Dinner for 8

Butternut Squash Stuffed Shells

Name: Butternut Squash Stuffed Shells
Total time: 51 min
Yield: 8 servings
Cuisine: American
Ingredients: 22 large shell pasta noodles; 1 tbsp extra-virgin olive oil; 1 cup diced butternut squash; 1 cup diced yellow squash; 1 cup diced zucchini; 1/2 cup diced yellow onion; 2 cloves garlic; 2 tsp mccormick thyme leaves; 1 1/2 tsp mccormick sea salt; 1 tsp freshly ground mccormick black pepper; 3 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup grated parmesan cheese (optional); 1 egg; 3 cups whipping cream; 1/2 tsp mccormick ground nutmeg

Large pasta shells hold ricotta, vegetables, egg, and spices before baking with cream and melted mozzarella.

$2.50per serving $$

51 minstart to table

8servings

American Vegetarian Budget Family Dinners Fall

Ingredients

22 large shell pasta noodles
1 tbsp extra-virgin olive oil
1 cup diced butternut squash
1 cup diced yellow squash
1 cup diced zucchini
1/2 cup diced yellow onion
2 cloves garlic
2 tsp mccormick thyme leaves
1 1/2 tsp mccormick sea salt
1 tsp freshly ground mccormick black pepper
3 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese (optional)
1 egg
3 cups whipping cream
1/2 tsp mccormick ground nutmeg

Steps

Boil the shells in salted water for 9 minutes, then drain them carefully.
Heat olive oil in a large skillet and cook the butternut squash, yellow squash, zucchini, onion, garlic, and thyme for 6 minutes.
Mix the cooked vegetables with ricotta, egg, nutmeg, salt, and pepper in a large bowl.
Pour the cream into a 9-by-13-inch baking dish and fill each shell with the ricotta mixture.
Arrange the shells in the dish, sprinkle them with mozzarella, and cover the dish with foil.
Bake at 375 F for 18 minutes, uncover the dish, and bake for 3 more minutes until the filling is set.