BUTTERNUT SQUASH & SAUSAGE STUFFED SHELLS |
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#Butternutsquashlasagnarecipe
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, sliced
- ¾ cup milk
- ¾ cup vegetable broth
- 1 pound sausage
- 2 cups spinach
- 3 cloves garlic
- 1 pound jumbo shells, cooked al dente
- 15 ounces ricotta
- 1 egg
- ¼ cup parmesan, shredded
- Additional parmesan, shredded
- Olive oil
- Salt & pepper
Instructions
- Preheat oven to 400 degrees.
- Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes.
- Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat.
- Place roasted butternut squash and onion in a food processor.
- Pulse until a smooth puree forms. Allow to cool. Stir in milk and vegetable broth. Pour butternut squash sauce into base of a 9x13 baking dish.
- In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.
- Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9x13 baking dish.
- Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.
recipe adapted >>>>> here
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