Stuffed Shells with Pumpkin Sauce Recipe

Ingredients

Shells and Filling

• 24 large pasta shells (about 10 oz)
• 16 oz spicy Italian sausage
• 1 tablespoon olive oil
• 1 cup diced onion
• 4 cloves garlic, minced
• 8 oz mushrooms, finely chopped (optional)
• 2 tablespoons fresh sage
• 2 tablespoons toasted pine nuts (optional)
• 15 oz ricotta cheese
• 1 cup grated mozzarella cheese
• 0.25 teaspoon kosher salt
• 0.25 teaspoon pepper

Pumpkin Sauce

• 2 cups roasted pumpkin (or canned pumpkin puree)
• 1 cup chicken stock
• 1 cup whole milk or nut milk
• 0.5 cup Parmesan or pecorino romano cheese
• 0.5 teaspoon kosher salt
• 1 teaspoon sugar or maple syrup
• 1 pinch white pepper
• fresh grated nutmeg or 1/2 tsp ground

Instructions

Prepare the Squash and Shells

1. Preheat oven to 425°F.
2. Cut winter squash in half, scrape out seeds, and roast open side down on a parchment-lined baking sheet for 35-45 minutes, until easily pierced with a knife.
3. In the meantime, boil water for shells and cook according to package directions. Drain, coat with olive oil, and set aside.

Make the Filling

1. Brown the sausage in a heavy-bottomed skillet over medium heat. Set aside on a paper-lined plate and wipe out the skillet.
2. Heat 1-2 tablespoons olive oil and sauté onions over medium heat until golden and tender.
3. Add garlic and optional mushrooms. Sauté on medium-low heat until mushrooms are tender.
4. Add sage, sauté for one minute, then turn off heat.
5. Return sausage to the pan and stir in pine nuts (if using), ricotta, and mozzarella. Taste for salt and add 1/4-1/2 tsp kosher salt if needed, plus cracked pepper. Set aside.

Make the Pumpkin Sauce

1. When pumpkin is done, remove from oven and reduce heat to 350°F.
2. Spoon 2 cups of roasted squash into a blender with cold chicken stock, milk, Parmesan, salt, sugar, nutmeg, and pepper.
3. Blend until very smooth and silky.

Assemble and Bake

1. In a large greased baking dish (or individual ramekins), pour enough sauce to coat the bottom.
2. Stuff the shells with the filling and place them in the baking dish over the sauce.
3. Pour more sauce over top. Cover with foil and bake at 350°F until heated through, about 20 minutes.
4. Remove foil and continue baking another 10 minutes. Add more cheese or remaining sauce to the top if desired.

Notes

• For a vegetarian version, substitute the sausage with additional mushrooms or plant-based sausage.
• Any winter squash works well: butternut, acorn, kuri, or delicata.
• Canned pumpkin puree can be used as a shortcut instead of roasting fresh squash.