Ingredients: |
Ingredients: 1 butternut squash (about 3 cups cooked)
1 pound Johnsonville hot Italian sausages
1 cup spinach, I buy frozen chopped spinach, squeeze excess moisture out using paper towels until dry
1 medium yellow onion, diced
1 box jumbo pasta shells, cooked al dente
1 cup ricotta cheese
1 jar prepared marinara sauce, I buy "Victoria white linen collection" marinara sauce from Costco which is delicious
fresh basil, sliced in ribbons
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Directions: |
Directions:1. Preheat oven to 400ºF. Cut squash in half lengthwise, scoop out seeds and place cut side down on baking sheet lined with parchment paper. Bake for an hour but check after 30 minutes and 45 minutes. When tender, let cool slightly, and scoop out squash.
2. While squash is baking, remove casings from sausage and crumble into skillet along with chopped onion. Sauté over medium-high heat continuing to crumble the meat with the back of a wooden spoon to get as fine a texture as possible.
3. When sausage is mostly browned, add drained spinach. Cook for 1 minute just until warmed. Remove from heat.
4. Mash cooled squash until fine or put in blender or food processor and pulse until smooth purée forms. When squash has cooled completely, mix with ricotta cheese. If you do this while the squash is warm, the cheese may curdle. You can cook the squash the day before and store the purée in the fridge.
5. Add the squash/ricotta mixture to the meat mixture and combine. Fill the shells with 3-4 tbsp of filling until they are opened but not bursting. Line the bottom of a 9 x 13 pyrex with a layer of marinara sauce. Place shells on top, stuffed side up, spoon a bit of marinara sauce on top, sprinkle with shredded parmesan cheese and half of the basil. Bake in preheated 350ºF oven for 25-30 minutes. Sprinkle with remaining basil before serving. |
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