Roasted butternut squash–stuffed shells recipe

Ingredients

• 3 cups ½-inch cubes peeled butternut squash
• 1 tablespoon olive oil
• ¼ teaspoon pepper
• 24 uncooked jumbo pasta shells
• 1 cup Fiber One original bran cereal
• 8 oz lean Italian turkey sausage links, casings removed
• ¾ cup fat-free ricotta cheese
• ¼ cup fat-free (skim) milk
• 1 cup firmly packed fresh baby spinach leaves, chopped
• 2 tablespoons chopped fresh sage leaves
• 1 cup reduced-fat Parmesan Alfredo pasta sauce
• ⅓ cup shredded Parmesan cheese

1. Heat oven to 425°F. In medium bowl, toss squash, oil and pepper until squash is evenly coated. Spread in single layer on ungreased cookie sheet with sides. Roast uncovered 15 to 20 minutes, stirring occasionally, until squash is tender. Cool slightly. Reduce oven temperature to 350°F.
2. Meanwhile, cook pasta shells as directed on package, omitting salt and oil and using minimum cook time; drain.
3. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor). Spray 10-inch skillet with cooking spray. Crumble sausage into skillet; cook until no longer pink, stirring occasionally. Stir in cereal.
4. In large bowl, mix ricotta cheese and milk. Stir in spinach, sage, roasted squash and sausage mixture, tossing lightly to mix.
5. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray. Fill each cooked pasta shell with about 3 tablespoons squash mixture; place filled side up in baking dish. Drizzle Alfredo sauce over shells; sprinkle with Parmesan cheese. Cover with foil. Bake 15 minutes. Uncover; bake 5 to 10 minutes longer or until hot.