Italian Style Pumpkin Stuffed Shells Food

STUFFED SHELLS WITH PUMPKIN SAUCE

Steps:

• 400 F Oven
• To roast winter squash, cut in half, scrap out seeds and roast open side down on a parchment lined baking sheet for 40-55 minutes, until easily pierced with the tip of a knife. Scrape out flesh and you'll only need two cups. Save the rent for another use.
• In the mean time, boil water for shells, and cook shells according to directions.
• Drain, coat with olive oil and set aside.
• While the water is boiling, brown sausage in a heavy bottomed skillet over medium heat. Set aside on a paper lined plate.
• Wipe out skillet, heat 1-2 T olive oil and saute onions over med heat until golden and tender. Add garlic and mushrooms. Saute on med low heat until mushrooms are tender. Add sage, saute for one minute and turn heat off. Place sausage back in to the pan and stir in pine nuts ( optional) ricotta and mozzarella. Taste for salt ( some sausage is saltier than others) and add 1/4- 1/2 tsp kosher salt -if needed, and cracked pepper.
• Stir and set aside.
• When squash is done remove from oven, turn heat down to 350,
• Spoon out 2 Cups of roasted squash into a blender with cold chicken stock, milk, Parmesan, ½ tsp salt, 1 tsp sugar, nutmeg and pepper. Blend until very smooth and silky.
• In a large greased baking dish ( or individual ramekins) pour enough sauce to generously coat the bottom. Stuff the shells and place them in the baking dish over the sauce.
• Pour more sauce over top. Cover with foil and bake at 350 until heated through, about 20 minutes. Remove foil and continue baking another 10 minutes.
• You could add more cheese or any remaining sauce to the top at this point.
• Enjoy!

ITALIAN-STYLE PUMPKIN-STUFFED SHELLS

Steps:

• Spoon a thin layer of spaghetti sauce in the bottom of a 13 by 9 inch baking dish.
• Combine beaten egg with pumpkin, bread crumbs, Parmesan cheese, and nutmeg.
• Stuff shells with mixture and arrange stuffed side down in a single layer in the baking dish.
• Cover shells with rest of spaghetti sauce.
• Cover dish tightly with foil and bake at 350 degrees for 30 minutes.
• Remove foil, sprinkle mozzarella over top and bake uncovered 10 to 15 minutes more until the cheese melts and the sauce is bubbling.

PUMPKIN STUFFED SHELLS

Steps:

• 1. Cook pasta shells, with oil, according to package directions. Drain & transfer to a baking sheet to cool.
• 2. In a medium bowl, mix together all remaining ingredients, except pasta sauce. Preheat oven to 350*
• 3. Spread all of the sauce in the bottom of a 9x13 baking dish. Fill each shell with about 3 tbsp. of filling and arrange in dish. Cover with foil and bake 45 minutes.

PUMPKIN-STUFFED SHELLS IN PARMESAN CHEESE SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper, waxed paper, or aluminum foil. Grease a 9x13-inch baking dish.
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set shells aside on the prepared baking sheet.
• Whip ricotta cheese, pumpkin, cream cheese, shredded Parmesan cheese, sugar, egg, salt, and pepper together in a large bowl using a hand or stand mixer until creamy. Stuff each shell with filling and replace on the baking sheet.
• Melt butter in a large skillet over medium heat. Add garlic and cook for 2 minutes. Whisk in flour until golden and thick to make a roux. Add milk slowly, whisking constantly, followed by half-and-half and grated Parmesan cheese. Whisk until sauce thickens, 3 to 4 minutes. Season cheese sauce with salt and pepper.
• Spread just enough cheese sauce into the bottom of the prepared baking dish to cover. Add stuffed shells and pour remaining sauce over.
• Bake in the preheated oven until browned, 15 to 20 minutes.