Butternut squash, ricotta, spinach and spices are combined to perfection in these stuffed pasta shells, enjoy!
Jumbo pasta shells
cups of ricotta
cup Parmesan cheese, plus more for garnish
fresh smashed garlic clove
cup frozen chopped spinach ( squeezed and drained)
Roasted squash, around 2 cups
grated lemon peel
stick of butter
Fresh lemon juice
Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425 degrees fahrenheit for 15-20 minutes. Cook your jumbo pasta shells according to directions. In a bowl add approximately 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach ( squeezed and drained), 1 egg, salt, pepper, your cooled down roasted squash, around 2 cups and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor. Stuff the shells with the mixture and place in a buttered baking dish. Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice. Place your shells in a 400 degrees fahrenheit oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.