This Cheesy Stuffed Shells with Pumpkin Sauce Recipe is a great dish to
enjoy pumpkin in a savory way, for dinner! There is pumpkin both in the
filling and the pumpkin bechamel sauce. This is definitely comfort food
For the shells:
32 oz tub whole milk ricotta
1 lb shredded mozzarella cheese
1/2 cup grated packed parmesan cheese
1/2 tsp salt and pepper
3/4 cup pumpkin from a 15oz can
12 oz package jumbo shells
For the pumpkin sauce:
1/2 cup butter
1/2 cup all-purpose flour
1/8 tsp nutmeg
2 cups milk
remainder of 15oz can pumpkin (about 1 cup)
Preheat the oven to 350 degrees F.
Reserve a handful of the mozzarella cheese in a bowl (we are saving this to sprinkle the cheese on top of the dish later), then combine it with the ricotta, parmesan, salt and pepper, eggs, and pumpkin. Set the filling aside.
Boil the pasta shells for two minutes less than the package says, then drain and set aside.
For the pumpkin sauce, melt the butter in a large skillet, then whisk in the flour. Season with the nutmeg, then whisk in the milk and the pumpkin. Season to taste with salt and pepper (I like about 1/2 tsp), and bring to a boil. Cook for 2 minutes until the sauce is thickened.
Place a cup full of pumpkin sauce in the bottom of an 8x12 dish, then stuff the shells with a spoonful of the cheese filling, and place seam side down in the dish. Once the dish is filled with shells, bake for 30 minutes, covered with aluminum foil. Enjoy!
From: Fifteen Spatulas