Spinach and Butternut Squash Stuffed Shells

Spinach and Butternut Squash Stuffed Shells

1. Cook jumbo pasta shells according to package directions

2. Preheat oven to 400

3. In a small mixing bowl, mix diced butternut squash with 1 tbsp olive oil, salt, pepper, and (optional) 1 tsp black garlic

4. Place butternut squash mixture on a cooking sheet and put rosemary and thyme sprigs on top. Bake for 10 minutes until softened and slightly crisp

5. in a small sauce pan cook spinach, pancetta, and onion for 4-5 minutes until softened

6. In a medium mixing bowl, mix ricotta cheese, 1/2 cup gruyere, onion, spinach, butternut squash, thyme, and rosemary

7. On a 9x12 baking pan, pour preference of sauce (I used Trader Joe's Autumn Squash soup as the sauce)

8. Stuff pasta shells with mixture (about 1 tbsp per shell)

9. Place shells on baking sheet and spread remainder gruyere on top

10. Bake in oven for 15-20 minutes until cheese is slightly browned