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+ servings

Sweet Potato Stuffed Shells

Course Main Course
Cuisine Italian
Keyword pasta, stuffed shells, sweet potatoes, vegetarian
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 9 servings
Calories 253kcal


  • 2 medium sweet potato
  • 8 ounce pasta shells, jumbo
  • 1/2 cup spinach
  • 2 cup ricotta cheese, part skim milk
  • 1 ounce Parmesan cheese, grated
  • 2 clove garlic
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1 medium lemon
  • 1 teaspoon lemon peel, raw

Serve With

  • 3 cup broccoli, florets


  • Preheat the oven to 400 degrees F. Cook sweet potatoes in the oven for 50-60 minutes or place in the microwave for 8-10 minutes. Scrape the sweet potato into a bowl and mash with a fork until smooth. Let it cool to warm room temperature before using.
  • Cook the jumbo pasta shells according to package directions and drain.
  • Finely chop spinach.  In a medium bowl, combine the ricotta cheese, Parmesan (1/3 cup), garlic, spinach, egg, salt and pepper and fresh lemon zest (zest of one lemon).Stir well. Stuff the cooked pasta shells with the squash/ricotta mixture and place them in a lightly greased 9X13-inch baking dish (depending on how full you fill the shells, you may not use all of them). Bake the shells for 18-20 minutes, until they are hot all the way through.
  • Serve with your favorite marinara or Alfredo sauce.   Serve steamed broccoli on the side.  Season with lemon pepper if desired.


Calories: 253kcal | Carbohydrates: 34g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 457mg | Fiber: 3g | Sugar: 3g