Chef Jeremy Glas C.E.C., Sal Siraguse Robinson Dairy, Jenna Allen Western Dairy Association
Makes 8 servings
- 2 cups Sweet Corn
- 2 cups Butternut squash, roasted and pureed
- 2 T Chopped Fresh Parsley
- 1 T Chopped Fresh Sage
- 1 ea Egg, lightly beaten
- 12oz Low fat Cottage Cheese
- Salt and Pepper to taste
- 32 ea Cooked Pasta Shells
- 3oz Shredded Mozzarella Cheese
- 1 cup Balsamic vinegar
- 1/2 cup Brown Sugar
Mix corn, squash puree, herbs, cottage cheese and egg together in a bowl until incorporated. Spoon filling into prepared pasta shells and arrange open side up in a non metallic baking dish. Add a few tablespoons of water to the bottom of the dish to prevent burning. Sprinkle shells with mozzarella cheese and cover with foil. Bake for 20 minutes, remove foil and continue cooking another 10 minutes. Remove and serve.
Mix vinegar and sugar in a small sauce pan and bring to a boil. Continue to boil until it forms bubbles slightly larger than the size of quarters. Cool and drizzle over the shells.