Project Description

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Main Dish

DIFFICULITY

Intermediate

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pricklyfresh

Butternut Squash Stuffed Shells

INGREDIENTS
  • 12 oz Jumbo Shell Pasta

  • 1 tbs Olive Oil
  • 2 Hot Italian Sausage Links, cut out of casing
  • ½ cup Ricotta, whole milk
  • 2 tbs Grated Parmesan
  • 2 tbs Fresh Torn Basil

For the Sauce
INSTRUCTIONS
  • Cook shells according to box instructions, strain, drizzle with 1 tbsp of olive oil and set aside to cool
  • In a frying pan on medium heat, take the sausage out of the casing and place it into the pan. Brown the sausage, breaking it up into crumbles. Drain onto a paper towel lined plate and set aside.
  • In a saucepan on medium heat, add 1 bag Stahlbush Island Farms butternut squash and ¼ cup of water. Cover and let cook for 5 minutes. Place into a blender with 1 tbsp olive oil, 1 tsp salt, ½ tsp granulated garlic, ¼ cup chicken broth, and ¼ cup raw cashews and blend until smooth.
  • Spread about ¼ cup of the sauce on to the bottom of a 9×13 baking dish and start creating rows of 5-6 shells.
  • In a medium bowl, combine sausage, ½ cup of ricotta, 2 tbsp grated parmesan cheese, and 2 tbsp chopped fresh basil.
  • Fill each shell with 1-2 tsps of the sausage ricotta mixture.
  • Top with remaining sauce, ½ cup of shredded sharp cheddar cheese.
  • Bake at 350F for 15 minutes and then broil for 3 minutes until cheese is golden and bubbly.

Butternut Squash Stuffed Shells

INGREDIENTS
  • 12 oz Jumbo Shell Pasta

  • 1 tbs Olive Oil
  • 2 Hot Italian Sausage Links, cut out of casing
  • ½ cup Ricotta, whole milk
  • 2 tbs Grated Parmesan
  • 2 tbs Fresh Torn Basil

For the Sauce
INSTRUCTIONS
  • Cook shells according to box instructions, strain, drizzle with 1 tbsp of olive oil and set aside to cool
  • In a frying pan on medium heat, take the sausage out of the casing and place it into the pan. Brown the sausage, breaking it up into crumbles. Drain onto a paper towel lined plate and set aside.
  • In a saucepan on medium heat, add 1 bag Stahlbush Island Farms butternut squash and ¼ cup of water. Cover and let cook for 5 minutes. Place into a blender with 1 tbsp olive oil, 1 tsp salt, ½ tsp granulated garlic, ¼ cup chicken broth, and ¼ cup raw cashews and blend until smooth.
  • Spread about ¼ cup of the sauce on to the bottom of a 9×13 baking dish and start creating rows of 5-6 shells.
  • In a medium bowl, combine sausage, ½ cup of ricotta, 2 tbsp grated parmesan cheese, and 2 tbsp chopped fresh basil.
  • Fill each shell with 1-2 tsps of the sausage ricotta mixture.
  • Top with remaining sauce, ½ cup of shredded sharp cheddar cheese.
  • Bake at 350F for 15 minutes and then broil for 3 minutes until cheese is golden and bubbly.