Butternut Squash, Ricotta and ‘Nduja Stuffed Shells

Ingredients

Preparation

1. Preheat the oven to 400 °F. Coat the butternut squash with the olive oil and season with salt, pepper, and fresh thyme. Spread in a single layer on a baking sheet and roast for 25 to 30 minutes, or until tender and lightly browned around the edges. Let cool slightly. Lower the oven temperature to 350 °F.
2. Transfer the roasted squash to a large bowl and mash with a fork until mostly smooth, or purée in a food processor for an extra-smooth filling. Stir in the ’nduja, breaking it up well so it’s evenly distributed. Add the ricotta, Pecorino, 1 cup of Fontina, nutmeg, salt, and pepper. Mix until well combined. Set aside.
3. Bring a large pot of salted water to a boil. Add the pasta shells and cook for 8 to 10 minutes, or until al dente. Drain and gently rinse the pasta under cool water to make it easier to handle.
4. Spread about 1½ cups of Stefano marinara sauce over the bottom of a 9 x 13-inch baking dish. Fill each cooked shell generously with the squash, ’nduja, and ricotta mixture. Arrange the stuffed shells snugly in the dish, filling side up.
5. Spoon the remaining marinara sauce over the stuffed shells, leaving some of the edges exposed. Sprinkle the remaining 1 cup of Fontina evenly on the surface.
6. Cover the dish with foil and bake at 350 °F for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
7. Let the stuffed shells rest for 5 minutes before serving. Buon appetito!
   
   
   
   

FAQ

1. I can’t find ’nduja in my area. What can I use instead?
   
   No ’nduja, no problem! You can use 2 tbsp of Calabrian chili pepper paste instead. You’ll get plenty of spicy, peppery flavour to balance the sweet roasted squash and creamy ricotta. If you can’t find Calabrian chili paste, 1 to 2 tbsp of plain, red chili harissa can also do the trick (just make sure it doesn’t have cumin or coriander for this recipe). Keep in mind that harissa varies in heat and flavour, so adjust to taste.
2. Can I use a different type of squash?
   
   Absolutely! Pumpkin, acorn squash or delicata squash are all great substitutes for this recipe. The key is to choose a variety with firm, dense flesh and to roast it until tender and lightly caramelized. Keep in mind that some varieties, particularly pumpkin, can contain more water. If your roasted squash seems watery, put it back in the oven for a few extra minutes to cook off excess moisture, and let it cool before adding it to the filling. The squash should be tender and creamy, but not wet.
3. Can I freeze the stuffed shells?
   
   Yes! Assemble the stuffed shells in a freezer-safe baking dish, but don’t bake them yet. Let the dish cool completely, then cover it tightly with plastic wrap and foil and freeze for up to 2 to 3 months. When you’re ready to cook, thaw the dish overnight in the refrigerator, then bake as directed, adding a few extra minutes if needed to ensure the centre is hot and bubbling.
4. What should I serve with stuffed shells?
   
   It depends on how you’re serving them! For a main dish, plan on 4–5 jumbo shells or 5–6 lumaconi per person, and pair them with a crisp green salad to balance out all that cheesy goodness. Roasted vegetables or bright sautéed greens would work, too.
   
   Serving them as an entrée? 1–2 jumbo shells or 3 lumaconi per person makes a great start to an Italian meal. Follow them with a hearty main like our pork stew, and don’t forget some crusty bread for scarpetta—you’ll want to wipe up every last bit of that sauce!