Butternut Squash Stuffed Shells with Alfredo Sauce | The Leaf

Ingredients

• Butternut Squash Stuffed Shells
• 1 ½ cups butternut squash, cubed
• 1 Tbsp. olive oil
• Black pepper, to taste
• ¾ cup ricotta cheese, part skim
• 2 cloves garlic
• ½ lemon, juiced
• ½ tsp. oregano
• ½ cup parmesan cheese
• ½ cup frozen chopped spinach, thawed
• 18 jumbo pasta shells
• Alfredo Sauce
• 1 Tbsp. light butter
• 2 cloves garlic, minced
• 1 cup nonfat milk
• 2 tsp. whole wheat flour
• ¾ cup parmesan cheese
• ¼ tsp. dried sage