It’s been a while since we’ve had a new post on this blog, and we are happy to be back. We all took a nice two week vacation on the weeks of Christmas and New Years to give our drivers a break from the long night shifts. We hope you were able to have some time to relax and some good family time.
This week’s recipe from PCH friend Kayla Waldorf is for an Italian-style stuffed manicotti, which is a bit like lasagna, but with tube-shaped pasta instead of large sheets. It also incorporates a lot of veggies that we have had available recently here at the Harvest. Enjoy!
Winter Vegetable Stuffed Manicotti
2 cups white mushrooms, cubed
2 cups butternut squash, cubed
3 small onions
½ cup hazelnuts, toasted, chopped
3 large handfuls fresh spinach
1 12oz can diced tomato
12 oz ricotta cheese
1 package manicotti shells
1 teaspoon oregano
¼ teaspoon nutmeg
1 teaspoon salt (plus more to taste)
1 teaspoon black pepper (plus more to taste)
2 tablespoon butter
½ cup chopped, toasted hazelnuts
Parmesan cheese for topping (about 3 oz. grated)
Preheat the oven to 400 degrees. Prepare manicotti as directed, but on the al dente side (because they will be baked in the oven later on). Cube butternut squash, cook in boiling water until a knife can be easily inserted.
While the manicotti and butternut squash cooks, dice onions and cube mushrooms. In a large pan, sauté onions in butter over medium heat, stirring constantly, until they begin to caramelize (about 15 minutes) add mushrooms and cook for an additional 5 to 10 minutes until mushrooms soften.
To prepare filling, blend canned tomatoes, cooked squash and stir in spices (nutmeg, oregano, salt, and pepper). Remove about 1/3 of the mixture to top the manicotti and blend the rest with ricotta cheese. Dump the cheese mixture into the pan with the mushroom and onion. Stir in 2/3 of the chopped hazelnuts and then mix in spinach over low heat until spinach begins to wilt.
Spread a thin layer of squash sauce on the bottom of a large casserole dish. Prepare manicotti by stuffing with filling generously and place in the dish. Cover with the remaining sauce and grate Parmesan over the top. I used about 3 oz. but you can use more or less depending on personal preference. Bake in oven for 35-45 minutes until cheese begins to brown. Sprinkle remaining hazelnuts over the top and serve. Enjoy!
Original recipe and photo for PCH by Kayla Waldorf
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