Butternut Squash & Fennel Sausage Stuffed Shells
Heat oven to 400°F. Cook pasta shells as directed on package, omitting salt. Meanwhile, toast fennel seeds in medium non-stick pan until fragrant, about 10 sec. Add sausage, onion, garlic, and thyme, cook until meat is browned, about 8 min. Remove from heat. Add cottage cheese and squash; mix well. Drain shells; stuff with meat mixture. Spread alfredo sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with shells and mozzarella cheese. Cover. Bake 25 minutes or until heated through. Remove foil and broil on HIGH until cheese is golden brown. Let stand 5 min. before serving. Special Extra Serve with a side salad and garnish with fresh herbs.
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Directions
Heat oven to 400°F. Cook pasta shells as directed on package, omitting salt. Meanwhile, toast fennel seeds in medium non-stick pan until fragrant, about 10 sec. Add sausage, onion, garlic, and thyme, cook until meat is browned, about 8 min. Remove from heat. Add cottage cheese and squash; mix well. Drain shells; stuff with meat mixture. Spread alfredo sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with shells and mozzarella cheese. Cover. Bake 25 minutes or until heated through. Remove foil and broil on HIGH until cheese is golden brown. Let stand 5 min. before serving. Special Extra Serve with a side salad and garnish with fresh herbs.