Stuffed Shells with Butternut Squash

Ingredients:

• 30 large conchiglioni shells (approximately 280 g)
• 280 g butternut squash, diced (about 2 1/2 cups)
• 1 small shallot, halved
• 1 clove garlic, unpeeled
• 2 teaspoons olive oil
• 1/4 teaspoon fresh thyme leaves, finely chopped
• 1 large fresh sage leaf, finely chopped, plus extra for serving
• 1/4 cup vegetable broth or water
• 2 packages of 280g frozen spinach, thawed and squeezed out
• 450 g cream cheese, room temperature
• 2 cups whole milk ricotta
• 2 tsp red pepper flakes
• 2 cups grated Parmesan cheese + extra for serving
• 2 cups heavy cream
• 2 tablespoons unsalted butter
• A pinch of freshly grated nutmeg
• 1 tbsp. freshly grated mozzarella

Preparation:

1. Preheat oven to 220°C.
   
   Place the pumpkin, shallots, and garlic on a baking sheet. Drizzle with olive oil and toss. Sprinkle with thyme, sage, 1/4 teaspoon salt, and a pinch of black pepper, then toss again. Bake until the pumpkin is tender and golden, about 30 minutes. Let cool.
2. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta shells and cook according to package directions until al dente. Drain and let cool.
3. Squeeze the roasted garlic from its skins into a small food processor or blender, add the pumpkin, shallots and vegetable broth and process until smooth.
4. In a large bowl, combine spinach, cream cheese, ricotta, red pepper flakes, 2/3 cup Parmesan, and 1 tablespoon salt. Fill each shell with about 2 tablespoons of the spinach mixture; set aside.
5. Place the pumpkin puree, heavy cream, and butter in a large skillet and heat over medium heat. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat and stir in the nutmeg, 1.5 teaspoons of salt, and the remaining 1 1/3 cups of Parmesan.
6. Spread the cheese sauce in the bottom of a 9 x 13-inch baking dish. Arrange the stuffed shells, filling-side up, in the dish to fit them all (you should have 5 shells along the short side and 6 shells along the long side). Sprinkle with grated mozzarella. Bake until the cheese is melted and bubbly, 15 to 20 minutes. Sprinkle with Parmesan and sage before serving.