You didn't think I'd let December get here and fail to post another pumpkin recipe, did you? I saved the best for last! Wait, that's not true, I can't pick the best...all pumpkin is delicious, but this recipe is always the first one I make of the fall season.
Sadly, when I made pumpkin shells this year, I completely forgot to take pictures! I was telling my friend Katie how I was disappointed I wouldn't have pictures when I posted the recipe and a couple weeks later she told me she made them AND she took pics for me. How awesome is that? There's more; you all are in for a real treat. My pictures that I take...well, they leave plenty to be desired. They are taken with my phone or IPad and if you're lucky I'll spruce them up a bit with Instagram. I should really always do that-I'll work on it. Katie is a professional photographer are amazing! Really, in the end it all worked out. I get to share one of my favorite dishes with you and I have fabulous pictures to accompany it. Thank you again, Katie! As for the rest of you, don't get used to this professional looking blog post. My simplistic, and well, quite raw pictures will return next time.
Stuffed Shells with Pumpkin
1 12 oz. package jumbo pasta shells
1/2 C. butter
1/4 C. + 2 T. flour
1 1/2 C. milk
1 1/2 C. grated Parmesan or Romano cheese
2 C. ricotta cheese
2 C. cooked pumpkin
1 C. chopped raw spinach
1 clove garlic, crushed
1 C. shredded mozzarella cheese
Good news: no heavy cream. Bad news: TONS of cheese.
Preheat oven to 350. Boil pasta shells according to package directions.
Melt butter in saucepan over medium heat. Stir in flour, continue stirring while you gradually add milk. Continue stirring until sauce thickens. When it thickens, stir in 1/2 C. of the Parmesan cheese. (If it gets too thick, you can add more milk)
In a medium bowl, combine 1 C. of Parmesan cheese, pumpkin, ricotta, spinach, garlic and salt and pepper to taste.
Most people can't wait to lick the cookie dough bowl. This is my kind of bowl.
Mmmm...I might need to make this recipe this week!
Lightly oil 2 qt. baking dish. Or, whatever dish you want. Sometimes I use a 9 x 13, other times I like it in a prettier one. It really doesn't matter. This recipe's all fancy and uses olive oil to grease the pan. Don't let my high quality pictures fool you. I'm like the rest of you and just sprayed my dish with that stuff that comes out of a can.
Open pasta shells and stuff with desired amount of filling. I've found the easiest way to stuff them is with a cookie dough portioned/scoop thing. It seems to be the perfect amount and makes it go really fast.
Looks scrumptious, right? We haven't even added the cheesy goodness yet.
Cover shells with sauce. Sprinkle mozzarella on top. Bake, uncovered, 30-35 minutes.
Out of the oven and ready to devour. I made these for a Halloween party once and they were enjoyed so much that a certain someone started forgoing the plate and fork method and grabbed them with his hands to eat. Straight out of the pan. We're high class like that. That may or may not have been the photographer of these photo's husband. Let's just say, there's a reason she has the recipe already.