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

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.