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No Bake Butternut Squash Stuffed Shells


  • 1 32 ounce container butternut squash soup
  • 1 pound Italian sausage
  • 1 10 ounce container Ricotta Cheese
  • 3 cups fresh spinach
  • 1 egg
  • 1/2 cup mozzarella cheese


Slow Cooker Directions

  1. Set your slow cooker to low. Pour 1/2 the soup container into your slow cooker.

  2. Cook Italian Sausage and drain.

  3. Add some water to the spinach and cook until it is wilted.

  4. In a bowl, mix cooked Italian sausage, spinach, ricotta cheese, and the egg.

  5. Line the bottom of your slow cooker with uncooked jumbo shells.

  6. Using a cookie scoop or spoon, stuff each shell with the ricotta/sausage filling.

  7. Pour the remainder of the soup over the stuffed shells. attempting to cover the top of each shell with liquid.

  8. Cook on low for 6 hours or on high for 4 hours. Top with mozzarella cheese a few minutes before eating.

Instant Pot Directions

  1. Set your Instant Pot to saute and cook the sausage. remove sausage and drain.

  2. In a bowl, mix wilted spinach, ricotta cheese, the egg, and sausage.

  3. Pour 1/2 the soup on the bottom of your Instant Pot.

  4. Stuff each jumbo shell with the filling, and place the shells in your instant pot.

  5. Pour the rest of the soup on top of the shells.

  6. Pressure cook on manual for 8 minutes

  7. Do a quick release.

  8. Put mozzarella cheese on top while it is still warm.