Acorn Squash & Arugula Stuffed Shells

Acorn Squash & Arugula Stuffed Shells

Somewhere amid Christmas and New Year's, it's always nice to have a big pasta dinner. This tasty recipe is great for a crowd, super easy to make ahead of time, and will leave you with boatloads of leftovers. So perfect if you have a house full of visitors!

Plus, it's not your typical lasagna or spaghetti with meatballs. The acorn squash and arugula give the shells an added ooomph that will wow everybody at your table. Don't worry about making these neat and tidy either, because you're going to be covering them up with lots of sauce anyway. Pair with a super salad and BAM! Dinner? Done.

Acorn Squash & Arugula Stuffed Shells

1 bunch arugula, chopped
1 acorn squash, (oven butter steam like Lisa shows you how to do here and chop into chunks)
1 box oversized shell pasta
1 or two jars of your favorite pasta sauce (I used about one and a half)
1 cup ricotta cheese
8 ounce block of your favorite cheese, shredded (I used sharp cheddar)
2 eggs
salt & pepper, to taste

Cook your pasta noodles until al dente. Meanwhile, combine your arugula, chopped squash, ricotta, shredded cheese, eggs, salt, and pepper. Stir well. When the shells are done, spread a little pasta sauce on the bottom of a 9x13 glass pan. Stuff your shells with the filling. Top with sauce. You can either bake at 350, covered, for 45 minutes or you can cover and stick in the fridge at this point. They could even be frozen and stored in batches.