INGREDIENTS
1 small
butternut squash
1 large
egg
2 cloves
garlic
15 jumbos
pasta shells
2 cups
kale
237 mls
milk
2 tbsp
olive oil
1 small
onion
113 g
parmesan cheese
1 tbsp
sage
4 servings
salt and pepper
226 g
skim milk ricotta cheese
475 mls
vegetable stock