Ingredients
¼cupPanko breadcrumbs
1tbspbutter,melted
1tspItalian seasoning
¼tspsalt
6ozjumbo shells
6garlic cloves,peeled
1butternut squash,medium, peeled, seeded and diced into ½-inch cubes
salt and pepper
1tbspolive oil
1cupMozzarella cheese,part-skim shredded, optional
1tbspolive oil
4garlic cloves,pressed or minced
3tbspflour
1cupchicken stock,or vegetable stock
1cupmilk,low-fat, use 1%
1tbspsage,fresh, chopped or 1 tsp dried sage
¾cupParmesan cheese,freshly-grated
½tspsalt
¼tspblack pepper
Preparation
Preheat the oven to 425 degrees F.
Line a large baking sheet with parchment paper or aluminum foil greased with cooking spray.
In a small bowl, stir together the breadcrumbs, melted butter, Italian seasoning and salt until combined. Set aside.
In a large mixing bowl, toss together the butternut squash, garlic cloves and olive oil until evenly coated.
Spread the butternut squash out on the prepared baking sheet, then season generously with a few pinches of salt and pepper.
Remove the garlic cloves, seal them in a small pouch made of aluminum foil, then set the pouch on the baking sheet next to the squash.
Bake for 20 minutes, or until the butternut squash mash easily with a fork and the garlic is soft and fragrant.
Transfer the squash and garlic back to the large mixing bowl along with 1 cup of alfredo sauce. Mash together with a fork until smooth.
While the butternut squash are roasting, bring a large stockpot of generously-salted water to a boil over high heat.
Add the jumbo shells, then cook to al dente or cook until just a minute before they reach al dente according to package instructions. Drain.
Heat the olive oil in a large sauté pan over medium-high heat.
Add the garlic, then sauté for 1 minute, stirring occasionally, until fragrant.
Sprinkle with flour, and stir to combine.
Sauté for an additional minute to cook the flour, stirring occasionally.
Slowly add the chicken broth, whisking to combine until smooth.
Whisk in the milk and sage, then bring the mixture to a simmer.
Let cook for an additional 1 minute until thickened, then stir in the Parmesan cheese, salt and pepper until the cheese melted.
Reduce heat to low and simmer.
Stuff 1 tablespoon or 2 of the butternut filling inside each of the shells, and lay them in an even layer in the baking dish, filling-side-up.
In a 9 x 13-inch baking dish, spread out ½ cup of the remaining alfredo sauce in an even layer.
Spoon the remaining alfredo sauce evenly on top, then sprinkle the mozzarella cheese on top of the sauce.
Sprinkle the Panko mixture evenly over the top of everything.
Bake uncovered for 15 minutes, or until the Panko mixture is crispy and starts to turn slightly golden.
Serve warm, and enjoy!
