Servings | serves |
Ingredients
Stuffing
- 1 tablespoon Olive Oil
- 2 cups Butternut Pumpkin diced
- 1 teaspoon Salt
- 3 Garlic Cloves minced
- 1 pound Turkey Mince
- 2 teaspoons Italian Seasoning
- 1 teaspoon Chilli Flakes
- 1 teaspoon Black Pepper
- 2 cups Spinach
- 1 teaspoon Salt
- 15 ounces Ricotta Cheese
- 1 Egg
- ¼ cup Parmesan Cheese
- Salt to taste
- Pepper to taste
Ingredients Stuffing
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Instructions
- Heat olive oil in a large pan.
- Add the butternut squash and salt, and sauté for a few minutes. Then add garlic, turkey, Italian seasoning, pepper flakes, and black pepper, and stir until meat is fully cooked.
- Add in spinach and salt until the spinach is wilted.
- In a large bowl, add ricotta, egg, cheese, and a pinch of salt and pepper. Mix well.
- Add the cooked squash mixture into the bowl. Mix until evenly blended.
- Cook a box of jumbo shell pasta al dente. Set aside in a bowl covered in olive oil to prevent sticking.
- Heat butter in a medium pan. Once melted, add in flour.
- Cook the flour until it turns light brown.
- Add milk to the pan and stir continuously until the sauce thickens.
- Add a pinch of salt and pepper.
- In a casserole dish, sheet the sauce on the bottom.
- Stuff each jumbo shell pasta with the stuffing and place on top of the sauce.
- Bake at 400°F/ 200°C covered for 30 minutes.
- Sprinkle parmesan cheese and bake again for 5 minutes until the cheese melts.
- Garnish with parsley and enjoy!
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