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Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
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Shells with Pumpkin-arugula-cheese Stuffing
2013-08-06
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
Académie Culinaire
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
4
servings
0:25
Preparation
0:45
COOKING
1:10
TOTAL TIME
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)
-
1 Tbsp.
(15 mL)olive oilYou might like:
Flyer Deal
(1)
-
2
shallots
-
3 1/2 oz
(100 g)ArugulaYou 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
$2.99 ea.
SELECTED VARIETIES
-
1
garlic clove finely choppedYou might like:
Flyer Deal
(1)
-
2 cups
(500 mL)ricotta cheese
-
1/2 cup
(125 mL)parmesan
-
2 cups
(500 mL)tomato sauceYou might like:
Flyer Deal
(1)
-
Salt and freshly ground pepperYou might like:
Flyer Deals
(2)
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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