INGREDIENTS
1
butternut squash cubes, 1/2-1 inch cubes
2 tbsp
Basil, fresh
1
Basil and oregano, fresh
5
Garlic clove
12 oz
Mushrooms
8 oz
Spinach, fresh
1
Sweet onion
2 14 ounce cans
Tomatoes, fire-roasted
1
Egg, large
2 tbsp
Tomato paste
12 oz
Pasta shells, jumbo
1/4 tsp
Pepper
1/4 tsp
Salt
4 tbsp
Butter, unsalted
8 oz
Fontina cheese
1 1/2 cups
Whole milk-ricotta cheese