All Recipes
Unstuffed Shells With Butternut Squash And Leeks

Unstuffed Shells With Butternut Squash And Leeks

America's Test Kitchen: One-Pan Wonders, p.9
1 hour 15 minutes
Serves 4 to 6

Ingredients

View recipe page
  • 8 ounces (1 cup) whole-milk ricotta cheese
  • 2 ounces Parmesan cheese, grated (1 cup)
  • 1 teaspoon grated lemon zest
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 1½ pounds butternut squash, peeled, seeded,
  • and cut into ½-inch pieces (5 cups)
  • 1 pound leeks, white and light green parts only, halved
  • lengthwise, sliced thin, and washed thoroughly
  • 2 garlic cloves, minced
  • Pinch cayenne pepper
  • ¼ cup dry white wine
  • 4 cups water
  • 1 cup heavy cream
  • 12 ounces jumbo pasta shells
  • 2 tablespoons chopped fresh basil

Instructions

  1. Adjust oven rack to middle position and heat oven to
    degrees. Combine ricotta, ½ cup Parmesan,
    lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper
    in bowl; cover and refrigerate until needed.
  2. Heat oil in 12-inch ovensafe nonstick skillet over
    medium heat until shimmering. Add squash,
    leeks, and ½ teaspoon salt and cook until leeks
    are softened, about 5 minutes. Stir in garlic and
    cayenne and cook until fragrant, about 30 seconds.
    Add wine and cook until almost completely evapo-
    rated, about 1 minute.
  3. Stir in water and cream, then add pasta. Increase heat
    to medium-high and cook at vigorous simmer, stirring
    gently and often, until pasta is tender and liquid has
    thickened, about 15 minutes.
  4. Season with salt and pepper to taste. Sprinkle
    remaining ½ cup Parmesan over top, then dollop
    evenly with ricotta mixture. Transfer skillet to oven and
    bake until Parmesan is melted and spotty brown,
    about 5 minutes. Remove skillet from oven (skillet
    handle will be hot). Let cool for 10 minutes, then
    sprinkle with basil and serve.