Butternut Squash Spinach Cheese Stuffed Shells Food

BUTTERNUT SQUASH, SPINACH & CHEESE STUFFED SHELLS

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)

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 AND SAUSAGE STUFFED SHELLS

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.

BUTTERNUT SQUASH STUFFED SHELLS

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.