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Recipe Name: Baked Shells with Winter Squash Source: Submitted by: Lindy H. Frank Last Modified: 2010-02-02 Course: Side Dish Used in Baskets: No Base: Pasta Kosher: Dairy Ethnicity: American Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 45.00 Minutes Heart Healthy: No Oven Temp: 400 Approx. Cost/Serving: $1.10 # Sides Included: 1 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Preparing fresh squash can be time-consuming. Using frozen is a terrific shortcut and it tastes just as good. This is a grown-up alternative to macaroni and cheese, but even kids might approve.

Ingredients: 0.25 Cup oil, olive 1 Pound pasta, small shells Directions: Preheat oven to 400 degrees. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary. Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 ½ cups cooking water. Return pasta to pot. Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and ½ cup Parmesan with pasta. Transfer to prepared dish. Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.

Nutrition per Serving:
Calories:	473	Total Carbs:	76.4	Net Carbs:	0.0
Cholesterol:	16.7	Fat:	11.3	Protein:	18.59
Fiber:	4.99	Sodium:	113.17

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