BUTTERNUT SQUASH AND SAUSAGE STUFFED SHELLS
I rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. -Taylor Hale, Sonoma, California
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. On a foil-lined baking sheet, toss squash with 1 tablespoon olive oil. Roast squash, stirring halfway through, until tender and starting to caramelize, 40 minutes. Transfer to a large bowl; roughly mash. Reduce heat to 350°., Cook pasta according to package directions. Drain., In a large nonstick skillet over medium-high heat, cook sausage and 1 cup onion, crumbling meat, until no longer pink. Add baby kale; cook until kale is tender, 3-5 minutes. Mix with squash. Stir in 4 ounces goat cheese., In same skillet, heat remaining olive oil. Add remaining onion; cook until softened, 3-5 minutes. Add garlic; cook, stirring, for 1 minute more. Add tomatoes, sage and sugar; bring to a boil. Reduce heat; simmer, stirring occasionally, until sauce is thickened, about 15 minutes. Cool about 5 minutes. Pulse in a blender until combined. Add half-and-half; pulse until smooth. Pour about half of sauce in a greased 13x9-in. baking dish., Stuff each shell with about 2 tablespoons squash mixture; arrange in the baking dish. Pour remaining tomato sauce over shells; top with remaining goat cheese. Bake, covered, until beginning to bubble, 20 minutes. Remove cover; bake another 10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 379 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 344mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 6g fiber), Protein 15g protein.
BUTTERNUT SQUASH, RICOTTA & SPINACH STUFFED SHELLS RECIPE - (4.2/5)
Provided by Jomamma
Number Of Ingredients 12
Steps:
- Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425°F for 15-20 minutes. Cook your jumbo pasta shells according to directions. In a bowl add approximately 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach ( squeezed and drained), 1 egg, salt, pepper, and your cooled down roasted squash, around 2 cups and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor. Stuff the shells with the mixture and place in a buttered baking dish. Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice. Place your shells in a 400°F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.
BUTTERNUT SQUASH STUFFED SHELLS
Steps:
- Directions: Preheat oven to 400 degrees F. Place butternut squash on a baking sheet and toss with salt, pepper, nutmeg and olive oil. Roast for 20 minutes, flip, then roast for 20 minutes more. Remove from oven and mash with a fork or potato masher until almost pureed. Boil water and prepare shells according to directions. Mine called for 9 minutes. Drain pasta and set aside to cool. While pasta is cooking, heat a small saucepan over medium heat and add 2 tablespoons butter, garlic and shallots. Whisk until brown bits appear in the butter, then mash into the butternut squash, along with the mascarpone and and tablespoon of parmesan. Spray a baking dish (8×8) or pie plate with nonstick spray. Spoon about 1 1/2-2 tablespoons (depending on the size of your shells) of squash into each shell, then lay in the dish. Repeat. To make the bechemal, heat a saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook until golden and a nutty aroma appears. Add milk and parmesan and let come to a simmer while whisking constantly. Once sauce has thickened, stir in nutmeg and taste - add salt and pepper if desired. Pour mixture over top of shells, then add mozzarella and sage. Bake at 400 degrees F for 20-25 minutes, or until cheese is golden and bubbly.
BUTTERNUT SQUASH STUFFED SHELLS
We love this dish for Fall dinners. It is very good and a good use for squash. I tried to make sure it isn't already on Recipezaar. I didn't want anyone to miss having a chance to enjoy this dish during Autumn. Sometimes I add some sliced black olives to the sauce. My family loves black olives. This is from my notebook of very old recipes that I am trying to put on Recipezaar for safe keeping, so I don't know where it originally came from.
Provided by Heather-Dawn F.
Categories Pasta Shells
Time 50m
Yield 36 shells, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook shells in water. Drain, Mix sauce, milk, and 1 Tablespoon Sage and Nutmeg. Mix Ricotta, Egg, 1/2 Cup Asiago, 1/2 Cup Mozzarella, and remaining 1/4 Teaspoon Sage. Stir in squash. Fill shells with Cheese Mixture. Place in 2 quart Baking Dish. Pour sauce over shells. Sprinkle with remaining cheeses. Cover. Bake 20 minutes at 350 degrees, Uncover and bake 15 more minutes. Cool. This can be covered and refrigerated up to 2 days. You can reheat it at 350 degrees for 30 minutes.
Nutrition Facts : Calories 292.3, Fat 18.6, SaturatedFat 11.3, Cholesterol 103.5, Sodium 244.5, Carbohydrate 14.8, Fiber 2, Sugar 2.4, Protein 17.9
More about "butternut squash stuffed shells recipes"
BUTTERNUT SQUASH STUFFED SHELLS RECIPE - LOVE AND …
From loveandlemons.com
5/5 (87)Category Main DishServings 4Total Time 55 mins
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few generous pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes.
- Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, 1/2 teaspoon salt and pepper.
- Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach in increments, along with a pinch of salt, and sauté until all the spinach is incorporated and wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. In a medium bowl, combine the the spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, at least 1/4 teaspoon salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, adding more salt and pepper as desired.
- Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
CREAMY BUTTERNUT SQUASH STUFFED SHELLS RECIPE - MASHED
From mashed.com
5/5 (4)Category Main Course, DinnerAuthor Melissa OlivieriCalories 689 per serving
- In a medium bowl, mix together ricotta, Parmesan, egg, basil, nutmeg, and salt and pepper until fully combined. Add the roasted butternut squash and the chopped spinach, and stir to incorporate. Put the bowl into the refrigerator and chill.
- Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain, and spread the shells on a sheet of parchment paper or wax paper to cool.
- When the shells are cool enough to handle, gently squeeze open a shell, and lay it in the palm of your hand. Stuff the shell with a generous teaspoon of filling, and lay it upright in the casserole dish. Repeat with all of the shells, and assemble them in a single layer.
BUTTERNUT SQUASH STUFFED SHELLS - RECIPE GIRL
From recipegirl.com
Reviews 7Estimated Reading Time 4 minsServings 6
BUTTERNUT SQUASH STUFFED SHELLS (VEGAN) - THE …
From simple-veganista.com
BUTTERNUT SQUASH STUFFED SHELLS | EPICURICLOUD (TINA …
From epicuricloud.com
BUTTERNUT SQUASH STUFFED SHELLS - HOW SWEET EATS
From howsweeteats.com
BUTTERNUT SQUASH STUFFED SHELLS – IT'S ALL GOOD VEGAN
From itsallgoodvegan.com
BUTTERNUT SQUASH STUFFED SHELLS | DAVINCI SIGNATURE
From davincipasta.com
MSN
BUTTERNUT SQUASH STUFFED SHELLS - RECIPE REVIEW BY THE HUNGRY …
From hungrypinner.com
BUTTERNUT SQUASH STUFFED SHELLS - YOUTUBE
From youtube.com
HOW TO MAKE STUFFED BUTTERNUT SQUASH VEGETARIAN RECIPES
From tmax.pakasak.com
BUTTERNUT SQUASH ALFREDO STUFFED SHELLS RECIPE | RECIPES.NET
From recipes.net
EASY VEGAN STUFFED SHELLS - MINIMALIST BAKER RECIPES
From minimalistbaker.com
BUTTERNUT SQUASH STUFFED SHELLS - THE DIZZY COOK
From thedizzycook.com
BUTTERNUT SQUASH STUFFED SHELLS - OH MY VEGGIES
From ohmyveggies.com
BUTTERNUT SQUASH STUFFED SHELLS RECIPE - MASHED.COM
From mashed.com
ROASTED BUTTERNUT SQUASH STUFFED SHELLS | PLANT-BASED, VEGAN
From chefani.com
BUTTERNUT SQUASH AND CHEESE STUFFED PASTA SHELLS.
From halfbakedharvest.com
10-INGREDIENT BUTTERNUT SQUASH STUFFED SHELLS - PINGCOOKS
From pingcooks.com
BUTTERNUT SQUASH STUFFED SHELLS & BURRATA RECIPE - TASTINGTABLE.COM
From tastingtable.com
BUTTERNUT SQUASH STUFFED SHELLS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
BUTTERNUT SQUASH AND SAUSAGE STUFFED SHELLS | RECIPE CART
From getrecipecart.com
#60-minutes-or-less #time-to-make #main-ingredient #preparation #pasta #vegetables #easy #pasta-rice-and-grains #pasta-shells #squash #3-steps-or-less
You'll also love