Kale Squash & Ricotta Stuffed Lumaconi

Kale, Squash & Ricotta Stuffed Lumaconi

  • Author: Loreto
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 8-10 servings 1x
  • Category: Pasta
  • Method: baked
  • Cuisine: Italian


Kale, Squash & Ricotta Stuffed Lumaconi, is a dish that has beautiful layers of flavor and texture. It is taken yet to an even greater level with the addition of tomato sauce and cheese baked till those oh so wonderful edges and cheese become crispy and golden!


For the squash:

  • 1 buttercup squash ( or any other medium-size squash)
  • 2 cloves garlic
  • 2 small cipollini onions, halved
  • 1 tsp dried thyme
  • 1/2 tsp turmeric
  • 1/2 tsp yellow curry
  • 1/2 teaspoon sea salt
  • 1/2 fresh cracked pepper
  • 2 tablespoons e.v.o. oil

For the tomato sauce:

  • 300 ml of canned San Marzano tomatoes
  • 1 clove garlic
  • 1 Tbsp olive oil
  • pinch of salt
  • some freshly cracked pepper
  • 1 Tbsp fresh broken basil

For the filling:

  • 1 cup finely chopped cooked kale (or green of your choice like spinach, swiss chard, etc).
  • 1 1/2 cups roasted squash
  • 1 cup ricotta
  • 1/2 cup grated Grana Padano cheese
  • 1 tsp olive oil
  • Salt and pepper to taste

For topping:

  • 1/4 cup grated Grana Padano


Roasted Squash:

  1. Cut squash in half,  clean out pulp and seeds. Sprinkle with olive oil, season with turmeric, thyme, yellow curry, salt, and pepper. Place garlic and halved onions in each half.
  2. Place squash flesh side down ensuring garlic and onion stay in the center under the squash. Place in a 375° F oven and bake for 25 minutes or until fork tender.
  3. Take out of oven scoop out flesh and mash in a bowl. Set aside to cool.

Tomato sauce:

  • In a saucepan heat up olive oil and garlic. When garlic starts to sizzle, place tomatoes in squishing them and breaking them with your hands into the pan. Season with salt and pepper, break some basil inside. Let simmer for 20-25 minutes, take off heat and set aside.


  • In a bowl combine mashed squash, chopped kale, ricotta, grated Grana Padano, olive oil, salt pepper. Mix well and set aside.


  • In a large pot bring water to boil. Sprinkle some coarse sea salt and taste for saltiness.
  • Place lumaconi in and cook for about 5-6 minutes (about 3/4 of the suggested cooking time).
  • Drain pasta and let cool a bit placing lumaconi on a baking sheet so they don’t stick together.


  • With a small teaspoon, scoop some of the filling and place inside the lumaconi until the cavity is filled and some filling oozes out.
  • Place filled lumaconi into a greased 9’x14′ baking dish. Continue this process until all the lumaconi are stuffed and the baking dish is full.
  • Spoon the tomato sauce over the pasta and sprinkle with the grated Grana.
  • Cover with tin foil.


  • Place covered dish in 375° F oven and bake for 10 minutes.
  • Uncover and bake for an additional 15-20 minutes or until top becomes melted, golden and crispy on the edges
  • Take out of oven and serve. Enjoy!


  • You could use a piping bag to fill the pasta.
  • Remember you can use any other green, provided it is cooked first.
  • Also, you can use other types of squash other than spaghetti as it is more moist and could cause filling to be too runny.
  • To save time you can make the tomato sauce and cook the kale as the squash is roasting, or even make the squash and kale the day before.
Recipe Card powered by