As per my Recipe Attribution guidelines, I credit recipes that inspire the one I post with my own modifications. In this case, I have made no modifications to this recipe which I have made more than once so I am simply linking you to the original from food blogging friend Rita / The Kitchen Fairy. (BTW - she has many great recipes .)
A few points:
I use my favourite ricotta from Santa Lucia
I buy the butternut squash that is already cleaned and cubed; the 400g/14 oz package is the same as the 4 cups listed in Rita’s recipe
The printout of her recipe does not go into all the details listed on her site - mostly importantly her tips about freezing. I have used this method each time I made these. It is thus a terrific make-ahead recipe. She instructs you to stuff the cooked shells and then freeze them on a parchment paper-lined baking sheet. Once they are hard little rocks you can put them into freezer bags. When ready to serve these, the frozen shells can go right into the sauce and bake as she instructs.
By the time I used all the filling in the shells that were mostly intact, I had more than what would fit into my baking dish. I bundled those separately and it was a nice little meal that I made with tomato sauce.
My photos are not as inspiring as Rita’s so definitely visit her site if you need visual inspiration.
Notes and Tips...
For KB Recipe Attribution Practices please visit “Whose Recipe Is It?”
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