Stuffed Pasta Shells

This delicious meal has been one of my favourites for years now! I've played around with it and am pretty satisfied with this version:

Stuffed Pasta Shells
1 butternut squash
Olive oil
Cinnamon
Red Chili flakes
1 pkg. jumbo pasta shells
1 10oz. pkg. chopped frozen spinach
1 500mL tub Ricotta cheese
2 cups shredded Italian cheese mix
1 egg
1 large can tomato sauce
Parmesan cheese

Preheat oven to 400F. Peel and chop butternut squash into 1-inch pieces. Toss in an oven proof dish with olive oil, cinnamon, and red chili flakes (more cinnamon will be sweeter, more chili flakes will give more of a kick). Bake in oven for 45 minutes.

Boil pasta shells according to package directions. Defrost spinach. Combine spinach, ricotta, shredded cheese, egg, and roasted butternut squash. Turn oven down to 350F. Stuff pasta shells. *I like to divide this recipe into three pans - 1 to bake, and 2 to freeze.* Pour enough tomato sauce to cover the bottom of a casserole dish. Set stuffed pasta shells on top of sauce. Cover tightly with tin foil. (Remaining shells can be frozen if desired. Defrost and bake for 40 minutes to serve). Bake for 30 minutes. Remove tin foil and grate Parmesan cheese all over shells. Return to oven for 10-15 minutes. Remove from oven and allow to cool a few minutes before serving. Full recipe makes enough for about 8 servings.