Barilla Jumbo Shells Pasta with Butternut Squash, Goat Cheese and Creamy Lemon Sauce
Barilla Jumbo Shells Pasta with Butternut Squash, Goat Cheese and Creamy Lemon Sauce
Cozy, comforting, and full of flavour, this vegetarian Jumbo Shells dish is made for sharing.
35 minutes total
- Butter
- Cheese
- Dairy/Cream
- Entrée
- Intermediate
- Lasagne and Oven Cuts
- Lemon/Lemon Zest
- Vegetarian
- Vegetarian Recipes
- Winter and Soup Recipes
These Butternut Squash and Goat Cheese Stuffed Barilla Jumbo Shells combine a creamy, flavourful filling with perfectly al dente pasta. Stuffed with roasted butternut squash, goat cheese, and garlic, these Jumbo Shells bake to a golden finish, creating a comforting yet elegant dish that’s perfect for sharing.
Lasagne and Oven-Baked Recipes
Ingredients
Serves 4
| 1 | box Barilla Jumbo Shells |
| 1 | small butternut squash, seeds removed |
| 1 | red chili pepper, halved |
| 4-5 | whole garlic cloves with skins |
| ½ | cup goat cheese |
| 2 | tbsp lemon juice |
| 1 | cup grated Parmesan cheese |
| 2 | tbsp butter |
| 1 | grated garlic clove |
| 2 | tbsp all-purpose flour |
| 1 | cup 35% cream |
| 1 | tbsp olive oil |
| To taste | Salt and pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cook the Barilla Jumbo Shells in a large pot of salted water until al dente. Drain gently and place on a lightly oiled baking sheet.
Step 2
Preheat the oven to 400°F (200°C). Place the butternut squash flesh-side down on a parchment-lined baking sheet. Drizzle with olive oil and add the chili and whole garlic cloves. Season with salt and pepper and roast for 35–45 minutes until tender and lightly caramelized. Allow to cool and remove the squash flesh and roasted garlic from the skins.
Step 3
In a blender, combine the roasted squash, roasted garlic, roasted chili, goat cheese, lemon zest and juice, herbs, and Parmesan. Blend until smooth and set aside.
Step 4
In a saucepan, melt the butter. Add the grated garlic and cook for about 30 seconds. Stir in the flour and cook briefly while gradually adding the broth. Stir constantly until thickened. Add the cream, lemon zest, lemon juice, and Parmesan, mixing until smooth and velvety.
Step 5
Adjust seasoning with salt and pepper. Spread a thin layer of sauce on the bottom of a baking dish. Fill each shell generously with the squash and goat cheese mixture and arrange them in the dish.
Step 6
Pour the remaining sauce around the shells and sprinkle with Parmesan. Bake for 15–20 minutes, until the sauce is bubbling and lightly golden.
Step 7
Serve hot with extra Parmesan, fresh herbs, chopped chili, and a drizzle of olive oil.
Barilla® Jumbo Shells
Barilla® Jumbo Shells are the ultimate pasta for creating delicious stuffed dishes. Inspired by the shape of sea shells, these large, concave pasta shells are perfect for holding rich fillings and flavorful sauces. Made with 100% durum wheat semolina and non-GMO ingredients, Barilla Jumbo Shells deliver authentic Italian taste and quality in every bite.
- Shape Lasagne and Oven Cuts
- Cook time 12 mins
- Pack size 340 g
- Range Classic Blue Box