Fall time for me means hearty dishes and lots of pumpkin and squash. This is my goto autumn favorite stuffed shell recipe that works with any time of winter squash or pumpkin. There are many varieties of these types of stuffed shells. For stuffed shells, I personally prefer to not mix the pumpkin and ricotta and have the contrast of creamy ricotta and the rich pumpkin sauce.
The type of ricotta matters here. You want to buy the best quality you. Cheaper ricotta will be runny and will make this dish watery. If you do find your ricotta is runny, drain it before making the filling.
I like my sauce for this more on the thicker side. If you would like your more liquidy or soupy, keep the foil on for the whole cooking time and add a splash of water.
For portions this serves 4 very generous portions or 6 average.
Ricotta Stuffed Shells with Butternut Squash Sauce
Description
Shells stuffed with Ricotta and Parmigiano Reggiano in a rich butternut squash sauce.
Ingredients
Filling
Instructions
-
Prepare the sauce
Cub the pumpkin or squash and add to a saucepan with the chicken stock, garlic and thyme. Simmer on medium for around 20 minutes or until the pumpkin is soft. Remove the garlic and stems from the thyme. Blend with a blender or immersion blender until smooth.
If you chicken stock is salty do not add any more. This will condense and adding more will make the final dish too salty. -
Boil the Pasta
Add the pasta to a pot of well salted water. Boil for 9 minutes or according to the package. Drain off the hot water and submerge the pasta in cold water.
-
Make the filling
In a bowl add the ricotta, parsley, egg yolks, salt and pepper. Mix to combine.
-
Fill the shells.
Layer a 9x13 pan with some of the pumpkin sauce. One at a time, shake the water off the shell and stuff with a spoonful of the ricotta filling. Continue until all the shells are filled.
Pour over the remaining pumpkin sauce until the shells are 3/4 the way covered, ensuring to coat each shell.
-
Bake the shells
Cover the pan with foil and bake for 20 minutes at 400. Remove the foil and bake for another 15 minutes.
Let cook 5-10 minutes before serving.
If you like your shells with more liquid, keep covered for the whole time. Removing the foil tightens the sauce and makes it condensed.
