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Pumpkin Stuffed Shells

pumpkin stuffed pasta

1 box of jumbo shells

1 bag of mozzarella

Filling:

1 small pie pumpkin (around 2 pounds) peeled and cut into inch cubes

4 tsp chopped green onions

½ cup butter

2 TBSP maple cream

2 tsp minced sage

¾ tsp minced thyme

¼ tsp salt

¼ tsp cracked pepper

2/3 C heavy whipping cream

1 bay leaf

Sauce:

1 cup heavy whipping cream

3 TBSP butter

1 bag of spinach

Shells-Use directions on side of box to cook jumbo shells. Place each shell separately on cookie cooling rack.

Filling- Next in large skillet saute pumpkin, green onion, butter and maple cream until tender. Add sage, thyme, salt and pepper. Let cool, transfer to a food processor, cover and process until smooth. Return to sauce pan stir in cream and add bay leaf, bring to boil while stirring constantly. Reduce heat to simmer uncovered for 15-20 min or until thickened. Discard bay leaf.

Sauce- In medium sauce pan melt butter add spinach and cook. Once spinach is cooked add cream.

Preheat oven to 375

In a 9x13 pan drizzle sauce until bottom is covered. Using a cookie scoop fill shells with filling and place in pan, once done filling shells pour remaining sauce over shells. Sprinkle with mozzarella cover with tin foil. Cook for 30 min take off tin foil and cook for 10 more min. Enjoy! 


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