Spinach and Ricotta Stuffed Shells with [Leftover] Butternut Sauce

and mixed greens salad

Cook pasta shells - Bring a large stockpot full of well-salted water to boil for the pasta shells. Cook shells according to package directions (be careful not to overcook them, since they will cook further in the oven). When the shells are done cooking, drain well and then spread out on a parchment-lined sheet pan in a single layer (this will help prevent sticking). If cooking ahead, toss them with some olive oil to prevent sticking and store in an airtight container. (Can be done up to 5 day ahead)

Spinach - Defrost spinach. Transfer to a colander and drain well, pressing down to remove as much water as possible. (Can be done up to 5 days ahead)

Make sauce - Place roasted squash, Italian seasoning, stock, and some salt in a deep saucepan. Bring to a low boil over medium-high heat. Reduce heat to low and simmer, covered, until the squash is very tender and flavors have come together, ~5 to 7 minutes. Remove from heat and use an immersion blender or standing blender to puree until sauce reaches a smooth, easily pourable consistency (add more stock or some water a little at a time if needed to thin it). Don’t worry if the sauce is on the thinner side - it will thicken some during baking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)

Mozzarella / Parmesan / Garlic - Shred or grate both cheeses (if not pre-shredded) and store each separately. Chop garlic and store in its own separate container. (Can be done up to 5 days ahead)

Make filling - In a large mixing bowl, combine spinach, garlic, mozzarella, ricotta, eggs, salt, and red pepper flakes (if using). Mix until thoroughly combined. (Can be done up to 2 days ahead)

Fill shells - (If prepping right before cooking, get oven heating before continuing.) If sauce was made ahead of time, warm it briefly in the microwave. Pour sauce into an 8x8 square baking dish (for 4 servings; adjust if customizing). Working with one pasta shell at a time, spoon in filling. Nestle the filled shells, open-side facing up, into the sauce. When all of the shells are filled and placed in the dish, cover it tightly with foil.