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Harvest Squash and Ricotta Stuffed Shells

URL: https://www.foodiecrush.com/harvest-squash-ricotta-stuffed-shells/

Ingredients

The pasta and sauce

  • 20-24 large shell pasta noodles
  • 1 tablespoon extra-virgin olive oil
  • 3 cups whipping cream
  • ½ teaspoon ground nutmeg

The vegetables

  • 1 cup diced butternut squash
  • 1 cup diced yellow squash
  • 1 cup diced zucchini
  • ½ cup diced yellow onion
  • 2 cloves garlic
  • 2 teaspoons thyme leaves
  • 1 ½ teaspoons sea salt
  • 1 teaspoon black pepper

The cheese filling

  • 3 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg

Instructions

  1. Preheat the oven to 375°F.
  2. Cook the pasta shells in salted water for 7-8 minutes until al dente, then drain.
  3. In a skillet, heat olive oil and sauté the diced squashes, onion, and one clove of garlic for 5 minutes.
  4. For the cream sauce, simmer cream with the remaining garlic, nutmeg, and salt until reduced by half, then stir in Parmesan cheese.
  5. Combine the cooled squash mixture with ricotta, mozzarella, Parmesan, and whisked egg.
  6. Layer half of the cream sauce in a baking dish, fill the pasta shells with the cheese mixture, and place them in the dish.
  7. Drizzle the remaining cream sauce over the shells, top with mozzarella, cover with foil, and bake for 30 minutes.
  8. Remove the foil and bake for an additional 10 minutes until the cheese is browned.

Nutrition Facts (estimated)

Servings
6
Calories
450
Total fat
25g
Total carbohydrates
40g
Total protein
20g
Sodium
600mg
Cholesterol
100mg

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