BUTTERNUT SQUASH & BACON STUFFED SHELLS

Hello Lovely,

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.jpg

BUTTERNUT SQUASH & BACON STUFFED SHELLS

INGREDIENTS

  • 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

  • 1 egg

  • ¼ cup parmesan, shredded

  • Additional parmesan, shredded

  • Olive oil

  • Salt & pepper

INSTRUCTIONS

  1. Preheat oven to 400 degrees.

  2. 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.

  3. Meanwhile, cook bacon over medium heat. When bacon is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat.

  4. Place roasted butternut squash and onion in a food processor.

  5. 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.

  6. In a large mixing bowl, stir together ricotta, parmesan, and egg. Add bacon and spinach into ricotta and stir until evenly distributed.

  7. Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9x13 baking dish.

  8. Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.

Chicken and Shrimp Stuffed Shells

Hello Lovely,

File this recipe under fancy dinner date ideas to impress your lover with! Also file this under, I've had this recipe sitting around since August and I'm only just remembering to share it! I remember it like it was yesterday. It was a Sunday morning, I had just come from church and I had to figure out what we were going to eat for dinner. I had the whole day to prepare something because my boyfriend didn't get off work until 6 but trust me, this is not one of those recipes that will keep you in the kitchen all day!

I made this recipe with some leftover ingredients we had, but still had to go to the food store for more shrimp (you could never have too much shrimp). Just because I was on vacation was no excuse for me to slack off in the kitchen. You know what they say, if you want something done right, do it yourself. I paired this with a glass of wine, and everything was complete! You can't really complain about a dish that covers all food groups. You've got your carbs, your meats, dairy (cheese) and of course veggies! I even used the spicy tomato sauce just for him even though tomato sauce and anything spicy are the worst things for me. He was a little ashamed to admit that he couldn't even finish his plate because it was so filling. He loved it so file this one under boyfriend approved! So if you're looking for a recipe to impress your sweetie with, keep on reading.

CHICKEN AND SHRIMP STUFFED SHELLS

INGREDIENTS

 

§  1 12 oz. box Jumbo Pasta Shells

§  15 oz. Ricotta Cheese

§  8 oz. Parmesan Cheese, Grated, Divided

§  1/2 cup Grated Romano Cheese

§  2 Tablespoons Minced Parsley

§  Salt And Pepper, to taste

§  2 Tablespoons Olive Oil

§  1 jar tomato sauce

§  2 lbs. cooked chicken breasts, chopped in small pieces

§  2 cups cooked shrimp

§  2 cups cooked mixed vegetables (I used a broccoli and carrot mix)

 

 

INSTRUCTIONS

 

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

In a separate bowl, mix ricotta, half the Parmesan, Romano, salt and pepper, and 2 tablespoons parsley. Stir until combined. Add half of the chicken and shrimp, to the cheese mix.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Top with vegetables and a little more chicken and shrimp. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan. 

Bake at 350 degrees for 25 minutes, or until hot and bubbly.

They don't call these babies STUFFED shells for nothing! Enjoy!

Looking for more dinner ideas? Check out these recipes below!