Butternut Squash Stuffed Shells

Bring a large pot of salted water to a boil. Cook pasta shells until al dente then drain and set aside. Combine 1 cup frozen butternut squash and 2 tsp olive oil in a large microwave-safe bowl. Cover and microwave for 2-4 minutes or until squash is tender. Mash with a fork and set aside.

Add ⅔ cup whole milk ricotta cheese, ½ tsp onion powder, ½ tsp oregano, ¼ tsp salt, ¼ red pepper flakes to the mashed squash and stir together until smooth.

Spread 1 cup marinara over the bottom of a Suvie pan. Fill 15 jumbo pasta shells with filling and arrange in Suvie pan seam side down. Pour remaining marinara over the shells and insert into your Suvie. Input settings and cook now or schedule. Bottom Zone: Bake at 375°F for 45 minutes, Top Zone: None

After the cook, top shells with cheese and broil for 5 minutes or until melted. Remove pan from Suvie and allow to cool 5 minutes before serving.