Unstuffed Shells with Butternut Squash and Leeks

Name: Unstuffed Shells with Butternut Squash and Leeks
Yield: Serves 4 to 6
Ingredients: 8 ounces (1 cup), whole-milk ricotta cheese; 2 ounces, Parmesan cheese, grated (1 cup); 1 teaspoon, grated lemon zest; , Salt and pepper; 1 tablespoon, extra-virgin olive oil; 1½ pounds, butternut squash, peeled, seeded, and cut into ½-inch pieces (5 cups); 1 pound, leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 2 , garlic cloves, minced; Pinch , cayenne pepper; ¼ cup, dry white wine; 4 cups, water; 1 cup, heavy cream; 12 ounces, jumbo pasta shells; 2 tablespoons, chopped fresh basil

29 comments

Cheesy jumbo stuffed shells have undeniable appeal, but preboiling and stuffing individual shells can be an ordeal. We set out to make an unstuffed version in which the pasta cooked directly in the sauce.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES4 to 6

TIME1¼ hours

Unstuffed Shells with Butternut Squash and Leeks

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

We quickly found the right ratio of liquid to shells to ensure perfectly cooked noodles, but finding the ideal amount of vegetables proved trickier. Cooking butternut squash and leeks in a creamy sauce promised a hearty vegetarian meal, but...

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