Butternut Squash Stuffed Shells

Ingredients

• 10 ounces diced butternut squash (about 2 1/2 cups)
• 1 small shallot, halved
• 1 clove garlic, unpeeled
• 2 teaspoons olive oil
• 1/4 teaspoon fresh thyme leaves, finely chopped
• 1 large leaf fresh sage, finely chopped, plus more for serving
• Kosher salt and freshly ground black pepper
• 30 jumbo pasta shells (about 10 ounces)
• 1/4 cup vegetable broth or water
• Two 10-ounce packages frozen chopped spinach, thawed, drained and squeezed dry
• 1 pound cream cheese, at room temperature
• 2 cups whole-milk ricotta
• 2 teaspoons red pepper flakes
• 2 cups grated Parmesan, plus more for serving
• 2 cups heavy cream
• 2 tablespoons unsalted butter
• Pinch freshly grated nutmeg
• 1 cup freshly grated mozzarella

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