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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

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 485 kcal
Author Katerina | Diethood

Ingredients

  • 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

Instructions

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

Recipe Notes

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.

WW SmartPoints: 17 

Nutrition Facts
Unstuffed Shells with Butternut Squash and Tomato Pesto
Amount Per Serving
Calories 485 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g50%
Cholesterol 48mg16%
Sodium 721mg30%
Potassium 592mg17%
Carbohydrates 52g17%
Fiber 4g16%
Sugar 7g8%
Protein 19g38%
Vitamin A 13980IU280%
Vitamin C 27.6mg33%
Calcium 452mg45%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.