Ingredients
Scale
- 12 ounces jumbo pasta shells
- 1 pound spicy sausage (casing removed)
- 1 cup chopped broccolini
- 16 ounces pumpkin puree
- 1/4 cup water
- 1/4 cup ricotta cheese
- 1/2 teaspoon ground nutmeg
- 1/2 cup shredded cheese (Cabot Mac 'n Cheese and Cabot Seriously Sharp cheddar)
- 4 sage leaves (chopped)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (191°C) and prepare a 9×13-inch casserole dish.
- Boil water in a large pot, cook pasta shells for about 7 minutes until al dente, then cool in ice water.
- In a skillet, brown the spicy sausage, add broccolini until softened, then cool.
- For the sauce, combine pumpkin puree, water, ricotta cheese, and nutmeg in the skillet until bubbly. Mix in shredded cheeses and sage until melted.
- Assemble by stuffing each shell with the sausage mixture and placing them in the casserole dish. Pour remaining sauce over the top and sprinkle with extra cheese.
- Bake uncovered for 15-20 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed shell (approximately 150g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg