Butternut Squash Ricotta Spinach Stuffed Shells Recipe 42

BUTTERNUT SQUASH, RICOTTA & SPINACH STUFFED SHELLS RECIPE - (4.2/5)

Butternut Squash, Ricotta & Spinach Stuffed Shells Recipe - (4.2/5) image

Provided by Jomamma

Number Of Ingredients 12

Ingredients

1 (12-ounce) package jumbo pasta shells (about 24 shells total)
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 and pepper, to taste
Roasted squash, around 2 cups
grated lemon peel
1 stick of butter
10 sage leaves
Fresh lemon juice

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

Butternut Squash-Stuffed Shells image

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

Ingredients

10 ounces diced butternut squash (about 2 1/2 cups)
1 small shallot, halved
1 clove garlic, unpeeled
2 teaspoons olive oil
1/4 teaspoon fresh thyme leaves, finely chopped
1 large leaf fresh sage, finely chopped, plus more for serving
Kosher salt and freshly ground black pepper
30 jumbo pasta shells (about 10 ounces)
1/4 cup vegetable broth or water
Two 10-ounce packages frozen chopped spinach, thawed, drained and squeezed dry
1 pound cream cheese, at room temperature
2 cups whole-milk ricotta
2 teaspoons red pepper flakes
2 cups grated Parmesan, plus more for serving
2 cups heavy cream
2 tablespoons unsalted butter
Pinch freshly grated nutmeg
1 cup freshly grated mozzarella

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 STUFFED SHELLS

Butternut Squash Stuffed Shells image

Garlic and rosemary mashed butternut squash in Italian pasta shells with a caramelized onion butter sauce are served on a bed of spinach.

Provided by erikatbones

Categories World Cuisine Recipes European Italian

Time 1h10m

Yield 8

Number Of Ingredients 18

Ingredients

2 butternut squash, quartered and seeded
3 cloves garlic
½ cup cream
2 tablespoons butter
1 teaspoon minced rosemary
salt to taste
1 (16 ounce) package jumbo pasta shells
1 tablespoon olive oil
1 red onion, sliced thin
2 tablespoons brown sugar
¼ cup butter
3 tablespoons all-purpose flour
3 ½ cups cream
2 tablespoons goat cheese
1 teaspoon chopped fresh rosemary
cooking spray
1 (10 ounce) bag spinach
1 tablespoon chopped fresh parsley

Steps:

Fill a large pot with water and bring to a boil over high heat. Boil squash until very tender, 8-10 minutes. Lift squash out of water with a slotted spoon; cool slightly and peel. Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth. Salt to taste.
Bring the water back to a boil, adding more if necessary. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
Preheat an oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet. Stir in red onion and brown sugar. Cook and stir over low heat, until onion is very soft and sweet, about 15 minutes. Remove from skillet; reserve. Melt 1/4 cup butter in the same skillet. Sprinkle flour into butter and stir until incorporated. Pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary. Cook until sauce is thick, 4-6 minutes. Stir in the reserved onions.
Spray a 9 x 13-inch baking pan with cooking spray. Scatter spinach over bottom of dish. Stuff pasta shells evenly with butternut squash mixture and place atop spinach. Bake shells in preheated oven until hot, about 10 minutes. Top with sauce, and sprinkle with parsley to serve.

Nutrition Facts : Calories 899.1 calories, Carbohydrate 90.9 g, Cholesterol 187.3 mg, Fat 56.3 g, Fiber 9.2 g, Protein 15 g, SaturatedFat 33.7 g, Sodium 161.7 mg, Sugar 12.6 g

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