Ricotta stuffed shells with butternut squash sauce
www.scalingbackblog.com
www.scalingbackblog.com
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Ingredients

  • For the sauce
  • 1 medium butternut squash (about 1 ½ pounds)
  • ½ medium red onion, diced
  • 1 tablespoon olive oil
  • ¼ teaspoon red chili flakes
  • ½ teaspoon salt
  • 1 teaspoon apple cider vinegar
  • ½ cup chicken or vegetable stock
  • ½ cup half-and-half
  • salt and pepper to taste
  •  
  • For the filling
  • 1 pound Swiss chard
  • 1 tablespoon extra-virgin olive oil
  • 1 15- ounce container ricotta cheese
  • 1 egg, beaten
  • ¼ teaspoon finely grated nutmeg
  • ½ teaspoon fine grain sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup grated mozzarella
  • ¼ cup freshly grated Parmesan cheese
  • 20-25 jumbo dried pasta shells

Instructions

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