🎼 Perfect partnerEasy creamy lemon garlic mushroom pasta
🍝 ⏱️ 20 min
Oven + stovetop — no fighting over heatShares 6 ingredients (cheese, pepper, flake)
👨🍳 Instructions
✨ Meez Magic · 1 steps → 14 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Preheat oven to 425°F
2
On a baking sheet, toss together the olive oil, butternut squash, thyme, and a pinch each of red pepper flakes, salt, and pepper
3
Lay the prosciutto over the squash
4
Bake until the prosciutto is crispy
5
Remove the prosciutto and set aside
6
If squash needs more time, return to the oven until the squash is tender
7
Bring a large pot of salted water to a boil
8
Boil the pasta until al dente according to package directions, then drain
9
In a medium bowl, combine the ricotta, fontina, and roasted butternut squash, and season with salt and pepper
10
Spoon 2-3 cups marinara sauce into the bottom of a 9x13 inch baking dish
11
Stuff each shell with 1 tablespoon of the cheese mixture and place into the baking dish with sauce
12
Top with the remaining marinara sauce and mozzarella
13
Bake until the cheese has melted and is lightly browned on top
14
Serve the shells topped with prosciutto and basil
🎉
You're all done!
Enjoy your butternut squash and cheese stuffed pasta shells — and don't forget to share.
