Shells with Pumpkin-arugula-cheese Stuffing
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h 10 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | Académie Culinaire |
Recipe ingredients
- 18 oz. (500 g) jumbo shells, partially cooked
- 12 oz. (350 g) pumpkin, cut into wedges, peeled and diced (½-in./1-cm dice)
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- 2 shallots, finely chopped
- 3½ oz. (100 g) arugula
- 1 garlic clove, minced
- 2 cups (500 mL) ricotta cheese
- ½ cup (125 mL) grated Parmesan
- 2 cups (500 mL) tomato sauce*
- Salt and freshly ground pepper to taste
Preparation
Preheat oven to 375˚F (190˚C).
In a pot of boiling salted water, cook pumpkin until tender. Drain and set aside.
Sweat shallots in an oiled skillet over medium-low heat, then add arugula and garlic. Cook a few minutes more and set aside. In a bowl, blend cheeses and mix in cooked arugula and pumpkin. Season to taste and stuff shells with mixture.
Pour 1 cup (250 mL) tomato sauce in a baking dish. Lay stuffed shells over top. Cover and bake 20 minutes.
Spoon heated remaining tomato sauce over shells.
Suggestion
Origin: Canadian
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account