Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Shells with Pumpkin-arugula-cheese Stuffing https://www.metro.ca/userfiles/image/recipes/coquilles-farcies-citrouille-roquette-ricotta-6705.jpg PT25M PT45M PT1H10M
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.
4
18 oz (500 g) jumbo shells partially cooked 12 oz (350 g) pumpkin cut into wedges, peeled and diced (1/2 in./1 cm dice) 1 Tbsp. (15 mL) olive oil 2 shallots 3 1/2 oz (100 g) Arugula 1 garlic clove finely chopped 2 cups (500 mL) ricotta cheese 1/2 cup (125 mL) parmesan 2 cups (500 mL) tomato sauce Salt and freshly ground pepper
Shells with Pumpkin-arugula-cheese Stuffing

Shells with Pumpkin-arugula-cheese Stuffing

Rate this recipe
1 Vote
4
servings
0:25
Preparation
0:45
COOKING
1:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 18 oz
    (500 g)
    jumbo shells partially cooked
  • 12 oz
    (350 g)
    pumpkin cut into wedges, peeled and diced (1/2 in./1 cm dice)
    You might like:

    Flyer Deal  (1)
    JUMBO PUMPKINS

    JUMBO PUMPKINS

    $4.99 ea.

    PRODUCT OF ONTARIO

  • 1 Tbsp.
    (15 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    TERRA DELYSSA EXTRA VIRGIN OLIVE OIL

    TERRA DELYSSA EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    1 L SELECTED VARIETIES

  • 2
    shallots
  • 3 1/2 oz
    (100 g)
    Arugula
    You might like:

    Flyer Deals  (3)
    Belle Grove Whole White Mushrooms 454 g, PRODUCT OF ONTARIO Dole Salads 191 - 303 g PRODUCT OF U.S.A

    Belle Grove Whole White Mushrooms 454 g, PRODUCT OF ONTARIO Dole Salads 191 - 303 g PRODUCT OF U.S.A

    $2.99 ea.

    SELECTED VARIETIES

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

    $3.99 ea.

    PRODUCT OF ONTARIO

    ROMAINE HEARTS

    ROMAINE HEARTS

    $3.99 ea.

    3 PK PRODUCT OF U.S.A.

  • 1
    garlic clove finely chopped
    You might like:

    Flyer Deal  (1)
    GARLIC

    GARLIC

    $3.99 ea.

    115 g PRODUCT OF ONTARIO

  • 2 cups
    (500 mL)
    ricotta cheese
  • 1/2 cup
    (125 mL)
    parmesan
  • 2 cups
    (500 mL)
    tomato sauce
    You might like:

    Flyer Deal  (1)
    PRIMO TOMATO SAUCE

    PRIMO TOMATO SAUCE

    4 for $5.00

    680 ml, SELECTED VARIETIES OR 1.49 EA.


  • Salt and freshly ground pepper
    You might like:

    Flyer Deals  (2)
    ORGANIC SWEET PEPPERS

    ORGANIC SWEET PEPPERS

    $3.99 ea.

    2 PK, PRODUCT ONTARIO

    ASSORTED COLOUR SWEET PEPPERS 3 PK

    ASSORTED COLOUR SWEET PEPPERS 3 PK

    $3.99 ea.

    PRODUCT OF ONTARIO

Imprimer ma sélection

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.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.