper. Stir until turkey meat is fully cooked.
Add spinach and salt and cook until the spinach is wilted.
In a large bowl, combine the ricotta cheese, egg, Parmesan cheese, and a pinch of salt and pepper. Mix well.
Add the turkey and squash mixture into the bowl and mix well.
Cook a box of jumbo shell pasta until al dente. Set aside covered in olive oil to prevent sticking.
Heat butter in a pan over medium-high heat. Once melted, add in the flour.
Cook the flour until it turns light golden brown.
Add milk and stir continuously until the sauce thickens.
Add a pinch of salt and pepper.
Pour the sauce into the bottom of a casserole dish.
Stuff each shell pasta with the stuffing and place on top of the sauce.
Cover and bake at 400°F for 30 minutes.
Sprinkle Parmesan cheese on top and bake for 5 minutes more.
Garnish with parsley.