Stuffed Shells with Pumpkin Sage Béchamel Sauce

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.