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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.
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5 1 5 5
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

Ingredients

Imprimer ma sélection
  • 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
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  • 2
    shallots
  • 3 1/2 oz
    (100 g)
    Arugula
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    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

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    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    $0.99 /lb or ea.


  • 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
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.

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