Spinach and Ricotta Stuffed Shells with [Leftover] Butternut Sauce | Cook Smarts

Ingredients

• ~ 2 to 2 1/2 cups Roasted Butternut Squash (leftover from Monday)
• 1/2 tsp Italian seasoning
• 2 cups Stock, any type, plus more if needed
• 16 Pasta, jumbo shells
• for cooling Parchment paper
• 12 oz Spinach, frozen and chopped, defrosted and drained
• 1 cup Cheese, mozzarella, shredded (look for pre-shredded to save time)
• 1/4 cup Cheese, parmesan, grated
• 2 cloves Garlic, minced
• 1 cup Cheese, ricotta
• 1 Eggs
• 3/4 tsp Salt
• 1/4 tsp Red pepper flakes (opt)
• for baking Foil
• 1 1/2 Tbsp Vinegar, balsamic
• 1 tsp Mustard, Dijon
• 1 tsp Honey
• 3 Tbsp Oil, olive
• 5 oz Mixed greens