Butternut Squash Stuffed Shells | The Millennial Chef

Ingredients

• 1 pound jumbo pasta shells
• 20 ounces butternut squash, peeled and cubed
• 1 shallot, peeled and roughly chopped
• 4 cloves garlic, keep skins on
• 3-4 fresh sage leaves, roughly chopped
• 1 tablespoon fresh thyme, roughly chopped
• 1/4 teaspoon nutmeg
• Extra virgin olive oil
• 1/2 cup chicken stock or veggie stock or water
• 1 cup heavy cream or half and half or whole milk
• 1 tablespoon unsalted butter
• 4 cups fresh spinach
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes
• 3 cups whole milk ricotta
• 1 cup mascarpone cheese or cream cheese
• 1 cup of Parmesan cheese
• 2 cups of mozzarella cheese
• 1 egg
• Salt and pepper, to taste