BUTTERNUT SQUASH, SPINACH & CHEESE STUFFED SHELLS
Classic Italian-style stuffed shells filled with roasted butternut squash, ricotta, spinach and sage leaves baked in a light cream sauce makes the perfect autumn vegetarian meal.
Provided by rita1431
Number Of Ingredients 20
Steps:
- Roast the squash: Preheat oven to 400 degrees F. Spread diced squash on a medium-sized parchment lined baking sheet. Drizzle with olive oil. Sprinkle with salt, pepper and sage. Roast for 25 - 30 minutes, or until the squash is tender and golden. Transfer squash to a medium bowl. With a potato masher, mash the squash to a creamy but chunky consistency. Set aside to cool slightly. Leave oven on but reduce heat to 350 degrees F.
- Make the filling: In a medium bowl add the ricotta, garlic, spinach, Parmesan cheese, nutmeg, salt, pepper, egg and creamed squash. Mix the ingredients well to combine.
- Make the cream sauce: In a medium saucepan melt the butter over medium-high heat. Add garlic and cook until the garlic just becomes golden. Whisk in the cream and cook until the cream is heated through and bubbling. Add salt and Parmesan cheese and stir until the cheese has melted. Remove from heat and set aside while assembling the shells.
- Cook the pasta shells: Meanwhile bring a large pot of water to a full boil over high heat. Add 2 teaspoons salt and 1 teaspoon oil. Gently drop the pasta shells into the boiling water; cook for 10 - 11 minutes (or as package directs), until the shells are al dente. Gently drain the shells and rinse with cold water. Some may break, discard those.
- Assembly: Prepare a 9 x 13" baking dish by greasing the bottom and sides with oil or cooking spray. Make sure the oven is still set at 350 degrees F. Spread cream sauce on the bottom of the dish.
- Fill the cooked pasta shells with a heaping tablespoon of filling. Place shells on top of the cream sauce in the baking dish butting against each other. Sprinkle top with mozzarella cheese. Lightly tent with foil and bake for 20 minutes. Remove foil and bake for an additional 10 to 15 minutes until bubbly. Turn on broiler and broil for 1 - 2 minutes to brown the top. Garnish with additional sage if desired. Let rest for 10 minutes before serving to allow the sauce to set.
BUTTERNUT SQUASH, RICOTTA & SPINACH STUFFED SHELLS RECIPE - (4.2/5)
Provided by Jomamma
Number Of Ingredients 12
Steps:
- Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425°F 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, and 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°F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.
BUTTERNUT SQUASH-STUFFED SHELLS
These stuffed shells are packed with a spicy spinach and ricotta filling and nestled in a cozy roasted butternut Alfredo sauce.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- Add the squash, shallot and garlic to a baking sheet. Drizzle with the olive oil and toss to combine. Sprinkle with the thyme, sage, 1/4 teaspoon salt and a few grinds of black pepper and toss again. Roast until the squash is tender and light golden, about 30 minutes. Let cool.
- Meanwhile, bring a large pot of water to a boil; add salt. Add the pasta shells and cook until al dente according to the package directions. Drain and let cool.
- Squeeze the roasted garlic into a small food processor or blender, add the squash, shallot and vegetable broth and puree until smooth.
- Mix together the spinach, cream cheese, ricotta, red pepper flakes, 2/3 cup of the Parmesan and 1 tablespoon salt in a large bowl. Stuff about 2 tablespoons of the spinach mixture into each shell; set aside.
- Add the pureed squash mixture, heavy cream and butter to a large skillet over medium heat. Cook, whisking frequently, until thickened, about 5 minutes. Remove from the heat and whisk in the nutmeg, 1 1/2 teaspoons salt and the remaining 1 1/3 cups Parmesan.
- Spread the cheese sauce into the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in the baking dish seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Top with the mozzarella. Bake until the cheese is melted and bubbling, 15 to 20 minutes. Top with more Parmesan and sage before serving.
BUTTERNUT SQUASH AND CHEESE STUFFED PASTA SHELLS
Best for nights when you're craving Italian, but also craving those cozier fall flavors!
Provided by Tieghan Gerard
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 425° F. On a baking sheet, toss together the olive oil, butternut squash, thyme, and a pinch each of red pepper flakes, salt, and pepper. Lay the prosciutto over the squash. Bake for 15-25 minutes, until the prosciutto is crispy. Remove the prosciutto and set aside. If squash needs more time, return to the oven for another 10 minutes, or until the squash is tender.2. Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente according to package directions. Drain.3. In a medium bowl, combine the ricotta, fontina, and roasted butternut squash. Season with salt and pepper. 4. To assemble, spoon 2-3 cups marinara sauce into the bottom of a 9x13 inch baking dish. Stuff each shell with 1 tablespoon of the cheese and place into the baking dish with sauce. Top with the remaining marinara sauce and mozzarella. Bake 20-25 minutes or until the cheese has melted and is lightly browned on top. 5. Serve the shells topped with prosciutto and basil. Enjoy!
Nutrition Facts : Calories 414 kcal, ServingSize 1 serving
BUTTERNUT SQUASH STUFFED SHELLS
We love this dish for Fall dinners. It is very good and a good use for squash. I tried to make sure it isn't already on Recipezaar. I didn't want anyone to miss having a chance to enjoy this dish during Autumn. Sometimes I add some sliced black olives to the sauce. My family loves black olives. This is from my notebook of very old recipes that I am trying to put on Recipezaar for safe keeping, so I don't know where it originally came from.
Provided by Heather-Dawn F.
Categories Pasta Shells
Time 50m
Yield 36 shells, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook shells in water. Drain, Mix sauce, milk, and 1 Tablespoon Sage and Nutmeg. Mix Ricotta, Egg, 1/2 Cup Asiago, 1/2 Cup Mozzarella, and remaining 1/4 Teaspoon Sage. Stir in squash. Fill shells with Cheese Mixture. Place in 2 quart Baking Dish. Pour sauce over shells. Sprinkle with remaining cheeses. Cover. Bake 20 minutes at 350 degrees, Uncover and bake 15 more minutes. Cool. This can be covered and refrigerated up to 2 days. You can reheat it at 350 degrees for 30 minutes.
Nutrition Facts : Calories 292.3, Fat 18.6, SaturatedFat 11.3, Cholesterol 103.5, Sodium 244.5, Carbohydrate 14.8, Fiber 2, Sugar 2.4, Protein 17.9
ROASTED BUTTERNUT SQUASH AND RICOTTA STUFFED PASTA
A very hearty meal that looks a lot harder to make then it actually is. Perfect to serve at a dinner party because most of the components can be mixed up beforehand leaving you lots of time to get ready. Great for picky eaters (as long as you don't mention the squash!)
Provided by Canadian Girl 029
Categories Pasta Shells
Time 2h15m
Yield 30 shells, 4 serving(s)
Number Of Ingredients 12
Steps:
- Both the Ricotta and Butternut filling can be made beforehand and frozen, cutting down on prep time.
- Preheat the oven to 400 degrees Fahrenheit.
- Line a large baking sheet with aluminium foil and coat with cooking spray.
- With a strong knife remove the stem from the squash.
- Slice the squash in half end-to-end and remove and discard the pulp and seeds.
- Cut each portion in half creating four pieces which are about the same size.
- Place the squash wedges on the baking sheet with the cut side up.
- Coat each piece of squash with butter and salt and pepper to taste.
- Cover the wedges with aluminum foil and cook in the oven for 45 minutes.
- Remove the wedges from the oven and let cool for 5 minutes.
- Remove the flesh from the skin and mash in a medium bowl adding a pinch of nutmeg.
- In a large bowl combine the ricotta, 2 eggs, 2 tablespoons of your pesto,1/4 cup of your parmesan, salt and pepper to taste as well as a little bit of nutmeg.
- Preheat oven to 375 degrees Fahrenheit.
- Bring a large pot of salted water to boil and add pasta shells cooking for 8 minutes (until al-dente).
- Drain pasta and cool in cold water, drain again of all water.
- In a 9x13 inch casserole dish pour tomato sauce and water adding the 2 tablespoons of remaining pesto.
- Divide and stuff the mashed squash into the bottom part of the pasta shells.
- Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can.
- Set the stuffed pasta shells stuffed side up on top of the tomato sauce.
- Sprinkle the shells with the remaining parmesan cheese.
- Cover with aluminum foil and bake in the oven for 30 minutes.
- Remove foil and bake for 10-15 minutes more, or until the pasta is golden on top.
Nutrition Facts : Calories 776.5, Fat 23.9, SaturatedFat 13.6, Cholesterol 167.8, Sodium 883.3, Carbohydrate 107, Fiber 9.9, Sugar 13.4, Protein 37.4
BUTTERNUT SQUASH AND SAUSAGE STUFFED SHELLS
I rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. -Taylor Hale, Sonoma, California
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. On a foil-lined baking sheet, toss squash with 1 tablespoon olive oil. Roast squash, stirring halfway through, until tender and starting to caramelize, 40 minutes. Transfer to a large bowl; roughly mash. Reduce heat to 350°., Cook pasta according to package directions. Drain., In a large nonstick skillet over medium-high heat, cook sausage and 1 cup onion, crumbling meat, until no longer pink. Add baby kale; cook until kale is tender, 3-5 minutes. Mix with squash. Stir in 4 ounces goat cheese., In same skillet, heat remaining olive oil. Add remaining onion; cook until softened, 3-5 minutes. Add garlic; cook, stirring, for 1 minute more. Add tomatoes, sage and sugar; bring to a boil. Reduce heat; simmer, stirring occasionally, until sauce is thickened, about 15 minutes. Cool about 5 minutes. Pulse in a blender until combined. Add half-and-half; pulse until smooth. Pour about half of sauce in a greased 13x9-in. baking dish., Stuff each shell with about 2 tablespoons squash mixture; arrange in the baking dish. Pour remaining tomato sauce over shells; top with remaining goat cheese. Bake, covered, until beginning to bubble, 20 minutes. Remove cover; bake another 10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 379 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 344mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 6g fiber), Protein 15g protein.
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CHEESY STUFFED SHELLS WITH BUTTERNUT SQUASH SAUCE
From fifteenspatulas.com
5/5 (2)Total Time 55 minsCategory Main CourseCalories 518 per serving
- Place all the butternut squash sauce ingredients into a food processor or blender and puree until smooth. Taste the mixture and adjust seasoning if necessary, and also add more water if the sauce seems too thick, but make sure not to water it down too much. Set this mixture aside.
- Chop up the cooked spinach and place in a large bowl. Add the ricotta, half of the mozzarella cheese, parsley, basil, eggs, salt, and pepper, and mix very well. Set this mixture aside.
- Bring a big pot of water to a boil, and season generously with salt. Cook the jumbo shells for two minutes less than it states on the package (mine said to cook for 12 minutes, so I cooked them for 10). Remove the shells from the water, and rinse them thoroughly with cold running water. Now we’re ready to fill!
- This recipe will make slightly more than one 9×13 pan of shells, but this is enough filling to fill all the shells, so plan to have two dishes ready.
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