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Pumpkin Stuffed Shells with Chorizo Pumpkin Cream Sauce
A cozy and comforting fall-inspired pasta. Pumpkin is the key ingredient in the creamy sauce spiced perfectly with chorizo.
YIELDS
4
TO
6
Ingredients
- Kosher salt
- 16 jumbo pasta shells
- 2 (approx. 100g each) chorizo sausages
- 1 tablespoon unsalted butter
- 3 cloves garlic, finely chopped
- Freshly ground black pepper
- 2 teaspoons dry Italian seasoning
- 1/4 cup white wine
- 2 cups canned pumpkin puree, divided
- 1 1/4 cups whole milk
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup prepared basil pesto, divided
- 1/2 teaspoon crushed red pepper flakes
- Pinch freshly grated nutmeg
- 2 cups grated fontina or smoked mozzarella
- 1 cup grated Parmigiano-Reggiano cheese
- 2 large handfuls leafy greens, such as spinach
Directions
- Bring a large pot of salted water to a boil over high heat and preheat your oven to 350ºF. Cook the shells according to the package directions or until al dente, drain, and lay the bodies out in an even layer on a baking sheet to cool. Set aside.
- Set a large cast iron skillet or oven-safe sauté pan over medium heat and, using a sharp knife, split open the chorizo sausage casings, transfer the meat into the pan, and discard the containers. Use a spoon to break up the sausage and cook, stirring occasionally, until golden brown and cooked through, about four to five minutes. Use a slotted to transfer the meat to a plate, leaving the rendered fat in the pan, and set aside.
- Add the butter and garlic to the pan and season with salt and pepper. Cook for one to two minutes, then add the Italian seasoning and wine. Stir in one cup of the pumpkin puree, then slowly stir in the milk, followed by the cooked chorizo and any juices collected on the plate. Season to taste with salt and pepper, turn the heat under the sauce down to medium-low and allow it to simmer for 15 to 20 minutes or until slightly thickened.
- Meanwhile, make the filling for the shells by mixing the remaining one cup of pumpkin puree with the ricotta, egg, and a quarter cup of the pesto. Season with salt and pepper and stir in the crushed red pepper flakes and nutmeg. In a small bowl, toss the grated cheeses, add half to the pumpkin ricotta mixture, and stir well to combine. Retrieve the cooked shells and fill each with a heaping tablespoon of the filling.
- Stir the greens through the sauce and carefully nestle in the stuffed shells. Scatter over the remaining cheese and transfer the pan to the oven. Bake for 20 to 25 minutes or until the cheese is melted and golden brown. Spoon the remaining pesto overtop and allow the shells to cool slightly before serving. Enjoy!
