The Pioneer Woman Tasty Kitchen
Profile Photo

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

Prep:

Cook:

Level: Easy

System:

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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

You must be logged in to post a comment.

Profile photo of WestieMom

WestieMom on 1.25.2013

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

Profile photo of La Casa de Sweets

La Casa de Sweets on 1.14.2013

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

One Review

You must be logged in to post a review.

Profile photo of amsorenson

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.

Related Recipes

Buttery Pumpkin Pasta
Profile Photo by Raquel ~ Horses & Heels in Main Courses
A pasta in a creamy buttery pumpkin sauce.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


French Onion Grilled Cheese
Profile Photo by Kelley Simmons @ Chef Savvy in Main Courses
All of the flavors of French Onion soup you love stuffed...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


French Dip Sandwich with Dark Ale Jus
Profile Photo by Dana @ Killing Thyme in Main Courses
A delectable French dip beef sandwich with a dark ale jus...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Turkey Cranberry Flatbread (Panera Bread Copycat)
Profile Photo by Jen @ Peanut Butter and Peppers in Main Courses
A healthy sandwich made with fresh turkey, homemade cranberry sauce, fresh...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Sweet and Spicy Slow Cooker Pineapple Meatballs
Profile Photo by Justine Sulia (Cooking and Beer) in Main Courses
A great game day or holiday party appetizer, these slow cooker...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy