Roasted Butternut Squash and Ricotta Stuffed Pasta
- Ready In:
- 2hrs 15mins
- Ingredients:
- 12
- Yields:
-
30 shells
- Serves:
- 4
ingredients
- 1 butternut squash
- butter
- salt
- pepper
- 1 (12 ounce) package jumbo pasta shells
- 500 g ricotta cheese
- 1⁄2 cup parmesan cheese
- 4 tablespoons pesto sauce
- 2 eggs
- 2 tablespoons water
- nutmeg
- 400 ml tomato sauce
directions
- Both the Ricotta and Butternut filling can be made beforehand and frozen, cutting down on prep time.
- Preheat the oven to 400 degrees Fahrenheit.
- Line a large baking sheet with aluminium foil and coat with cooking spray.
- With a strong knife remove the stem from the squash.
- Slice the squash in half end-to-end and remove and discard the pulp and seeds.
- Cut each portion in half creating four pieces which are about the same size.
- Place the squash wedges on the baking sheet with the cut side up.
- Coat each piece of squash with butter and salt and pepper to taste.
- Cover the wedges with aluminum foil and cook in the oven for 45 minutes.
- Remove the wedges from the oven and let cool for 5 minutes.
- Remove the flesh from the skin and mash in a medium bowl adding a pinch of nutmeg.
- In a large bowl combine the ricotta, 2 eggs, 2 tablespoons of your pesto,1/4 cup of your parmesan, salt and pepper to taste as well as a little bit of nutmeg.
- Preheat oven to 375 degrees Fahrenheit.
- Bring a large pot of salted water to boil and add pasta shells cooking for 8 minutes (until al-dente).
- Drain pasta and cool in cold water, drain again of all water.
- In a 9x13 inch casserole dish pour tomato sauce and water adding the 2 tablespoons of remaining pesto.
- Divide and stuff the mashed squash into the bottom part of the pasta shells.
- Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can.
- Set the stuffed pasta shells stuffed side up on top of the tomato sauce.
- Sprinkle the shells with the remaining parmesan cheese.
- Cover with aluminum foil and bake in the oven for 30 minutes.
- Remove foil and bake for 10-15 minutes more, or until the pasta is golden on top.
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