Pumpkin Stuffed Shells with Pumpkin Gouda Cream Sauce

Ingredients

• Salt
• 16 jumbo pasta shells
• 1 tablespoon butter
• 3 cloves garlic, finely chopped
• 2 tablespoons chopped sage
• Pepper
• 2 teaspoons dry Italian seasoning
• ¼ cup white wine
• 2 cups canned pumpkin puree, divided
• 1 ½ cups milk
• Pinch freshly grated nutmeg
• 1 cup ricotta cheese
• 1 egg
• ½ cup prepared pesto, divided
• ½ teaspoon crushed red pepper flakes
• 2 cups grated gouda
• 1 cup grated Parmigiano-Reggiano cheese
• 2 large handfuls spinach

Directions

1. Bring a large pot of water to a boil over high heat and preheat your oven to 350ºF. Season the water well with salt and cook the shells according to the package directions or until al dente. Drain and lay the shells out in an even layer on a baking sheet to cool and set aside.
2. Place a large cast iron skillet or oven-safe pan over medium heat and add in the butter, garlic, and sage. Season with salt and pepper and cook for 30 seconds then add in the Italian seasoning and wine and cook down until reduced by half. Stir in 1 cup of the pumpkin puree then slowly stir in the milk. Season to taste with salt, pepper, and nutmeg and turn the heat under the sauce down to medium-low. Simmer for 10 to 10 minutes or until slightly thickened.
3. Meanwhile, make the filling for the shells by mixing the remaining 1 cup of pumpkin puree with the ricotta, egg, and a ¼ cup of the pesto. Season with salt, pepper, and nutmeg and stir in the crushed red pepper flakes. In a small bowl, toss together the grated cheeses, add half to the pumpkin ricotta mixture, and stir well to combine. Retrieve the cooked shells and divide in the filling.
4. 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.