Winter squash can be incorporated into endless dishes to add bulk, flavor, and moistening properties; it’s so versatile that it really can be considered a year-round staple. That’s not to say you couldn’t try this recipe with your favorite summer squash, though!
For more squash recipes, winter or otherwise, see: The Versatility of Squash.
• 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)
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.