A lovely Italian pasta dish filled with an abundance of beautiful colours and flavours.
Courtesy of Amanda Riva of The Hot Plate.
Preheat oven to 425°F. Spray 13×9-inch glass baking dish with cooking spray. Cook and drain pasta shells as directed on package, rinse under cold water.
For the filling, toss squash, oil and pepper in the glass baking dish until squash is evenly coated. Bake 15 to 20 minutes, stirring occasionally, until squash is tender. Let cool slightly. Reduce oven temperature to 350°F.
Meanwhile, spray 10-inch skillet with cooking spray. Crumble and cook sausage in skillet until no longer pink. Stir in cereal.
In large bowl, mix ricotta cheese and milk. Stir in spinach, sage, cooked butternut squash and sausage mixture, tossing lightly to mix.
Fill each cooked pasta shell with about 3 tablespoons of squash mixture. Drizzle Alfredo sauce over all shells; sprinkle with Parmesan cheese. Cover with foil.
Bake for 15 minutes. Uncover; bake 5 to 10 minutes longer or until golden and heated through.