Jumbo pasta shells filled with kale and ricotta cheese, baked in a bath of homemade butternut squash sauce. It's a dish the whole family is sure to love!
Course Main Course
Cuisine Italian
Prep Time 30 minutesmins
Cook Time 1 hourhr15 minutesmins
Total Time 1 hourhr45 minutesmins
Servings 6servings
Calories 429
Author Annalise Sandberg
Ingredients
Butternut Squash Sauce:
1small butternut squash, peeled and cut into 1 inch cubes
1small onion, chopped
2tablespoonsolive oil
Salt and pepper, to taste
1tablespoonfresh rosemary and/or sage
2cupschicken or vegetable stock(475 ml)
1cupmilk or cream(237 ml)
Assembly:
15jumbo pasta shells
2tablespoonsolive oil
2cupskale, torn into small pieces (1 small bunch)
2clovesof garlic, minced
8ounceswhole or skim milk ricotta cheese(226 grams)
1cupshredded parmesan cheese(113 grams)
1large egg
Salt and pepper, to taste
Instructions
To make the sauce:
Preheat oven to 350°F and line a sheet pan with parchment paper. In a large bowl, combine the cubed butternut squash, chopped onion, olive oil, salt, pepper, and herbs. Spread evenly into the sheet pan. Bake until butternut squash is tender, about 35-40 minutes. Let cool slightly.
In a blender or food processor, combine the roasted butternut squash and onions, chicken/vegetable stock, and milk/cream and blend until smooth. Work in batches if necessary. Set sauce aside or store in the fridge for up to 7 days if making ahead.
To assemble the stuffed shells.
Boil the jumbo pasta shells in a pot of boiling salted water until al dente, about 10-12 minutes. Drain and set aside.
While pasta is boiling, work on assembling the filling. Heat olive oil in a large skillet over medium heat. Add garlic and cook 1 minute until fragrant. Add kale pieces and cook, stirring often, until kale is reduced in size by half. Remove from heat and let cool.
In a medium bowl, combine the ricotta cheese, parmesan cheese, eggs, salt and pepper, and kale mixture.
Preheat oven to 350° F. Grease a 9x13-inch baking dish with nonstick spray or butter.
Pour the butternut squash sauce into the greased dish. It should be about 1 ½ inches deep. Scoop a spoonful of the kale and ricotta mixture into 12 of the cooked pasta shells. Place the shells into the butternut squash sauce.
Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and sauce is bubbling.