Butternut Squash, Ricotta & Spinach Stuffed Shells Recipe - (4.2/5)

Ingredients

• 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