Roasted Butternut Squash Stuffed Shells

A culmination of leftovers resulted in the yummiest of dinners last night;

Roasted Butternut Squash Stuffed Shells

Roasted squash

I had some leftover stuffed shells stuffing thawed out to use for the night.

On a whim I decided to add in some cubes of roasted butternut squash 

we had left from the night before.

Then, I realized we didn't have enough tomato sauce to bake the shells in,

so I made a quick bechamel sauce.

So, picture this:

warm, chunky tomato sauce on the bottom

al dente large shell pasta stuffed with a mixture of ricotta, spinach, egg, spices and roasted squash

creamy, homemade bechamel sauce and a light sprinkling of mozzarella cheese on top.

Then, you have yourself a seriously delicious dinner!

Here are the recipes I used:

Stuffed shells - usually some take on this

Tomato sauce - this

Bechamel sauce - pop a couple of tablespoons of butter in a pot on medium heat, when melted add the same amount of flour and wisk a few minutes.  Then add about 1.5 cups of warm milk and continue to wisk as mixture thickens.  

Roasted squash - easy, just cube squash, toss with olive oil and salt and pepper and roast covered with foil for 25 min and then uncovered for 20 min at 425º.