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Butternut Squash and Cheese Stuffed Pasta Shells
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 cups cubed butternut squash (1 small squash)
  • 2 tablespoons fresh thyme leaves
  • 1 pinch red pepper flakes
  • 1 pinch each kosher salt and black pepper
  • 3 ounces prosciutto (omit if vegetarian)
  • 1 pound jumbo shells
  • 1 ½ cups whole milk ricotta cheese
  • 2 cups shredded fontina or provolone cheese
  • 4 cups Mezzetta Artisan Ingredients Marinara Sauce
  • 8 ounces mozzarella, torn
Steps
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