Shells Stuffed with Pumpkin Parmesan Ricotta

Servings: six

Ingredients

12 oz Jumbo Shells
1 medium sugar (or pie) pumpkin, peeled, seeded and chopped into 1-inch cubes
2 cloves garlic, skin on
1 tablespoon olive oil
1 cup ricotta cheese
¼ cup flat leaf parsley
2 tablespoons fresh sage, shopped
½ cup grated Parmesan cheese
Kosher salt and fresh ground black pepper

MEM’s Classic Tomato Sauce

¼ cup olive oil
6 cloves of garlic, minced
2 28-ounce cans crushed tomatoes
1 lemon, zest and juice
2 tablespoons agave
2 teaspoons fresh oregano, chopped
¼ teaspoon fresh grated nutmeg
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
a pinch of red pepper flakes

Directions

Preheat oven to 350.  Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain pasta and set aside.

Toss pumpkin and garlic with olive oil and season with salt and pepper.  Place in a large baking sheet with 1 cup of water.  Roast for 30 minutes.  Place in a bowl and mash until smooth.  Mix in the ricotta, parsley, sage and Parmesan cheese.  Season with salt and pepper.  Stuff the shells with the pumpkin-ricotta mixture and place in a buttered baking dish.  Top with tomato sauce and additional Parmesan cheese.  Bake for 30 minutes.

To make the sauce:  In a medium Dutch oven, heat olive oil over medium heat.  Add garlic and sauté for 1 minute.  Add the tomatoes and remaining ingredients.  Simmer for 30 minutes.

Note

If pumpkins are out of season, try squash or sweet potatoes.