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We’re on the lookout for double-duty dinners! This week we have a delicious orange combo: butternut squash soup and stuffed shells or cannelloni. I’m excited because butternut squash is one of the few soups I really love, and of course, it’s cheesy.
The soup is so simple, literally four ingredients in a pot and you’re done.
The stuffed pasta has the creamiest consistency. It’s decadent and delicious! It tastes like you’re at an upscale dairy restaurant. And it’s all ready in an hour, including prep and cook time. I’ve also included a gluten-free alternative instead of pasta.
This dinner really cuts down on your time in the kitchen, while tasting as if you slaved over a hot stove all afternoon.
2 small butternut squash (or 1 bag of precut frozen butternut squash)
2 cloves crushed garlic or 2 cubes Gefen Frozen Garlic
2 tablespoons oil
3 teaspoons Gefen Salt
4 cups Manishewitz Vegetable Broth, or 4 cups water flavored with 4 tablespoons vegetable soup mix
1 cup mashed butternut squash, reserved from the soup (above)
1/2 cup ricotta cheese (or cottage cheese, with excess liquid drained)
2 tablespoons Parmesan cheese
1/4 teaspoon Gefen Salt
1 jar of Tuscanini or your favorite marinara sauce
Cut the squash into small cubes. Dice the onions.
Sauté in the oil for 15 to 20 minutes until the squash is softened.
Add the salt and blend everything together with a hand blender, or mash extremely well with a fork.
Remove one cup of this mixture and set aside (for the following recipe).
Add the vegetable broth and allow it to boil for 10 minutes.
That’s it! I love to serve this garnished with pine nuts for a nice crunch.
Mix together everything except the marinara sauce and fill your pasta shells or cannelloni.
Pour half of the jar of sauce into the bottom of a 9×13 pan to cover.
Arrange the stuffed shells/cannelloni on top of the sauce.
Cover the pasta with the remaining sauce.
Cover and bake at 350 degrees Fahrenheit for 30 to 35 minutes.
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