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Kale and Ricotta Stuffed Shells with Butternut Squash Sauce

Servings: 6 servings
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
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!
Kale and Ricotta Stuffed Shells with Butternut Squash Sauce from completelydelicious.com
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Ingredients

Butternut Squash Sauce:

  • 1 small butternut squash , peeled and cut into 1 inch cubes
  • 1 small onion , chopped
  • 2 tablespoons olive oil
  • Salt and pepper , to taste
  • 1 tablespoon fresh rosemary and/or sage
  • 2 cups chicken or vegetable stock (475 ml)
  • 1 cup milk or cream (237 ml)

Assembly:

  • 15 jumbo pasta shells
  • 2 tablespoons olive oil
  • 2 cups kale , torn into small pieces (1 small bunch)
  • 2 cloves of garlic , minced
  • 8 ounces whole or skim milk ricotta cheese (226 grams)
  • 1 cup shredded parmesan cheese (113 grams)
  • 1 large 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.

Nutrition

Calories: 429kcal, Carbohydrates: 40g, Protein: 20g, Fat: 22g, Saturated Fat: 9g, Cholesterol: 64mg, Sodium: 457mg, Potassium: 824mg, Fiber: 4g, Sugar: 8g, Vitamin A: 15922IU, Vitamin C: 55mg, Calcium: 438mg, Iron: 2mg
Course: Main Course
Cuisine: Italian
Author: Annalise

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