Squash Stuffed Shells
Ingredients
-
1
pound
jumbo or medium shells pasta
-
1
tablespoon
olive oil
-
1
whole
delicata squash, diced
-
1
15-ounce container
fresh ricotta
-
½
cup
finely grated Parmesan-Reggiano
-
1
teaspoon
kosher salt
-
1
pinch
crushed red pepper
-
1
large
egg
-
2
cloves
garlic, minced
-
24
ounces
marinara sauce
-
2
cups
shredded mozzarella
Instructions
- Boil the shells in salted water, then drain and rinse with cold water.
- Drizzle the shells with olive oil to prevent sticking.
- Cook the delicata squash in a pan until tender, about 5 minutes.
- In a bowl, combine the cooked squash, ricotta, Parmesan, egg, crushed red pepper, and minced garlic.
- Preheat the oven to 350°F.
- Spread some marinara sauce on the bottom of the baking dishes.
- Stuff the shells with the filling mixture and place them in the baking dishes.
- Pour marinara sauce over the shells and sprinkle with mozzarella.
- Bake for 25-30 minutes until the cheese is melted and golden brown.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
382mg
Cholesterol
36mg
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