Linguine agli scampi - Benedetta Parodi Official

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower fat option while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

shell pasta

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat pasta is higher in fiber.

butternut squash

🥗Healthier: sweet potato

💰Cheaper: pumpkin puree

Sweet potatoes are often more affordable and nutritious.

Preheat oven to 375°F (190°C).

Peel and cube butternut squash, then toss with olive oil, salt, and pepper.

Roast butternut squash on a baking sheet until tender, about 25-30 minutes.

Cook shell pasta in salted boiling water until al dente, then drain and set aside.

In a skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute.

Add spinach to the skillet and cook until wilted, about 2-3 minutes.

In a bowl, combine roasted squash, ricotta, parmesan, nutmeg, and sautéed spinach; mix well.

Stuff each shell with the butternut squash mixture and place in a baking dish.

Pour vegetable broth over stuffed shells and sprinkle with bread crumbs and sage.

Cover the dish with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes until golden.

Drizzle with lemon juice before serving.

Cooking Techniques

Spice Level:

Allergens