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Unstuffed Shells with Butternut Squash and Tomato Pesto | www.diethood.com | Saucy, creamy, delicious unstuffed pasta shells with butternut squash and tomato pesto.

Unstuffed Shells with Butternut Squash and Tomato Pesto

Katerina | Diethood
Saucy, creamy, delicious unstuffed pasta shells with butternut squash and tomato pesto.
Servings : 6 servings
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins


  • 8- ounces pasta shells
  • 2 tablespoons olive oil
  • 2 cloves of garlic , minced
  • 1 butternut squash (about 1-1/2 to 2 pounds), peeled, chopped into 1-inch cubes
  • salt and fresh ground pepper , to taste
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1-1/2 cups skim milk
  • 1-1/2 cups vegetable broth
  • 1 tablespoon fresh snipped rosemary
  • salt and fresh ground pepper to taste
  • 1 cup grated Parmesan Cheese , divided
  • 1/2 cup tomato pesto
  • 1 cup Part Skim Shredded Mozzarella Cheese


  • Preheat oven to 375.
  • Lightly grease a 9x13 casserole dish with cooking spray and set aside.
  • Prepare shells according to the directions on the box.
  • In the meantime, heat olive oil in a large nonstick skillet.
  • Add garlic and butternut squash cubes; season with salt and pepper and cook for 10 to 12 minutes, or until tender, stirring frequently.
  • Transfer prepared squash to a bowl and set aside.
  • Melt butter in skillet over medium heat.
  • Whisk in flour; whisk until thoroughly combined.
  • Slowly whisk in the milk, followed by the chicken broth.
  • Stir in rosemary and season with salt and pepper.
  • Cook and stir frequently until thickened and bubbly, about 8 to 10 minutes.
  • Remove from heat and whisk in 1/2-cup grated parmesan cheese.
  • Take a little bit of the prepared sauce and smother it on the bottom of the previously prepared baking dish.
  • Add the prepared butternut squash to the sauce and mix to combine.
  • Arrange the pasta shells on the bottom of the casserole dish in a single layer.
  • Pour the butternut squash mixture over the pasta shells.
  • Add the tomato pesto and spread it over the top with an offset spatula.
  • Sprinkle with remaining parmesan cheese and mozzarella cheese.
  • Cover with aluminum foil and bake for 30 minutes, or until hot and bubbly.
  • Remove foil and continue to cook for 3 to 5 minutes, or until a little browned on top.
  • Remove from oven and let stand few minutes.
  • Serve.


This is a great make-ahead meal:
Prepare the casserole as directed, cover with aluminum foil, and place it in the fridge for up to 24 hours.
Bake as directed.


Calories: 485 kcal | Carbohydrates: 52 g | Protein: 19 g | Fat: 22 g | Saturated Fat: 10 g | Cholesterol: 48 mg | Sodium: 721 mg | Potassium: 592 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 13980 IU | Vitamin C: 27.6 mg | Calcium: 452 mg | Iron: 2.1 mg | Net Carbs: 48 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Main
Cuisine: Italian
Keyword: baked pasta dishes, pasta bake, vegetable pasta bake