Roasted Pumpkin Stuffed Shells

Don’t be afraid to really cover them in sauce

This is another example of Italian vegetarian. If you do not have pumpkin, squash or sweet potato will work.

Roasted Pumpkin Stuffed Shells

  • 2 lb pumpkin cleaned, skinned and chopped into small dice
  • 1 lb whole milk ricotta
  • 2 batches bechamel sauce
  • 3 tbsp chopped fresh sage
  • 1/4 cup grated romano
  • 1/2 lb grated mozzarella
  • 1 package large pasta shells
  • 1 egg

Toss pumpkin with 2-3 tbsp olive oil and half sage. Season with salt and pepper and roast at 400 degrees stirring half way until crispy and slightly browned, about 30 minutes. Cook pasta in boiling slated water until done. In a large bowl mix ricotta, roasted pumpkin, remaining sage, romano and egg. Stuff into shells. In a large baking dish pour half the bechamel and then place shells on top. Drizzle remaining bechamel over shells and bake covered at 350 degrees for 30 minutes. Remove cover, top with mozzarella and continue to bake until cheese begins to brown on top. Serve hot.


About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, vegetarian and tagged , , . Bookmark the permalink.

1 Response to Roasted Pumpkin Stuffed Shells

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

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