Creamy Butternut Squash and Shrimp Pasta Bake

Bring a pot of salted water to a boil. Add pasta. Cook until al dente 10-12 minutes.

While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet. Add peeled and deveined shrimp and cook until pink, about 2-3 minutes on each side. Set aside.

In same skillet, add shallots, garlic and chopped red pepper. Add pinch of salt and pepper, oregano and thyme. Cook for 8-10 minutes over medium heat until softened. Add two teaspoons tomato paste to cooked vegetables and cook for about a minute longer. Add Pacific Natural Organic Creamy Butternut Squash Soup and nutmeg and bring to a slow simmer. Simmer sauce for about 5 minutes until slightly thicker and flavors have combined. Taste for salt and pepper.

In a large bowl, combine cooked and slightly cooled pasta, shrimp, ricotta, Parmesan cheese, spinach, nutmeg, salt and pepper. Gently stir until slightly combined. Add sauce to pasta mixture and continue to combine. Add 3/4 of the amount of sauce.

Pour pasta mixture into a glass casserole dish sprayed with non stick spray. Spread pasta mixture evenly throughout dish and add the remaining sauce to the top of pasta. Sprinkle shredded cheese over top of pasta and place in oven preheated to 375F for 20-25 minutes or until bubbly.