Ingredients
Scale
- 1 box (12 oz) jumbo pasta shells
- 2 cups butternut squash puree (fresh roasted or canned)
- 1 cup part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 2 cups fresh baby spinach, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 cup low-sodium vegetable broth
- 12–15 whole fresh sage leaves (for the topping)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions, but remove them 2 minutes before they reach al dente. They should be pliable but still firm. Drain the shells and rinse them with cool water to stop the cooking process and prevent sticking. If you are using fresh squash, roast halved squash at 400°F until tender, then scoop out the flesh and mash until smooth.
- In a large mixing bowl, combine the butternut squash puree, ricotta cheese, Parmesan cheese, beaten egg, minced garlic, chopped spinach, chopped sage, and nutmeg. Stir until the mixture is uniform and creamy. Season with salt and pepper to taste.
- Spread about 1/4 cup of the vegetable broth on the bottom of a 9×13 inch baking dish to prevent sticking. Take a cooked shell and generously fill it with about 2 tablespoons of the squash mixture. Place the stuffed shell into the baking dish. Repeat this process until all the filling is used or the dish is full, lining the shells up in neat rows.
- Pour the remaining vegetable broth around the base of the shells; this creates a light steam that keeps the pasta tender. Sprinkle the top with a little extra Parmesan cheese. Cover the dish tightly with foil and bake for 20 minutes. While it bakes, heat the olive oil in a small skillet over medium heat and quickly fry the whole sage leaves until crisp (about 30 seconds). Set them aside on a paper towel.
- Remove the foil and bake for another 10-15 minutes until the cheese is lightly golden and the sauce is bubbling. Remove the dish from the oven and top each shell with a crispy fried sage leaf. Let the dish rest for 5 minutes before serving to allow the flavors to set.
- Cook Time: 70 minutes