Meatless Monday – Summer/Winter vegetable stuffed shells
Last summer we put up both pumpkin puree (frozen) and a nice tomato eggplant relish. It came to the dear wife to combine them both.
She made this last fall but didn’t document how, so we set out to document the process today. The sweet vegetables, and the savory creamed spinach topping are a satisfying combination. This can be made a day ahead and refrigerated until ready. You could probably freeze it too, but I haven’t tried that.
2 cups pumpkin or squashe puree
2 cups tomato eggplant relish, recipe here
25 large pasta shells
2 bags spinach
1/4 cup chopped onion
1 clove garlic minced
3 tbs butter divided
2 tbs flour
2 cups milk
1/4 cup grated Parmesan
Salt and pepper to taste
Preheat oven to 350F
Combine with the vegetable puree with the pumpkin.
Make the creamed spinach.
Melt 2 tbs butter over medium high heat, add the flour.
Add 1 cup milk – and whisk until mixture boils and thickens.
Add spinach and stir to combine.
Add another cup of milk, stir until thick.
Check seasoning – salt and pepper to taste.
Until next time Eat Well and Keep Digging!