As we move from cool Autumn days to crisp Winter air, the fall recipes are still in full effect. Last year, Mike brought this recipe to my attention. So, of course I added it to my Pinterest recipes.
The recipe is fairly easy to follow and is delicious!
- Time: Approx. 1 hour
- Servings: 4
|2||cups of ricotta (16 oz.)|
|⅓||cup shredded Parmesan cheese, plus more for garnish|
|1||fresh smashed garlic clove|
|¼||cup frozen chopped spinach (squeezed and drained)|
|salt & pepper|
|2||cups of roasted squash (about half of a squash)|
|1||stick of butter|
- Peel butternut squash, chop in 1 in. cubes, and toss in olive oil and add salt and pepper for taste; then in a hot oven roast at 425 F for 15-20 minutes.
- Cook your jumbo pasta shells according to directions. (the recipe will only fill about half of the cooked shells.
- In a bowl add ricotta, Parmesan cheese, garlic, spinach, egg, salt & pepper, roasted squash (cooled), and grated lemon peel.
- Stuff the shells with the mixture and place in a buttered baking dish.
- Place your shells in a 400 F oven for 20-25 minutes. When finished, spoon your warm sage sauce over shells and sprinkle with Parmesan.
- For the sage brown butter sauce: melt 1 stick of butter in a saute pan until golden brown and bubbly, add about 10 sage leaves until slightly crisp, turn off heat and squeeze in fresh lemon juice.