The flavor of stuffed pasta shells without all the fuss
Making stuffed shells is a tedious process. On a busy weeknight, no one has time to meticulously stuff each and every individual par-boiled pasta shell. Do yourself a favor and try this recipe for unstuffed shells instead. You’ll thank us later — for
UNSTUFFED SHELLS WITH BUTTERNUT SQUASH AND LEEKS
Makes: 4 to 6 servings
Notes: You can substitute large or medium shells, ziti, farfalle, campanelle or orecchiette for the jumbo shells. The skillet will be very full when you add the shells in Step 3 (stir gently to start), but will become more manageable as the liquid evaporates and the shells become more malleable. You will need a 12-inch oven-safe nonstick skillet.
8 ounces (1 cup) whole-milk ricotta cheese 2 ounces Parmesan cheese, grated (1 cup) 1 teaspoon grated lemon zest
Salt and pepper
1 tablespoon extra-virgin olive oil
1 pounds butternut squash, peeled, seeded and cut into ½-inch pieces (5 cups) 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin and washed thoroughly
2 garlic cloves, minced
Pinch cayenne pepper
cup dry white wine
4 cups water
1 cup heavy cream time saved and a tummy satisfied.
The base of the dish features butternut squash, leeks and garlic, while a touch of white wine and heavy cream add a luxurious decadence.
Rather than “stuffing” the shells, you’ll simply dollop the dish with cheese before baking until bubbly and golden.
12 ounces jumbo pasta shells
2 tablespoons chopped fresh basil
1. Adjust oven rack to middle position and heat oven to 375 degrees. Combine ricotta, cup Parmesan, lemon zest, teaspoon salt and teaspoon pepper in a bowl; cover and refrigerate until needed.
2. Heat oil in a 12-inch oven-safe nonstick skillet over medium heat until shimmering. Add squash, leeks and teaspoon salt, and cook until leeks are softened, about 5 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Add wine and cook until almost completely evaporated, about 1 minute.
3. Stir in water and cream, then add pasta. Increase heat to medium-high and cook at a vigorous simmer, stirring gently and often, until pasta is tender and liquid has thickened, about 15 minutes.
4. Season with salt and pepper to taste. Sprinkle remaining cup Parmesan over top, then dollop evenly with ricotta mixture. Transfer skillet to oven and bake until Parmesan is melted and spotty brown, about 5 minutes. Remove skillet from oven. (Skillet handle will be hot.) Let cool for 10 minutes, then sprinkle with basil and serve.*