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I wasn’t sure how this would come out, but I was pleasantly surprised it was really good. I was also shocked my 4 year old ate it up! I even think serving 2 shells would be a nice starter dish at a dinner party. We ended up adding a little Cajun seasoning to the dish, but otherwise we enjoyed it.

Pumpkin Stuffed Shells

(Adapted from Damn Delicious)

 

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24 jumbo pasta shells

2 tablespoons olive oil

2 cups ricotta cheese

1 (15-ounce) can pumpkin puree

1/2 cup freshly grated Parmesan

1 large egg

1 tablespoon chopped fresh sage leaves

Pinch of nutmeg

Kosher salt and freshly ground black pepper, to taste

FOR THE GARLIC PARMESAN CREAM SAUCE

1/4 cup unsalted butter

4 cloves garlic, minced

1/4 cup all-purpose flour

1 1/2 cups milk

1/2 cup half and half

1/2 cup freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

 

Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.

 

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.


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Transfer to a baking sheet and drizzle with olive oil; set aside and let cool.

 

In a large bowl, combine ricotta, pumpkin, Parmesan, egg, sage and nutmeg; season with salt and pepper, to taste.


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Stuff each shell with about 2 tablespoons ricotta mixture.


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To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat.


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Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.


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Whisk in flour until lightly browned, about 1 minute.


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Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes.


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Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.


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Spread 1/2 cup cream sauce in the prepared baking dish.


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Arrange shells in dish, topping with remaining sauce.


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Place into the oven and bake for 20-25 minutes, or until golden brown and bubbly.


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Serve immediately.


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