INGREDIENTS
4 oz
baby bella mushrooms
1 1/2 cups
butternut squash
1 large
carrot
1 tbsp
fresh rosemary
1 tbsp
fresh sage leaves
2 cloves
garlic
3 cups
kale
1 cup
milk
1 tbsp
olive oil
1 medium
onion
1/4 cup
parmesan cheese
1 1/2 cups
provolone cheese
6 servings
salt and pepper
1/2 cup
vegetable broth
16 oz
whole wheat pasta shells