Butternut squash, ricotta and spinach stuffed shells

By ruthg

Alternatively, do not puree the squash but rather cut into 1" cubes. You could also add mild sweet Italian sausge.

Ingredients

• 1 box jumbo shells
• 3 cups cooked and pureed butternut squash
• 2 cups chopped baby spinach
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese
• 1/2 cup shredded Italian blend cheese, divided
• 2 teaspoons Italian seasoning blend

Details

Servings 4
Adapted from sheknows.com

Preparation

Step 1

Preheat oven to 400 degrees F and spray a 9 x 13-inch casserole dish with nonstick spray.
Bring a large pot of water to a boil over high heat. Once boiling, add in jumbo shells and cook till al dente, following box directions. When cooked, drain and drizzle lightly with olive oil so the pasta does not stick together.
In a large skillet, add pureed squash, spinach, ricotta cheese, Parmesan cheese, 1/4 cup shredded Italian blend cheese and Italian seasoning.
Cook on the stove top until the mixture is warmed throughout.
Once warm, start stuffing shells. Fill each shell with filling and place into prepared casserole dish.
Sprinkle with remaining shredded cheese and bake for about 20 minutes until the cheese is melted.