A family favorite featuring jumbo pasta shells stuffed with a savory mix of sautéed sausage, kale, and ricotta. This dish is enhanced with a creamy butternut squash Alfredo sauce, making it a delicious and nutritious meal.
1: Sauté 1.5 pounds of NEW Original Premio Sausage with 1 shallot and 2 garlic cloves over medium heat until the sausage caramelizes.
2: Add 4 cups of chopped organic kale and stir until the kale wilts.
3: Turn off heat and let cool slightly.
4: Boil jumbo pasta shells for 1/2 the time as directed, then drain and set aside on a baking sheet to cool.
5: In a large bowl, whisk together 30 ounces of Ricotta Cheese, the zest and juice of 1 lemon, 1 egg, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 0.5 teaspoon of pepper.
6: Add the sausage and kale mix to the ricotta filling.
7: Take one 16-ounce bag of frozen butternut squash, microwave as directed, and add to a blender.
8: Add 0.25 cup of water or vegetable stock with a pinch of salt and pepper, and blend.
9: In another bowl, mix together one jar of Alfredo sauce with the blended butternut squash.
10: Assemble by lining a baking dish with 0.25 inch of the butternut squash Alfredo.
11: Fill each pasta shell with the sausage and ricotta mixture and place in the baking pan.
12: Top shells with remaining Alfredo and sprinkle with mozzarella.
13: Bake at 375°F for 30 minutes.
14: Enjoy!
