Butternut Squash, Ricotta & Spinach Stuffed Shells

Photo by Susie S.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 2

    cups of ricotta

  • 1/3

    cup Parmesan cheese, plus more for garnish

  • 1

    fresh smashed garlic clove

  • 1/4

    cup frozen chopped spinach ( squeezed and drained)

  • 1

    egg

  • salt, pepper

  • roasted squash, around 2 cups

  • and grated lemon peel

  • 1

    stick of butter

  • 10

    sage leaves

Directions

Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes. Cook your jumbo pasta shells according to directions. In a bowl add aprox, 2 cups of ricotta, ⅓ cup parmesan cheese, 1 fresh smashed garlic clove, ¼ 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 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan. See it on Key Ingredient | Join Key Ingredient, it's free!

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