Sweet Potato Stuffed Shells

I saw a recipe for butternut squash stuffed pasts shells.  I had sweet potatoes in the house and since the recipe referenced an original version with sweet potato instead, that's what I made.  But I'm sure I'll make it again with butternut squash, because it was very good. I also swapped out the frozen spinach for fresh chard from my garden. 


Sweet Potato Stuffed Shells
1 large sweet potato, (about 2 cups cubed)
6 oz (18-20) jumbo pasta shells
15 oz of ricotta cheese (about 2 cups)
1/3 cup mozzarella cheese, grated
1/3 cup Parmesan cheese, grated
1 egg
5 large leaves of Swiss chard, about 3-4 cups chopped
1/2 cup (1 stick) butter
5-10 sage leaves
olive oil

Peel sweet potato, cut into 1/2 inch pieces.  Toss in olive oil and a pinch of salt.  Roast in 425F oven for 15-20 minutes--until easily pierced with a fork. 

Cook jumbo pasta shells according to directions.

Chop Swiss chard into 1/2 inch pieces. Saute in 1-2 tablespoons olive oil, until wilted.

In a bowl add ricotta and egg, stir together until smooth.  Add grated cheeses, chard and roasted squash, stir to combine.

Stuff the shells with the mixture and place in a 9x13 baking dish.  Season with salt and pepper.

In a saucepan heat 1/2 cup butter.  Add sage leaves until crisp.  remove leaves and crumble over shells.  Stir butter gently until it begins to brown.  Remove from heat, pour over shells in baking dish.   

Place dish in a 400F oven around 20-25 minutes or until bubbly.

Breakfast Sausage

We enjoyed the homemade sausage links with biscuits for Sunday morning breakfast. The sausages tasted just like they should. So flavorful with fresh herbs, but no artificial ingredients or nitrates or anything we didn't choose.



We used instructions from Alton brown--going all out with a meat grinder and sausage stuffer.  It was great, but we've now made this a number of times using just plain ground pork and adding the seasonings as well..  I just try not to overwork the ground pork, and it has turned out fine and easy.



Breakfast Sausage Recipe-adapted from Alton Brown

2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
1/2 pound fat back, diced into 1/4-inch pieces
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes

Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.