Pumpkin and Sausage Stuffed Shells
Ingredients
The pasta
-
18
pieces
jumbo pasta shells
The filling
-
1
lb
uncooked 99% lean ground turkey
-
1
teaspoon
minced garlic
-
1
teaspoon
dried parsley
-
1
teaspoon
Italian seasoning
-
¾
teaspoon
salt
-
¼
teaspoon
black pepper
-
½
teaspoon
dried minced onions
-
¼
teaspoon
fennel seed
-
¼
teaspoon
paprika
-
¼
teaspoon
crushed red pepper flakes
-
2
cups
fresh spinach leaves
-
1
cup
fat free ricotta cheese
The sauce
-
¾
cup
reduced sodium fat free chicken broth
-
½
cup
skim milk
-
1½
cups
canned pumpkin puree
-
¼
teaspoon
dried marjoram
-
¼
teaspoon
dried rubbed sage
Topping
-
2
oz
Parmesan cheese, finely shredded
Instructions
- Cook the pasta shells according to package instructions, then drain and rinse.
- Combine the ground turkey, garlic, parsley, Italian seasoning, ¾ teaspoon salt, ¼ teaspoon black pepper, minced onions, fennel seed, paprika, and crushed red pepper flakes in a bowl and mix well.
- Cook the turkey mixture in a skillet over medium heat until browned, then add spinach and cook until wilted, followed by mixing in ricotta cheese.
- In a saucepan, heat broth and milk until bubbling, then whisk in pumpkin and reduce heat. Add remaining seasonings and melted Parmesan.
- Preheat the oven to 350°F. Spread some pumpkin sauce in a casserole dish, stuff the shells with the turkey mixture, and place them in the dish.
- Pour the remaining sauce over the shells and top with the rest of the Parmesan cheese.
- Bake in the oven for 30 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
275
Total fat
4g
Total carbohydrates
32g
Total protein
30g
Sodium
20mg
Cholesterol
20mg
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