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Pasta shells with squash ricotta and pesto Recipe

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This recipe for Pasta shells with squash ricotta and pesto is from Nana Sprinkles , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 jumbo pasta shells
2 cups cubed, peeled squash, such as butternut or banana salt and pepper to taste,pinch of nutmeg
1 500gm tub ricotta cheese
2 eggs, beaten
3 Tbsp pesto
½ cup freshly grated Parmesan cheese
1 14 oz tomato sauce
2 Tbsp cold water
Directions:
Directions:
Bring large pot lightly salted water to a boil to cook the pasta. Add the pasta, return to a boil and adjust the heat so the water gently boils. Cook the pasta until at dente, about
8-10 minutes.

Place the squash in a pot with cold water and boil until very tender. When the pasta shells are cooled, drained well, thoroughly mashed and season with salt and pepper and pinch of nutmeg. Preheat the oven to 375 degrees F.

Place the ricotta cheese in a medium bowl and mix in the eggs, one and half tablespoons of pesto, salt and pepper pinch of nutmeg and quarter cup of the Parmesan cheese.
Pour the tomato sauce and water into a 9 by 13 inch casserole, mix in the remaining one and half tablespoon of the pesto.

Divide and stuff the mashed squash into the bottom part of the pasta shells. Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can get them.Set the stuffed pasta shells, stuffed side up, on top of the tomato sauce. Sprinkle the shells with remaining Parmesan cheese. Cover and bake for 30 minutes. Uncover and bake for 10-15 minutes more, or until the pasta is golden on top.

 

 

 

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