Easy recipe! Don’t overthink it; just adjust for your preferences as you go! I love this combination of flavor! You might leave out the crushed red pepper or kick it up by adding a lot! I’ve added lots of photos for reference!
2 cups of ricotta
0.5 cup Parmesan cheese, plus more for garnish
fresh smashed garlic clove
frozen chopped spinach ( squeezed and drained)
Jumbo pasta shells, boiled
roasted butternut squash
grated lemon peel
stick of butter
Fresh sage leaves, garlic powder, red pepper flakes
1) Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425 degrees fahrenheit for 20-25 minutes. Cook your jumbo pasta shells according to directions. Steam your spinach according to directions.
2) In a bowl add approximately 2 cups of ricotta, 1/2 cup parmesan cheese, 1 fresh smashed garlic clove, frozen chopped spinach ( squeezed and drained), salt, pepper, your cooled down roasted squash, and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor. Stuff the shells with the mixture and place in a buttered baking dish and top with shredded pepper jack cheese.
3) Place your shells in a 400 degrees fahrenheit oven until heated through around 20-25 minutes.
4) While it bakes, make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp, garlic powder, & crushed red pepper flakes. Turn off heat and squeeze in fresh lemon juice. When it finishes baking and cheese is melty, spoon your warm sage sauce all over and sprinkle with grated Parmesan. Enjoy!
Your Friend, AmberHH
8 ounces wheat pasta
4 tablespoons butter, divided
2 tablespoon black truffle olive oil
1/2 cup shallot, finely diced
2 garlic cloves, minced
16 ounces baby portabello mushrooms, sliced
1/3 cup balsamic vinegar
1/2 cup cream
1 tablespoon fresh parsley paste
1/2 cup grated parmesan cheese, plus a few tablespoons for garnish
salt & pepper
Cook the pasta according to the directions on the package. While the pasta is cooking prepare the mushroom sauce.
In a large pan, melt 2 tablespoon of butter with 2 tablespoon of truffle olive oil over medium heat. Once melted, add in the shallots and garlic and cook for a few minutes or so, just until softened. S&P
Add in the sliced mushrooms and toss them around to get them coated in the butter and olive oil. If needed, add an additional tablespoon of truffle olive oil if the mushrooms get too dry. S&P. Let them cook and brown for about 8 minutes.
Pour in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. Add in the other tablespoon of butter. Cook everything together for 5-8 minutes and then turn off the heat and move the pan off the burner.
Pour in the cream and parmesan cheese and stir to combine.
Add the cooked pasta to the sauce and toss to combine. Add in the parsley and season to taste with salt and pepper.
Serve with additional parmesan cheese sprinkled over the top