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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
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
4
servings
0:25
Preparation
0:45
COOKING
1:10
TOTAL TIME
Ingredients
-
18 oz
(500 g)jumbo shells partially cookedYou might like:
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Flyer Deal
(1)
OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI
$8.49 ea.
500 - 700 g, SELECTED VARIETIES
-
12 oz
(350 g)pumpkin cut into wedges, peeled and diced (1/2 in./1 cm dice)
-
1 Tbsp.
(15 mL)olive oilYou might like:
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Flyer Deals
(2)
BERTOLLI OLIVE OIL
$7.99 ea.
750 ml - 1 L SELECTED VARIETIES
DECECCO OLIVE OIL
$5.99 ea.
750 ml
-
2
shallotsYou might like:
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(1)
BUNCH RADISHES OR GREEN ONIONS
$1.29 ea.
PRODUCT OF CANADA
-
3 1/2 oz
(100 g)ArugulaYou might like:
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(2)
ORGANIC ATTITUDE SALADS
$4.99 ea.
142 g PRODUCT OF U.S.A. SELECTED VARIETIES
LEMONS
$2.99 ea.
2 lb, PRODUCT OF SOUTH AFRICA OR ARGENTINA ROMAINE HEARTS 3 PK, PRODUCT OF U.S.A VIDALIA YELLOW SWEET ONIONS 3 lb PRODUCT OF U.S.A., No. 1 GRADE LIMES 1 lb, PRODUCT OF MEXICO
-
1
garlic clove finely chopped
-
2 cups
(500 mL)ricotta cheeseYou might like:
![]()
Flyer Deal
(1)
TRE STELLE RICOTTA OR MOZZARELLA BALL
$6.79 ea.
340 - 475 g, SELECTED VARIETIES
-
1/2 cup
(125 mL)parmesan
-
2 cups
(500 mL)tomato sauceYou might like:
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Flyer Deal
(1)
PASTENE ITALIAN TOMATOES
3 for $5.00
796 ml, SELECTED VARIETIES
-
Salt and freshly ground pepper
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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