Cooked - Cheesy Butternut Squash Stuffed Shells

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Cheesy Butternut Squash Stuffed Shells

1.0

2 butternut squash, halved

6 garlic cloves

1 small onion, halved

2 tbsp olive oil

1 tsp salt

1 tsp pepper

1½ cups chicken or veggie broth

2 tbsp sour cream

½ cup grated parmesan

1 tbsp chicken bouillon

16 oz ricotta cheese

½ cup mozzarella, shredded

½ cup parmesan, grated

3 basil leaves, chopped

1 egg

¼ cup heavy cream

½ lb jumbo pasta shells

1½ cups mozzarella, shredded

½ cup parmesan, grated

Fresh sage leaves

Preheat oven to 425°F. Place squash cut side down on a baking sheet. Add garlic and onion in foil on the sheet. Drizzle with olive oil, salt, and pepper. Bake for 45 minutes until tender.
Scoop squash flesh into a blender with garlic, onion, broth, sour cream, parmesan, and bouillon. Blend until smooth. Add salt to taste.
Cook pasta shells in salted water until al dente, about 8 minutes. Drain and cool under cold water. Drizzle with olive oil.
For filling, mix ricotta, mozzarella, parmesan, basil, egg, cream, and salt. Fill each shell with 1-2 tbsp of mixture.
Spoon 1 cup of sauce into a 9x13 baking dish. Arrange stuffed shells on top, cover with remaining sauce, mozzarella, and parmesan. Cover with foil and bake for 10 minutes. Uncover and bake 10 more minutes. Broil for 1-2 minutes until golden. Garnish with sage and enjoy.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions👨‍👩‍👧‍👦Family Dinner🎉Holiday

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 32 weeks ago

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