When Mo and I were at Whole Foods today, we decided to have a cooking night! I made stuffed conchiglione and Mo made pork tenderloin. I stuffed the conchiglione with butternut squash, potatoes, and ricotta cheese, topped it with tomato sauce and Parmigiano Reggiano cheese.
- 2 lbs winter squash, cut into wedges
- 4 large potatoes, cut into wedges
- Olive oil
- 10 unpeeled garlic cloves
- 2 cups ricotta cheese
- ⅓ cup finely shredded basil
- 3 cups tomato/pasta sauce
- ½ cup dry white wine
- 32 giant conchiglione
- 1 cup grated Parmigiano Reggiano cheese
Preheat oven to 400°F. Place squash and potatoes in baking dish, drizzle with oil and season. Bake for 30 minutes, then add the garlic and bake for 15 minutes or until tender. Allow to cool, then peel and mash the squash, potatoes, and garlic. Mix with ricotta and half the basil, season to taste.
Put the pasta sauce and wine in a saucepan and bring to boil over medium heat. Reduce the heat and allow to simmer for 10 minutes. Meanwhile, bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook pasta until al dente, drain well. Lay out on a dish towel/rack to dry, then fill with the squash mixture.
Spread any remaining filling in a large ovenproof dish, top with the shells and pour on the sauce. Sprinkle with Parmigiano Reggiano and the remaining basil and bake for about 15-30 minutes.
*Adapted from Jane Price’s pasta recipes.
**To see the updated recipe and photos, click here.