BAKED SHELLS WITH WINTER SQUASH
This is a grown-up alternative to macaroni and cheese, but even kids might approve.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary.
- Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.
- Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.
- Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.
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Zaidu King
[email protected]This recipe is a great way to use up leftover butternut squash. I'll definitely be trying it.
Sibusiso Romeo
[email protected]I'm not a big fan of winter squash, but this recipe sounds interesting. I might give it a try.
thanuka dulaj
[email protected]This dish looks delicious! I can't wait to try it.
Ashfaq Afridy
[email protected]I'm not sure what went wrong, but my shells turned out mushy. I think I might have overcooked them.
Ghazal Yassien
[email protected]This is my new favorite pasta dish! The butternut squash and spinach filling is so creamy and flavorful, and the cheese topping is the perfect finishing touch.
MD Parvej Hossin
[email protected]I followed the recipe exactly and my shells turned out perfectly. They were cooked through but still had a little bite to them. The filling was creamy and flavorful, and the cheese topping was golden brown and bubbly.
HECTOR CRAWFORD
[email protected]This dish was a little bland for my taste. I think I would have liked it better if I had added some more spices or herbs to the filling.
Jessica Swanepoel
[email protected]I've made this dish several times and it's always a winner. The roasted butternut squash adds a nice sweetness and the spinach and cheese filling is creamy and flavorful. I like to top it with a sprinkle of Parmesan cheese before baking.
Nill Chowdhury
[email protected]This dish was easy to make and turned out great! I used a store-bought butternut squash ravioli and it worked perfectly. The sauce was creamy and flavorful, and the cheese topping was golden brown and bubbly.
Paranormal Investor Jade Steen
[email protected]I'm not a big fan of winter squash, but I really enjoyed this dish. The squash was roasted to perfection and had a sweet, caramelized flavor. The spinach and cheese added a nice balance of flavors and textures.
isaac mosutha
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it, and I got several requests for the recipe. It's a great dish to make ahead of time, and it reheats well.
Md Ashadul
[email protected]This dish was a hit with my family! The combination of butternut squash, spinach, and cheese was delicious, and the pasta shells held everything together perfectly. I will definitely be making this again.