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Stuffed Shells with Pumpkin Sage Béchamel Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Mushroom and sausage stuffed shells in a deceptively rich pumpkin béchamel sauce thickened with Greek yogurt and part-skim ricotta cheese.

Ingredients

  • FOR THE CHEESE FILLING:
  • 32 ounces, weight Part-skim Ricotta Cheese
  • ⅔ cups Parmesan Cheese, Grated
  • 1 whole Egg
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Black Pepper, Or More To Taste
  • FOR THE SAUSAGE MUSHROOM FILLING:
  • 1 pound Italian Sausage
  • 1 whole Large Yellow Onion, Diced
  • 2 cloves Garlic, Minced
  • 2 cups Mushrooms, Sliced
  • 4 leaves Fresh Sage, Thinly Sliced
  • FOR THE PUMPKIN SAGE BECHAMEL SAUCE:
  • 3 Tablespoons Butter
  • 2 Tablespoons Flour
  • 3 cups Milk
  • 1 cup Pumpkin Puree (canned Is Fine)
  • 1 cup Greek Yogurt
  • ½ cups Parmesan Cheese, Grated
  • ⅓ cups Part-skim Ricotta Cheese
  • 6 leaves Fresh Sage, Thinly Sliced
  • 1-½ teaspoon Salt
  • 1 teaspoon Fresh Ground Black Pepper, Or More To Taste
  • FOR THE ASSEMBLY:
  • ½ cups Parmesan Cheese, Grated, For Topping
  • 1 pound Pasta Shells, Cooked According To Package Instructions For Al Dente

Preparation

Preheat oven to 350 F.

For the cheese filling: In a large mixing bowl combine ricotta cheese, Parmesan, egg, salt and fresh ground black pepper. Set aside.

For the sausage filling: In a large skillet over medium heat, brown sausage. When meat is browned remove it from the skillet and place meat on paper towels to drain. Reserve 1 tablespoon of the fat to cook the onions in. Discard the rest.

Cook onions in the sausage fat over medium heat until translucent. Add garlic and cook for just a minute. Add mushrooms and sage and cook for another four to five minutes. Remove from heat and allow to cool for several minutes.

For the assembly: Place the cooked and drained shells in a 9×13 baking dish with the opening up. Stuff shells with ricotta mixture and then top with sausage mushroom mixture. Set aside while you prepare the béchamel sauce.

For the bechamel sauce: In a large heavy pot melt butter over medium heat. Add flour and cook for several minutes. Add milk, pumpkin, yogurt, Parmesan and ricotta. Cook this for four to five minutes over medium heat to thicken. Add sage, salt and black pepper. Mix to combine and take off of heat.

Pour béchamel sauce over shells. Top with extra grated Parmesan. Bake at 350ºF for forty minutes.

2 Comments

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WestieMom on 1.25.2013

Mmmm….been looking for a recipe like this since last fall. Need to try this very soon! :)

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La Casa de Sweets on 1.14.2013

This looks absolutely delicious! Adding to my menu planning list asap!

One Review

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amsorenson on 1.28.2013

This was good! My only substitution was dry sage for fresh. The flavor combination was excellent, passed my picky husbands taste test. I did have about 1/4 of the shells left over. Not sure why. Overall, very yummy.

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