• This is a great dish for a family dinner or you can make them and freeze them for a meal further down the week!

Ingredients

  • 2 cups of ricotta
  • ⅓ cup Parmesan cheese, plus more for garnish
  • 1 fresh smashed garlic clove
  • ¼ cup frozen chopped spinach ( squeezed and drained)
  • 1 egg
  • salt, pepper
  • roasted squash, around 2 cups
  • and grated lemon peel
  • 1 stick of butter
  • 10 sage leaves
  • fresh lemon juice
0 (Rated by 0 moms)
PREP TIME 15 Min READY IN 55 Min
COOK TIME 20 Min SERVINGS 4
MAIN INGREDIENT Pasta
MEAL/COURSE Dinner
TYPE OF DISH Pasta
SEASON/OCCASION Christmas
COOKING METHOD Oven
CUISINE Italian
DIETARY NOTES Vegetarian, Comfort Food

Preparation

  1. Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes.
  2. Cook your jumbo pasta shells according to directions.
  3. In a bowl add aprox, 2 cups of ricotta,
  4. 1/3 cup parmesan cheese,
  5. 1 fresh smashed garlic clove,
  6. 1/4 cup frozen chopped spinach ( squeezed and drained)
  7. 1 egg,
  8. salt, pepper,
  9. your cooled down roasted squash, around 2 cups,
  10. and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor.
  11. Stuff the shells with the mixture and place in a buttered baking dish.
  12. Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.
  13. Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.
  14. Place your shells in a 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.

Rating

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