Spinach and sausage stuffed shells in butternut squash sauce

INGREDIENTS:

1 Butternut squash, cubed

1 medium Yellow onion, chopped 

1 TBSP Olive oil 

Salt and Pepper to taste 

3/4 cup Vegetable broth 

1 cup Milk, or milk substitute (I used coconut milk)

15oz Ricotta cheese

1 egg

1/4 cup Parmesan cheese 

3 cups Spinach

2 Garlic cloves, minced

1 box Jumbo shells

16oz Tofu sausage
INSTRUCTIONS:

Step 1: Preheat oven to 400°F

Step 2: Toss butternut squash and yellow onion in olive oil and put on baking sheet in one layer. Salt and Pepper to taste. Bake for 50-60 minutes.

Step 3: Add milk, vegetable broth, butternut squash, and onion to food processor or blender until smooth. Set aside.

Step 4: Mix ricotta cheese, egg, and parmesan cheese together.

Step 5: Sauté garlic until browned and fragrant then add spinach until it wilts. Add to cheese and egg mixture.

Step 6: Cook tofu sausage until browned. Add to cheese filling mixture.

Step 7: Cook jumbo shells as per directions on box. Rinse with cold water.

Step 8: Put butternut squash on bottom of 9×11 glass pan.

Step 9: Scoop about 2 TBSP of cheese filling to each jumbo shell then place on top of sauce. 

Step 10: Cover pan with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes. Enjoy!

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