Bad Ricotta = Good Pasta

Tonight I was planning on making Baked Stuffed Shells with Butternut Squash and Burrata from Tasting Table. I had the squash, thank you Lenore and Ralph, which I had roasted on Sunday. I picked up the Burrata and the shells last night. But I forgot the ricotta. Not a problem as I had to run to Robert's at lunch. I worked from home today so instead of sitting in traffic after work I got to make dinner. I love being able to do this.

I boiled the shells and got the ingredients on the counter and was about to put the ricotta in the bowl and I thought to myself, "taste the ricotta." Bleah! Bleah! No good!
The shells were done so there was not turning back. I thought quickly, yes the first idea was to order Chinese. Then I decided to change directions a bit. I had sauce in the freezer. I had some leftover ziti with meatballs from the other night in the fridge. I thawed the sauce and added it to the ziti and meatballs and tossed in about 1/2 of the cooked shells. I also added some mozzarella. I put the pasta mixture in baking dish and topped it with the Parmigiano-Reggiano and the Burrata. It baked for about 25 minutes.
It was delicious! Could it have been that I added a little dark chocolate to the sauce? Shhhhhh. This might be my secret ingredient!

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