When the cold sets in, there’s nothing more comforting than a warm and hearty dish, like these stuffed shells. Perfect for creating a cosy atmosphere without compromising on health goals, this dish is packed with vegetables and protein, blending indulgence and balance. Lower in fat and carbs compared to similar recipes, it warms the heart while nourishing the body—no compromises needed!
Bon appétit!
Preparation
30
min
Cooking
40
min
Portion
6
Ingredients
- 750 ml (3 cups) of cubed butternut squash, peeled and seeded
- 200 g of dry jumbo shell pasta
- 454 g (1 lb) of extra-lean ground chicken
- 7.5 ml (½ tsp) vegetable oil
- 1 white onion, finely chopped
- 1 clove of garlic, minced
- 2.5 ml (½ tsp) red pepper flakes (optional)
- Salt and pepper, to taste
- 125 ml (½ cup) ricotta cheese
- 60 ml (¼ cup) freshly grated Parmesan cheese (22% M.F.)
- 185 ml (¾ cup) tomato sauce
- 1 zucchini, grated
- 125 ml (½ cup) shredded light mozzarella cheese (15% M.F.)
Preparation
- Preheat the oven to 400°F (200°C). Spread the squash cubes on a baking sheet and roast for 25 to 30 minutes, or until tender. Set aside and reduce the oven temperature to 350°F (180°C).
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions, until al dente. Drain and set aside.
- In a large skillet, heat the oil over medium heat. Sauté the onion and garlic until softened. Add the ground chicken and cook until no longer pink. Season with red pepper flakes (if using), salt, and pepper. Stir in the roasted squash and mix well.
- Remove the skillet from heat and stir in the Parmesan, ricotta, and ¼ cup of the tomato sauce.
- Spread the grated zucchini evenly over the bottom of a baking dish, followed by the remaining tomato sauce.
- Stuff each cooked shell with the squash and chicken mixture, then arrange them in the baking dish. Sprinkle with mozzarella cheese, cover with foil, and bake for 10 to 12 minutes, or until the cheese is melted.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Registered Dietitian Nutritionist in Quebec City
