Butternut Squash-Stuffed Shells

 Ingredients:

For the Stuffed Shells:

• 20 jumbo pasta shells
• 1 medium butternut squash, peeled, seeded, and diced into small cubes
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley leaves, chopped
• 1/4 teaspoon ground nutmeg

For the Tomato Sauce:

• 1 (28-ounce) can crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste

For the Topping:

• 1 1/2 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish (optional)

Instructions:

For the Stuffed Shells:

1. Preheat your oven to 375°F (190°C).

2. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.

3. Toss the diced butternut squash with olive oil, salt, and black pepper. Spread the squash on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until the squash is tender and slightly caramelized. Remove from the oven and let it cool slightly.

4. In a mixing bowl, combine the roasted butternut squash, ricotta cheese, grated Parmesan cheese, egg, chopped fresh basil, chopped fresh parsley, and ground nutmeg. Mix until the filling is smooth and well combined.

For the Tomato Sauce:

5. In a saucepan, heat a bit of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

6. Pour in the crushed tomatoes and add dried oregano, dried basil, salt, and black pepper. Stir well, bring the sauce to a simmer, and let it cook for 5-10 minutes, allowing the flavors to meld.

To Assemble:

7. Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.

8. Carefully stuff each cooked jumbo pasta shell with the butternut squash and ricotta mixture. Place the stuffed shells in the baking dish.

9. Pour the remaining tomato sauce evenly over the stuffed shells.

10. Sprinkle shredded mozzarella cheese on top of the sauce.

11. Cover the baking dish with aluminum foil.

12. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

13. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and slightly crispy.

14. Garnish with fresh basil leaves if desired.

15. Serve your Butternut Squash-Stuffed Shells hot, and enjoy this comforting and flavorful pasta dish!

These Butternut Squash-Stuffed Shells are a delightful combination of sweet roasted squash, creamy ricotta, and savory tomato sauce, making for a perfect autumn-inspired meal that's hearty and satisfying.