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By Jomamma

Rate this recipe 4.3/5 (651 Votes)
Butternut Squash, Ricotta & Spinach Stuffed Shells 3 Pictures
Details

Servings 6
Preparation time 20
Cooking time 60

  • 1 (12-ounce) package jumbo pasta shells (about 24 shells total)
  • 2 cups of ricotta
  • 1/3 cup Parmesan cheese, plus more for garnish
  • 1 fresh smashed garlic clove
  • 1/4 cup frozen chopped spinach (squeezed and drained)
  • 1 egg
  • Salt and pepper, to taste
  • Roasted squash, around 2 cups
  • grated lemon peel
  • 1 stick of butter
  • 10 sage leaves
  • Fresh lemon juice

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Butternut squash, ricotta, spinach and spices are combined to perfection in these stuffed pasta shells, enjoy!

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