Butternut Squash Stuffed Shells

Recipe by Chef #711393
READY IN: 50mins
SERVES: 5-6
YIELD: 36 shells
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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