Butternut Squash and Spinach Stuffed Shells

• 1 -12 oz container dried pasta shells

• 2 Tbs olive oil

• 1 lbs frozen spinach

• 1/2 onion, diced

• 2 cloves garlic minced

• 6 cups butternut squash, diced

• salt and pepper

• 2 cups leftover cheese grated, divided

• 4 tbs. butter

• 4 Tbs. flour

• 2 cups milk

• pinch of nutmeg

Preheat oven to 350°F.

Bring a large pot of salted water to boil. Cook the pasta according to packaging instructions. Drain and let the shells cool on a sheet tray in a single layer. Set aside.

In a large pan warm olive oil over medium heat. Cook the spinach then carefully press any excess liquid and place in a medium bowl. In the same pan, add the onion and cook until translucent, about 4 to 6 minutes. Add the garlic, butternut squash, and a pinch of salt and pepper. Cover and cook for about 8 minutes or until butternut squash is fork tender. Let cool slightly then toss with about 1/2 cup of the cheese mixture.

In the same pan the pasta was cooked in melt the butter. Add the flour and cook whisking constantly until a loose paste is formed. Add the milk and cook over low for about 1 until the milk thickens. Add 1/2 of the remaining cheese, pinch of nutmeg and pepper and whisk well until cheese is melted.

Spread half of the cheese sauce at the bottom of the oven safe pan. Begin to fill the shells by filling it with 2 tablespoons of the spinach mixture. Repeat with all of the shells. Drizzle remaining cheese sauce on top and cover with foil

Bake for 30 minutes then remove the foil and bake for another 10 minutes or until the top of the shells is golden brown.

Let cool slightly then serve.

Makes about 6 servings.

Bake for XX or until cheese is melted.

Serve warm.