Butternut Squash Stuffed Shells

We love this dish for fall dinners. it is very good and a good use for squash. I tried to make sure it isn't already on recipezaar. I didn't want anyone to miss having a chance to enjoy this dish during autumn. Sometimes i add some sliced black olives to the sauce. My family loves black olives. This is from my notebook of very old recipes that i am trying to put on recipezaar for safe keeping, so i don't know where it originally came from.

Steps

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.

Ingredients

jumbo pasta shells, alfredo sauce, milk, dried sage, nutmeg, ricotta cheese, egg, asiago cheese, mozzarella cheese, butternut squash