Pre-heat oven to 375 degrees F.

Start by cooking the sausage according to package directions until it's cooked fully through. Set aside on a few paper towels to absorb some of the excess grease and to cool.

While the sausage is cooking, the shells can also be cooking. Cook to your desired doneness. Drain and set aside to cool enough for you to handle them.

In a large bowl, combine the ricotta, chopped mozarella, egg, sage, oregano, and onion powder. Once the sausage is moderately cooled down, stir it into the cheese mixture.

In a large baking tray (or 2 medium sized trays which is what I did) pour 2/3 of the butternut squash sauce into the bottom of the tray and spread it out evenly.

Evenly space out all of the shells and fill them evenly with the chesee and sausage mixture. You'll put about 2 tablespoons of the mixture into each shell. If you have some of the filling leftover, you can add it to some of the already filled shells.

Cover the stuffed shells evenly with the remaining butternut squash pasta sauce and top evenly with the parmesan cheese.

Bake for 35-40 minutes until the cheese on top is thoroughly melted in.

Optional: once out of the oven, top with a bit more parmesan cheese and ENJOY!!