Butternut Squash Stuffed Shells

Name: Butternut Squash Stuffed Shells
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 36 shells, 5-6 serving(s)
Ingredients: 36 jumbo pasta shells; 425.24 g alfredo sauce; 118.29 ml milk; 29.58 ml dried sage (Or Fresh); 1.23 ml dried sage; 1.23 ml nutmeg; 425.24 g carton ricotta cheese; 1 egg; 113.39 g shredded asiago cheese; 236.59 ml shredded mozzarella cheese; 709.77 ml cubed butternut squash (Cooked and Mashed)

Submitted by Chef #711393

"We love this dish for Fall dinners. It is very good and a good use for squash. I tried to make sure it isn't already on Recipezaar. I didn't want anyone to miss having a chance to enjoy this dish during Autumn. Sometimes I add some sliced black olives to the sauce. My family loves black olives. This is from my notebook of very old recipes that I am trying to put on Recipezaar for safe keeping, so I don't know where it originally came from."

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photo by Heather-Dawn F.

Ready In:: 50mins
Ingredients:: 11
Yields:: 36 shells
Serves:: 5-6

ingredients

36 jumbo pasta shells
425.24 g alfredo sauce
118.29 ml milk
29.58 ml dried sage (Or Fresh)
1.23 ml dried sage
1.23 ml nutmeg
425.24 g carton ricotta cheese
1 egg
113.39 g shredded asiago cheese
236.59 ml shredded mozzarella cheese
709.77 ml cubed butternut squash (Cooked and Mashed)

directions

Cook shells in water. Drain, Mix sauce, milk, and 1 Tablespoon Sage and Nutmeg. Mix Ricotta, Egg, 1/2 Cup Asiago, 1/2 Cup Mozzarella, and remaining 1/4 Teaspoon Sage. Stir in squash. Fill shells with Cheese Mixture. Place in 2 quart Baking Dish. Pour sauce over shells. Sprinkle with remaining cheeses. Cover. Bake 20 minutes at 350 degrees, Uncover and bake 15 more minutes. Cool. This can be covered and refrigerated up to 2 days. You can reheat it at 350 degrees for 30 minutes.