Ingredients
Scale
- 1 box (12 oz) Jumbo Pasta Shells
- 1 lb Ground Italian Sausage (mild or hot)
- 1 can (15 oz) Pure Pumpkin Puree (not pumpkin pie filling)
- 1 container (15 oz) Whole Milk Ricotta Cheese
- 2 cups Shredded Mozzarella Cheese, divided
- 1/2 cup Grated Parmesan Cheese
- 1 Large Egg, lightly beaten
- 3 cloves Garlic, minced
- 1 small Yellow Onion, finely diced
- 1 tablespoon Fresh Sage, finely chopped
- 1/2 teaspoon Ground Nutmeg
- 1 cup Heavy Cream
- 1/2 cup Chicken or Vegetable Broth
- Salt and Black Pepper to taste
- Fresh Parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions, but aim for “al dente” (about 2 minutes less than the full cook time). The shells will finish cooking in the oven, so you want them firm enough to hold their shape. Drain the shells and rinse them under cold water to stop the cooking process and prevent them from sticking together. Set them aside on a baking sheet.
- In a large skillet over medium-high heat, add the Italian sausage. Break it apart with a wooden spoon and cook until browned and no longer pink. Add the diced onion and cook for another 3-4 minutes until softened. Stir in the minced garlic and chopped sage, cooking for just 1 minute until fragrant. Remove the skillet from the heat and drain any excess grease. Let the mixture cool slightly.
- In a large mixing bowl, combine the ricotta cheese, half of the pumpkin puree, the beaten egg, half of the parmesan cheese, and 1 cup of the mozzarella cheese. Fold in the cooked sausage and onion mixture. Season the filling with nutmeg, salt, and black pepper. Stir until everything is well incorporated and creamy.
- In a separate medium bowl, whisk together the remaining pumpkin puree, heavy cream, and chicken broth. This will serve as your savory baking sauce. Pour about half of this sauce into the bottom of a 9×13 inch baking dish and spread it evenly to create a base for the shells.
- Using a large spoon or a piping bag, generously fill each cooked pasta shell with the pumpkin and sausage mixture. Arrange the stuffed shells snugly in the prepared baking dish. Pour the remaining pumpkin cream sauce over the top of the shells.
- Preheat your oven to 375°F (190°C). Sprinkle the remaining mozzarella and parmesan cheese over the shells. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden on top. Garnish with fresh parsley before serving warm.
- Cook Time: 60 minutes