Stuffed Conchiglione Butternut Squash & Tuna Casserole
15 minutes
PREP TIME
60 minutes
TOTAL TIME
4
SERVINGS
Ingredients
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) olive oil
- 1½ cups (375 ml) butternut squash cut into a ¼-in (0.6 cm) dice
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp (30 ml) chopped fresh sage
- 3 cans (80 g) Ocean’s Solid Light Tuna in Basil Infused Olive Oil
- 1 cup (250 ml) ricotta
- ¼ cup (60 ml) Parmesan cheese
- salt and freshly cracked black pepper, to taste
- 25 pieces (about 10½ oz/300 g) conchiglione or jumbo shell pasta
- 2 cups (500 ml) tomato sauce, divided (we used Nonna Pia’s Basil Marinara)
- 1 cup (250 ml) shredded mozzarella
Product Used
Directions
- Preheat oven to 375 F (190 C) and adjust rack to middle position.
- In a large frying pan over medium heat add butter and cook until it turns light brown and smells nutty. Add olive oil and squash and saute until the squash begins take on some colour. Add garlic, shallots and sage and continue cooking until squash becomes tender. Remove from heat and let cool slightly.
- Cook the pasta shells al dente according to package instructions. Drain and set aside.
- Pour 1½ cups (375 ml) tomato sauce into a 9 x 13-in (23 x 33 cm) casserole dish and set aside.
- Transfer squash to a mixing bowl. Add tuna in basil oil, ricotta and Parmesan. Mix well and season to taste.
- Spoon filling into cooked shells, one at a time, and arrange them in a casserole dish. When finished, drizzle with remaining ½ cup (125 ml) tomato sauce, top with shredded mozzarella. Cover dish with foil.
- Bake for 30 minutes, then remove foil and continue baking until the cheese is nicely browned and bubbling, about 15 minutes more.
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