Stuffed Conchiglioni with Butternut Squash, Spinach and Ricotta
This recipe had been tempting me for a while and I finally got around to having in my fridge all the ingredients I needed to make it. Those jumbo pasta shells (or conchiglioni) are not that common or easy to find in France. Consequently, they are quite expensive but it’s so worth it once you’ve tasted this recipe. The butternut squash flavor is the most obvious one here so if you want to be sure to taste the spinach, I would suggest to increase the proportion. Also, I did not use the entire butternut squash for this recipe. I turned only half of the butternut dices into mash and saved the rest for another meal. I served them on skewers which looked quite nice and original. You could also make it into a soup.
Make sure to taste your mixture before you stuff the pasta shells. Mine was not salty enough and we had to add some salt later on.
The original recipe that I found on Pinterest suggested to make a sage butter sauce to serve with the stuffed shells. Sage is not that common to find so I would otherwise suggest to replace it with thyme which can be found in quite a few French gardens.
Make sure to taste your mixture before you stuff the pasta shells. Mine was not salty enough and we had to add some salt later on.
The original recipe that I found on Pinterest suggested to make a sage butter sauce to serve with the stuffed shells. Sage is not that common to find so I would otherwise suggest to replace it with thyme which can be found in quite a few French gardens.
Directions:
-Peel, chop and toss butternut in olive oil. Put on an oven tray covered with parchment paper. Cook for 15 minutes.
-Cook pasta as indicated on package. Drain under cold water to stop from cooking and set aside.
-Drain and squeeze spinach. Mash cooked butternut.
-In a large bowl, mix together the ricotta, garlic, egg, Parmesan, spinach and mashed butternut. Salt to taste.
-Stuff shells with as much mixture as you want. Place shells in a pan and oven-bake for 15-20 minutes.
-Sprinkle Parmesan cheese over shells and serve with a side salad.
Bon Appétit!
-Peel, chop and toss butternut in olive oil. Put on an oven tray covered with parchment paper. Cook for 15 minutes.
-Cook pasta as indicated on package. Drain under cold water to stop from cooking and set aside.
-Drain and squeeze spinach. Mash cooked butternut.
-In a large bowl, mix together the ricotta, garlic, egg, Parmesan, spinach and mashed butternut. Salt to taste.
-Stuff shells with as much mixture as you want. Place shells in a pan and oven-bake for 15-20 minutes.
-Sprinkle Parmesan cheese over shells and serve with a side salad.
Bon Appétit!