Stuffed Pasta with Butternut Squash Sauce
These stuffed pasta shells with butternut squash sauce are filled with red onion, garlic, zucchini, tomatoes, red pepper and black beans for protein and fiber.
Servings 4
Ingredients
For the Stuffing
- 1 cup Black beans
- ½ cup Parmesan cheese, grated
- 4 large vine tomatoes, diced
- 2 large zucchini, diced
- 1 large red pepper, seeded and diced
- 1 large red onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato puree
- 2 tablespoons Olive oil
- salt and black pepper to taste
For the Butternut Squash Sauce
- 1 medium red onion, finely chopped
- 2 garlic cloves, minced
- 2 pounds Butternut Squash, peeled and coarsely chopped
- 2 ½ cups vegetable stock
- 25 Conchiglione pasta shells
Instructions
To Make the Filling
- Heat 2 tablespoons olive oil in a large frying pan and gently fry the red onion for a couple of minutes before adding the 2 minced garlic cloves. Cook for another minute to soften the garlic.
- Add the red pepper and cook for 2-3 minutes to soften, then add the zucchini, tomatoes and tomato puree.
- Cook for 5 minutes, allowing to simmer, covered for around 20 minutes. Check occasionally and stir, making sure the mixture does not catch or burn. The mixture should be a little wetter than usual as the Conchiglione pasta shells will absorb liquid as it bakes. Add a little water if needed. Season to taste.
- Stir in the Black beans to heat through.
- Place the Conchiglione pasta shells in a pan filled with boiled water and leave covered for 10 minutes to soften. Drain and set aside.
- Time to preheat your oven to 350°F.
To Make the Butternut Squash
- Heat 1 tablespoon olive oil in a large saucepan, add the red onion and sauté for a couple of minutes before adding the minced garlic clove. Cook for another minute to soften the garlic.
- Add the Butternut Squash and cook, stiring frequently for 5 minutes.
- Add the Vegetable stock and bring to the boil. Then reduce the heat and simmer uncovered for around 20 minutes or until the Butternut Squash is softened.
- Blend until smooth, season to taste.
- Pour the Butternut Squash sauce into a suitably sized ovenproof dish.
- Fill the Conchiglione pasta shells with the Vegetable bean stuffing and place each completed shell carefully into the Butternut Squash sauce with the filled side on top.
- Sprinkle generously with Parmesan or cheese of your choice. Cheddar works well.
- Bake for around 20 minutes covered with foil. Remove the foil and bake for an additional 10 minutes.
Recipe Notes
The recipe will serve 4, allow 5 giant conchiglione shells per person. The photo shows a dish for a 2 person serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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