Butternut squash-stuffed pasta shells with Tallegio cheese

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

The beauty of this rich, satisfying dish is that it can be prepared in advance and then assembled and cooked in 30 minutes, making it an ideal meal for an informal gathering. The same goes for the Chicken, Leek and Sage variation on the next page. Look for large pasta shells, which are perfect for stuffing and look attractive, too.


  • 1 small butternut squash, peeled, deseeded and cubed (about 500 g/1 lb 2 oz


  • Steam or boil the squash for 10–15 minutes until tender. Meanwhile, cook the pasta in plenty of boiling salted water for 10 minutes until just al dente, but not quite cooked. Drain, return the pasta to the pan and toss in half the oil to prevent the shells sticking together.
  • Preheat the oven to