Winter Squash Stuffed Shells with Greens Pesto

• Vegetarian

• Produce

  • 2 Garlic cloves
  • 1 cup Greens, tightly packed
  • 2 cups Pumpkin puree or similar winter squash puree
  • 1 tbsp Sage

• Pasta & Grains

  • 1/2 box Pasta shells, large

• Baking & Spices

  • 1/2 tsp Black pepper, ground

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/3 cup Walnuts

• Dairy

  • 1 1/2 cup Parmesan
  • 1 cup Ricotta cheese

Found on fixmealittlelunch.com

Ingredients

• 2 cups pumpkin puree or similar winter squash puree
• 1 cup ricotta cheese
• 1 + 1/3 cup parmesan cheese
• 1 tablespoon chopped sage
• 1/2 teaspoon ground black pepper
• 1/2 box of large pasta shells
• 1 cup tightly packed greens (spinach, kale, etc.)
• 1/3 cup walnuts
• 1/4 cup shredded parmesan cheese
• 2 garlic cloves, peeled and crushed
• 1/4 cup olive oil

Directions

• Preheat the oven to 350 degrees.
• Bring a pot of water in a medium saucepan to a boil. Add the shells and cook for 8-10 minutes or until al dente.
• In the meantime, combine the squash puree, the ricotta cheese, 1 cup of the parmesan cheese, the sage, and the pepper in a small bowl. Set aside.
• Drain the shells in a colander and rinse under cold water. When the shells are cool enough to handle, stuff each with about 2 tablespoons of the squash and cheese mixture. Place the shells in a single layer in a 9 X 13 baking pan. Sprinkle with the remaining 1/3 cup parmesan cheese. Bake for 30 minutes or until the cheese gets lightly browned on top.
• While the shells are baking, prepare the pesto. Put the greens, the walnuts, the garlic, and the parmesan in the middle of a cutting board and gently chop until the ingredients are finely diced and combined. Put the pesto in a small bowl and add the olive oil, gently combining.
• Serve the stuffed shells with the pesto and enjoy!