1largebutternut squash, unpeeled, halved lengthwise and seeds removed. See instructions below for how to roast and for using cubed fresh or frozen butternut squash
1headgarlic, unpeeled, 1/2-inch sliced off root end exposing the cloves
For the ricotta filling:
16oz(475g)full fat traditional ricotta cheese
1cupmozzarella cheese, shredded (plus more for topping)
3/4cupParmesan or Pecorino cheese, shredded (plus more for topping)
2largeegg yolks
1/4cupfresh basil, finely chopped, plus more for garnish (or 1 Tbsp dried basil leaves)
1/4teaspoonkosher salt, slightly less for fine table salt
Freshly ground black pepper
For the butternut vodka sauce:
2 1/2cupsroasted butternut squash, * from above
6-8clovesroasted garlic, * from above
1cupheavy whipping cream, 35% b.f.
1/4cupvodka, can omit
5oz(156ml)can tomato paste
1teaspoonkosher salt, slightly less for fine table salt
Freshly ground black pepper
For the pasta shells:
8oz.(200g)jumbo pasta shells, about 25-30 jumbo shells
Salt, for boiling water
For topping:
1cupmozzarella cheese, shredded
3/4cupParmesan or Pecorino cheese, shredded
Freshly ground black pepper
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Instructions
Several parts of this recipe can be prepared ahead and refrigerated. Roasting the squash ahead and refrigerating is a big time saver. You can also mix up the ricotta filling and/or mix together the butternut vodka sauce ahead and refrigerate.
Roast the butternut squash: Preheat oven to 375F. (not fan assisted) Cut 1 large butternut squash in half lengthwise and remove and discard the seeds. Place the squash cut side down on a baking sheet. Place the head of garlic cut side down between the squash. Place into preheated oven and roast for 1 hour, or until tender. Remove from oven, then flip over the squash to cool slightly. Use a spoon to scoop out the flesh from the squash into a large measuring cup, measuring out the required 2 1/2 cups needed. You can reserve any remaining squash for another use. Set the roasted garlic head aside for now. (Alternately, use fresh or frozen peeled and cubed butternut squash, drizzled with olive oil and roasted in a 400F oven for 20-40 minutes or until tender. Separate the head of garlic into unpeeled cloves and roast them alongside the squash cubes. Mash and measure out the squash to the required amount. Peel the roasted garlic and set aside.) *Can be made ahead and refrigerated.
Reduce oven temperature to 350F. (not fan assisted) if baking the casserole right away.
Make the ricotta filling: Using a medium bowl, add the ricotta, 1 cup of the mozzarella cheese and 3/4 cup of the Parmesan cheese. Whisk together the egg yolks, chopped basil, salt and some freshly ground pepper. Add to the ricotta mixture and stir together well. Set aside. *Can be made ahead and refrigerated.
Make the butternut vodka sauce: Add the roasted and measured squash to a food processor. If you roasted a whole head of garlic, squeeze the softened garlic from the head into the food processor. (Add the peeled roasted garlic now, if you roasted and peeled separately). Add the cream, vodka, tomato paste and salt to the food processor. Add some freshly ground pepper. Process with the food processor until smooth. Set aside. *Can be made ahead and refrigerated.
Boil the pasta shells: Bring a large pot of water to a boil. Salt generously, then gently place the shells into the boiling water to avoid breakage. Cook, stirring occasionally, until they are just al dente, about 8-10 minutes. Don't overcook. Use a slotted spoon or spider strainer to transfer the cooked shells to a colander. Run the cooked pasta in the colander under cold water to stop the cooking, then allow to drain thoroughly. Set aside the pasta shells.
Assemble the casserole: place 1/2 of the butternut vodka sauce onto the bottom of a 8x11-inch or 9x13-inch casserole. Place a heaping 1 Tablespoon of the ricotta filling into each jumbo shell and place on top of the sauce, filling the shells until you have used all the ricotta filling. Try to keep the shells in one layer. It's ok to scrunch them right up against each other. Top with the remaining sauce, then sprinkle with the topping mozzarella and Parmesan cheese. Cover the casserole with aluminum foil that has been sprayed on the underside with cooking spray.
(You can assemble the casserole, cover and refrigerate to bake later. Refrigerate up to 8 hours before baking. Allow extra cooking time if casserole is cold going in to the oven.)
Bake the casserole in a preheated 350F oven for 20 minutes covered with foil, then remove the foil and cook 30-35 minutes uncovered, or until the filling is bubbly. Allow a bit of extra time if the casserole is cold going into the oven. You can switch the oven to broil at the end of cooking if you'd like to brown up the cheese a bit. Allow casserole to rest 5-10 minutes before serving. Serve garnished with additional chopped fresh basil or small basil leaves.
Refrigerate leftovers well covered for 2-3 days. Leftovers should also freeze well, well wrapped, up to 3 months.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos that you might find helpful.