Butternut Squash Stuffed Shells - cooking recipe

Ingredients

36 jumbo pasta shells
15 ounces alfredo sauce
1/2 cup milk
2 tablespoons dried sage (Or Fresh)
1/4 teaspoon dried sage
1/4 teaspoon nutmeg
1 (15 ounce) carton ricotta cheese
1 egg
4 ounces shredded asiago cheese
1 cup shredded mozzarella cheese
3 cups cubed butternut squash (Cooked and Mashed)

Preparation

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.