Stuffed Shells with Tuscan Butternut Sauce
A fall classic made effortless. There's nothing quite like the moment a jar of Livwell Tuscan Butternut & Sage sauce meets a bowl of pillowy ricotta-stuffed shells — it instantly transforms a weeknight dinner into something that feels like it simmered all day. The natural sweetness of the butternut squash wraps around each shell while a snowfall of Parmesan melts right on top. This is comfort food, simplified.
Serves 4
Ingredients
- 20–24 jumbo pasta shells
- 15 oz whole milk ricotta
- 1 cup shredded mozzarella, divided
- ½ cup grated Parmesan, plus more for topping
- 1 egg
- 2 tbsp chopped fresh sage (or 1 tsp dried)
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 jar Livwell Tuscan Butternut & Sage Sauce
- Fresh sage leaves, for garnish
Instructions
- Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook jumbo shells until just al dente (slightly under package directions, since they'll finish baking). Drain and let cool slightly.
- In a medium bowl, combine ricotta, ¾ cup mozzarella, Parmesan, egg, sage, garlic powder, salt, and pepper. Mix until smooth.
- Spread a thin layer of Tuscan Butternut & Sage sauce on the bottom of a 9x13 baking dish.
- Fill each shell generously with the ricotta mixture and arrange in the dish, open side up.
- Pour the remaining sauce evenly over the shells. Sprinkle with remaining mozzarella.
- Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes, until bubbly and lightly golden.
- Garnish with fresh sage leaves and a generous shaving of Parmesan before serving.
Buon appetito!
