Kale and Ricotta Stuffed Shells with Butternut Squash Sauce
www.completelydelicious.com
www.completelydelicious.com
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Ingredients

  • 1 small butternut squash, peeled and cut into 1 inch cubes
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 tablespoon fresh rosemary and/or sage
  • 2 cups (475 ml) chicken or vegetable stock
  • 1 cup (237 ml) milk or cream
  • 15 jumbo pasta shells
  • 2 cups (1 small bunch) kale, torn into small pieces
  • 2 cloves of garlic, minced
  • 8 ounces (226 grams) whole or skim milk ricotta cheese
  • 1 cup (113 grams) shredded parmesan cheese
  • 1 large egg

Instructions

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