Shells with Italian Butternut Sauce

If you are looking for a cozy and delicious meal to enjoy on a chilly evening, you might want to try this recipe for shells with Italian butternut sauce. This dish is easy to make and full of flavor, thanks to the creamy butternut squash sauce, the cheesy spinach and ricotta filling, and the crispy sage topping. Here is how you can make it at home:

Ingredients:

• 12 oz jumbo shells
• 2 cups butternut squash puree
• 1 cup heavy cream
• Salt and pepper, to taste
• Nutmeg, to taste
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp red pepper flakes
• 2 cups baby spinach, chopped
• 2 tbsp butter
• 1/4 cup fresh sage leaves

Directions:

• Preheat oven to 375°F and spray a 9×13 inch baking dish with cooking spray.
• Cook the shells according to package directions, until al dente. Drain and rinse under cold water.
• In a small saucepan over medium heat, whisk together the butternut squash puree and heavy cream. Season with salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer until slightly thickened, about 10 minutes.
• In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, oregano, basil, red pepper flakes, and spinach. Season with salt and pepper.
• Spoon about 1/4 cup of the butternut sauce over the bottom of the prepared baking dish. Fill each shell with about 2 tbsp of the cheese mixture and arrange them in a single layer over the sauce. Pour the remaining sauce evenly over the shells.
• Bake for 25 minutes or until bubbly and golden.
• In a small skillet over medium-high heat, melt the butter and cook until browned, swirling occasionally, about 5 minutes. Add the sage leaves and fry until crisp, about 2 minutes. Transfer to a paper towel-lined plate.
• Sprinkle the sage leaves over the baked shells and serve hot or warm.

Enjoy!