Friends, let me introduce to you one of my all time, top five easy, favorite recipes. It is that good, I swear.
I love making this around the holidays because it feels so special & decadent, but is truly simple. This is my go to for our annual Christmas cookie decorating & Muppet’s Christmas Carol night.
Stuffed shells are so great because they’re delicious in the same way lasagna is, but is something different. And let’s be honest, don’t we all get tired of the same old turkey & stuffing? I definitely do. This recipe is the perfect way to mix things up, but still keeping it special.
But! Of course this recipe is delicious at all times. Trust me. Remember, top 5. EASY.
xx
ellyn
SERVINGS: 4-5
TIME: 1 hour
INGREDIENTS:
For puree..
• 1 small butternut squash
• 1 tablespoon olive oil
• 1 teaspoon salt
• ¼ cup chicken stock
For shells..
• 16 jumbo shells
• 1 lb Italian sausage
• 4 oz freshly grated mozzarella
• 4 oz asiago cheese
For topping..
• 2 tablespoons butter
• 1 tablespoon flour
• 1 cup heavy cream
• ¼ teaspoon salt
• pinch of cinnamon
• ¼ cup grated parmesan
INSTRUCTIONS:
1. Preheat oven to 425. Drizzle butternut squash cubes with olive oil & sprinkle with salt. Roast for 20 minutes.
2. Once cooked & cooled slightly add to a food processor with chicken stock. Puree. Pour into a baking dish.
3. Cook shells al dente in salted, boiling water.
4. Cook Italian sausage & let cool slightly.
5. Mix together sausage, mozzarella & asiago. Stuff shells with meat & cheese mixture. Add to baking dish.
6. For the topping, melt butter in a skillet. Add in flour, whisking continually on medium low heat. Cook for 1-2 minutes until flour is cooked & slightly brown.
7. Slowly add in cream, whisking continually. Cook until thick. Season with salt & cinnamon.
8. Top shells with cream sauce. Sprinkle with parmesan cheese.
9. Cover with aluminum foil & bake at 375 for 20-25 minutes.
10. Enjoy!
