Butternut Squash, Ricotta & Spinach Stuffed Shells

Ingredients

  • fresh lemon juice
  • 10 sage leaves
  • 1 stick of butter
  • and grated lemon peel
  • roasted squash, around 2 cups
  • salt, pepper
  • 1 egg
  • + 4 more ingredients
    • ¼ cup frozen chopped spinach ( squeezed and drained)
    • 1 fresh smashed garlic clove
    • ⅓ cup Parmesan cheese, plus more for garnish
    • 2 cups of ricotta

Directions Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes. Cook your jumbo pasta shells according to directions. In a bowl add aprox, 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped ...

View full recipe at SpringPad

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