Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey friends!
Get ready for a cozy dinner idea! Today, I’m diving into a scrumptious recipe for unstuffed shells with butternut squash and leeks.
It’s a fun twist on the classic stuffed shells but way easier to make.
Creamy, savory, and packed with flavor, this dish will warm your heart and tummy.
Trust me, you’ll want to keep this one in your recipe book! Let’s get started!
Ingredient Substitutions
Low-fat ricotta can be replaced with cottage cheese for a similar texture and protein content. Blend the cottage cheese until smooth for a closer match to ricotta’s consistency. For a dairy-free option, consider using mashed silken tofu, adjusting seasoning as needed. Butternut squash can be substituted with pumpkin or sweet potato, maintaining a similar flavor profile and nutritional value. Adjust cooking time slightly, as sweet potatoes may cook faster than butternut squash. Heavy whipping cream can be swapped for coconut cream or cashew cream to create a vegan-friendly dish. Use a 1:1 ratio, but be aware that these alternatives may impart a subtle flavor change to the final dish. For a lower-fat option, try using evaporated milk, reducing the liquid slightly to maintain the desired consistency.
| Preparation Time | 15-25 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 45-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 90-100 g
- Fat: 130-150 g
- Carbohydrates: 230-250 g
Ingredients
- 8 ounces low-fat ricotta
- Approximately 1 cup finely grated parmesan cheese, separated
- 1 teaspoon grated lemon peel
- Salt and pepper to preference
- 1 tablespoon olive oil, first press
- 1 large butternut squash, peeled, seeds removed, and diced (about 5 cups or 1 1/2 pounds)
- 1 pound leeks, discard dark tops and roots, sliced lengthwise and into thin half moons, washed thoroughly
- 2 garlic cloves, finely chopped
- A dash of cayenne pepper
- 1/4 cup dry white wine (or use chicken stock)
- 4 cups water
- 1 cup heavy whipping cream
- 12 ounces large pasta shells
Step 1: Prepare the Ricotta Mixture
Preheat your oven to 375°F (190°C) and make sure the oven rack is centered.
In a small bowl, combine the ricotta cheese with 1/2 cup of Parmesan cheese, lemon zest, and about 1/4 teaspoon each of salt and pepper.
Mix these ingredients well until they are fully integrated, then set the bowl aside for later use.
Step 2: Cook the Vegetables
In a large skillet over medium heat, heat some olive oil until it becomes very hot.
Add the butternut squash and leeks, along with a pinch of salt.
Cook for about 5 to 7 minutes, or until the leeks become soft.
Add minced garlic and a pinch of cayenne pepper, cooking for an additional 30 seconds while stirring continuously to prevent burning.
Step 3: Add Liquids and Pasta
Pour in a splash of white wine or chicken broth, letting it cook for about 1 minute, or until the liquid has mostly evaporated.
Gradually stir in the water and heavy cream, allowing these to combine with the vegetables.
Add the jumbo pasta shells to the skillet, noting that the skillet will be quite full.
Increase the heat slightly and allow the pasta to cook for approximately 15 to 20 minutes.
Stir gently and frequently until the pasta is tender and the liquid has thickened.
Step 4: Prepare for Baking
If your skillet is not oven-proof, transfer the mixture to a 9×13-inch casserole dish, ensuring the ingredients are evenly spread.
This step will allow for even cooking and prevent any accidents with non-oven-proof cookware.
Step 5: Final Assembly and Baking
Spoon dollops of the prepared ricotta mixture over the top of the pasta and vegetable mix.
Sprinkle the remaining Parmesan cheese evenly over the top.
Once everything is prepared, bake in the preheated oven for approximately 10 to 15 minutes, or until the top begins to turn a light golden color and the cheese is bubbling.
Allow the dish to cool slightly before serving.
Enjoy your flavorful and hearty baked pasta dish!
