what we did.

Picture from here. Forgot to take one & didn't want to leave you with no picture!
Also- not the same recipe...but it looks about the same :P 

We made: THIS.

Conchiglione stuffed with roast squash & ricotta

• 2.5 oz butternut squash, cut into large pieces
• olive oil, to drizzle
• 10 unpeeled garlic cloves
• 2 cups ricotta cheese
• 1/3 cup finely shredded basil
• 3 cups bottled pasta sauce (discovered how unhealthy bottled pasta sauce is and next time will make our own!)
• 1/2 cup dry white wine
• 56 regular or 32 giant conchiglione
• 1 cup grated parm 

Bake squash, drizzled with olive oil, S&P, in a large baking dish at 400F for 30 minutes. Add garlic and bake for another 15 min.(or until tender). Allow to cool slightly, then peel & mash the squash & garlic. Mix with ricotta and half the basil & season to taste. 

Bring pasta sauce & wine to a boil over medium heat. Reduce heat & simmer for 10 minutes.  

Meanwhile, cook the pasta, drain well, & lay out on a dish towel to dry. Fill with squash mixture. Spread any remaining filling in a large ovenproof dish, top with the shells and pour on the sauce. Sprinkle with parm and the remaining basil & bake for about 15-20 min. (30 min for giant shells)

And THIS:
Rosemary & Garlic Artisan Bread 
slightly adapted from here.

Again, a google image. I'll take pictures from now on,
 I promise!

• One 12oz can evaporated milk
• 3 T olive oil
• 1 1/2 tsp. white sugar
• 1 1/2 tsp. salt
• 1 T. dried rosemary
• 2 cloves garlic minced 
• 2 1/2-3 cups flour
• 1 1/2 tsp. active dry yeast

Warm evaporated milk and olive oil over low-medium heat. Add yeast. Mix well & let sit for about 10 minutes or until yeast swells. Mix dry ingredients in a bowl and stir with a fork to mix. Add milk mixture and stir with wooden spoon. Knead for about 10 minutes or until dough is elastic-y. Place in an olive oiled bowl and turn once to coat bread. Let rise in a warm place for 30 minutes. Punch dough down once and let rise again for 30 minutes. Form into loaf, place on pan, bake at 375F for about 30 min. Brush with olive oil and devour.

Disclaimer: You WILL eat tons of this in one sitting. Seriously... we ate half the loaf.