Butternut squash & sausage stuffed shells

• Meat

  • 1 lb Sausage

• Produce

  • 1 Butternut squash
  • 3 cloves Garlic
  • 1 Onion
  • 2 cups Spinach

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3/4 cup Vegetable broth

• Pasta & Grains

  • 1 lb Shells, jumbo

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 3/4 cup Milk
  • 1/4 cup Parmesan
  • 1 Parmesan
  • 15 oz Ricotta

Found on rachelschultz.com

Ingredients

• 1 butternut squash, peeled and cubed
• 1 onion, sliced
• ¾ cup milk
• ¾ cup vegetable broth
• 1 pound sausage
• 2 cups spinach
• 3 cloves garlic
• 1 pound jumbo shells, cooked al dente
• 15 ounces ricotta
• 1 egg
• ¼ cup parmesan, shredded
• Additional parmesan, shredded
• Olive oil
• Salt & pepper

Directions

• Preheat oven to 400 degrees.
• Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 50-60 minutes.
• Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat.
• Place roasted butternut squash and onion in a food processor.
• Pulse until a smooth puree forms. Allow to cool. Stir in milk and vegetable broth. Pour butternut squash sauce into base of a 9x13 baking dish.
• In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.
• Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9x13 baking dish.
• Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.