RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 11210
View Recipe |
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Recipe Name: |
Baked Shells with Winter Squash - Copy - Copy - Copy - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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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.
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Ingredients:
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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. |
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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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Average Rating:
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