Unstuffed Shells with Butternut Squash and Tomato Pesto




8-ounces pasta shells
2 tablespoons olive oil
2 cloves of garlic, minced
1 butternut squash (about 1-1/2 to 2 pounds), peeled, chopped into 1-inch cubes
salt and fresh ground pepper, to taste
4 tablespoons butter
4 tablespoons all-purpose flour
1-1/2 cups skim milk
1-1/2 cups vegetable broth
1 tablespoon fresh snipped rosemary
salt and fresh ground pepper to taste
1 cup grated Parmesan Cheese, divided
½ cup tomato pesto
1 cup Part Skim Shredded Mozzarella Cheese