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Ingredients
US|METRIC
5 SERVINGS
- 1 lb. butternut squash (peeled and cut into ½-inch pieces)
- 1 cup chopped onion
- 3 Tbsp. olive oil (divided)
- 2 Tbsp. chopped fresh sage (divided)
- 1 1/2 tsp. kosher salt (divided)
- 3/4 tsp. ground black pepper (divided)
- 1 1/2 cups vegetable broth
- 1 1/2 cups milk
- 32 oz. ricotta cheese
- 3 1/2 cups shredded Parmesan cheese (divided)
- 6 oz. baby spinach (fresh, chopped)
- 2 large eggs (lightly beaten)
- 1 1/2 tsp. garlic powder
- 12 oz. jumbo pasta shells (cooked according to package directions)
- chopped fresh sage (Garnish:, optional)
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