Butternut Manicotti

Posted in /Cooking/Entrees/Vegetarian on Friday, March 10, 2017

I love butternut squash so much! I could probably eat it everyday and not get sick of it, that is why there are so many recipes for it on my site. This recipe is no exception, the paring of butternut and manicotti is perfect!

Ingredients

1 package manicotti shells
1 cup cooked butternut squash (I actually didn't measure the squash, just roasted and added way more than a cup)
10 oz package chopped spinach, defrosted
1/4 cup parmesan
1/4 teaspoon freshly ground nutmeg (optional...I never add it)
2 eggs
1 large container whole milk ricotta cheese
about 3 cups marinara sauce
1 cup shredded mozzarella

Directions

1. Cook Butternut Squash: Peel and dice squash. Dice into 1" pieces. Or you could buy frozen, prepeeled and diced butternut squash. Toss in 2 tablespoons olive oil, salt and pepper and place on cookie sheet. Cook in 425 degree oven for 25 minutes.

2. Cook manicotti pasta shells according to directions. Set aside.

3. Preheat oven to 350 degrees.

Prepare the Manicotti Filling:
4. To prepare the filling combine ricotta with eggs, nutmeg, parmesan, chopped spinach and butternut squash in a large bowl.

5. I placed the ingredients in my Kitchen Aid mixer and used the paddle first to smoosh the butternut, then attached the whisk and made the mixture fluffy.

6. If you buy fresh spinach and need to wilt it, simply place it in a frying pan on medium heat with a tiny bit of oil, this prevents sticking, and saut?? the spinach until desired wiltiness occurs.

7. Spoon ricotta mixture into a piping bag. For a clean fill, fold the sides of piping bag over your hand and only fill up to the top of your hand, then roll the sides back up and twist to keep the pressure on the filling and prevent it from coming out the back of the bag. If you don't have a pipping bag, use a large ziplock bag. Cut 1/2" off one of the bottom tips of the bag.

8. Assembly & baking: Pour 1/4 cup of marinara sauce in the bottom of a glass 9×13 baking dish, just enough to cover the bottom of the pan. This prevents the manicotti from sticking. 1 package of manicotti fits perfectly in this size pan.
9. Pipe ricotta mixture into each cooked pasta shell and carefully place into baking dish, lining up manicotti until all are filled.
10. Pour remaining sauce evenly over pasta and sprinkle with mozzarella cheese.
11. Bake for 30 minutes or until hot and bubbly.