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Pasta

No-Boil Stuffed Shells with Butternut Squash and Spinach
Ingredients
Choose shells with the widest openings to make filling them extra easy in step 3. If needed, soak tightly closed shells in hot water while you make the filling; they'll be slightly more open and flexible.
1 cup frozen butternut squash
2 tsp. olive oil
5 oz. frozen spinach, thawed and squeezed dry
1 cup shredded Italian cheese blend, divided
1/2 cup ricotta cheese
1 large egg
1/2 tsp. cornstarch
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
Pinch ground nutmeg
2 cups vodka pasta sauce, divided
1/2 cup low-sodium vegetable broth, plus more as needed
15 jumbo pasta shells
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No-Boil Stuffed Shells with Butternut Squash and Spinach

No-Boil Stuffed Shells with Butternut Squash and Spinach

No-Boil Stuffed Shells with Butternut Squash and Spinach
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:60 minutes
directions
1. Center a rack in oven and heat to 400 degrees. Combine squash and oil in a medium bowl, cover, and microwave until squash is tender, 3 to 5 minutes, then let cool slightly.
2. In a large bowl, combine spinach, 1/2 cup cheese blend, the ricotta, egg, cornstarch, oregano, garlic powder, salt, pepper, and nutmeg until blended, then fold in squash.
3. In an 8x8" baking dish, combine 1/4 cup sauce and the broth. Spoon filling into shells, then arrange seam-side up in baking dish. Pour remaining 1 3/4 cups sauce over top, adding more broth if needed to fully submerge shells. Cover tightly with foil and place on a rimmed baking sheet.
4. Bake until shells are tender, about 45 minutes. Remove foil and continue to bake until liquid is mostly absorbed, 5 to 10 more minutes. Scatter remaining 1/2 cup cheese blend over top and bake until cheese is melted, about 5 minutes. Let sit 15 minutes before serving.
Source: Hannaford fresh Magazine, October - November 2021
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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