Roasted Squash, Bacon & Pesto Manicotti
Recipe - Stillwater
Roasted Squash, Bacon & Pesto Manicotti
Prep Time30 Minutes
Servings6
Cook Time40 Minutes
Ingredients
2 cups diced butternut squash, 1/2-inch
1 tbsp olive oil
10 manicotti shells
8 oz bacon, chopped
1/2 cup chopped onion
15 oz whole milk ricotta
1 cup shredded Parmesan cheese
6 tbsp refrigerated pesto, divided
15 oz jar Alfredo pasta sauce
Directions
- Preheat oven to 425°F. Place diced butternut squash on a baking sheet. Toss with olive oil, salt, and pepper. Bake 15 minutes or until tender. Set aside to cool. Adjust oven to 375°F.
- Prepare 10 manicotti shells according to package and drain. Meanwhile, in large skillet over medium-high, sauté half a package of bacon cut into lardons, and chopped yellow onion until bacon is crispy; drain.
- In large bowl, combine squash, bacon mixture, ricotta cheese, 1⁄2 cup grated Parmesan, and 3 tablespoons refrigerated pesto.
- In a medium bowl, combine another 3 tablespoons refrigerated pesto and Alfredo; spread 1 cup sauce mixture in the bottom of a greased 13x9-inch baking dish. Stuff manicotti shells with squash mixture and place in baking dish. Top with remaining Alfredo sauce and 1⁄2 cup grated Parmesan.
- Bake, covered, 20 minutes; remove cover and bake 20 minutes or until cheese is melted and bubbly.
30 minutes
Prep Time
40 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Produce Butternut Squash, 3 Pound
Bertolli Olive Oil, Extra Virgin, Rich Taste, 500 Millilitre
Creamette Manicotti, 8 Ounce
Farmland Bacon, Classic Cut, Naturally Hickory Smoked, 16 Ounce
Produce Sweet Onion, 1 Pound
Crystal Farms Ricotta Cheese, Whole Milk, 15 Ounce
BelGioioso Freshly Shredded Cheese, Parmesan, 5 Ounce
$15 Doable Dinner Meal Bundle #9
Not Available
Classico Creamy Alfredo Pasta Sauce, 15 Ounce
Directions
- Preheat oven to 425°F. Place diced butternut squash on a baking sheet. Toss with olive oil, salt, and pepper. Bake 15 minutes or until tender. Set aside to cool. Adjust oven to 375°F.
- Prepare 10 manicotti shells according to package and drain. Meanwhile, in large skillet over medium-high, sauté half a package of bacon cut into lardons, and chopped yellow onion until bacon is crispy; drain.
- In large bowl, combine squash, bacon mixture, ricotta cheese, 1⁄2 cup grated Parmesan, and 3 tablespoons refrigerated pesto.
- In a medium bowl, combine another 3 tablespoons refrigerated pesto and Alfredo; spread 1 cup sauce mixture in the bottom of a greased 13x9-inch baking dish. Stuff manicotti shells with squash mixture and place in baking dish. Top with remaining Alfredo sauce and 1⁄2 cup grated Parmesan.
- Bake, covered, 20 minutes; remove cover and bake 20 minutes or until cheese is melted and bubbly.