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1
Both the Ricotta and Butternut filling can be made beforehand and frozen, cutting down on prep time.
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2
Preheat the oven to 400 degrees Fahrenheit.
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3
Line a large baking sheet with aluminium foil and coat with cooking spray.
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4
With a strong knife remove the stem from the squash.
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5
Slice the squash in half end-to-end and remove and discard the pulp and seeds.
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6
Cut each portion in half creating four pieces which are about the same size.
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7
Place the squash wedges on the baking sheet with the cut side up.
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8
Coat each piece of squash with butter and salt and pepper to taste.
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9
Cover the wedges with aluminum foil and cook in the oven for 45 minutes.
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10
Remove the wedges from the oven and let cool for 5 minutes.
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11
Remove the flesh from the skin and mash in a medium bowl adding a pinch of nutmeg.
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12
In a large bowl combine the ricotta, 2 eggs, 2 tablespoons of your pesto,1/4 cup of your parmesan, salt and pepper to taste as well as a little bit of nutmeg.
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13
Preheat oven to 375 degrees Fahrenheit.
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14
Bring a large pot of salted water to boil and add pasta shells cooking for 8 minutes (until al-dente).
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15
Drain pasta and cool in cold water, drain again of all water.
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16
In a 9x13 inch casserole dish pour tomato sauce and water adding the 2 tablespoons of remaining pesto.
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17
Divide and stuff the mashed squash into the bottom part of the pasta shells.
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18
Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can.
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19
Set the stuffed pasta shells stuffed side up on top of the tomato sauce.
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20
Sprinkle the shells with the remaining parmesan cheese.
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21
Cover with aluminum foil and bake in the oven for 30 minutes.
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22
Remove foil and bake for 10-15 minutes more, or until the pasta is golden on top.
