BAKED PASTA SHELLS WITH BUTTERNUT, RICOTTA AND PORK
1 large butternut, peeled and cubed
1 onion, sliced thickly
¾ cup milk
¾ cup vegetable stock
4 pork sausages, removed from casings
dried sage
2 cups spinach, optional
3 cloves garlic
16 – 20 jumbo conchiglie pasta shells, cooked al dente
250 – 400 g ricotta
1 egg, beaten
¼ cup parmesan, grated
additional parmesan, grated
olive oil
salt and pepper
grated mozzarella or white cheddar for topping
Preheat oven to 200°C.
Arrange onion and butternut in an even layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 40 minutes.
Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add sage, spinach (if using) and garlic. Cook until spinach is wilted and remove from heat.
Place roasted butternut and onion in a blender.
Blend until a smooth puree forms. Allow to cool. Stir in milk and vegetable stock. Pour butternut sauce into the base of a baking dish.
In a large mixing bowl, stir together the ricotta, parmesan, and beaten egg. Add the sausage mixture into the ricotta and stir until evenly distributed.
Fill the cooked pasta shells with the filling. Arrange the shells in the butternut sauce in the baking dish.
Sprinkle grated mozzarella or white cheddar over the shells
Bake for 30 minutes covered with foil followed by 15 minutes uncovered. Top with additional parmesan.
Recipe and Photo: Angela Landsberg
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