- Nicole Cook
Pumpkin and Ricotta Stuffed Shells
2 tbsp olive oil
1/2 sweet onion, finely diced
3 tbsp fresh sage, finely chopped
4 cloves garlic, minced
1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
1 1/2 cups ricotta cheese
3/4 cup shredded parmesan cheese (plus more to top shells)
salt and pepper to taste
300g jumbo pasta shells
1 1/2 cups passata
3/4 cup heavy cream
In a pan heat the oil over medium heat then add the onion and sage. Sauté until onion has softened about 3-5 minutes. Then add the garlic and continue sauté about 30 seconds more. Remove from heat. Transfer to a large bowl.
Mix in the pumpkin, ricotta, 1 egg, 3/4 cup parmesan cheese into the onion mixture. Season with salt and pepper to taste.
Meanwhile cook your pasta shells according to package directions. Once cooked, drain and rinse under cold water.
In the bottom of a large casserole dish mix the passata and heavy cream again adding salt and pepper to taste.
One shell at a time fill each with the pumpkin mixture than place into the casserole dish. Once you have filled your casserole dish (you'll likely have some pasta left over. I always make some extra as some of the shells will likely break) top shells with a sprinkling of more parmesan cheese.
Bake shells at 375 degrees for approx. 40 minutes, or until sauce is bubbling and shells are starting to get some colour on the top.