INGREDIENTS:
- Botticelli Cooking Extra Virgin Olive Oil
- 2 cups butternut squash, cubed (about 1/2 a squash)
- 3oz prosciutto
- 12oz jumbo shells
- 1 1/2 cups whole milk ricotta cheese
- 2 cups freshly shredded fontina cheese
- 1 jar Botticelli Roasted Garlic Sauce
- 8oz fresh mozzarella, torn
- fresh thyme leaves
- red pepper flakes
- salt and pepper, to taste
- fresh basil, for garnish
PREPARATION:
- Preheat the oven to 425F. Add the cubed butternut squash, fresh thyme, salt & pepper and red pepper flakes to a bowl and toss with the Cooking Extra Virgin Olive Oil.
- Spread out onto a parchment-lined sheet pan and top with the prosciutto. Bake for 15 minutes or until the prosciutto is crispy. Remove the prosciutto from the oven and continue to bake the butternut squash until tender and browned. Roughly chop the crispy prosciutto.
- Boil the pasta in salted water until al dente, 7-8 minutes. Strain and set aside. Combine the ricotta, fontina, and roasted butternut squash in a medium bowl. Season with salt and pepper.
- Spoon 2/3 of the jar of Botticelli Roasted Garlic Sauce into the bottom of a baking dish. Stuff each shell with 1-2 tablespoons of the cheese mix and place into the dish with sauce.
- Top the shells with the remaining sauce and fresh mozzarella. Bake for 20-25 minutes or until the cheese is melted and browned. Remove from the oven, give it a light stir and finish with crispy prosciutto, fresh basil and fresh thyme. Serve and enjoy!