Recipes
Stuffed Pasta Shells with Pumpkin and Ricotta
Stuffed Pasta Shells with Pumpkin and Ricotta
Recipe Details
The stuffed shells are easy and delicate. Incorporating ricotta and mozzarella cheese with butternut squash puree, served with classic marinara, this bite-sized shell gives complicated texture and flavor. A popular party food for sure!
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Preheat the oven to 180°C. 2.Chop the onion; peel and chop the tomatoes. Set aside.
Step 2
Peel, seed and dice the butternut squash. Steam until cooked. Mash and set aside.
Step 3
In a pot, bring the water to boil. Add some salt and cook the pasta until al dente. Let cool in cold water. Drain and set aside.
Step 4
Mix together the butternut squash, ricotta cheese, 1/2 onion, sage, salt and black pepper.
Step 5
In a pan, add some olive oil on a medium heat. Add garlic and onion and sauté until fragrant.
Step 6
Add tomatoes, basil and mix well. Bring it to simmer. Season with salt. Reduce to low heat and cook for another 10 minutes. Pour into a baking tray.
Step 7
Stuff the shells with butternut squash puree. Place into the baking tray. Sprinkle with Parmesan cheese and Mozzarella cheese. Bake for 18-20 minutes or until golden brown. Ready to serve.
Ingredients
General Ingredients
The stuffed shells are easy and delicate. Incorporating ricotta and mozzarella cheese with butternut squash puree, served with classic marinara, this bite-sized shell gives complicated texture and flavor. A popular party food for sure!
Step by Step Instructions
Step 1
Preheat the oven to 180°C. 2.Chop the onion; peel and chop the tomatoes. Set aside.
Step 2
Peel, seed and dice the butternut squash. Steam until cooked. Mash and set aside.
Step 3
In a pot, bring the water to boil. Add some salt and cook the pasta until al dente. Let cool in cold water. Drain and set aside.
Step 4
Mix together the butternut squash, ricotta cheese, 1/2 onion, sage, salt and black pepper.
Step 5
In a pan, add some olive oil on a medium heat. Add garlic and onion and sauté until fragrant.
Step 6
Add tomatoes, basil and mix well. Bring it to simmer. Season with salt. Reduce to low heat and cook for another 10 minutes. Pour into a baking tray.
Step 7
Stuff the shells with butternut squash puree. Place into the baking tray. Sprinkle with Parmesan cheese and Mozzarella cheese. Bake for 18-20 minutes or until golden brown. Ready to serve.