Shells with Abobora Sauce

Name: Shells with Abobora Sauce
Yield: 6
Ingredients: 300g of abobora without skin, cut into small pieces; 300g of medium shells pasta; 1 cup of cottage cheese (225g); 1 cup of skimmed milk (240ml); 300g of canned palmito, well washed, drained and cut into small pieces; 1/2 teaspoon of salt; 1 tablespoon of olive oil; 3 cloves of garlic, mashed; 1/4 teaspoon of nutmeg

1
300g of abobora without skin, cut into small pieces
2
300g of medium shells pasta
3
1 cup of cottage cheese (225g)
4
1 cup of skimmed milk (240ml)
5
300g of canned palmito, well washed, drained and cut into small pieces
6
1/2 teaspoon of salt
7
1 tablespoon of olive oil
8
3 cloves of garlic, mashed
9
1/4 teaspoon of nutmeg

Ingredients

1
300g of abobora without skin, cut into small pieces
2
300g of medium shells pasta
3
1 cup of cottage cheese (225g)
4
1 cup of skimmed milk (240ml)
5
300g of canned palmito, well washed, drained and cut into small pieces
6
1/2 teaspoon of salt
7
1 tablespoon of olive oil
8
3 cloves of garlic, mashed
9
1/4 teaspoon of nutmeg

Directions

1
In a large saucepan, bring the abobora to a boil in water until it's tender (about 20 minutes)
2
Remove from heat, drain and reserve
3
In a large pot, bring 3 liters of water to a boil with 1 tablespoon of salt
4
Cook the shells pasta until al dente (about 10 minutes)
5
In a medium bowl, mash the abobora with a fork along with the remaining ingredients
6
Drain the cooked shells and mix delicately with the abobora sauce
7
Transfer to a serving dish and serve immediately
8
321 calories per serving