Photo by Karen Keb
Squash can be incorporated into endless dishes to add bulk, flavor, and moistening properties.
Ingredients
- 24 jumbo pasta shells
- 1 tablespoon extra virgin olive oil
- 2-1/2 cups ricotta cheese
- 1-1/2 cups pumpkin or butternut squash puree
- 3/4 cup shredded Parmesan cheese, divided
- 1 egg white
- 2 garlic cloves, minced
- 1 cup fresh basil, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 jar (26 ounces) tomato sauce (preferably home canned)
Directions
- 1. Cook pasta shells, drain, and transfer to a baking sheet. Drizzle with olive oil. Preheat the oven to 350 degrees F.
- 2. In a large bowl, stir together the ricotta, squash puree, 1/2 cup of Parmesan, and everything else except tomato sauce.
- 3. Pour the tomato sauce into the bottom of a 13 x 9" baking dish. Stuff each shell with 2-3 tablespoons of the squash-cheese mixture and place in the dish.
- 4. Cover the dish with foil and bake for 30 minutes. Remove dish from oven, remove foil, sprinkle with remaining 1/4 cup Parmesan cheese and continue baking for 15 minutes, uncovered.
- 5. Allow to cool for a few minutes before serving.
