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Mushroom and sausage stuffed shells in a deceptively rich pumpkin béchamel sauce thickened with Greek yogurt and part-skim ricotta cheese.
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.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!