I made this baked pasta dish to serve on Thanksgiving Eve. My Mother-in-Law asked that I post the recipe so that she could make it to serve to vegetarian guests. It was such a compliment! This post is quite belated- oops.
This recipe was adapted from Martha Stewart Living’s Everyday Food. I used manicotti noodles instead of lasagna and modified the proportions. I boiled the squash in the salted pasta water but may roast it instead next time to enhance its flavor. It was cheesy, creamy, and rich comfort food.
Yield: Serves 8 to 10
- 6 T olive oil, plus more for baking dish
- coarse salt and freshly ground black pepper
- 2 (8 oz each) packages manicotti (there will be leftover noodles)
- 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
- 4 large shallots, chopped
- 3/4 cup milk (I used whole milk)
- 2 tsp finely chopped fresh sage leaves, plus 16 to 20 whole leaves
- 1/4 tsp freshly grated nutmeg
- 2 (15 oz each) containers of whole milk ricotta cheese
- 1 1/2 cups freshly grated Parmigiano Reggiano cheese
- Preheat oven to 350 degrees, preferably on convection.
- Lightly oil a 9×13-inch baking dish. (I used cooking oil spray.)
- In a large pot of boiling, generously salted water, cook pasta until al dente. Using tongs, transfer pasta to a rimmed baking sheet.
- Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl. (Alternatively, the squash can be roasted at 425 degrees, preferably on convection roast, until lightly browned and tender, about 25 to 35 minutes.)
- In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes.
- Transfer sautéed shallots to the bowl with the squash and add 4 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
- Fill a gallon ziplock bag with the squash mixture. Cut an opening in one bottom corner of the bag, large enough to fit the opening of the manicotti noodles.
- Pipe the squash mixture into the manicotti noodles, about 1/4 cup each. Place each filled noodle into the prepared baking dish. (I had 8 cooked noodles leftover.)
- In a bowl, combine ricotta, 1 cup Parmesan, and 1/2 cup milk and season with salt and pepper.
- Spread ricotta mixture over cannelloni and top with remaining 1/2 cup of grated Parmesan.
- Bake until warmed through, about 25 minutes.
- Broil until top is browned, 2 to 3 minutes.
- Meanwhile, in a small skillet, heat 2 tablespoons oil over medium to medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels.
- Serve the casserole topped with fried sage.
Posted in Casserole, Pasta, Recipes, Vegetarian
Tags: butternut squash, cannelloni, casserole, comfort food, fried sage, Italian, lasagna, manicotti, parmesan, Parmigiano Reggiano, pasta, ricotta, sage, shallots, squash, Thanksgiving, vegetarian
I am such a sauce person- this dish was super saucy! Sauce on the pork chops with sauce on the side. 🙂 The recipe was adapted from a “staff-favorite” Food and Wine dish. I adapted the recipe by decreasing the olive oil and by incorporating the leftover sage-grapeseed oil into mashed potatoes with grilled scallions. This was a wonderful dish to make with my giant herb garden sage and parsley plants too. Very flavorful and tasty.
- Grapeseed oil, for frying
- 1/2 cup sage leaves
- 1 medium-large shallot, minced
- 1 tablespoon red wine vinegar
- 10 T cup extra-virgin olive oil, plus more for brushing
- 1 cup lightly packed parsley leaves, finely chopped
- 2 tablespoons minced celery heart with leaves
- 1 tablespoon capers, rinsed, drained and minced
- 1 1/2 teaspoons minced thyme
- Kosher salt
- freshly ground black pepper
- six 3/4-pound boneless pork chops, about 1 inch thick
- 1 1/2 pounds gold potatoes
- 6-8 scallions, grilled
- milk, to taste
- In a small saucepan, heat 1/4 inch of grapeseed oil until shimmering. Add the sage and fry over moderate heat, stirring, until the sizzling stops and the leaves are crisp, 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
- In a mini food processor, mince the shallot. Add the vinegar and let stand for 5 minutes. Add the parsley, celery, capers and thyme and pulse to mince; season with salt and pepper. Pulse in the olive oil.
- Meanwhile, bring the potatoes to a boil in a large pot of salted water. Cook until tender, about 15 to 20 minutes. Drain and mash.
- Light a grill or preheat a grill pan. Brush the pork chops with olive oil and season generously with salt and pepper. Grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted near the bone registers 135°, 12 to 14 minutes. Transfer the chops to a platter and let rest for 5 minutes.
- Lightly brush the scallions with olive oil. Grill until tender. Coarsely slice.
- Stir the fried sage leaves into the salsa verde and serve with the pork chops.
- Stir the sage-grapeseed oil into the mashed potatoes, small amounts at a time, with milk, to taste, to achieve desired texture. Stir in the chopped grilled scallions. Season with salt and pepper.
One Year Ago:
Posted in Grilling, Pork, Quick, Recipes, Sauces
Tags: capers, celery, dinner, fried sage, grape seed oil, mashed potatoes, parsley, pork chops, potatoes, sage, salsa verde, scallions, shallots