October is the perfect month to make all the pumpkin recipes! Today on the blog I’m sharing one of my favorites, Pumpkin Stuffed Shells from the blog Eat Yourself Skinny
- 20 jumbo pasta shells
For The Filling:
- 1 (15 oz) can pumpkin puree
- 1 cup grated pecorino cheese
- 1 large egg white
- 2 tsp nutmeg
- 1 tsp cinnamon
- 1 Tbsp fresh sage, minced
- Pinch salt and pepper
For The Marinara:
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- ½ cup chicken broth
- ¾ cup crushed tomatoes
- ¾ cup pumpkin puree
- 2 Tbsp pecorino cheese
- 2 tsp. fresh sage, minced
- ½ tsp. basil
- ¼ tsp. nutmeg
- ½ tsp. salt
- ¼ cup pecorino cheese (for topping at the end)
- Preheat oven to 350 degrees F.
- Cook pasta shells according to the package instructions, until al dente, and drain. Rinse with cold water and arrange on a baking sheet to cool until ready to stuff.
- To make the filling, mix together pumpkin, pecorino cheese, egg white, nutmeg, cinnamon, sage, salt and pepper in a large bowl until all incorporated and set aside.
- To make the marinara, drizzle olive oil in a large skillet and saute garlic until fragrant. Add chicken broth, crushed tomatoes, pumpkin, pecorino cheese, sage, basil, nutmeg and salt mixing well until everything is combined. Bring to a boil then turn down heat to medium/low, cover and allow sauce to simmer for about 15 minutes. This is when you can stuff your shells.
- Using a pastry bag (or a spoon), fill each shell with about 2 tablespoons of filling.
- In a 9" x 13" baking dish, spread about ¾ths of the marinara in the bottom of the dish and arrange shells on top. Cover with foil and bake for about 30 minutes.
- Remove foil, sprinkle with additional pecorino cheese and bake uncovered for an additional 10 minutes until hot/bubbly and cheese is melted.
- Top with remaining sauce and serve!
This is a recipe that I loved making last fall and I’m excited to make it for me and the boys again this year! Happy Fall, I hope you enjoy it!