Cheesy Stuffed Shells with Butternut Squash Sauce

INGREDIENTS

6 cups

cooked butternut squash

1/2 cup

heavy cream

2 cups

water

1 tsp

salt, or more to taste

1/2 tsp

fresh grated nutmeg

8 oz

package fresh spinach, cooked and squeezed of excess water

32 oz

tub whole milk ricotta

16 oz

grated whole milk mozzarella, divided

1/4 cup

chopped parsley

1/4 cup

chopped basil

eggs

1 tsp

salt

1 tsp

freshly ground black pepper

12 oz

package jumbo shells

1/2 cup

grated parmigiano reggiano