Description
Pasta shells filled with a savory mixture of roasted butternut squash, quinoa, and kale, baked in a light sauce.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 small butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 cup cooked quinoa
- 2 cups chopped kale
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- 1 (15 ounce) can tomato sauce
- 1/2 cup vegetable broth
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes, or until tender. Mash the roasted squash slightly.
- Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
- In a bowl, combine the mashed butternut squash, cooked quinoa, chopped kale, Parmesan cheese, and nutmeg. Season with salt and pepper. Mix well.
- In a small baking dish, spread the tomato sauce and vegetable broth to cover the bottom.
- Stuff each cooked pasta shell with the squash and quinoa mixture. Arrange the filled shells in the baking dish over the sauce.
- Bake for 20 to 25 minutes, until heated through and the sauce is bubbly.
Notes
- You can substitute spinach for kale if you prefer.
- For a richer flavor, use vegetable broth instead of water when cooking the quinoa.
- Prep Time: 25 min
- Cook Time: 45 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 shells
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 9
- Protein: 14
- Cholesterol: 10
Keywords: butternut squash, stuffed shells, quinoa, kale, pasta, vegetarian dinner