Unstuffed Shells with Butternut Squash and Leeks

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle position and heat oven to 375°. Combine ricotta, half cup parmesan, lemon zest, quarter cup teaspoon salt and pepper in bowl. Cover and refrigerate until needed.

Step 2

Heat oil in 12 inch oven safe nonstick skillet over medium High heat Until shimmering. Add squash, leeks, And Remaining half teaspoon salt and cook until leeks are softened, about 5 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Stir in wine and cook until almost completely evaporated, about one minute.

Step 3

Stir in water and cream, then add pasta and bring to vigorous simmer. Reduce heat to medium, cover, and cook, stirring gently and often, Until pasta is tender and liquid has thickened, about 15 minutes.

Step 4

Season with salt, pepper to taste. Sprinkle remaining half cup parmesan over top then, Dollop evenly with ricotta mixture. Transfer skillet to oven and bake until Parmesan is melted and spotty brown, About 5 minutes. Let cool for 10 minutes, then sprinkle with Basil and serve.