Roasted Butternut Squash, Ricotta and Spinach Stuffed Shells

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I was so excited about trying this recipe because the ingredients looked like they would be amazing together. I was underwhelmed with the result, but I think it could be a great dish with some improvements. The ricotta was too overpowering for my tastes and overshadowed the other flavors in the recipe. I modified this recipe from one that I found on Pinterest. If you have any ideas on how to bring out the notes in this dish, please let me know!


1 box jumbo shells

2 c. Ricotta (I used whole milk ricotta)

1/3 c. freshly grated Parmesan cheese

2 cloves garlic, minced

1/4 c. frozen chopped spinach, drained and squeezed

1 egg

2 c. roasted squash (I used a butternut squash), mashed with a fork

1 tsp. lemon zest

Salt and pepper to taste

1 stick unsalted butter

6 sage leaves

Squeeze of lemon juice

Preheat oven to 450 degrees. Peel the squash and cut it into cubes. Sprinkle with olive oil, salt and pepper. Roast for 35 minutes.

Meanwhile, bring a pot of salted water to a boil. Cook the jumbo shells according to the time on the package.

In a large bowl, combine ricotta, Parmesan, garlic, spinach, cooled squash, lemon zest, salt and pepper.

Once the cooked shells are cool enough to handle, stuff the shells with the ricotta mixture. Place shells in a buttered or greased baking dish.

Bake the shells in a 400 degree oven for 25 minutes.

While the shells are baking, make your brown butter and sage sauce. Melt the butter until it is boiling and has turned a nice golden brown. Add the sage leaves for flavor. Finish with a squeeze of lemon juice.

Spoon sauce over shells and serve.



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