Butternut Ricotta Stuffed Shells
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (4)

Butternut Ricotta Stuffed Shells

NUTRITION · PER SERVING150M COOK
CAL 26%·PRO 53%
CARBS 49G38% OF CAL
6G FIBER0G ADDED0G INTRINSIC32G OTHER11G TOTAL SUGAR
FAT 28G49% OF CAL
17G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Large pasta shells stuffed with creamy ricotta and roasted butternut squash, covered in a velvety vodka-cream sauce. A comforting vegetarian pasta dish that feels indulgent.

mainamericanpastavegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 large butternut squash
  • 1 head garlic (unpeeled, 1/2-inch sliced off root end exposing the cloves)
  • 16 oz full fat traditional ricotta cheese
  • 1 cup mozzarella cheese (shredded (plus more for topping))
  • 3/4 cup Parmesan or Pecorino cheese (shredded (plus more for topping))
  • 2 large egg yolks
  • 1/4 cup fresh basil (finely chopped, plus more for garnish (or 1 Tbsp dried basil leaves))
  • 1/4 teaspoon kosher salt (slightly less for fine table salt)
  • Freshly ground black pepper
  • 2 1/2 cups roasted butternut squash (* from above)
  • 6-8 cloves roasted garlic (* from above)
  • 1 cup heavy whipping cream (35% b.f.)
  • 1/4 cup vodka (can omit)
  • 5 oz can tomato paste
  • 1 teaspoon kosher salt (slightly less for fine table salt)
  • 8 oz. jumbo pasta shells (about 25-30 jumbo shells)
  • Salt (for boiling water)
  • 1 cup mozzarella cheese (shredded)
  • 3/4 cup Parmesan or Pecorino cheese (shredded)
PREP
30M
SODIUM
1164MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.