Friday, November 13th, 2015

Baked Stuffed Shells with Squash and Burrata

This time of the year has me craving all my favorite comfort foods. All I ever want to do is sit on my couch with a blanket over my shoulders, watching a movie, and eating pirogies, fried chicken, or macaroni and cheese. Maybe these are not some of your favorite comfort foods, but they are some of mine. So, in honor of the weather cooling and your body needing some extra warmth, here is a recipe that is sure to warm you from the inside out: baked shells with squash and burrata! This recipe is so good, I may be forgetting about mac and cheese next time I’m craving comfort food, and all I will be asking for are these jumbo baked shells stuffed with butternut squash burrata and ricotta. Using burrata makes for an effortless rich and oozy cheese sauce that will have you digging back into the casserole dish for more. So, here’s to a new comfort food favorite!

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Burrata, that fresh Italian mozzarella stuffed with cheese curds and cream everyone is obsessed with, is a quick trick to creating a rich, oozy, sauce-like effect without any effort. Once the stuffed shells are tucked inside the baking dish, tear the ball of burrata open over the top, letting its creamy interior spread over the pasta.

Here, the shells are stuffed with a lemony ricotta and butternut squash filling—our new favorite way to use everyone’s favorite fall vegetable.

Screen Shot 2015-11-08 at 4.05.22 PM

Photo Credit: Tasting Table

Baked Stuffed Shells with Squash and Burrata

Recipe from the Tasting Table Test Kitchen
Yield: 6 servings

Prep Time: 20 minutes, plus cooling time
Cook Time: 1 hour and 20 minutes
Total Time: 1 hour and 40 minutes, plus cooling time

 

INGREDIENTS

1 medium butternut squash, halved lengthwise and seeded

2 teaspoons olive oil

½ teaspoon kosher salt, plus more to taste

One 12-ounce package jumbo pasta shells

1 cup whole-milk ricotta cheese

1 cup grated Parmesan cheese, divided

1 egg, lightly beaten

1 large garlic clove, finely chopped and smashed

3 tablespoons chopped flat-leaf parsley

4 teaspoons fresh lemon juice (juice of ½ lemon)

2 teaspoons finely grated lemon zest

2 teaspoons chopped fresh oregano

Two 8-ounce or four 4-ounce burrata balls

Read the full recipe here.

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