Pumpkin Stuffed Pasta Shells with Butter Sage Sauce

 Alicia Calvo, MPH, RDN, CDCES, CEDRD

Yield: 4 - 6 (5 Jumbo shells per person) Prep time: 45 minutes Cook time: 20 minutes Total Time: 65 minutes

Looking to change the traditional turkey Thanksgiving dinner?  Here is jumbo pasta shells stuffed with cheesy pumpkin filling and drizzled with sage butter sauce. Pumpkin is rich in beta carotene, potassium, and vitamin C.  Serve with your favorite fall salad, sautéed spinach, and apple tart for dessert.

Ingredients:

1 – 12 oz. Jumbo pasta shells

1 - 15 oz. can pure Pumpkin puree

¼ cup freshly grated Parmesan cheese

¼ cup Ricotta cheese

1 egg yolk, lightly beaten

1 Tbsp. packed brown sugar

1/8 tsp. nutmeg

1/8 tsp. ginger

1/8 tsp. clove

1/8 tsp. cinnamon

Salt

Freshly ground pepper

Sauce:

½ cup (1 stick) butter

2 cloves garlic, minced

1 Tbsp. freshly chopped sage

2 Tbsp. roasted pine nuts

Freshly grated parmesan, for serving

Instructions:

1.      Preheat oven to 350 degrees.

2.      Cook pasta shells as directed on the box.

3.      Meanwhile, make filling:  drain pumpkin by placing in a fine mesh strainer over a large bowl.  Cover pumpkin with a paper towel, then place a small bowl on top to lightly press the pumpkin.  Let drain for 15 minutes.

4.      After pumpkin is drained, transfer to a medium bowl.  Add parmesan, ricotta, egg yolk, sugar, nutmeg, ginger, clove, and cinnamon.  Season with salt and pepper to taste.  Stir to combine.

5.      Stuff cooked shells with pumpkin filling and line in a buttered 9”x13” Pyrex.

6.      Sauté garlic in butter.  Add sage.

7.      Coat pumpkin filled shells with butter sauce.  Bake at 350 degrees for 20 minutes.

8.      Serve topped with roasted pine nuts, freshly grated parmesan cheese and a sprig of fresh sage. .

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Nutrition Facts:

Serves: 4 - 6 (5 Jumbo Shells per person)

Calories: 427

Total Fat: 22 g

Total Carbohydrates: 45 g

Protein: 12 g

Fiber: 4 g

Equivalents: 3 vegetable proteins, 2 starches, 3 fat