Creamy Winter Squash Stuffed Shells
I’m sure every family has those meals that are loved by some members of the family and just tolerated by the others. Stuffed shells are that for our family. Mom and dad and the youngest little member of the family devour them, the other two are unimpressed. I think it’s important for everyone to regularly eat meals they love and look forward to, but I think it’s equally important to realize that not every meal will be your favorite! That it’s ok to eat what’s being served because it’s a beautiful plate of food grown, purchased, and cooked with care and enjoyed by other members of the family. I try to make sure at least once a month every family member gets their home run dinner set before them and if it’s not your night, there is always dessert to look forward to.
Ingredients:
Makes 8 servings
1 small winter squash, halved and seeds removed
2 tablespoons olive oil
salt and pepper
1 cup your favorite marinara sauce or crushed tomatoes
1/2 cup chicken broth
1 cup whole milk
2 teaspoons dried oregano
1 teaspoon salt
1/2 pound shells (usually half a box)
Filling:
15 oz. ricotta cheese (I use Organic Valley brand)
2 tablespoons thyme and sage, finely chopped
1 teaspoon salt
fresh ground pepper
8 oz. raw cheddar cheese, shredded (divided)
Directions:
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Put the squash on the baking sheet and coated with the olive oil and generous amounts of salt and pepper. Pop in the oven and bake for about 45 minutes or until nice and tender. Scrape out the flesh from the inside and put in a blender with the broth, milk, marinara, salt, and oregano and blend until a smooth sauce forms. Taste for seasoning and add salt and pepper to taste.
Meanwhile, bring a pot of water to boil and cook the shells according to the directions. While that cooks, put the ricotta in a medium bowl and add the chopped herbs, half the shredded cheddar, salt, and pepper. Mix until combined. When the sauce and pasta are done, pour half of the sauce into a 9x13 baking dish. Fill the shells with about a tablespoon of the mixture and nestle into the sauce lined baking dish. When all the shells are filled, pour the rest of the sauce over top and sprinkle the rest of the shredded cheddar over top. Pop back in the oven for about 20 minutes until nice and bubbly. Enjoy!
