Let me start this post by saying, I really hate making stuffed shells. They are by far one of the most tedious recipes I can think of. Having to cradle al dente pasta shells, while stuffing them without tearing them is just not my idea of fun. That’s why there’s only one other stuffed shell recipe on this blog. I made this recipe about two weeks ago during the week for lunch. The original calls for sausage, but I had more bacon and wanted to quickly use it before it went bad in the fridge. This recipe has a lot of steps so I would recommend saving it for a Sunday dinner.
Despite the hassle, it’s very delicious and filling. Other than the carbs in the pasta, it’s still a relatively healthy dish that is sure to give everyone perfect Autumn feelings.
BUTTERNUT SQUASH & BACON STUFFED SHELLS
1 butternut squash, peeled and cubed
1 onion, sliced
¾ cup milk
¾ cup vegetable broth
1 pound bacon
2 cups spinach
3 cloves garlic
1 pound jumbo shells, cooked al dente
15 ounces ricotta
¼ cup parmesan, shredded
Additional parmesan, shredded
Salt & pepper
Preheat oven to 400 degrees.
Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes.
Meanwhile, cook bacon over medium heat. When bacon is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat.
Place roasted butternut squash and onion in a food processor.
Pulse until a smooth puree forms. Allow to cool. Stir in milk and vegetable broth. Pour butternut squash sauce into base of a 9x13 baking dish.
In a large mixing bowl, stir together ricotta, parmesan, and egg. Add bacon and spinach into ricotta and stir until evenly distributed.
Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9x13 baking dish.
Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.