Roasted Butternut Squash-Stuffed Shells

Servings 12 Ingredients
24 uncooked jumbo pasta shells 1 cup original bran cereal 3 cups 1/2-inch cubes butternut squash 1 tablespoon canola or olive oil 1/4 teaspoon ground black pepper 8 oz lean Italian turkey sausage, casings removed 3/4 cup fat-free ricotta cheese 1/4 cup fat-free (skim) milk 1 cup firmly packed fresh baby spinach leaves, chopped 1 cup reduced-fat Parmesan Alfredo pasta sauce (from 1-lb jar) 1/3 cup shredded Parmesan cheese

Directions
Heat oven to 425F. Spray 13x9-inch glass baking dish with cooking spray. Cook and drain pasta shells as directed on package. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor). Meanwhile, in medium bowl, toss squash, oil and pepper until squash is evenly coated. Pour onto ungreased cookie sheet with sides. Bake 15 to 20 minutes, stirring occasionally, until squash is tender. Let cool slightly. Reduce oven temperature to 350. 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, 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 at 350F 15 minutes. Uncover; bake 5 to 10 minutes longer or until hot.