Roasted Tomatoes and Whipped Ricotta Spread

Servings: 8-10 Servings

Ingredients

ROASTED TOMATOES
  • 4 cups ripe cherry tomatoes
  • 2 garlic cloves, smashed
  • 1/4 cup extra virgin olive oil
  • 2 sprigs fresh thyme
  • Salt & Pepper
WHIPPED RICOTTA
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1/2 cup parmesan cheese, finely grated
  • zest of 1 Lemon
  • 1 teaspoon dried oregano
  • 1/4 cup heavy cream
  • salt & pepper
ASSEMBLY
  • extra virgin olive oil
  • fresh basil leaves
  • coarse black pepper & sea salt
  • baguette, sliced into 1/3-inch slices (toasted if preferred)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with aluminum foil, then place the tomatoes on the prepared pan.
  3. Add the garlic, thyme sprigs, salt and pepper.
  4. Drizzle with the olive oil and roast for 25 minutes until the tomatoes soften.
  5. While tomatoes cool to room temperature, put all of the ricotta ingredients into a food processor or blender. Blend until smooth.
  6. Spoon the ricotta spread into a shallow bowl, then spoon the tomatoes and juice from the pan into the center.
  7. Drizzle the ricotta with olive oil, pepper, and salt.
  8. Garnish the tomatoes with basil leaves and serve with baguette slices.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Sausage Stuffed Shells in Roasted Butternut Squash

Makes 3-4 Servings

Ingredients

  • 1 butternut squash, peeled and cubed
  • 1 onion, sliced
  • 3/4 cup milk
  • 3/4 cup vegetable broth
  • 1 pound sausage
  • 2 cups spinach
  • 3 cloves garlic
  • 1 pound jumbo shells, cooked al dente
  • 15 ounces ricotta
  • 1 egg
  • 1/4 cup parmesan, shredded
  • Additional parmesan, shredded
  • Olive oil
  • Salt & pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Arrange onion and butternut squash in an even layer on a lined baking sheet.
  3. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes.
  4. Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat. 
  5. Place roasted butternut squash and onion in a food processor or large bowl. Puree with processor or immersion blender.
  6. Stir in milk and vegetable broth.
  7. Pour butternut squash sauce into base of a 9×13 baking dish.
  8. In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.
  9. Fill cooked pasta shells with 3-4 tablespoons of filling.
  10. Arrange shells in butternut squash sauce in the 9×13 baking dish.
  11. Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered.
  12. Option to serve with additional parmesan.

Thanks to the original recipe found here.