My coworkers often ask me for suggestions when it comes to restaurants. Occasionally I get requests for recipe ideas. The latter happened a few weeks ago when I was asked for impressive dishes to make with squash.
I automatically thought of butternut squash, my favorite type of squash. Alas my ideas for butternut squash lasagna, gnocchi or stuffed squash weren't impressive enough. Eye roll. Maybe I should have suggested butternut squash risotto?!
Then I thought of stuffed shells! Stuffed shells with roasted butternut squash and creamy ricotta in a pool of tomato pasta sauce covered in cheese and broiled. OMG! YES!
I liked the idea so much, I decided to make it myself ;)
Meatless Monday Pasta: Roasted Butternut Squash & Ricotta Stuffed Shells
Serves 4
Ingredients
16 shells, cooked in salted water for 8 minutes, drained, cooled
2 cups roasted butternut squash {I roast mine whole in 425F oven for about an hour or until tender}
1 cup full fat ricotta
10 basil leaves, chopped
salt & pepper to taste
2 cups pasta sauce, heated
1/2 cup shredded cheese {I used Parmesan/Gouda blend from Trader Joe's thanks to suggestion from my friend Sylvie.}
Directions
1. Preheat the oven to 375F.
2. In a mixing bowl combine roasted butternut squash, ricotta and basil and season with salt & pepper. You want the mixture to be pretty smooth.
3. Stuff the shells with the mixture. If you have some of the filling left over, eat it with a spoon or spread on toast.
4. Pour heated tomato sauce into a baking dish: mine was about 8x10". Nestle in the stuffed shells.
5. Bake stuffed shells for 25 minutes.
6. Remove the baking pan from the oven and sprinkle the shells with the cheese. Broil for about 5-10 minutes, making sure not to burn the cheese.
7. Allow the shells to cool slightly and then dig in!
Hear the sizzle and the bubbling!!!
This was quite a decadent and satisfying dish. It's perfect for Meatless Monday or Sunday dinner or lunch any day of the week. I froze most of the shells and can't wait to eat them very soon!
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