1. Both the Ricotta and Butternut filling can be made beforehand and frozen, cutting down on prep time. 2. Preheat the oven to 400 degrees Fahrenheit. 3. Line a large baking sheet with aluminium foil and coat with cooking spray. 4. With a strong knife remove the stem from the squash. 5. Slice the squash in half end-to-end and remove and discard the pulp and seeds. 6. Cut each portion in half creating four pieces which are about the same size. 7. Place the squash wedges on the baking sheet with the cut side up. 8. Coat each piece of squash with butter and salt and pepper to taste. 9. Cover the wedges with aluminum foil and cook in the oven for 45 minutes. 10. Remove the wedges from the oven and let cool for 5 minutes. 11. Remove the flesh from the skin and mash in a medium bowl adding a pinch of nutmeg. 12. In a large bowl combine the ricotta, 2 eggs, 2 tablespoons of your pesto,1/4 cup of your parmesan, salt and pepper to taste as well as a little bit of nutmeg. 13. Preheat oven to 375 degrees Fahrenheit. 14. Bring a large pot of salted water to boil and add pasta shells cooking for 8 minutes (until al-dente). 15. Drain pasta and cool in cold water, drain again of all water. 16. In a 9x13 inch casserole dish pour tomato sauce and water adding the 2 tablespoons of remaining pesto. 17. Divide and stuff the mashed squash into the bottom part of the pasta shells. 18. Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can. 19. Set the stuffed pasta shells stuffed side up on top of the tomato sauce. 20. Sprinkle the shells with the remaining parmesan cheese. 21. Cover with aluminum foil and bake in the oven for 30 minutes. 22. Remove foil and bake for 10-15 minutes more, or until the pasta is golden on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
