Stuffed Shells with Pumpkin Sauce
Ingredients
The filling
-
2
cups
roasted pumpkin
-
24
large shells
pasta
-
16
oz
Spicy Italian sausage
-
1
tablespoon
olive oil
-
1
cup
diced onion
-
4
cloves
garlic
-
8
oz
mushrooms
-
2
tablespoons
fresh sage
-
2
tablespoons
toasted pine nuts
-
15
oz
ricotta cheese
-
1
cup
grated mozzarella cheese
-
¼–½
tsp
kosher salt
-
¼
tsp
pepper
The sauce
-
1
cup
chicken stock
-
1
cup
whole milk or nut milk
-
½
cup
Parmesan or pecorino romano cheese
-
½
tsp
kosher salt
-
1
tsp
sugar or maple
-
pinch
white pepper
-
fresh grated nutmeg or ½
tsp
ground nutmeg
Instructions
- Roast the pumpkin by cutting it in half, scraping out the seeds, and roasting it cut side down on a parchment-lined baking sheet at 425°F for 30-40 minutes until tender.
- Cook the pasta shells according to package instructions, drain, and coat with olive oil.
- Brown the sausage in a skillet, then set aside. In the same skillet, sauté onions until golden, add garlic and optional mushrooms, and cook until tender. Stir in sage, sausage, pine nuts, ricotta, and mozzarella, and season with salt and pepper.
- Make the pumpkin sauce by blending the roasted pumpkin with chicken stock, milk, Parmesan, salt, sugar, nutmeg, and pepper until smooth.
- In a greased baking dish, pour some sauce on the bottom, stuff the shells with the filling, and place them over the sauce. Pour more sauce on top, cover with foil, and bake at 350°F for about 20 minutes. Remove the foil and bake for an additional 10 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
495
Total fat
15.6g
Total carbohydrates
53.8g
Total protein
29.4g
Sodium
820.6mg
Cholesterol
50.1mg
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