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Butternut Squash Stuffed Shells

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“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.”
READY IN:
50mins
SERVES:
5-6
YIELD:
36 shells
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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.

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