I’m in the process, slow process, of updating all my earlier posts when I started this blog. The original post is here.
I think I made too much this Thanksgiving, there’s a lot of this leftover. It’s not because my relatives and brother didn’t like it. It’s because there were 8 other dishes…
- 1 lb winter squash, cut into medium-sized chunks
- 1 lb butternut squash, cut into medium-sized chunks
- 5 large potatoes, cut into wedges
- Olive oil, as needed
- 2 garlic heads, top third chopped off
- 2 cups ricotta cheese
- ½ cup basil, chiffonade
- 3 cups tomato sauce
- 1 cup dry white wine
- 42 giant conchiglione
- 1 cup Parmesan cheese, grated
Preheat oven to 400°F. Place squash and potatoes in baking dish, drizzle with oil and season well. Bake for 30 minutes. After 30 minutes, keep squash-potato dish in oven and drizzle garlic head in olive oil and wrap in foil, bake garlic for 15 minutes or until tender. Allow to cool, then peel the garlic and mash together with squash and potatoes. Mix with ricotta cheese and ¼ cup basil, season to taste.
Put the tomato 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-potato mixture.
Spread any remaining filling in a large ovenproof dish, top with the stuffed shells and pour on the sauce. Sprinkle with grated Parmesan and the remaining basil. Bake for about 15-20 minutes, until hot again. Serve with salad.
*Much thanks to my brother, cousins, and aunt for being my line cooks and sous chefs in the kitchen.