Baked Shells With Winter Squash Recipe

Name: Baked Shells With Winter Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter, for baking dish; 4 tablespoons olive oil; 2 large onions, halved and thinly sliced; coarse salt and pepper; crushed red pepper flakes (optional); 1 large red bell peppers or 1 large green bell pepper, halved & seeded and cut into thin strips; 2 teaspoons chopped fresh rosemary leaves; 1 lb small shell pasta; 1 (12 ounce) packagefrozen winter squash puree, thawed; 1 ¼ cups grated parmesan cheese; 3 slices crusty baguette, cut into 1/4-inch cubes (1 1/2 cups)

Servings: persons

butter, for baking dish
4 tablespoons olive oil
2 large onions, halved and thinly sliced
coarse salt and pepper
crushed red pepper flakes (optional)
1 large red bell peppers or 1 large green bell pepper, halved & seeded and cut into thin strips
2 teaspoons chopped fresh rosemary leaves
1 lb small shell pasta
1 (12 ounce) packagefrozen winter squash puree, thawed
1 ¼ cups grated parmesan cheese
3 slices crusty baguette, cut into 1/4-inch cubes (1 1/2 cups)

1
Preheat oven to 400 degrees F.
2
Butter a 9-by-13-inch baking dish.
3
Heat 3 tablespoons oil in a large skillet over medium-low heat.
4
Add onions & peppers; season with salt and pepper.
5
Cover; cook until onions are soft and release liquid, 15 minutes.
6
Uncover; raise heat to medium.
7
Cook, stirring, until onions are browned, 20 to 25 minutes.
8
Stir in 1 teaspoon rosemary.
9
Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest.
10
Drain, reserving 1 1/2 cups cooking water.
11
Return pasta to pot; add crushed red pepper flakes, if desired.
12
Stir squash and reserved pasta water into onions; simmer 2 minutes.
13
Toss squash mixture and 1/2 cup Parmesan or more, with pasta.
14
Transfer to prepared dish.
15
Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper.
16
Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.
17
Serve with a salad of sliced tmatoes and crunchy bread sticks.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: butter, for baking dish, 4 tablespoons olive oil, 2 large onions, halved and thinly sliced, coarse salt and pepper, and more.

Yes, Baked Shells With Winter Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Shells With Winter Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions