Pumpkin and Sausage Stuffed Shells
The recipe Pumpkin and Sausage Stuffed Shells can be made in approximately 1 hour and 12 minutes. This main course has 763 calories, 38g of protein, and 47g of fat per serving. This recipe serves 4. For $2.87 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Handle the Heat has 228 fans. Head to the store and pick up black pepper, jumbo pasta shells, egg, and a few other things to make it today. With a spoonacular score of 82%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Sausage-Stuffed Shells, Sausage-Stuffed Shells, and Skinny Sausage-Stuffed Shells.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 47 minutes
Ingredients:
1/2 teaspoon freshly ground black pepper
1 pound bulk sweet Italian sausage (casings removed)
1 large egg
1 tablespoon finely chopped fresh sage
1 garlic clove, minced
20 jumbo pasta shells (about 6 ounces)
1 (24 ounce) jar marinara sauce (or 3 cups homemade)
1 tablespoon olive oil
1/2 cup grated Parmesan, plus more for garnish
2/3 cup pumpkin puree
1 cup ricotta cheese
1/2 teaspoon fine sea salt
Equipment:
oven
pot
baking sheet
frying pan
paper towels
bowl
baking pan
aluminum foil
Cooking instruction summary:
Preheat the oven to 350F.Bring a large pot of salted water to a boil. Cook the pasta according to package directions, or until al dente. Drain and rinse with cool water. Arrange in a single layer on a baking sheet to cool completely.Heat the oil in a large skillet over medium-high heat. Add the sausage to the skillet and brown, breaking up into small pieces, until cooked through, about 7 minutes. Add in the garlic and cook for another 30 seconds. Transfer to a paper towel-lined plate to drain and let cool completely.In a medium bowl, combine the ricotta, pumpkin, egg, Parmesan, sage, salt, and pepper. Stir in the cooked sausage.Spread two thirds of the marinara in the bottom of a 9 by 13-inch baking dish. Fill each shell with the sausage-cheese mixture and arrange in the baking dish. Pour the remaining marinara over the shells. Cover with foil and bake for 30 minutes. Uncover and continue to bake for another 10 minutes, or until bubbling.Let cool for 5 minutes before garnishing with additional Parmesan cheese serving.
Step by step:
1. Preheat the oven to 350F.Bring a large pot of salted water to a boil. Cook the pasta according to package directions, or until al dente.
2. Drain and rinse with cool water. Arrange in a single layer on a baking sheet to cool completely.
3. Heat the oil in a large skillet over medium-high heat.
4. Add the sausage to the skillet and brown, breaking up into small pieces, until cooked through, about 7 minutes.
5. Add in the garlic and cook for another 30 seconds.
6. Transfer to a paper towel-lined plate to drain and let cool completely.In a medium bowl, combine the ricotta, pumpkin, egg, Parmesan, sage, salt, and pepper. Stir in the cooked sausage.
7. Spread two thirds of the marinara in the bottom of a 9 by 13-inch baking dish. Fill each shell with the sausage-cheese mixture and arrange in the baking dish.
8. Pour the remaining marinara over the shells. Cover with foil and bake for 30 minutes. Uncover and continue to bake for another 10 minutes, or until bubbling.
9. Let cool for 5 minutes before garnishing with additional Parmesan cheese serving.
Nutrition Information:
covered percent of daily need
