Name: Roasted Vegetable and Fontina Stuffed Shells with Fire Roasted Marinara
Total time: 90 min
Yield: 6
Ingredients: 2 14-ounce cans fire-roasted diced tomatoes; 2 tablespoons tomato paste; 2 garlic cloves (minced); 2 tablespoons unsalted butter; 2 tablespoons chopped fresh basil; 2 tablespoons unsalted butter; 1 sweet onion (sliced); 1/2 cup butternut squash cubes (1/2-1 inch cubes); 12 ounce mushrooms (chopped); 8 ounces fresh spinach (chopped (I just run my knife through it once or twice)); 3 garlic cloves (minced); 1 1/2 cups whole milk-ricotta cheese; 8 ounces fontina cheese (freshly grated); 1 large egg (lightly beaten); 1/4 teaspoon salt; 1/4 teaspoon pepper; 12 ounces jumbo pasta shells (cooked according to directions); fresh basil and oregano to garnish